Jamaican Oxtail Stew
Jamaican Oxtail Stew is a rich, slow-cooked dish featuring beef oxtail simmered until tender in a savory gravy. The stew is typically made with butter beans (lima beans), carrots, potatoes, and a blend of aromatic seasonings like allspice, thyme, and scotch bonnet pepper. It is a beloved staple of Jamaican cuisine, often served as a hearty main course.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the vegetables and beans. It is a good source of iron, zinc, and collagen, providing a calorie-dense meal.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Potassium | 480 mg |
| Vitamin A | 3200 IU |
| Vitamin C | 12 mg |
| Calcium | 50 mg |
| Phosphorus | 280 mg |
| Collagen | Significant |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, oxtail stew is a celebrated comfort food in Jamaica, often associated with family gatherings and special occasions. Nutritionally, the slow-cooking process breaks down the tough connective tissue in the oxtail, making the collagen highly bioavailable.
