Go Back
–+ servings
A bowl of Jamaican oxtail with thick gravy, butter beans, and herbs, served over steamed rice.
Print Recipe

Jamaican Oxtail Recipe

This authentic Jamaican oxtail is fall off the bone tender. The oxtail is slow braised in a rich gravy with herbs, spices, and bold island flavor.
Prep Time10 minutes
Cook Time3 hours
marinating time6 hours
Course: Dinner
Cuisine: Jamaican
Keyword: Comfort food, oxtail
Servings: 4 servings
Author: August DeWindt

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.
    Oxtail marinating in a glass bowl with spices.
  • 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.
    Brown sugar in a pan then oxtail searing in the sugar.
  • 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.
    Oxtail being seared in a pan with spices then water added.
  • 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.
    Jamaican oxtail stew in a pan on the stove.
  • Now the oxtail is ready, eat and enjoy!
    A bowl of Jamaican oxtail with thick gravy, butter beans, and herbs, served over steamed rice.

Video

Notes

For the oxtail seasoning - 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. 

Nutrition

Calories: 752kcal | Carbohydrates: 11g | Protein: 89g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Cholesterol: 312mg | Sodium: 706mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 12mg