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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.

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)

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

Find it online: https://recipesbyliza.com/jamaican-style-oxtail/