Authentic Jamaican Oxtail Recipe: Tender, Flavorful Delights

Jamaican oxtail is a rich, hearty dish that brings together a symphony of bold flavors, slow-cooked to perfection. This traditional recipe features succulent oxtail braised in a flavorful gravy infused with aromatic herbs, spices, and butter beans, creating a dish that is both comforting and delicious. Whether you are new to Jamaican cuisine or a long-time fan, this authentic oxtail recipe will transport you straight to the Caribbean with every bite.

Why You’ll Love This Recipe

• Rich, Deep Flavor – The slow-cooking process allows the spices and seasonings to meld perfectly, creating a deep, complex taste.
• Tender and Succulent Meat – Oxtail, when cooked properly, becomes incredibly soft and falls off the bone.
• Aromatic and Hearty – Infused with Jamaican herbs and spices, this dish is packed with an irresistible aroma and flavor.
• Comfort Food at Its Best – Perfect for a cozy dinner or a special weekend meal.
• Traditional and Authentic – A true representation of Jamaican home cooking at its finest.

Ingredients

• Oxtail, cut into sections
• All-purpose seasoning
• Browning sauce
• Garlic, minced
• Onion, chopped
• Green onions, sliced
• Thyme, fresh
• Scotch bonnet pepper, chopped
• Carrots, sliced
• Butter beans, canned
• Tomato paste
• Soy sauce
• Worcestershire sauce
• Beef broth
• Pimento (allspice) seeds
• Salt
• Black pepper
• Cooking oil
• Water

Directions

1. Prepare the Oxtail – Rinse the oxtail pieces under cold water and pat them dry. Season generously with all-purpose seasoning, salt, and black pepper. Let the meat marinate for at least an hour or overnight for maximum flavor.
2. Sear the Oxtail – In a large pot or Dutch oven, heat some cooking oil over medium-high heat. Sear the oxtail on all sides until browned. This step enhances the flavor by caramelizing the exterior of the meat.
3. Sauté the Aromatics – Add the chopped onion, garlic, green onions, and thyme to the pot. Stir well and cook for about 3 minutes until fragrant.
4. Add Seasonings and Liquids – Stir in the tomato paste, soy sauce, Worcestershire sauce, pimento seeds, and chopped Scotch bonnet pepper. Mix thoroughly before pouring in the beef broth and enough water to cover the oxtail.
5. Slow Cook the Oxtail – Reduce the heat to low, cover, and let it simmer for about 2.5 to 3 hours, stirring occasionally. The oxtail should become tender and fall off the bone.
6. Incorporate the Vegetables – Add the sliced carrots and butter beans during the last 30 minutes of cooking. Stir well and allow them to absorb the flavors.
7. Thicken the Gravy – If needed, let the sauce reduce slightly to achieve a rich, thick consistency. You can also mash some of the butter beans to naturally thicken the gravy.
8. Serve and Enjoy – Once the oxtail is fork-tender, remove from heat and serve hot with rice and peas or your preferred side.

Variations

• Spicier Version – Increase the amount of Scotch bonnet pepper or add a dash of hot sauce.
• Thicker Gravy – Mix a teaspoon of cornstarch with water and stir it into the pot in the last 10 minutes.
• Vegetable Additions – Add bell peppers or potatoes for extra heartiness.
• Alternative Meat Choices – If oxtail isn’t available, try using beef short ribs or neck bones for a similar flavor profile.

Servings and Timing

• Prep Time: 15 minutes
• Marinate Time: 1 hour (or overnight for best results)
• Cook Time: 3 hours
• Total Time: Approximately 4 hours 15 minutes
• Servings: 4-6 people

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze for up to 3 months in a sealed container.
• Reheating: Warm in a pot over low heat, adding a splash of water or broth to loosen the gravy if needed.

FAQs

How do I make my oxtail extra tender?

Slow cooking is key. Allow the oxtail to simmer for at least 2.5 to 3 hours for the best texture.

Can I cook this in a pressure cooker?

Yes! Use a pressure cooker to reduce cooking time to about 45-50 minutes under high pressure.

What is the purpose of browning sauce?

Browning sauce adds depth of flavor and gives the oxtail a rich, dark color.

Can I use a different type of bean?

Yes, kidney beans or black beans can be used instead of butter beans.

Is Scotch bonnet pepper necessary?

It adds authentic heat, but you can substitute with habanero or use a milder pepper if needed.

What is the best side dish for oxtail?

Rice and peas, white rice, or fried plantains complement the dish well.

How do I prevent my oxtail from being too greasy?

Trim excess fat before cooking and skim off any extra oil from the surface before serving.

Can I use boneless beef instead?

You can, but the bones in oxtail provide extra richness and flavor to the dish.

Should I stir the pot frequently?

Occasionally, but not too often. Stirring too much can break the meat apart prematurely.

What makes Jamaican oxtail different from other oxtail recipes?

The unique blend of seasonings, Scotch bonnet heat, and butter beans make it distinctively Jamaican.

Conclusion

Jamaican oxtail is a mouthwatering dish that is well worth the time and effort. Its deep, rich flavors and fall-off-the-bone tenderness make it an unforgettable meal. Whether you’re recreating a taste of the Caribbean or trying it for the first time, this recipe is sure to impress. Serve it up with classic sides, and enjoy a true Jamaican delicacy!

Print