Authentic Jamaican Oxtail (Printable Version)
Tender oxtail pieces in rich gravy with classic Caribbean spices, butter beans, and scotch bonnet heat for pure comfort food magic.
# Ingredients:
→ Main Ingredients
01 -
3 lbs oxtail, cleaned and trimmed
02 -
2 tablespoons vegetable oil for browning
03 -
1 large onion, chopped
04 -
2 scallions, chopped
05 -
4 cloves garlic, minced
06 -
1 thumb-sized piece of ginger, grated
→ Seasonings
07 -
1 tablespoon salt
08 -
1 teaspoon black pepper
09 -
4 sprigs fresh thyme (or 2 teaspoons dried thyme)
10 -
1 tablespoon allspice (pimento)
11 -
2 tablespoons browning sauce
12 -
2 tablespoons soy sauce
13 -
2 tablespoons ketchup
14 -
1 whole scotch bonnet pepper
→ Additional Ingredients
15 -
2 carrots, sliced
16 -
1 can (425g) butter beans, drained and rinsed
17 -
500ml beef broth (or water)
# Steps:
01 -
Clean the oxtail with vinegar and water, then pat dry thoroughly with paper towels.
02 -
In a large bowl, season oxtail with salt, pepper, garlic, ginger, onion, scallions, thyme, allspice, soy sauce, and browning sauce. Mix well to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or preferably overnight for more intense flavor.
03 -
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the marinated oxtail pieces in batches until deeply caramelized on all sides. Transfer browned pieces to a plate.
04 -
In the same pot with the rendered fat, sauté the remaining onions, garlic, and scallions until fragrant and slightly softened, about 2-3 minutes.
05 -
Return the browned oxtail to the pot. Add ketchup, thyme sprigs, whole scotch bonnet pepper, and enough beef broth to just cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally, until the meat is fork-tender.
06 -
Once the oxtail is tender, add the sliced carrots and drained butter beans. Continue to simmer uncovered for another 20-30 minutes until the sauce thickens to a rich gravy consistency.
07 -
Taste and adjust seasoning if necessary. Remove the scotch bonnet pepper before serving (unless you prefer extra heat). Serve hot over rice or with traditional Jamaican sides.
# Notes:
01 -
For authentic flavor, allow oxtail to marinate overnight before cooking.
02 -
Handle scotch bonnet pepper with care - it provides flavor without intense heat when left whole, but can be very spicy if broken.
03 -
The stew tastes even better the next day after flavors have fully developed.