The Best Homemade Jamaican Oxtail Recipe

What You’ll Love About This Recipe

This Jamaican oxtail recipe brings rich, bold flavors to your table with tender meat that falls right off the bone. You’ll love how the slow cooking process creates a dish that’s both comforting and unforgettable.

• Deep, savory flavors from the combination of herbs, spices, and slow-cooked oxtail.
• Melt-in-your-mouth texture thanks to hours of simmering in a flavorful broth.
• Perfect balance of sweet and savory with hints of brown sugar and soy sauce blending beautifully.

Recipe

Jamaican Oxtail is a rich and flavorful dish, deeply rooted in Caribbean cuisine. It features tender oxtails braised in a savory sauce with spices, butter beans, and vegetables, making it a comforting and hearty meal. This recipe captures the authentic flavors of Jamaica, perfect for a satisfying dinner.

Ingredients:

• 3 lbs oxtails, trimmed and cut into pieces
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• 2 tsp ground allspice
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 scallions, chopped
• 1 scotch bonnet pepper, whole (optional, for heat)
• 2 carrots, sliced
• 2 cups beef broth
• 1 can butter beans, drained and rinsed
• 2 tbsp ketchup
• 1 tbsp browning sauce (optional)

Instructions:

1. Season oxtails with salt, black pepper, garlic powder, onion powder, paprika, thyme, and allspice. Add soy sauce and Worcestershire sauce, then mix well. Let marinate for at least 1 hour or overnight.
2. Heat vegetable oil in a large pot over medium-high heat. Brown oxtails on all sides for about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, scallions, and scotch bonnet pepper until fragrant, about 2 minutes.
4. Return oxtails to the pot. Add carrots, beef broth, ketchup, and browning sauce (if using). Stir well.
5. Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally, until oxtails are tender.
6. Add butter beans in the last 30 minutes of cooking. Adjust seasoning if needed.
7. Serve hot with rice, fried plantains, or steamed vegetables.

Notes:

• For milder heat, remove the scotch bonnet pepper before serving.
• Browning sauce adds color but isn’t necessary if unavailable.
• Marinating overnight enhances the flavor.

Equipment:

Large pot or Dutch oven

Time:

Prep time: 15 minutes

Cooking time: 3 hours

Cuisine:

Jamaican, Caribbean

Serving:

4-6 servings

Nutrition

Jamaican Oxtail is hearty and nutritious, packed with essential vitamins and minerals. Here’s a breakdown of its nutritional value based on a standard serving size.

What To Serve With It

I love pairing Jamaican oxtail with classic rice dishes, like rice and peas or steamed white rice, because they soak up the rich gravy perfectly. Adding simple vegetable sides, such as steamed cabbage or roasted carrots, keeps the meal balanced and flavorful. It’s a combo that always satisfies my cravings!

Classic Rice Pairings

When pairing Jamaican oxtail with rice, it’s easy to create a meal that feels both comforting and exciting. For me, white rice is a must—it’s simple, fluffy, and soaks up the rich gravy beautifully. Sometimes, I’ll opt for coconut rice for a touch of sweetness that complements the savory oxtail perfectly. Brown rice works too if I’m feeling a bit healthier, though its nutty flavor still holds its own. And let’s not forget rice and peas—it’s the classic Caribbean combo that brings everything together. Honestly, any rice choice feels like a hug for this dish!

Vegetable Side Dishes

Though oxtail’s rich flavor steals the show, the right veggies can turn this dish into a full, balanced meal. I love pairing it with steamed cabbage, which adds a subtle sweetness that complements the savory meat. Roasted carrots or parsnips bring a touch of earthy goodness, and their caramelized edges add depth. A side of sautéed spinach or callaloo, a leafy green popular in Jamaican cuisine, introduces freshness and vibrant color. For a Caribbean twist, I often serve grilled plantains—their slight sweetness contrasts beautifully with the oxtail’s depth. These sides create harmony, making every bite a satisfying experience.

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younes

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