Jamaican Oxtail Recipe

Discover the ultimate Jamaican Oxtail recipe – juicy, slow-braised meat bursting with island spices and butter beans. A soul-satisfying dish you’ll crave again and again!

Why You’ll Fall in Love With This Jamaican Oxtail Recipe

There are recipes you cook for dinner... and then there’s Jamaican Oxtail. This dish isn’t just food — it’s an experience. A tender, rich, slow-simmered plate of love straight from the Caribbean, coated in a thick, flavorful gravy that clings to every bone. If you’ve never tried oxtail before, now is the time. If you have, prepare to meet your new favorite version.

Whether you're craving warmth on a cold evening, or simply want to impress at Sunday dinner, this is the kind of meal that speaks to the soul. Let’s dive into what makes it irresistible and how you can bring it to life in your own kitchen.

Tools You’ll Need

• Large mixing bowl (for marinating)
• Cutting board & knife
• Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Measuring spoons & cups
• Tongs

Ingredients

• 2.5–3 lbs oxtail, cleaned and trimmed
• 1 tbsp browning sauce (optional, for deep color)
• 1 tbsp all-purpose seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp thyme (fresh or dried)
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 2 scallions, chopped
• 1 Scotch bonnet pepper, whole (optional, adds heat)
• 2 cups beef broth or water
• 1 can (15 oz) butter beans, drained and rinsed
• 1 tbsp ketchup
• 1 tbsp brown sugar
• 2 tbsp oil, for browning the meat

Step-by-Step Instructions

1. Marinate the Oxtail

In a large bowl, add the oxtail pieces. Pour in the browning sauce, soy sauce, Worcestershire sauce, and sprinkle all the dry seasonings (garlic powder, onion powder, paprika, black pepper, thyme, salt). Toss in the minced garlic, chopped onions, and scallions. Mix thoroughly, ensuring each piece is well-coated. Cover and let it marinate for at least 2 hours, but overnight is best for maximum flavor.

2. Sear the Oxtail

Heat the oil in your Dutch oven over medium-high heat. Add the oxtail pieces, working in batches if necessary. Sear them on all sides until beautifully browned. This step locks in flavor and adds depth to the stew.

3. Simmer the Goodness

Once browned, pour in the beef broth or water just until it covers the meat. Add in the whole Scotch bonnet (don't cut it unless you want it really spicy!), ketchup, brown sugar, and a few thyme sprigs if using fresh. Stir gently.

Bring it all to a boil, then reduce the heat to low, cover, and let it simmer slowly for 2.5 to 3 hours. Stir occasionally and add a splash of water if it gets too thick.

4. Add Butter Beans

Once the oxtail is melt-in-your-mouth tender, stir in the butter beans. Simmer uncovered for another 10 to 15 minutes to warm the beans and thicken the sauce.

Tips for the Best Jamaican Oxtail

• Don’t skip the browning step: It’s the secret to that rich, caramelized flavor.
• Low and slow is key: Rushing this dish will ruin the tenderness. Patience = perfection.
• Use fresh thyme if possible: It infuses the sauce with unmatched aroma.
• Scotch bonnet tip: Keep it whole for mild heat, slice it for a spicy kick.

Flavor Boosters & Substitutions

• No browning sauce? Use a splash of dark soy sauce or molasses as a substitute.
• Want it sweeter? Add an extra teaspoon of brown sugar.
• Add more veggies: Carrots and bell peppers bring extra color and flavor.
• No Scotch bonnet? Use habanero or a pinch of chili flakes.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 2 months.
• Reheating: Warm slowly in a pot over low heat or microwave in 1-minute bursts, stirring in between. Add a splash of water or broth if too thick.

Approximate Nutrition (Per Serving)

• Calories: ~480
• Protein: 38g
• Fat: 30g
• Carbs: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: ~900mg

(Values are estimates and may vary based on exact ingredients.)

Prep and Cook Time

• Prep Time: 15 minutes
• Marinate Time: 2 hours minimum (overnight recommended)
• Cook Time: 3 hours
• Total Time: ~5 hours 15 minutes (including marination)

Frequently Asked Questions

Can I make Jamaican oxtail in a pressure cooker?

Yes! After browning the meat, cook it in a pressure cooker for about 45–50 minutes. Then stir in the beans and simmer for another 10 minutes.

Is oxtail actually from an ox?

Traditionally yes, but today’s oxtail usually comes from regular beef cattle. It’s the tail cut, rich in collagen and flavor.

What can I serve it with?

Classic sides include white rice, rice and peas, mashed potatoes, or even plantains. The gravy is so good, you’ll want something to soak it up!

Final Thoughts

This Jamaican Oxtail recipe is pure comfort food — bold, hearty, and deeply satisfying. From its tender texture to its peppery, thyme-kissed gravy, every bite reminds you why slow-cooked meals are always worth the wait. Whether you’re bringing a taste of the islands to your kitchen or honoring Caribbean roots, one thing’s for sure: this dish will leave plates empty and hearts full.

So what do you say — Jamaican Oxtail: Smash or Pass? (We’re smashing. Every. Time.)