If you have ever wanted to dive into a rich, hearty, and soul-satisfying dish that truly bursts with Caribbean flavor, this Jamaican Oxtail Recipe is exactly what you need. It’s a celebration of tender, slow-cooked oxtail pieces simmered in a luscious sauce, enriched by the warmth of allspice, the kick of Scotch bonnet pepper, and the comforting addition of creamy butter beans. This dish not only fills your home with an irresistible aroma but also brings a joyous burst of traditional Jamaican flavors right to your table. Whether you’re already a fan or trying oxtail for the first time, this recipe is your golden ticket to creamy, meaty bliss.
Ingredients You’ll Need
Nothing complicated here—just a handful of well-chosen ingredients that each bring their own magic to the pot. From the seasoned oxtail to the aromatic herbs and the punchy spices, every component plays a critical role in building layers of unforgettable taste, mouthwatering texture, and vibrant color in this classic Jamaican dish.
- Oxtail pieces: The star of the dish, these become tender and full of flavor after slow cooking.
- Salt and black pepper: Essential for seasoning and bringing out the natural taste of the meat.
- All-purpose seasoning: Adds a robust, savory base flavor that’s characteristic of Jamaican cuisine.
- Browning sauce: Gives the oxtail a rich color and enhances the depth of the stew.
- Vegetable oil: Perfect for searing the oxtail and sautéing aromatics without overpowering flavors.
- Chopped yellow onion: Provides sweetness and forms the flavor foundation in the stew.
- Sliced green onions: Offers a fresh, mild onion flavor that complements the heavier spices.
- Minced garlic: Infuses the dish with a fragrant, savory warmth.
- Fresh thyme sprigs: Adds an earthy, herbal note typical of Caribbean cooking.
- Sliced Scotch bonnet pepper: Brings authentic heat; handle carefully as it’s very spicy.
- Canned butter beans, drained: Creamy and tender, these enrich the stew’s texture and heartiness.
- Beef broth: Lends body and richness to the sauce, making it luscious and comforting.
- Soy sauce: Adds subtle umami and saltiness to balance the flavors.
- Worcestershire sauce: Contributes a complex tang and enhances the meaty depth.
- Ketchup: Imparts a mild sweetness and slight acidity to round out the sauce.
- Ground allspice: The soul of Jamaican cooking, giving that warm, aromatic spice profile.
- Brown sugar: Balances the heat and savory notes with gentle sweetness for a beautifully rounded flavor.
How to Make Jamaican Oxtail Recipe
Step 1: Season the Oxtail
Start by taking your oxtail pieces and seasoning them generously with salt, black pepper, all-purpose seasoning, and a small splash of browning sauce. Toss everything well so each piece is evenly coated—this initial seasoning step ensures every bite will be packed with savory flavor and a beautiful, appetizing color once cooked.
Step 2: Brown the Oxtail
In a large, heavy pot, heat the vegetable oil over medium-high heat. Brown the seasoned oxtail pieces in batches so they get a lovely crust on all sides without overcrowding the pot. This caramelization is crucial as it builds a deep, complex flavor base for the stew. Once browned, remove the oxtail and set it aside.
Step 3: Sauté the Aromatics
In the same pot, add the chopped yellow onion, sliced green onions, minced garlic, and fresh thyme. Cook everything gently until the onions are soft and fragrant. This mixture forms a rich aromatic foundation that plays beautifully with the savory meat.
Step 4: Combine and Simmer
Return your browned oxtail to the pot. Add the sliced Scotch bonnet pepper, beef broth, soy sauce, Worcestershire sauce, ketchup, ground allspice, and brown sugar. Stir everything together, bring it to a gentle simmer, then cover the pot. Cook on low heat for about 2½ to 3 hours, stirring occasionally, until the oxtail is fall-off-the-bone tender and the sauce has thickened into a silky, flavor-packed gravy.
Step 5: Add Butter Beans
During the last 15 minutes of cooking, stir in the drained butter beans. They warmly soak up all the flavors while lending a soft, creamy texture that balances the dish perfectly. Taste the stew and adjust seasoning as needed—this final step ensures your Jamaican Oxtail Recipe comes out utterly delicious and personalized to your liking.
How to Serve Jamaican Oxtail Recipe
Garnishes
A sprinkle of fresh chopped green onions or a few sprigs of thyme on top brightens up the dish visually and adds a fresh herbal punch to every mouthful. Some folks like to add a wedge of lime on the side for a gentle citrus contrast that cuts through the richness beautifully.
Side Dishes
This Jamaican Oxtail Recipe pairs delightfully with fluffy white rice to soak up all the luscious sauce—perfect for a comforting meal. For a truly authentic experience, serve with fried dumplings or even creamy mashed sweet potatoes to add extra warmth and texture to the plate.
Creative Ways to Present
For a fun twist, you can serve the oxtail stew in individual deep bowls layered atop coconut rice, garnished with a side of steamed callaloo or sautéed greens. another crowd-pleasing idea is to turn leftovers into a flavorful Jamaican oxtail sandwich packed with tender meat and drizzled with a touch more of that rich sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover oxtail stew into an airtight container and refrigerate. The flavors actually deepen over a day or two, making leftovers just as irresistible, if not more so. Enjoy within 3 to 4 days for the best quality and freshness.
Freezing
Jamaican Oxtail Recipe freezes wonderfully. Portion it out into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for an easy, ready-made meal that tastes just like fresh.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking—add a splash of beef broth or water if the sauce has thickened too much during storage. Alternatively, microwave in short bursts, stirring in between to ensure even warming without drying out the tender meat.
FAQs
Can I use a pressure cooker for this Jamaican Oxtail Recipe?
Absolutely! Using a pressure cooker significantly cuts down the cooking time. Brown the oxtail and aromatics as instructed, then pressure cook for about 45 to 60 minutes until tender. This method still delivers great flavor and texture but in a fraction of the time.
How spicy will this dish be?
The Scotch bonnet pepper does bring heat, but since it simmers for a long time and you can remove the seeds, you can control the spiciness to suit your preference. If you prefer mild, use less or remove the seeds completely; for heat lovers, keep more of it in!
Can I substitute butter beans with another type of bean?
Yes! While butter beans are traditional and creamy, you can swap them for lima beans or even chickpeas if you like. Just keep in mind that changing the beans will slightly alter the texture and flavor but the dish will still be delicious.
Is Jamaican Oxtail Recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as the all-purpose seasoning and other sauces used do not contain hidden gluten ingredients. Always double-check labels to be sure if you have dietary restrictions.
Do I need to marinate the oxtail?
Marinating overnight with the seasonings isn’t necessary, but it definitely enhances flavor and tenderness if you have the time. It’s a little extra step that rewards you with deeper, richer taste.
Final Thoughts
I can’t recommend this Jamaican Oxtail Recipe enough if you’re looking to impress your taste buds or share an unforgettable meal with family and friends. Its tender meat, rich sauce, and vibrant spices make every bite a celebration. Plus, cooking it fills your kitchen with aromas that invite everyone to gather ‘round the table eagerly. Give yourself the gift of this warming, soul-nourishing dish—you absolutely won’t regret it!
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-braised oxtail pieces simmered in a rich and flavorful sauce with aromatic spices, Scotch bonnet peppers, and butter beans. Perfectly seasoned and cooked until melt-in-your-mouth tender, this hearty Caribbean main course is traditionally served over rice or with fried dumplings.
Ingredients
Meat and Seasonings
- 3 to 4 pounds oxtail pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose seasoning
- 1 teaspoon browning sauce (optional)
Cooking Base
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 3 green onions, sliced
- 3 cloves garlic, minced
- 3 fresh thyme sprigs
- 1 sliced Scotch bonnet pepper
Liquids and Sauces
- 3 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
Spices and Sweetener
- 1 teaspoon ground allspice
- 1 tablespoon brown sugar
Additional Ingredients
- 1 can (15 oz) butter beans, drained
Instructions
- Season the Oxtail: In a large bowl, season the oxtail pieces with salt, black pepper, all-purpose seasoning, and a small amount of browning sauce. Toss well to coat all pieces evenly to infuse flavor before cooking.
- Brown the Oxtail: Heat vegetable oil in a large heavy pot over medium-high heat. Add oxtail pieces in batches and brown them on all sides, about 4-5 minutes per batch, to develop rich color and flavor. Remove browned oxtail and set aside.
- Sauté Aromatics: In the same pot, add chopped yellow onion, sliced green onions, minced garlic, and thyme sprigs. Cook over medium heat until the onions soften and become translucent, about 5 minutes.
- Add Oxtail Back and Liquids: Return the browned oxtail pieces to the pot. Add sliced Scotch bonnet pepper, beef broth, soy sauce, Worcestershire sauce, ketchup, ground allspice, and brown sugar. Stir to combine all ingredients.
- Simmer and Braise: Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let it gently braise for 2½ to 3 hours, stirring occasionally, until the oxtail is tender and the sauce is thickened and rich.
- Add Butter Beans: During the last 15 minutes of cooking, stir in the drained butter beans to heat through and absorb some of the sauce’s flavor.
- Adjust Seasoning and Serve: Taste the sauce and adjust seasoning with additional salt or pepper if needed. Serve the Jamaican oxtail hot over steamed rice or with traditional fried dumplings for a complete meal.
Notes
- For deeper flavor, marinate the oxtail overnight with the seasonings before cooking.
- If the sauce becomes too thick during cooking, add a splash of beef broth to loosen it.
- Handle Scotch bonnet peppers carefully – remove seeds to reduce heat if a milder dish is preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and freeze well for up to 3 months.
