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
Scale
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.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
