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Homemade Jamaican Oxtail Recipe

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.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 6 hours
Servings: 4 –6 servings
Course: Main Course
Cuisine: Caribbean
Calories: 251
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Clean oxtail with water, vinegar, and lime, then pat dry.
  2. Season oxtail with salt, black pepper, garlic, ginger, onion, scallions, thyme, allspice, browning sauce, soy sauce, and ketchup.
  3. Cover and marinate for at least 2 hours or overnight.
  4. Heat vegetable oil in a heavy pot over medium-high heat.
  5. Remove oxtail from marinade (reserve marinade) and brown on all sides.
  6. Add remaining onions, garlic, and scallions to the pot and sauté until fragrant.
  7. Return oxtail to the pot with reserved marinade.
  8. Add beef broth and whole scotch bonnet pepper.
  9. Bring to a boil, reduce heat, cover, and simmer for 2 to 2.5 hours.
  10. Add carrots and butter beans.
  11. Simmer uncovered for 20 to 30 minutes until sauce thickens.
  12. 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.