If you have ever dreamed of sinking your teeth into tender, flavorful meat that melts in your mouth with every bite, this Jamaican Oxtail Recipe is exactly what you need. Rich with spices and stewed to perfection, this dish offers a beautiful harmony of bold Caribbean flavors, creamy butter beans, and a luscious gravy that will have you coming back for seconds. Whether you’re serving it for a special occasion or a comforting family meal, this recipe brings a true taste of Jamaica right to your kitchen.
Ingredients You’ll Need
The magic behind this Jamaican Oxtail Recipe lies in its carefully chosen ingredients. Each item ensures the deep, savory taste and tenderness that make this dish unforgettable. From the robust spices to the hearty butter beans, these essentials work in harmony to build layers of flavor and texture.
- 3 pounds oxtail (cut into pieces): The star of the dish, rich in flavor and perfect for slow braising.
- 2 tablespoons browning sauce: Adds a beautiful dark color and depth to the stew.
- 1 tablespoon soy sauce: Brings a subtle umami boost enhancing the overall savoriness.
- 1 tablespoon Worcestershire sauce: Provides a slight tang and complexity.
- 1 tablespoon all-purpose seasoning: A blend of spices that forms the base of the marinade.
- 1 teaspoon salt: Balances and brings out flavors.
- 1 teaspoon black pepper: Adds gentle heat and aromatic sharpness.
- 1 teaspoon garlic powder: For a sweet, aromatic note.
- 1 teaspoon onion powder: Boosts the savory flavor profile.
- 1 teaspoon paprika: Adds warmth and a hint of smoky sweetness.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried): Essential herb that layers in earthiness.
- 2 teaspoons brown sugar: Helps with caramelization and balances spices with mild sweetness.
- 2 tablespoons vegetable oil: For searing and sautéing to build base flavors.
- 1 medium onion (chopped): Adds sweetness and body to the sauce.
- 4 garlic cloves (minced): Imparts punchy aroma and flavor.
- 2 green onions (chopped): Bring freshness and mild onion notes.
- 1 Scotch bonnet pepper (whole or sliced): Delivers the signature Caribbean heat; remove seeds to lessen spice.
- 1 teaspoon grated fresh ginger: Adds a subtle zing and warmth.
- 2 cups beef broth: Provides the liquid base for slow cooking, enriching the stew.
- 1 tablespoon ketchup: Enhances the tang and adds a touch of sweetness.
- 1 can butter beans (drained and rinsed): Creates a creamy texture contrast and boosts heartiness.
- 2 sprigs fresh thyme (for stewing): Infuses more herbal fragrance during cooking.
- 2 bay leaves: Offers subtle complexity and fragrance.
How to Make Jamaican Oxtail Recipe
Step 1: Season and Marinate the Oxtail
First things first, rinse and pat dry those beautiful oxtail pieces. In a large bowl, combine them with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, garlic and onion powders, paprika, and thyme. Now, the key to unlocking that incredible flavor is to massage these seasonings well into the meat. Cover it and let it marinate for at least 2 hours or overnight if you have the time. The longer, the better, because every minute helps those spices sink deep into the meat for that authentic Jamaican taste.
Step 2: Caramelize Brown Sugar and Sear the Oxtail
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the brown sugar and let it melt and caramelize slightly—this step creates a rich, toasty undertone in the sauce. Once you notice that gorgeous amber color, carefully add the oxtail pieces, searing them on all sides until they develop a deep brown crust. Searing locks in the juices and builds tremendous flavor, so don’t rush this step. Then remove the oxtail and set aside for a moment.
Step 3: Build the Flavor Base
In the same pot, toss in chopped onions, minced garlic, green onions, the whole or sliced Scotch bonnet pepper, and freshly grated ginger. Sauté this aromatic mixture for 2 to 3 minutes, stirring frequently to release the vibrant smells and soften the onions. This is where your kitchen starts smelling like a real Jamaican kitchen, making anticipation almost impossible to contain!
Step 4: Simmer with Broth and Herbs
Return the seared oxtails to the pot and pour in the beef broth along with the ketchup, fresh thyme sprigs, and bay leaves. Bring everything to a lively boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 and a half to 3 hours, or until the meat is fall-off-the-bone tender. This slow simmering melds all those intricate flavors and creates a rich, hearty sauce that clings perfectly to every bite of oxtail.
Step 5: Add Butter Beans and Thicken Sauce
About 20 minutes before the dish is ready, stir in the drained butter beans and simmer uncovered. This step adds a lovely creamy texture and lets the sauce thicken a little as the liquid reduces. Remember to remove the bay leaves and thyme sprigs before plating so you and your guests enjoy every bite fuss-free.
How to Serve Jamaican Oxtail Recipe
Garnishes
Simple garnishes like freshly chopped green onions or a sprinkle of chopped fresh thyme can add a pop of color and a fresh herbal lift to the dish just before serving. If you’re feeling adventurous and want a little more heat, finely sliced Scotch bonnet or a dash of hot sauce on the side can enhance the experience for heat lovers.
Side Dishes
Jamaican Oxtail Recipe pairs best with classic sides like fluffy white rice or the iconic rice and peas, which soak up all the luscious sauce. Steamed vegetables or roasted root veggies provide a fresh, light contrast that balances the richness of the stew beautifully.
Creative Ways to Present
For a festive touch, serve the oxtail over a bed of coconut rice and sprinkle some toasted coconut flakes on top for texture and subtle sweetness. You could also pile it into warm, soft flatbreads or buttery dumplings to create a comforting handheld meal that’s both rustic and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Jamaican Oxtail Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so you might find it tastes even better the next day.
Freezing
If you want to store it longer, transfer cooled stew to freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Portioning it ahead makes thawing and reheating a breeze for quick meals later on.
Reheating
To reheat, warm the oxtail slowly over low heat on the stovetop or in the microwave, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much, to bring back that perfect gravy consistency.
FAQs
What cut of meat can I use if I can’t find oxtail?
If oxtail is hard to find, you can substitute beef short ribs or beef shanks, which have similar marrow content and benefit from slow cooking. The flavor won’t be exactly the same, but it will still be delicious and tender.
How do I control the heat level in this Jamaican Oxtail Recipe?
For a milder dish, use the Scotch bonnet pepper whole and remove it early in cooking without slicing, or omit it entirely. If you love heat, slice the pepper with seeds and add it back for maximum spice impact.
Can I make this recipe in a slow cooker?
Absolutely! After searing, transfer the meat and sautéed aromatics into a slow cooker. Add broth, ketchup, herbs, and spices, then cook on low for 6 to 8 hours until tender. Add butter beans in the last 30 minutes.
Why do you add browning sauce?
Browning sauce enhances the rich, dark color of the stew and adds a unique savory flavor that is an essential part of authentic Jamaican oxtail dishes.
What’s the best way to serve the oxtail sauce?
The sauce is the star companion to the meat, so serve it ladled generously over rice or any side dish you prefer. Its thick, flavorful consistency helps tie the whole meal together beautifully.
Final Thoughts
There is nothing quite like the comforting warmth and satisfying flavor of a well-made Jamaican Oxtail Recipe. It’s perfect for sharing with family, impressing guests, or simply enjoying a taste of Caribbean tradition at home. So grab your ingredients, dive into this joyous cooking adventure, and prepare to fall in love bite after bite.
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
This authentic Jamaican Oxtail recipe features tender, slow-simmered oxtail pieces infused with rich spices, herbs, and a hint of sweetness from brown sugar. Stewed with butter beans and a medley of seasonings, this hearty dish offers the perfect balance of flavor and comfort, traditionally served with rice or steamed vegetables.
Ingredients
Meat and Marinade
- 3 pounds oxtail (cut into pieces)
- 2 tablespoons browning sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons brown sugar
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 medium onion (chopped)
- 4 garlic cloves (minced)
- 2 green onions (chopped)
- 1 Scotch bonnet pepper (whole or sliced for extra heat)
- 1 teaspoon grated fresh ginger
Additional Ingredients
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 can butter beans (drained and rinsed)
- 2 sprigs fresh thyme (for stewing)
- 2 bay leaves
Instructions
- Prepare and Marinate the Oxtail: Rinse the oxtail pieces and pat them dry thoroughly. In a large bowl, combine the browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, garlic powder, onion powder, paprika, and fresh thyme. Massage all the seasonings evenly into the oxtail pieces, ensuring they are well coated. Cover and marinate for at least 2 hours or preferably overnight in the refrigerator to let the flavors penetrate the meat.
- Sear the Oxtail: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sprinkle the brown sugar into the pot and allow it to caramelize slightly, turning a golden brown. Add the marinated oxtail pieces and sear them on all sides until they are deeply browned, which helps to lock in the flavors and develop a rich color. Remove the oxtail and set aside once browned.
- Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, chopped green onions, whole or sliced Scotch bonnet pepper, and grated fresh ginger. Sauté these aromatics for 2 to 3 minutes until they become fragrant and the onions soften, deglazing the pot and incorporating any browned bits from searing the meat.
- Simmer the Stew: Return the seared oxtail pieces to the pot. Pour in the beef broth and add the ketchup along with the sprigs of fresh thyme and bay leaves. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2½ to 3 hours, or until the oxtail meat is tender and falling off the bone.
- Add Butter Beans and Thicken Sauce: During the last 20 minutes of cooking, stir in the drained and rinsed butter beans. Continue to cook uncovered, allowing the sauce to thicken slightly and the flavors to meld. Keep an eye on the sauce and adjust heat to prevent burning.
- Finish and Serve: Remove the bay leaves and thyme sprigs from the pot. Taste the stew and adjust seasoning if necessary. Serve hot, traditionally accompanied by white rice, rice and peas, or steamed vegetables for a hearty and flavorful meal.
Notes
- Serve with white rice, rice and peas, or steamed vegetables for a complete meal.
- Adjust the heat level by removing the seeds from the Scotch bonnet pepper or omitting it altogether if you prefer less spicy food.
- For a thicker gravy, simmer uncovered for the last 30 minutes of cooking instead of 20.
- Marinating overnight intensifies the flavor and tenderness of the oxtail.
