Hearty Jamaican Oxtail Soup Recipe: Easy Slow Cooker Comfort

oxtail stew in a bowl with kidney beans/

Hearty Jamaican Oxtail Soup Recipe: Easy Slow Cooker Comfort

This oxtail soup recipe is a Jamaican-style, easy slow cooker dinner with fall-apart tender oxtail, beans, and vegetables in a rich, savory broth. The crockpot does the work while you go about your day. Serve in big bowls over rice or with crusty bread for a cozy, comforting meal.

Cuisine Jamaican

Prep Time 20

Cook Time 8

Total Time 8 20

Servings people

Calories 595

Author Gina Dickson

Equipment

Ingredients

Prepare Oxtails

2 pounds oxtails choose large pieces of bone
1 tablespoon white vinegar

Marinade

1/4 cup soy sauce
2 tablespoons Worcestershire sauce
4 cloves garlic fresh minced garlic, not jarred
1 1/2 teaspoons ground allspice
1 teaspoon smoked paprika
1 tablespoon browning sauce such as Kitchen Bouquet Browning & Seasoning Sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper

Braise Oxtails

2 tablespoons avocado oil

Cooking Oxtails in Slow Cooker

1 cup carrots peeled and chopped into small cubes
1/2 cup onion chopped into small cubes
4 cloves garlic minced
32 ounces beef broth
1 teaspoon thyme dried
3 tablespoons tomato paste
2 tablespoons brown sugar
14 ounces kidney beans canned, rinsed, and drained

Thickener

2 tablespoons cornstarch

Instructions

Prepare Oxtails

Trim any excess fat from the oxtails and discard.
2 pounds oxtails
Place oxtails in a large bowl, cover with water, and add 1 tablespoon of vinegar. Let it sit for 5 minutes, then rinse and remove any hair. Soaking oxtails in vinegar and water before cooking can help tenderize the meat
Pat oxtails dry with paper towels.

Marinate Oxtails

Place oxtails in a large zip-top bag.
In a bowl, combine soy sauce, Worcestershire sauce, minced garlic, ground allspice, smoked paprika, browning sauce, brown sugar, salt, black pepper, and cayenne pepper. Mix well.
1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 4 cloves garlic, 1 1/2 teaspoons ground allspice, 1 teaspoon smoked paprika, 1 tablespoon browning sauce, 2 tablespoons brown sugar, 1 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper
Pour the marinade into the bag with oxtails, press out excess air, and seal tightly.
Massage to coat evenly, then refrigerate for at least 1 hour (preferably up to 3 hours).

Braise Oxtails

Heat a large skillet or Dutch oven over medium-high heat. Add avocado oil.
2 tablespoons avocado oil
Remove oxtails from marinade (discard marinade).
Sear oxtails on all sides until browned.
Transfer oxtails to the slow cooker.
Deglaze the skillet with 1/2 cup beef broth, scraping up any browned bits, and pour into the slow cooker.
32 ounces beef broth

Cook Oxtails in Slow Cooker

Add carrots, onion, and garlic to the slow cooker.
1 cup carrots, 1/2 cup onion, 4 cloves garlic
Pour in remaining beef broth, thyme, tomato paste, and brown sugar. Stir to combine.
32 ounces beef broth, 1 teaspoon thyme, 3 tablespoons tomato paste, 2 tablespoons brown sugar
Cover and cook on low for 8 hours.

Thicken Sauce & Pull Meat

After 7 hours, mix cornstarch with 1/2 cup water in a jar. Shake to combine.
2 tablespoons cornstarch
Skim fat from the surface of the stew.
Remove oxtails to a plate and let cool slightly.
Turn slow cooker to high and stir in the cornstarch slurry. Cover.
Once oxtails are cool enough to handle, remove meat from the bones and return meat to the slow cooker.
Add kidney beans (optional). Cover and cook on high for 1 hour, until bubbly and slightly thickened.
14 ounces kidney beans
Turn off slow cooker, let stew cool slightly, and serve warm.

Notes

Storage and Reheating

Room Temperature: Don’t leave this out at room temperature for more than 2 hours. Transfer leftovers to shallow containers so they cool down quickly before going in the refrigerator.
Fridge: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Spoon cooled soup into freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
Reheat: Warm in a covered pot on the stovetop over low to medium-low heat, stirring occasionally, or reheat in the slow cooker on low until warmed. If the soup is thicker than you like, add a splash of beef broth or water.

Nutrition