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
Scale
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.
