---
title: Jamaican Oxtail
servings: 6
prep time: 30 minutes
cook time: 180 minutes
source: https://mycibora.com/recipes/oxtail-stew-jamaican
---

Gather @lima bean{1%can}, @allspice berry{2%tsp} and @fresh thyme{4}.

Season @oxtail{1.5%kg} with allspice, @garlic{4%clove}, chopped @spring onion{1%bunch} and thyme; let it sit 30 minutes. ~{30%minutes}

Melt @brown sugar{2%tbsp} in a dry heavy pot until it foams dark, then brown the oxtail in it on all sides.

Cover with water, add the whole @scotch bonnet{1}, and simmer 2½–3 hours until fork-tender, topping up as needed. ~{150%minutes}

Add @carrot{2} and lima beans for the last 20 minutes and let the gravy reduce until it coats a spoon. ~{20%minutes}

Fish out the scotch bonnet before it bursts, taste for salt, and serve over rice and peas.