This post may contain affiliate links. Please read our disclosure policy.
This Jamaican oxtail recipe is slow cooked for hours to produce tender, juicy meat, and rich gravy bursting with flavor. After marinating in rich seasoning and browning, the oxtail is seared and slow braised with onions, garlic, scotch bonnet, and thyme until tender. Jamaican oxtail isn’t just a dish, it’s a full experience.
If you love Jamaican flavors try my Jamaican Curry Chicken, Jerk Marinade and Jamaican Green Seasoning.
Key ingredients for Jamaican Oxtail
- Oxtail – Full of collagen and rich flavor when slow-braised. I try to buy meaty pieces of oxtail with not so much fat if possible. Try to get pieces that aren’t too large.
- All-purpose or oxtail seasoning – Seasoning is key in this dish! My favorite brand is blue mountain country for an authentic Jamaican oxtail taste. I have it listed on my amazon store but it’s a bit overpriced on there honestly, I’d suggest to buy in store only. Grace and Jamaica’s choice have good oxtail seasonings too. You can make a mix of salt, pepper, garlic powder, onion powder, oregano, cumin, all spice and paprika.
- Browning – Adds deep color and a slightly sweet and smoky flavor that sets the tone for the sauce.
- Onion, scallions, scotch bonnet – The classic aromatics that give Jamaican dishes their signature flavor. If you can’t find scotch bonnet pepper, habanero is fine!
- Brown sugar – “Burnt” slightly in the oil to add depth and caramelized flavor to the gravy.
- Ginger and garlic – Add warmth and complexity to balance the richness of the meat.
- Soy sauce and tomato paste – Add salt and a hint of acidity to round out the sauce.
- Pimento seeds (allspice berries) – A Jamaican essential for bold, aromatic undertones.
- Thyme – Earthy and fragrant, it builds layers in the slow-cooked gravy.
- Butter beans – Added at the end for creaminess and texture that makes the dish extra hearty.
- Cornstarch slurry – Optional but helpful if your gravy needs thickening near the end.
The full written recipe with measurements is below on the recipe card.
FAQs for this recipe
Yes! After browning the oxtail, transfer everything to a slow cooker and cook on low for 8 hours. Add the butter beans for the last hour. It can also be made in a pressure cooker to reduce the cooking time!
Check Caribbean grocery stores or the international aisle. You can also make browning from scratch with just brown sugar and water.
I like to serve oxtail with rice and peas, plantains and steamed cabbage.
They’re traditional, but you can skip them or sub with canned cannellini beans if needed.
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.
Jamaican Oxtail Recipe
Ingredients
- 2.5 lbs Oxtail, cleaned & fat trimmed
- 1 ½ tbsp Oxtail seasoning , or all purpose seasoning
- 1 tsp onion powder
- 3 tsp Browning
- 1 yellow Onion , sliced
- 4 Scallions , chopped
- ½ Scotch bonnet pepper , sliced with seeds removed
- 1 tbsp Brown sugar
- 1 1/2 tsp Ginger, grated
- 5 cloves Garlic , minced
- ½ tbsp soy sauce
- ½ tbsp tomato paste
- Pimento seeds, allspice berries
- 3 sprigs Thyme
- 1 14 oz can butter beans, drained & rinsed
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Trim any excess fat on the oxtail. Clean with water, lime and vinegar. Drain and pat dry.
- In a large bowl season the oxtail with the oxtail or all purpose seasoning, onion powder and browning. Add the onion, scallions and scotch bonnet. Mix up together real good. Cover and let marinate for at least 6 hours and up to overnight.
- Heat a large pot or pan over medium heat, once hot, add some vegetable oil and add 2 spoonfuls of brown sugar (about 1 tbsp). Burn off the sugar for 30 seconds then add the oxtail only to the pot to brown. Brown the oxtail then add all the fresh seasonings from the marinade.
- Add in the ginger, garlic, soy sauce, tomato paste and a few pimento seeds. Add some water to the marinade bowl and pour over the oxtail until slightly covers it. This will allow the marinade spices and aromatics to go into the oxtail.
- Bring to a boil, add the thyme, cover, reduce heat to low and let simmer for 2 and a half hours.
- Remove the lid, add in the butter beans. Bring to a boil again, cover, reduce the heat and simmer for about 30 minutes or until the beans are tender. If the sauce seems too watery, mix together the cornstarch and water then add this to the oxtail during the last 15 minutes of cooking.
- Now the oxtail is ready, eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
