Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes

3 hours 30 minutes


Oxtail stew with jerk-style marinade

  • 1kg oxtail, cut into pieces
  • 250g of Piccolo tomatoes
  • 1 Scotch Bonnet chilli, or 2 if you like it hot
  • 5 spring onions, sliced
  • 1 bulb of garlic, sliced in half
  • 1 knob of ginger, small, peeled and finely grated
  • 1 tbsp of dried thyme
  • 1 tbsp of allspice powder
  • 1 tbsp of brown sugar
  • 1 tsp ground cinnamon
  • 250ml of red wine
  • 1 tbsp of groundnut oil
  • 1 tbsp of plain flour
  • 250ml of beef stock
  • sea salt
  • freshly ground black pepper


  • 250g of long grain rice
  • 400ml of coconut milk
  • 400g of tinned black beans
  • 1 tbsp of groundnut oil
  • 4 spring onions, sliced
  • 2 garlic cloves
  • 2 sprigs of thyme
  • 1 tsp allspice powder
  • sea salt
  • freshly ground black pepper
  • butter


First, place your oxtail into a large bowl, along with the Scotch Bonnet, sliced spring onions, garlic, grated ginger, dried thyme, allspice, cinnamon and brown sugar
Take half of the tomatoes, slice them in half and add to the bowl and mix everything together. Save the remaining tomatoes and keep them whole for later
Pour over the red wine, cover the bowl with cling film and place in the fridge to marinate overnight
The next day, take the bowl back out and remove the oxtail from the marinade
Dust the oxtail with flour and generous season with the sea salt and pepper. Place a casserole on the hob over a medium to high heat and add the groundnut oil
Briskly brown the oxtail pieces all over, in batches if you do not have enough space. Once the meat is browned, place all the pieces back in and cover with the marinade, along with the beef stock, and bring to the boil
Once the stew is bubbling, bring down to a gentle simmer. Cover and leave to cook on the hob for up to 3 hours, or until the meat starts to fall off the bone. If it starts to dry out, just top with some water
Whilst the oxtail is cooking, start on your rice by rinsing and refreshing in cold water, until the water runs through clear. Leave to drain
Place a saucepan on the hob over a medium heat and add the sliced spring onion and sauté until it is sweet and soft
Add the garlic cloves and thyme sprigs, cooking for a couple of minutes longer, and then add the rice and allspice
Stir for another minute, to ensure everything is coated and then add the coconut milk and black beans. Bring to a simmer, then turn the heat right down and cover. Leave to gently cook for 30 minutes. No peeking. Now is the time to check on the oxtail and to add the remaining tomatoes
When the rice is done, check for seasoning and fish out the thyme sprigs. Add a few knobs of butter before stirring through
To serve, spoon a good amount of rice on your plate first, followed by two (or three) pieces of oxtail. Finish by spooning over the remaining stock, along with the tomatoes, which by this point should be fit to burst