Jamaican Oxtail
Jamaican Oxtail is one of the most beloved dishes in Caribbean cuisine, known for its deep, rich flavors and fall-off-the-bone tenderness. This hearty dish is slow-cooked with bold seasonings, butter beans, and a savory gravy that pairs perfectly with rice and peas and steamed cabbage. If you’ve never tried making Jamaican Oxtail at home, this recipe will show you exactly how to achieve that authentic, restaurant-quality taste!
The History of Jamaican Oxtail
Oxtail has roots in British and African cuisines, but in Jamaica, it has been transformed into a comforting, slow-braised delicacy. Once considered a less desirable cut of meat, oxtail is now a cherished ingredient that embodies the island’s resourceful cooking traditions.
How to Make Jamaican Oxtail
- Marinate the Oxtail: In a large bowl, combine oxtail, salt, black pepper, allspice, thyme, garlic, ginger, green onions, diced onion, ketchup, beef bouillon. Let it marinate for at least 4 hours or overnight for the best flavor. Coat with browning.
- Sear the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides to lock in flavor. Remove and set aside.
- Build the Flavor: Allow it to cook in it’s own juices for 15 minutes, until the liquid has reduced.
- Slow Cook: Pour in the water, ensuring the oxtail is mostly submerged. Cover and let simmer on low heat for about 2 to 3 hours until the meat becomes tender and the sauce thickens.
- Add Butter Beans: Stir in the butter beans and scotch bonnet pepper and let simmer for another 25 minutes.
- Serve and Enjoy: Remove from heat and serve your Jamaican Oxtail with rice and peas or plain white rice for a truly satisfying meal!
Tips for the Best Jamaican Oxtail
Marinate Overnight: The longer the oxtail marinates, the deeper the flavor.
Use Scotch Bonnet Wisely: If you prefer a milder dish, remove the seeds or use half a pepper.
Patience is Key: Oxtail needs time to become tender, so let it slow cook properly.
Pressure cook to reduce cooking time(optional):To reduce cooking time, after stewing the oxtails for 15 minutes, add enough water to cover and pressure for 10 minutes. Cook for an additional 15 minutes, then add the butter beans.
Other Jamaican Recipes to try
- Rice and Peas
- Gizzada(Jamaican coconut tart)
- Jamaican Escovitch Fish
- Jamaican Banana Fritters
- Stamp and Go(saltfish fritters)
- Fried Dumplings
- Jamaican Beef Patties
Get the Recipe Jamaican Oxtail
Ingredients
- 4 lbs oxtail, cut into sections
- 1 small onion, chopped
- 3 green onions, chopped
- 4 garlic cloves, minced
- 1/2 tsp crushed ginger
- 2 beef bouillon cubes
- 1 tsp salt
- 3 tbsp ketchup
- 1/2 tsp pimento (allspice)
- 10 sprigs thyme
- 2 tbsp vegetable oil
- 1 tsp black pepper
- 1 tbsp browning sauce
- water
- 1 (1 1/4 oz) can butter beans
- 1 Scotch bonnet pepper, chopped (adjust for heat preference)
Instructions
- Wash oxtails thoroughly. Place in a large bowl. Add ginger, garlic, thyme, scallion, onion, beef bouillon, salt, black pepper, pimento and ketchup; mix well. Let it marinate for at least 4 hours, preferably overnight.
- Add browning to oxtail and mix to coat.
- Heat oil over a medium fire. When the oil is hot, add oxtail. Cook oxtails for 5minutes, allowing to brown.
- Cover and let it cook in its own juices for 15 minutes until the liquid reduces.
- Add enough water to cover oxtails. Bring the water to a boil then lower the heat and allow to simmer. Cook oxtails for 2-3 hour or until tender. The cooking time depends on how thick the oxtails are.
- Add butter beans and scotch bonnet pepper. If the liquid has reduced add enough water to cover the oxtail. Cook for an additional 25-30 minutes until the beans will become soft and the gravy has thickened. Remove from heat and garnish with additional chopped scallion.