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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish with Butter Beans: About 20 minutes before serving, stir in the drained butter beans. Cook uncovered to allow the sauce to thicken slightly.
- 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
