Description
A rich and authentic Jamaican oxtail recipe slow-cooked until fall-off-the-bone tender in a deeply flavored Caribbean gravy made with herbs, spices, and traditional seasonings.
Ingredients
Scale
- 3 lbs oxtail, cleaned and trimmed
- 1 large onion, chopped
- 2 scallions, chopped
- 2 carrots, sliced
- 1 can (15 oz) butter beans, drained
- 4 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 4 sprigs fresh thyme
- 1 tablespoon allspice (pimento)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 whole scotch bonnet pepper
- 2 tablespoons browning sauce
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 cups beef broth or water
- 2 tablespoons vegetable oil
Instructions
- Clean oxtail with water, vinegar, and lime, then pat dry.
- Season oxtail with salt, black pepper, garlic, ginger, onion, scallions, thyme, allspice, browning sauce, soy sauce, and ketchup.
- Cover and marinate for at least 2 hours or overnight.
- Heat vegetable oil in a heavy pot over medium-high heat.
- Remove oxtail from marinade (reserve marinade) and brown on all sides.
- Add remaining onions, garlic, and scallions to the pot and sauté until fragrant.
- Return oxtail to the pot with reserved marinade.
- Add beef broth and whole scotch bonnet pepper.
- Bring to a boil, reduce heat, cover, and simmer for 2 to 2.5 hours.
- Add carrots and butter beans.
- Simmer uncovered for 20 to 30 minutes until sauce thickens.
- Remove scotch bonnet pepper, adjust seasoning, and serve.
Notes
For best results, brown the oxtail well and cook low and slow. Flavor improves even more the next day.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooked
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Sugar: 2g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 95mg
Keywords: jamaican oxtail, oxtail recipe, caribbean food, jamaican cuisine