There is something truly special and soulful about the Jamaican Oxtail Recipe that makes it a standout dish in Caribbean cuisine. This hearty stew boasts tender, fall-off-the-bone oxtail pieces simmered in a rich, flavorful sauce infused with a perfect balance of spices and sweetness. Each bite delivers a comforting embrace of smoky, savory, and slightly spicy vibes that evoke memories of island family gatherings and festive celebrations. Whether you’re a seasoned cook or a culinary adventurer, this Jamaican Oxtail Recipe has that magical ability to transform simple ingredients into a dish bursting with love and tradition.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, yet every ingredient plays a crucial role in building the deep, vibrant flavors and luscious texture of the dish. From the aromatic herbs to the hearty butter beans, you’ll see how each component layers flavor and richness that make this oxtail stew unforgettable.
- 2 ½ pounds oxtail, cut into segments: The star of the dish, providing rich, gelatinous meat that becomes melt-in-your-mouth tender.
- 1 tablespoon browning sauce: Adds a beautiful deep color and enhances the meatiness of the stew.
- 1 tablespoon soy sauce: Brings a subtle umami depth that balances the sweetness and spices.
- 1 tablespoon Worcestershire sauce: A tangy layer of complexity that brightens the overall flavor.
- 2 teaspoons all-purpose seasoning: A convenient spice blend to bring that classic Caribbean seasoning punch.
- 1 teaspoon salt: Essential for seasoning and amplifying natural flavors.
- 1 teaspoon black pepper: Adds warmth and mild spiciness.
- 1 teaspoon paprika: Provides earthiness and a touch of smoky color.
- 1 teaspoon garlic powder: Boosts the savory notes without overpowering.
- 1 teaspoon onion powder: Enhances the savory base of the stew.
- 2 tablespoons vegetable oil: Needed for browning the oxtail and sautéing aromatics.
- 1 large onion, chopped: Brings sweetness and body when sautéed.
- 4 cloves garlic, minced: Offers bright pungency to lift the flavors.
- 2 green onions, chopped: Adds fresh, herbal notes for a clean contrast.
- 2 sprigs fresh thyme (or 1 teaspoon dried): Classic herb that infuses the stew with earthy aroma.
- 1 Scotch bonnet pepper, whole or chopped (optional): Provides authentic island heat; adjust according to your spice tolerance.
- 2 cups beef broth: The stew’s liquid base, adding richness and body.
- 1 tablespoon ketchup: Contributes a subtle tang and slight sweetness.
- 1 tablespoon brown sugar: Balances heat and adds luscious caramel notes.
- 1 can (15 oz) butter beans, drained and rinsed: Creamy beans that add texture and soak up the savory sauce beautifully.
How to Make Jamaican Oxtail Recipe
Step 1: Marinate the Oxtail
Begin by seasoning the oxtail with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, paprika, garlic powder, and onion powder. Give everything a thorough mix so each piece is evenly coated. This marinating step is key—it allows the spices to deeply penetrate the meat, making each bite flavorful and tender. For best results, cover and let it marinate in the fridge for at least two hours, but overnight is pure magic.
Step 2: Brown the Oxtail
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, brown the oxtail segments on all sides until they develop a gorgeous sear. This process locks in juices and creates a caramelized crust that will boost the stew’s flavor immensely. Once browned, set the meat aside temporarily.
Step 3: Sauté Aromatics
Using the same pot, sauté the chopped onions, minced garlic, and green onions for about 2 to 3 minutes. This step builds the aromatic foundation, releasing sweet and pungent flavors that complement the oxtail beautifully. The leftover browned bits on the bottom add an extra layer of depth to the dish.
Step 4: Combine and Simmer
Return the browned oxtail to the pot, then add fresh thyme sprigs, Scotch bonnet pepper (whole for less intense heat or chopped for more kick), beef broth, ketchup, and brown sugar. Stir gently, bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 ½ to 3 hours. This low-and-slow cooking tenderizes the oxtail until it becomes almost buttery and the flavors meld into a rich sauce.
Step 5: Add Butter Beans
During the last 20 minutes of cooking, add the drained butter beans to the pot. They absorb the sauce’s flavors and turn creamy, adding a lovely texture to the stew. If you used a whole Scotch bonnet, remove it now to avoid overpowering heat. Before serving, skim off any excess fat to keep the stew balanced and refined.
How to Serve Jamaican Oxtail Recipe
Garnishes
Keep garnishes simple but fresh to highlight the stew’s rich flavors. A handful of freshly chopped green onions or a sprinkle of fresh thyme leaves on top brightens the dish visually and adds a burst of herbaceous aroma. Some folks also love a wedge of lime on the side to provide a fresh, zesty contrast just before eating.
Side Dishes
The classic pairing for this Jamaican Oxtail Recipe is fluffy rice and peas, which perfectly soak up the luscious sauce while balancing the richness of the meat. For a simpler option, warm white rice or even creamy mashed potatoes create a smooth canvas that lets this flavorful stew shine. You could also serve it alongside fried plantains for a sweet and savory island-inspired meal.
Creative Ways to Present
For a special occasion, consider serving the oxtail stew in individual mini crockpots to keep it warm and charmingly rustic. Alternatively, plate the oxtail on a bed of coconut rice and garnish with finely sliced Scotch bonnet rings for color and spice appeal. You could even turn leftovers into hearty sandwiches with spiced mayo and pickled onions for a Caribbean twist on a comfort sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Jamaican oxtail tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to three days. Before refrigerating, remove any excessive fat from the surface to keep it fresh and clean.
Freezing
This stew freezes wonderfully, making it a fantastic meal prep option. Cool completely and transfer the oxtail and sauce to a freezer-friendly container. It will keep well for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture and flavor.
Reheating
Slow reheating is the secret to preserving the tender texture. Warm the oxtail stew gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid microwaving at high heat, as it can toughen the meat. Adding a splash of broth or water can help loosen the sauce if it has thickened too much in storage.
FAQs
Can I use a different cut of meat instead of oxtail?
While you can substitute with beef short ribs or chuck, oxtail has a unique gelatin-rich texture that creates the signature silky sauce. Using other cuts won’t yield quite the same depth, but they can still produce a delicious stew.
How spicy is the Scotch bonnet pepper in this recipe?
Scotch bonnet peppers pack a serious punch, but when used whole and removed before serving, they add subtle heat and flavor without overwhelming the dish. Chop the pepper for a spicier stew or omit it entirely if you prefer a milder taste.
Is this Jamaican Oxtail Recipe gluten free?
Yes! This recipe naturally contains no gluten as long as you use gluten-free Worcestershire sauce and all-purpose seasoning. It’s perfect for those with gluten sensitivities looking to enjoy authentic Caribbean flavors.
What can I do if I don’t have browning sauce?
Browning sauce adds color and depth, but if you don’t have it on hand, you can omit it or substitute with a small amount of soy sauce mixed with a touch of molasses or dark sugar to replicate its effect.
Can I prepare this recipe in a slow cooker?
Absolutely! After browning the oxtail and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is tender, then add the butter beans during the last 30 minutes of cooking.
Final Thoughts
There’s nothing like sitting down with a steaming plate of this Jamaican Oxtail Recipe to feel the warmth of island hospitality and tradition. It’s a dish that brings people together, delivers incredible flavor, and comforts the soul. If you’ve been craving a true taste of Jamaica, give this recipe a try—you might just find your new favorite comfort food that calls you back to the kitchen again and again.
Print
Jamaican Oxtail Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
This authentic Jamaican Oxtail recipe offers a rich and flavorful Caribbean stew featuring tender, slow-braised oxtail simmered with aromatic spices, butter beans, and a hint of heat from Scotch bonnet pepper. Perfect for a comforting main course, it pairs wonderfully with rice and peas or white rice.
Ingredients
Oxtail and Marinade
- 2 ½ pounds oxtail, cut into segments
- 1 tablespoon browning sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons all-purpose seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 green onions, chopped
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 Scotch bonnet pepper, whole or chopped (optional for heat)
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 1 can (15 oz) butter beans, drained and rinsed
Instructions
- Season and marinate the oxtail: In a large bowl, combine the oxtail pieces with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly to coat evenly. Cover and let marinate for at least 2 hours, preferably overnight, to develop deep flavors.
- Brown the oxtail: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the oxtail pieces on all sides, creating a caramelized crust. Once browned, set the oxtail aside on a plate.
- Sauté aromatics: In the same pot, add the chopped onion, minced garlic, and green onions. Sauté for 2 to 3 minutes until fragrant and softened, scraping up any browned bits from the bottom to add flavor.
- Combine ingredients and simmer: Return the browned oxtail to the pot. Add thyme, Scotch bonnet pepper (whole or chopped), beef broth, ketchup, and brown sugar. Stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
- Add butter beans and finish cooking: About 20 minutes before the end of cooking, stir in the drained and rinsed butter beans. If the Scotch bonnet was left whole, remove it now to control the heat. Continue cooking uncovered if you desire a thicker sauce, allowing it to reduce.
- Final touches: Skim off any excess fat from the surface before serving. Serve hot, ideally with rice and peas or white rice for a traditional Jamaican meal.
Notes
- Serve with rice and peas or white rice to complete the traditional Jamaican meal.
- For a thicker, more concentrated sauce, remove the pot lid during the last 30 minutes of cooking to allow the stew to reduce.
- Adjust the heat level by using more or less Scotch bonnet pepper, or omit it if you prefer no heat.
