Smoky Jamaican-Inspired Oxtail Stew
Cook time
Total time
Equipment: Large heavy bottomed pot, frying pan
Recipe type: Stews
Serves: 8
  • 4.5 lbs oxtail
  • 4 tablespoons bacon fat, lard or EVOO, divided
  • 1 large onion, diced
  • 1 cup red wine such as cabernet sauvignon
  • 3 cups filtered water
  • ¼ cup organic BBQ sauce (if avoiding nightshades, substitute for 2 tablespoons of apple cider vinegar)
  • 5 anchovies, minced
  • 10 cloves
  • 2 bay leaves
  • 1 tablespoon sea salt
  • 1 tablespoon dried thyme
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon allspice
  • 1 teaspoon chili flakes
How To Make
  1. Pat dry the oxtail pieces and set aside.
  2. In a large pot, melt 2 tablespoons of the fat and brown half of the oxtail pieces. Heat up the rest of the fat in the frying pan, add the rest of the oxtail pieces. Brown all the meat chunks on all sides.
  3. Start consolidating all the ingredients in a large pot, then add the meat.
  4. Use the leftover fat in the frying pan to sauté the onions until lightly browned. Transfer them to the big pot.
  5. Use the wine to deglaze the frying pat (these are the good bits). Add the wine over to the large pot.
  6. Add water, BBQ sauce, anchovies, cloves, bay leaves, salt, thyme, ginger, allspice and chili flakes to the pot.
  7. Cover, bring to a boil and reduce to a simmer.
  8. Simmer, covered for 3 hours, stirring occasionally. Continue simmering with the lid left ajar for 4 hours or until the meat falls off the bones.
  9. Serve over mashed cauliflower or potatoes.
Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.
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