Here’s a recipe for authentic Jamaican oxtail—rich, savory, and fall-off-the-bone tender:
Ingredients (serves 4–6)
- 3 lbs (1.4 kg) oxtail, cut into segments
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2–3 scallions, chopped
- 1–2 Scotch bonnet peppers (or habanero), whole or sliced
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp allspice (pimento berries or ground)
- 2–3 cups beef broth or water
- 1–2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 carrots, chopped
- 1–2 stalks celery, chopped
- 1–2 tbsp tomato paste (optional)
- 1 can (15 oz) butter beans or kidney beans (optional)
- Salt and black pepper to taste
Instructions
- Season the oxtail
- Rub oxtail pieces with salt, pepper, and half of the thyme.
- Let marinate at least 1 hour (or overnight for deeper flavor).
- Brown the oxtail
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Brown oxtail pieces on all sides (about 5–7 minutes). Remove and set aside.
- Sauté aromatics
- In the same pot, sauté onion, garlic, scallions, and Scotch bonnet peppers for 2–3 minutes.
- Stir in allspice, remaining thyme, and tomato paste if using.
- Deglaze & simmer
- Add soy sauce and a bit of beef broth, scraping up browned bits from the bottom.
- Return oxtail to the pot, add remaining broth to cover halfway.
- Add brown sugar. Bring to a boil, then reduce heat and cover.
- Simmer gently for 2.5–3 hours, or until oxtail is tender and meat is falling off the bone.
- Add vegetables & beans
- About 30 minutes before done, add carrots, celery, and drained beans (if using).
- Simmer until vegetables are tender.
- Adjust seasoning & serve
- Taste and add salt, pepper, or extra soy sauce as needed.
- Serve hot with rice and peas, mashed potatoes, or steamed vegetables.
✅ Tips for Best Flavor:
- Browning the meat well gives a deep, rich flavor.
- Low and slow cooking is key—oxtail is tough but becomes melt-in-your-mouth tender with patience.
- Scotch bonnet peppers are traditional but can be reduced for less heat.
If you want, I can give a pressure cooker version that makes the same rich Jamaican oxtail in under 1 hour, keeping all the flavor intact. Do you want me to do that?
