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Jamaican Oxtail

A hearty and flavorful Jamaican Oxtail dish that captures the essence of Caribbean cooking, perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 430
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 pounds Oxtail, cut into sections
  • 2 medium Carrots, peeled and sliced
  • 1 cup Butter beans
  • 1 large Onion, chopped
  • 2 sprigs Thyme
  • 4 cloves Garlic, minced
  • 1 Scotch bonnet pepper (or more to taste)
  • 2 medium Tomatoes, chopped
  • 1 teaspoon Allspice
  • 2 tablespoons Soy sauce
  • 1 tablespoon Brown sugar
  • 4 cups Beef broth
  • 2 tablespoons Olive oil

Method
 

Cooking
  1. Heat a large pot or Dutch oven over medium heat. Add olive oil to the pot.
  2. Add chopped onions, garlic, and scotch bonnet pepper to the pot. Sauté for about 5 minutes until softened and fragrant.
  3. Add the oxtail to the pot and brown the meat on all sides, sealing in the flavor.
  4. Add tomatoes, carrots, butter beans, thyme, allspice, soy sauce, and brown sugar to the pot. Stir everything together.
  5. Pour in beef broth and bring the mixture to a simmer. Cover the pot and cook for about 2.5 to 3 hours on low heat, until the oxtail is tender and the sauce thickens.
  6. Taste the sauce and adjust seasoning with salt and pepper. Remove thyme sprigs.
  7. Serve the oxtail stew with rice, steamed vegetables, or crusty bread.

Notes

To store Jamaican Oxtail, let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat slowly on the stovetop or microwave, adding broth if necessary to retain moisture. For deeper flavor, marinate the oxtail overnight. Consider using a pressure cooker to reduce cooking time.