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Authentic Jamaican ox tail recipe showing tender braised oxtail pieces in rich brown gravy with carrots and herbs in a cast iron pot

Authentic Ox Tail Recipe - Jamaican Style with Traditional Caribbean Spices

This authentic Jamaican oxtail recipe uses low-sodium soy sauce as the secret tenderizer, combined with slow braising and Caribbean spices to create melt-in-your-mouth, fall-off-the-bone oxtail in just 4 hours.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lbs oxtail pieces
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 Scotch bonnet pepper whole
  • 2 large carrots sliced
  • 1 tbsp brown sugar
  • 3 tbsp low-sodium soy sauce
  • 4 cups beef broth
  • 1 tsp pimento seeds allspice
  • Juice of 1 fresh lime
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Method
 

  1. Rinse oxtail with water and vinegar, then pat dry. Season with salt and pepper and let sit 10 minutes.
  2. Heat oil in skillet over medium-high heat. Sear oxtail pieces 30–40 minutes until browned on all sides.
  3. Add onion, garlic, and thyme; sauté 3–4 minutes until fragrant.
  4. Stir in carrots, brown sugar, soy sauce, broth, pimento seeds, and Scotch bonnet. Bring to a gentle simmer.
  5. Return oxtails to skillet, cover, and simmer on low for 2–3 hours until tender. Adjust heat to maintain gentle bubbling.
  6. Finish with lime juice in final 10 minutes. Rest 5 minutes before serving.

Notes

Choose oxtail with good meat-to-fat ratio. Don’t rush searing—deep browning builds flavor. Cook low and slow for tenderness. Dish improves if made ahead, as flavors develop overnight.