Jamaican-Style Oxtail

Rich, bold, and deeply comforting, Jamaican-Style Oxtail is a slow-cooked, fall-off-the-bone dish that’s full of island flavor. Braised with aromatic spices, herbs, and butter beans, this hearty stew has a thick, savory gravy that I love pouring over a bed of rice. It’s the kind of meal that warms from the inside out and leaves everyone asking for seconds.

Why You’ll Love This Recipe

I love how flavorful and tender this dish becomes after slow cooking. The meat literally melts in my mouth, and the gravy is packed with depth thanks to all the spices and caramelization. It’s not just a meal—it’s an experience. It brings the soul of Jamaican cooking into my kitchen, and while it takes time to cook, the process is easy and the result is so rewarding. Perfect for Sunday dinners or anytime I want a comforting, unforgettable dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oxtail (cut into pieces)

• Browning sauce (optional, for color and depth)

• Salt

• Black pepper

• All-purpose seasoning or oxtail seasoning

• Garlic (minced)

• Ginger (fresh, grated)

• Thyme (fresh or dried)

• Scallions (chopped)

• Onion (sliced)

• Scotch bonnet pepper (whole or chopped, depending on heat preference)

• Pimento seeds (allspice)

• Tomato ketchup

• Worcestershire sauce

• Soy sauce

• Beef broth or water

• Carrots (sliced)

• Butter beans (canned, drained and rinsed)

• Vegetable oil (for searing)

Directions

1. I season the oxtail generously with salt, pepper, all-purpose seasoning, garlic, ginger, thyme, and scallions. I like to let it marinate for at least an hour—overnight is even better.

2. In a large pot or Dutch oven, I heat oil over medium-high heat and sear the oxtail pieces until browned on all sides. I do this in batches so I don’t overcrowd the pan.

3. Once browned, I remove the oxtail and sauté onions and scotch bonnet in the same pot. I add ketchup, Worcestershire sauce, soy sauce, and a splash of browning if I’m using it.

4. I return the oxtail to the pot, add pimento seeds and enough beef broth or water to just cover the meat.

5. I bring it to a boil, then reduce the heat, cover, and let it simmer for about 2.5 to 3 hours, until the oxtail is tender and the gravy has thickened. I stir occasionally and add water if needed.

6. In the last 30 minutes, I add the carrots and butter beans, letting everything finish together in the rich sauce.

7. I skim off excess fat before serving and garnish with a bit of fresh thyme or scallions if I want.

Servings and timing

This recipe serves about 4–6 people. It takes 20 minutes to prep and about 3 hours to cook slowly on the stovetop or in a Dutch oven. I can also use a pressure cooker to cut the cooking time to around 45 minutes if I’m short on time.

Variations

Sometimes I add a splash of red wine for extra richness or a spoonful of brown sugar to enhance the sauce’s depth. If I want it spicier, I slice the scotch bonnet instead of leaving it whole. I’ve also tried it with different beans like kidney beans, but butter beans are my favorite for their texture.

Storage/Reheating

Leftovers store beautifully. I keep them in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight. For longer storage, I freeze it for up to 2 months. To reheat, I warm it slowly on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

FAQs

What is oxtail, and where can I buy it?

Oxtail comes from the tail of a cow. It’s a tough cut that becomes incredibly tender when slow-cooked. I usually find it at butcher shops, Caribbean grocery stores, or larger supermarkets.

Can I make this in a slow cooker?

Yes, after browning the oxtail and sautéing the aromatics, I transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours. It turns out just as tender and flavorful.

What can I serve with Jamaican oxtail?

I like to serve it over white rice or rice and peas. It also pairs well with fried plantains, steamed cabbage, or dumplings for a complete Jamaican meal.

Is Jamaican oxtail spicy?

It can be. I control the heat by adjusting the amount of scotch bonnet pepper. Leaving it whole gives a mild heat, while chopping it releases more spice.

How do I thicken the gravy?

The gravy naturally thickens as the oxtail releases gelatin during cooking. If it’s too thin near the end, I uncover the pot and let it simmer to reduce, or I mash a few butter beans to help thicken it.

Conclusion

Jamaican-Style Oxtail is one of those dishes that takes time but rewards every minute. It’s rich, comforting, and full of the bold, earthy flavors I love in Caribbean cuisine. Whether I’m sharing it with family or making a big pot for leftovers, it always hits the spot and brings a taste of Jamaica right to my table.

Jamaican-Style Oxtail

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Rich, bold, and deeply comforting Jamaican‑Style Oxtail braised with aromatic spices, herbs and butter beans, producing fall‑off‑the‑bone meat in a thick, savory gravy.

• Author: Lizaa
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 2½‑3 hours
• Total Time: 2 hours 50 minutes to 3 hours 20 minutes
• Yield: 4‑6 servings
• Category: Main Course
• Method: Braising / Slow Cook
• Cuisine: Jamaican

Ingredients

• 3 lbs oxtail, cut into pieces
• 1 tbsp browning sauce (optional, for color and depth)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp all‑purpose seasoning or oxtail seasoning
• 4 cloves garlic, minced
• 2 inches fresh ginger, grated
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 4 scallions, chopped
• 1 onion, sliced
• 1 scotch bonnet pepper (whole or chopped depending on heat preference)
• 1 tsp pimento seeds (allspice)
• 2 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 3 cups beef broth or water
• 2 carrots, sliced
• 1 (15‑oz) can butter beans, drained and rinsed
• 2 tbsp vegetable oil (for searing)

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Instructions

1. Season the oxtail with salt, black pepper, all‑purpose seasoning, garlic, ginger, thyme and scallions. Let it marinate at least 1 hour (or overnight for best flavor).
2. Heat oil in a large pot or Dutch oven over medium‑high heat. Sear oxtail pieces in batches until browned on all sides. Remove and set aside.
3. In the same pot, sauté onion and scotch bonnet pepper until fragrant. Add ketchup, Worcestershire sauce, soy sauce and browning sauce if using.
4. Return oxtail to the pot, add pimento seeds and pour in enough beef broth or water to just cover the meat.
5. Bring to a boil, then reduce heat to low, cover and simmer for 2½‑3 hours until the oxtail is very tender and the gravy has thickened, stirring occasionally and adding water if needed.
6. In the last 30 minutes of cooking, add the carrots and butter beans to the pot and continue simmering.
7. Skim off excess fat before serving. Garnish with fresh thyme or chopped scallions if desired. Serve hot over rice.

Notes

• You can add a splash of red wine for extra richness.
• For more heat, chop the scotch bonnet pepper instead of leaving it whole.
• You can substitute kidney beans for butter beans, though butter beans provide the authentic texture.
• If you want a thicker gravy, mash a few butter beans at the end or simmer uncovered for a few minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 4g
• Sodium: 580mg
• Fat: 38g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 52g
• Cholesterol: 215mg