If you are craving a rich, deeply flavorful comfort dish with a true taste of the Caribbean, this Jamaican Oxtail Recipe will absolutely hit the spot. The tender, slow-braised oxtail pieces soak up a medley of warm spices, herbs, and savory sauces, creating a luscious sauce that’s perfect for soaking up with your favorite sides. This recipe delivers authentic Jamaican flavors with every bite, blending a harmony of heat, sweetness, and umami that feels like a warm hug on a plate. Once you master this classic, it’s sure to become a beloved go-to meal for family dinners and special gatherings alike.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in building the complex, layered flavor and texture that make this Jamaican Oxtail Recipe unforgettable. From the aromatic thyme to the fiery Scotch bonnet pepper, every item shines through and complements the oxtail’s rich meatiness.
- Oxtail pieces: The star of the dish, known for their gelatinous goodness that creates a luscious, silky sauce.
- Salt: Essential for bringing out the natural flavors and seasoning the meat evenly.
- Black pepper: Adds a subtle heat and depth to the seasoning blend.
- All-purpose seasoning: A Jamaican staple that boosts savory richness with herbs and spices.
- Browning sauce: Provides color and a hint of caramelized flavor to deepen the appearance.
- Vegetable oil: Perfect for getting that beautiful sear on the oxtail without overpowering flavor.
- Chopped yellow onion: Adds sweetness and body as it softens and caramelizes.
- Sliced green onions: Gives a fresh, mild bite and vibrant color.
- Minced garlic: Infuses an aromatic punch that rounds out the savory profile.
- Fresh thyme sprigs: A quintessential herb in Jamaican cooking that lends earthiness and fragrance.
- Sliced Scotch bonnet pepper: Brings authentic fiery heat—handle with care, as it’s potent!
- Canned butter beans (drained): Soft and creamy, they add delightful texture and help soak up the luscious sauce.
- Beef broth: Creates the base of the simmering liquid, enhancing meaty richness.
- Soy sauce: Offers salty umami depth that balances the sweetness.
- Worcestershire sauce: Contributes tangy complexity and a subtle acidic bite.
- Ketchup: Adds a hint of sweetness and thickens the sauce organically.
- Ground allspice: A warm, aromatic spice that is a cornerstone of Jamaican flavor.
- Brown sugar: Provides a gentle sweetness that harmonizes all the savory and spicy components.
How to Make Jamaican Oxtail Recipe
Step 1: Season the Oxtail
Start by tossing the oxtail pieces generously with salt, black pepper, all-purpose seasoning, and a small drizzle of browning sauce. This step is crucial for ensuring the meat is infused with layers of flavor right from the start. For an even richer outcome, you can marinate the seasoned oxtail overnight in the fridge, letting those spices really sink in.
Step 2: Brown the Oxtail
Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Brown the oxtail pieces in batches, making sure not to overcrowd the pan. This caramelization seals in the meaty juices and develops a deep, savory crust that forms the foundation for the stew’s glorious sauce. Once browned, remove the meat and set it aside.
Step 3: Sauté the Aromatics
In the same pot, add chopped yellow onion, sliced green onions, minced garlic, and fresh thyme sprigs. Cook them over medium heat until softened and fragrant, about 5 minutes. The aromatic base creates complexity and gives your sauce an irresistible depth.
Step 4: Combine Ingredients and Simmer
Return the browned oxtail to the pot and add sliced Scotch bonnet pepper, beef broth, soy sauce, Worcestershire sauce, ketchup, ground allspice, and brown sugar. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook slowly for 2½ to 3 hours, stirring occasionally, until the meat is tender and the sauce is thick and glossy.
Step 5: Add Butter Beans
During the last 15 minutes of cooking, stir in the drained butter beans. This addition adds a creamy texture and heartiness that balances the rich meat and sauce perfectly. Taste and adjust the seasoning as necessary before serving.
How to Serve Jamaican Oxtail Recipe
Garnishes
Top your delicious oxtail with freshly chopped green onions or a sprinkle of fresh thyme to add brightness and a pop of color. For those who love an extra kick, offering sliced Scotch bonnet pepper on the side allows everyone to customize their heat level.
Side Dishes
Jamaican Oxtail Recipe is traditionally served over fluffy white rice, which soaks up every bit of that luxurious sauce. Fried dumplings or steamed vegetables also make stellar companions, providing texture contrast and rounding out a hearty, satisfying meal.
Creative Ways to Present
For a fun twist, try serving the oxtail in mini cast-iron skillets or rustic bowls for individual portions. You can also create a stylish plating with a scoop of rice, a ladle of oxtail and sauce, and a side of colorful slaw for freshness and crunch. The vibrant colors and rich aromas will make your presentation as irresistible as the taste.
Make Ahead and Storage
Storing Leftovers
Allow the oxtail to cool completely before transferring to airtight containers. Stored properly in the refrigerator, leftovers will keep beautifully for up to 3 days, and in fact, the flavors deepen even more after resting overnight.
Freezing
This wonderful Jamaican Oxtail Recipe also freezes well. Pack cooled portions into freezer-safe bags or containers, removing as much air as possible. Frozen oxtail can be kept for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
For the best results, gently reheat oxtail on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth if the sauce has thickened too much. Avoid microwaving when possible, as slow reheating preserves the tender texture and vibrant flavor.
FAQs
Can I use other cuts of meat instead of oxtail?
While you can experiment, oxtail’s unique gelatin-rich texture and flavor profile make it special. Short ribs or beef shanks are decent substitutes but expect a different feel and taste.
How spicy is the Scotch bonnet pepper?
Scotch bonnet peppers are quite hot, so handling with gloves is recommended. Removing the seeds will significantly reduce heat if you prefer a milder dish.
Is browning sauce necessary?
Browning sauce mainly adds a rich color and slight caramel undertone. If you don’t have it on hand, the dish will still be delicious, though the deep mahogany hue may be less pronounced.
Can I make this recipe in a slow cooker?
Yes! After browning the meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add butter beans during the last 30 minutes.
What should I serve with Jamaican Oxtail Recipe for a complete meal?
Rice and peas, fried dumplings, or steamed vegetables are classic accompaniments that balance the rich oxtail stew perfectly for a full Jamaican feast.
Final Thoughts
Making this Jamaican Oxtail Recipe is like inviting a little slice of Caribbean sunshine into your kitchen. The slow-braised tenderness paired with bold, fragrant spices creates a deeply satisfying dish that warms the soul and delights the taste buds. Whether it’s a family meal or a special occasion, I truly hope you enjoy every rich, saucy bite just as much as I do. Give it a try—you might just find your new favorite comfort food!
Print
Jamaican Oxtail Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
A rich and flavorful Jamaican Oxtail stew featuring tender oxtail pieces braised with aromatic spices, Scotch bonnet peppers, butter beans, and a savory sauce. This traditional Caribbean main course is perfect served over rice or with fried dumplings.
Ingredients
Meat and Seasoning
- 3 lbs oxtail pieces
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp all-purpose seasoning
- 1 tbsp browning sauce
Cooking Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion, chopped
- 4 green onions, sliced
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 sliced Scotch bonnet pepper (adjust to taste)
- 1 can (15 oz) butter beans, drained
- 3 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tsp ground allspice
- 1 tbsp brown sugar
Instructions
- Season the Oxtail: Combine the oxtail pieces with salt, black pepper, all-purpose seasoning, and browning sauce in a large bowl. Toss well to evenly coat the meat with the seasonings.
- Brown the Meat: Heat vegetable oil in a large heavy pot over medium-high heat. In batches to avoid overcrowding, brown the oxtail pieces on all sides until a deep golden color forms. Remove browned pieces and set aside.
- Sauté Aromatics: Add chopped yellow onion, sliced green onions, minced garlic, and fresh thyme sprigs to the pot. Cook over medium heat until the onions soften and become fragrant, about 3-5 minutes.
- Add Oxtail and Liquids: Return the browned oxtail pieces to the pot. Add sliced Scotch bonnet pepper, beef broth, soy sauce, Worcestershire sauce, ketchup, ground allspice, and brown sugar. Stir to combine all ingredients well.
- Simmer and Braise: Bring the stew to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let it cook slowly for 2½ to 3 hours, stirring occasionally until the oxtail becomes tender and the sauce thickens.
- Add Butter Beans: During the last 15 minutes of cooking, stir in the drained butter beans to heat through and absorb flavors.
- Adjust and Serve: Taste the stew and adjust seasoning if necessary. Serve the hot Jamaican oxtail stew over steamed rice or with fried dumplings for a hearty meal.
Notes
- For deeper flavor, marinate the oxtail overnight with the seasonings before cooking.
- If the sauce becomes too thick during cooking, add a splash of beef broth to loosen it.
- Handle Scotch bonnet peppers carefully; removing the seeds will reduce the heat level.
