Jamaican Oxtail Recipe

If you have ever craved a dish that perfectly blends rich, tender meat with bold Caribbean flavors, then this Jamaican Oxtail Recipe is sure to win your heart. Each bite offers melt-in-your-mouth oxtail that has been slow-braised to deep succulence, infused with fragrant herbs, spices, and that signature hint of Scotch bonnet pepper heat. This dish isn’t just a meal; it’s a celebration of comfort, tradition, and hearty goodness that will have you coming back for seconds and sharing the love with anyone lucky enough to sit at your table.

Ingredients You’ll Need

The beauty of this Jamaican Oxtail Recipe lies in its simplicity combined with carefully chosen ingredients that bring every element to life. Each component, from the aromatic herbs to the seasoning blends, plays a crucial role in building layers of flavor and giving the dish its irresistible color and texture.

• 3 pounds oxtail, trimmed: The star ingredient, offering rich, gelatinous meat that becomes tender through slow cooking.
• 1 tablespoon browning sauce (optional): Adds a beautiful deep color and a touch of caramelized flavor to the stew.
• 2 teaspoons salt: Enhances and balances all the flavors perfectly.
• 1 teaspoon black pepper: Provides a gentle heat and earthy depth.
• 1 tablespoon all-purpose seasoning: A Jamaican classic for robust, savory notes.
• 1 teaspoon garlic powder: Adds a mellow garlic essence without overpowering.
• 1 teaspoon onion powder: Complements the fresh onion elements for a fuller taste.
• 1 teaspoon smoked paprika: Lends a subtle smoky fragrance that rounds out the spices.
• 2 tablespoons vegetable oil: For perfectly browning the oxtail and sautéing aromatics.
• 1 large onion, chopped: Builds the savory base with sweetness and texture.
• 3 cloves garlic, minced: Fresh garlic infuses the dish with vibrant warmth.
• 2 scallions, chopped: Introduce a mild onion flavor and freshness.
• 1 teaspoon fresh thyme leaves: A fragrant herb that’s essential in Caribbean cooking.
• 1 Scotch bonnet pepper, whole (do not cut): Adds authentic heat and flavor without overwhelming spice.
• 1 tablespoon tomato paste: Deepens the stew’s richness and thickens the sauce.
• 1 tablespoon soy sauce: Brings umami depth and slight saltiness to the broth.
• 1 tablespoon ketchup: Offers a subtle acidity and sweetness to balance flavors.
• 2 cups beef broth: Creates a hearty liquid base full of meaty goodness.
• 2 teaspoons Worcestershire sauce: Enhances complexity with tangy, savory notes.
• 2 cups water: Helps to simmer the oxtail gently, balancing the broth’s intensity.
• 1 can (15 oz) butter beans, drained and rinsed: Adds creaminess and body during the final cooking stage.

How to Make Jamaican Oxtail Recipe

Step 1: Season and Marinate the Oxtail

Start by generously seasoning your trimmed oxtail pieces with salt, black pepper, all-purpose seasoning, garlic and onion powders, smoked paprika, and optional browning sauce. This step is where the magic begins, allowing the meat to soak up the layers of island-inspired flavor. For the best results, marinate it in your refrigerator overnight or at least for one hour to let every inch absorb that vibrant seasoning.

Step 2: Brown the Oxtail

Next, heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully sear the marinated oxtail pieces in batches, making sure to brown all sides evenly. This process locks in juices and adds that deep, caramelized crust that ultimately enriches the sauce. Once browned, set the meat aside but keep all those lovely browned bits in the pot.

Step 3: Build the Flavor Base

In the same pot, toss in the chopped onion, minced garlic, scallions, and fresh thyme leaves. Sauté them gently for 3 to 4 minutes until softened and fragrant, releasing those essential aromatics that’ll lift the entire dish. Then stir in tomato paste, soy sauce, ketchup, and Worcestershire sauce, mixing well to blend these ingredients into a luscious, savory base.

Step 4: Add Liquids and Simmer

Return the browned oxtail to the pot and pour in the beef broth and water. Nestle the whole Scotch bonnet pepper into the simmering liquid—it imparts that unmistakable Jamaican heat and flavor without making the stew too spicy, since it remains whole and uncut. Bring everything to a boil, reduce the heat to low, cover, and let the stew simmer gently for about two and a half to three hours. This slow braising is critical to tenderize the meat until it’s fall-off-the-bone perfect.

Step 5: Finish with Butter Beans

In the final 20 minutes of cooking, stir in the drained butter beans and cook uncovered to allow the sauce to thicken slightly. These creamy beans add fantastic texture and richness to the stew, soaking up those deep flavors while helping create a luscious finish. Just before serving, remember to remove the Scotch bonnet pepper to keep the heat balanced and enjoyable for everyone.

How to Serve Jamaican Oxtail Recipe

Garnishes

A sprinkle of freshly chopped scallions or a few sprigs of thyme makes a simple yet elegant garnish that brightens this hearty stew. For those who enjoy an extra pop of color, a wedge of lime on the side can add a refreshing zing that beautifully cuts through the richness.

Side Dishes

Jamaican oxtail is traditionally served with rice and peas, which perfectly absorbs the flavorful gravy. Steamed cabbage offers a gentle, crisp contrast, and fried plantains add a subtly sweet, caramelized touch that balances the savory meat. These sides turn the meal into a complete celebration of beloved Caribbean flavors packed with comfort.

Creative Ways to Present

If you want to shake things up, try serving this Jamaican Oxtail Recipe on a bed of creamy mashed yams or sweet potatoes for an earthy twist. You could also turn it into a filling for soft pita pockets with a dollop of cool cucumber yogurt sauce for a fusion-inspired meal that still honors the oxtail’s deep, soulful roots.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this magical pot of Jamaican oxtail keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen after resting, making second-day servings even more delicious.

Freezing

This dish freezes incredibly well, too. Just pack portions into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. Thaw it overnight in the fridge before reheating to maintain that melt-in-your-mouth tenderness.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to warm through evenly. If needed, add a splash of water or broth to loosen the sauce and bring back that fresh-from-the-pot feel.

FAQs

Can I use another cut of meat instead of oxtail?

While the unique texture and flavor of oxtail are the heart and soul of this recipe, you can experiment with beef short ribs or chuck roast. However, these cuts won’t have the same gelatinous richness oxtail delivers.

How spicy is this Jamaican Oxtail Recipe?

The spice level is mild to medium since the Scotch bonnet pepper is left whole and not cut open. It imparts flavor and just a hint of heat. If you prefer more kick, you can pierce the pepper or add fresh chili to taste.

Is it necessary to marinate the oxtail overnight?

Marinating overnight deepens the flavors and tenderizes the meat, giving you a richer final dish. If short on time, even one hour of marinating will still impart great taste.

What can I serve with Jamaican Oxtail Recipe if I want a gluten-free meal?

This recipe itself is naturally gluten-free, but for sides, choose rice and peas, steamed vegetables, or roasted root veggies instead of bread or noodles to keep it safe and flavorful.

Can I make this recipe in a slow cooker?

Yes! After browning the oxtail and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. The flavors will be just as delicious.

Final Thoughts

This Jamaican Oxtail Recipe is more than just a meal — it’s an invitation to slow down, savor deeply, and share a soulful taste of the Caribbean with loved ones. Don’t hesitate to give it a try; once you do, it just might become one of your all-time favorite dishes to cook and share. Trust me, your kitchen is about to become the talk of the town!

Jamaican Oxtail Recipe

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4.1 from 54 reviews

• Author: admin
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This authentic Jamaican Oxtail recipe delivers tender, flavorful meat braised to perfection with a rich blend of spices, aromatic herbs, and butter beans. It’s a classic Caribbean comfort food that’s perfect for a hearty main course, best served alongside rice and peas or fried plantains.

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Ingredients

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Meat and Marinade

• 3 pounds oxtail, trimmed
• 1 tablespoon browning sauce (optional)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon all-purpose seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika

Cooking

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 scallions, chopped
• 1 teaspoon fresh thyme leaves
• 1 Scotch bonnet pepper, whole (do not cut)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 2 cups water
• 1 can (15 oz) butter beans, drained and rinsed

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Instructions

1. Season the Oxtail: In a large bowl, combine the oxtail with salt, black pepper, all-purpose seasoning, garlic powder, onion powder, smoked paprika, and browning sauce if using. Mix thoroughly to coat all pieces evenly. Allow the meat to marinate for at least 1 hour or refrigerate overnight for enhanced flavor.
2. Sear the Oxtail: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the oxtail in batches and brown on all sides until a rich crust forms. Remove the browned meat and set aside.
3. Sauté Aromatics: In the same pot, add chopped onion, minced garlic, chopped scallions, and fresh thyme leaves. Sauté for 3 to 4 minutes or until softened and fragrant.
4. Add Sauces and Return Meat: Stir in tomato paste, soy sauce, ketchup, and Worcestershire sauce to the aromatics until well combined. Return the seared oxtail to the pot.
5. Add Liquids and Scotch Bonnet: Pour in the beef broth and water, then nestle the whole Scotch bonnet pepper into the liquid without cutting it to impart flavor without overwhelming heat.
6. Simmer the Oxtail: Bring the mixture to a boil, then reduce heat to low. Cover and simmer the stew for 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally and add more water if the liquid reduces too much.
7. Finish with Butter Beans: About 20 minutes before serving, stir in the drained butter beans. Cook uncovered to allow the sauce to thicken slightly.
8. Serve: Remove the Scotch bonnet pepper before plating. Serve the oxtail hot with traditional sides like rice and peas, steamed cabbage, or fried plantains.

Notes

• Remove or pierce the Scotch bonnet pepper to adjust the heat level to your liking.
• Marinating the oxtail overnight results in deeper, richer flavors.
• Serve with classic Jamaican sides such as rice and peas, steamed cabbage, or fried plantains to complete the meal.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican