This post may contain affiliate links. Please see our disclosure policy.
Jamaican oxtail starts with a flavorful marinade and cooks low and slow until the meat is tender and the gravy thickens into a proper stew. With butter beans added at the end, this dish feels like a full meal on its own.
For another traditional Jamaican dish, try my Curry Chicken.
Jamaican Style Oxtail
Preparing Jamaican oxtail takes patience, but it always pays off. I let mine cook low and slow, so the braised beef turns tender and succulent, soaking up every layer of flavor along the way. It’s a Jamaican food staple, and once you get the process down, it’s bound to become a family favorite.
Why you’ll love this Authentic Jamaican Oxtail Recipe
- Caribbean Comfort Food: This is what you make for Sunday dinner or a special occasion. It’s hearty, filling, and something you sit down and take your time with.
- Rich Flavor: Starting with green seasoning and taking the time to sear the oxtail builds layers that carry all the way through the gravy.
- Simple to Make: Sure, this takes time, but most of it is hands-off.
what is oxtail?
Oxtail is the tail of a cow, cut into sections and typically sold as bone-in pieces. It’s a tough cut of meat with a lot of connective tissue, which becomes tender and rich when cooked slowly. Oxtail is commonly used in braised dishes and stews because it creates a deep, flavorful broth.
Historically, oxtail did come from oxen, but today it’s almost always sourced from beef cattle. In Jamaica, during the colonial era, it was considexred scrap meat, but our people took what they were given and turned it into a rich stew that is deeply flavorful and highly sought after. Today, oxtail recipes can be found across Caribbean, French, and various Asian cuisines, each with its own approach to slow cooking and flavor.
ingredients for Jamaican Oxtails
- Oxtail pieces: This is the base of the dish. When cooked low and slow, it becomes tender, rich, and full of flavor.
- Green seasoning: I use my homemade green seasoning here, and it makes all the difference. It’s super easy to make and creates a strong foundation of flavor right from the start.
- All-purpose seasoning, seasoned salt, black pepper, soy sauce, and browning: These work together to season the oxtail deeply while adding color and depth.
- Oil and turbinado sugar: The oil helps with searing, and the sugar caramelizes to build that rich color and flavor at the base of the dish.
- Onion, garlic, scallion, thyme, allspice, and ginger: These aromatics and spices cook down into the gravy and add layers of flavor throughout.
- Scotch bonnet pepper and ketchup: The pepper brings heat and signature flavor, while the ketchup adds a subtle sweetness and tang.
- Butter beans, beef broth, and water: These round out the dish, creating a thick gravy while the beans soak up all that flavor.
How to make Jamaican oxtail
How to Prepare Oxtail
I start by cleaning and trimming the oxtail, then season it with green seasoning, all-purpose seasoning, seasoned salt, black pepper, soy sauce, and browning. For the best flavor, I let it marinate overnight in the fridge and take it out about an hour before cooking so it can come to room temperature.
Brown the Oxtail
In a Dutch oven over medium-high heat, I add the oil and sugar and let it melt and foam without burning. Once it caramelizes, I add the oxtail and sear it on both sides until browned, working in batches if needed so the pot isn’t overcrowded. I remove the oxtail and set it aside once it’s nicely browned.
Build the Base
I reduce the heat to medium and deglaze the pot with a bit of beef broth, scraping up all the browned bits for extra flavor. Then I add the oxtail back in along with the onion, garlic, scallion, thyme, allspice, ginger, and scotch bonnet pepper. I pour in the remaining broth and enough water to cover the meat, cover the pot, and let it cook.
How to Cook Jamaican Oxtail
I let the oxtail cook low and slow for about an hour, checking on it every 30 minutes. Then I stir in the ketchup, add more water as needed, and continue cooking for another hour until the meat starts to get tender. If it needs more time, I let it go a bit longer.
Finish with Butter Beans
Once the oxtail is tender, I reduce the heat, stir in the butter beans, and add just enough water to keep a nice gravy. I cover the pot again and let it simmer for another 15 to 30 minutes until everything is fully tender and the sauce is rich and thick.
storage
Let the Jamaican oxtail cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days. For the best results, reheat it on the stovetop over medium-low heat, adding a splash of water or broth to loosen the gravy. You can also reheat it in the microwave in short intervals, stirring in between, until warmed through.
Tips for the best jamaican oxtails
- Marinate for best results. Letting the oxtail sit overnight helps the seasoning fully absorb into the meat and builds deeper flavor.
- Watch the sugar closely. Let it caramelize until it foams, but don’t let it burn or turn black or it will affect the final taste.
- Brown in batches. Avoid overcrowding the pot so each piece gets a proper sear and develops that rich color.
- Cook low and slow. Give it time to simmer so the oxtail becomes tender and the gravy develops properly.
- Add butter beans at the end. Stir them in once the meat is tender so they hold their shape and don’t get mushy.
what to serve with jamaican oxtail
- Rice and peas: This is the classic pairing. The rice soaks up the gravy and balances out the richness of the oxtail.
- Fried plantains: Sweet, caramelized plantains add contrast and round out the plate.
- Steamed cabbage: A simple side that adds freshness and helps balance the heaviness of the dish.
- White rice: A great option if you want something simple that lets the oxtail and gravy stand out.
frequently asked questions
Jamaican oxtail is known for its rich, deeply seasoned gravy and slow-cooked tenderness. It’s typically marinated, browned, and braised with herbs, spices, and butter beans, which sets it apart from other versions.
Yes, oxtail is high in collagen because it contains connective tissue and bone. When cooked slowly, the collagen breaks down into gelatin, which gives the dish its rich texture.
Oxtail needs time to break down, so if it’s still tough, it likely needs to cook longer. Keep it simmering until the meat is tender and easily pulls away from the bone.
Yes, Jamaican oxtail actually tastes better the next day. As it sits, the flavors continue to develop and the gravy thickens even more.
I hope you enjoyed making this Jamaican oxtail stew recipe.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Jamaican Oxtail Recipe
Equipment
- Dutch oven or heavy-bottom pot
- Cutting Board
- Knife
- Mixing bowl
- Wooden spoon
- Tongs
- Can opener
Ingredients
- 3 lbs oxtail pieces, cleaned with fat trimmed
- 2 tbsp Caribbean green seasoning
- 1 tbsp all-purpose seasoning
- 1 tsp seasoned salt, or to taste
- ½ tsp black pepper
- 1 tbsp low-sodium soy sauce
- 2 tsp Jamaican browning
- 2 tbsp neutral high-heat cooking oil
- 2 tbsp turbinado sugar
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 2 scallion stalks, chopped
- 4 thyme sprigs
- ½ tsp pimento seeds/allspice berries, crushed
- 1 tsp grated ginger or ginger paste
- 1 scotch bonnet pepper
- 1 tbsp ketchup
- 1 15 oz can butter beans, drained and rinsed
- 1 cup beef broth
- Hot water, enough for braising
Instructions
- Season oxtail with green seasoning, all-purpose seasoning, seasoned salt, black pepper, soy sauce, and browning. For best results, marinate overnight in the refrigerator and remove 1 hour before cooking.
- Heat oil in a dutch oven over medium-high heat. Add sugar and allow to foam (approximately 2 minutes). Do not allow the sugar to burn and turn black.
- Once the sugar is caramelized, add the seasoned oxtail pieces to the pot to brown/sear on both sides. Do this in batches in necessary so as not to overcrowd the pot. When browned, remove from the pot.
- Reduce the heat to medium. Deglaze the pot with ¼ cup of beef broth. Use a wooden spoon to scrape up the brown bits from the bottom which will add flavor.
- Add the oxtail back to the pot along with the prepared onion, garlic, scallion, thyme, pimento seeds, ginger, and scotch bonnet pepper. Add the remainder of the beef broth and enough water to cover the meat. Cover with a lid and cook for an hour, checking on it every 30 minutes.
- Add the ketchup to the pot. Stir, then add more water to cover the meat, as by now the liquid has reduced. Cover and cook for another hour, and continue to check on it every 30 minutes.
- After two hours of cooking, the meat should be tender or nearly tender. If not, allow it to cook for another 15 minutes. Reduce the heat to medium-low, stir in the butter beans, and add just enough water to ensure there is ample gravy. Cover once again, and allow to simmer for an additional 15-30 minutes, or until the oxtail is tender to your liking.
Like this? Leave a comment below!
