Jamaican Oxtail Recipe

There’s something special about a pot of Jamaican oxtails slowly braising on the stove. The smell of thyme, browning sauce, garlic, and rich gravy filling the kitchen takes me back to those meals where nobody needed to ask what was for dinner—they already knew something special was coming.

This Jamaican oxtail recipe is loaded with deep island flavor, fall-off-the-bone tender meat, buttery beans, and a gravy so rich you’ll want every drop over rice.

Why You’ll Love This

• Deep flavor: marinaded overnight for maximum flavor
• Fall-off-the-bone tender: low and slow braising
• Rich gravy: perfect over rice
• Even better tomorrow: leftovers are incredible

Ingredients at a Glance

Oxtails, oxtail seasoning, browning sauce, soy sauce, garlic, scotch bonnet sauce, onions, bell peppers, thyme, bay leaves, cinnamon, brown sugar, ketchup, butter beans, and rice for serving.

How to Make Jamaican Oxtails

• Marinate the oxtails overnight with seasoning, browning sauce, soy sauce, garlic, and scotch bonnet.
• Brown the oxtails until deeply caramelized.
• Build flavor with onions, peppers, thyme, bay leaves, cinnamon, brown sugar, and ketchup.
• Braise low and slow for 2½–3 hours.
• Add butter beans during the final 30 minutes.
• Serve hot over rice with plenty of gravy.

Jamaican Oxtail Recipe

Tender Jamaican-style oxtails slowly braised with browning sauce, oxtail seasoning, fresh aromatics, butter beans, and a rich savory gravy. Serve over white rice or rice and peas for a soulful comfort meal.

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Prep Time1 hour hr

Cook Time3 hours hrs

resting time5 minutes mins

Total Time4 hours hrs 5 minutes mins

Servings:8

Course:Main Course

Cuisine:Caribbean

Calories:700

Ingredients Equipment Method Notes

Ingredients

  

• Meat
• 3.13 lbs oxtails
• Marinade
• 3 tbsp oxtail seasoning
• 2 tbsp browning sauce
• 2 tbsp soy sauce
• 1 tbsp salt adjust to taste
• 1 tsp black pepper adjust to taste
• 4 cloves garlic minced
• 1 tsp scotch bonnet pepper sauce
• Vegetables and Aromatics
• 1 large yellow onion chopped
• 2 cups green bell peppers chopped
• 3 green onions chopped
• 3 sprigs fresh thyme
• 2 bay leaves
• Sauce and Flavor Builders
• 1 tsp cinnamon
• 2 tbsp brown sugar
• 3 tbsp ketchup
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 4 –6 cups water or enough to barely cover the oxtails
• Add-In
• 1 can butter beans 15–16 oz, drained
• For Serving
• Cooked white rice or rice and peas

Equipment

• Large mixing bowl
• Dutch oven or heavy-bottomed pot
• Tongs
• Wooden spoon
• Measuring spoons
• Knife and cutting board
• Storage

Method

 

1. Marinate the oxtails
2. Place the oxtails in a large bowl. Add the oxtail seasoning, browning sauce, soy sauce, salt, black pepper, minced garlic, and scotch bonnet pepper sauce.
3. Mix everything together until the oxtails are fully coated. Cover and marinate for at least 1 hour, or overnight in the refrigerator for the best flavor.
4. Brown the oxtails
5. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
6. Add the marinated oxtails in batches. Do not overcrowd the pot. Brown on all sides for 2–4 minutes per side, then remove and set aside.
7. Build the flavor base
8. In the same pot, add the yellow onion, green bell peppers, and green onions. Cook for 3–5 minutes, stirring and scraping up the browned bits from the bottom.
9. Add the cinnamon, brown sugar, ketchup, vanilla extract, bay leaves, and fresh thyme. Stir well and cook for another 1–2 minutes.
10. Braise the oxtails
11. Return the browned oxtails to the pot. Pour in enough water to barely cover the meat, usually about 4–6 cups.
12. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 1/2 to 3 hours, stirring occasionally, until the oxtails are tender and close to falling off the bone.
13. Add the butter beans
14. About 30 minutes before the oxtails are finished, stir in the drained butter beans. Let them simmer in the gravy until warm, soft, and coated in sauce.
15. Taste and adjust
16. Taste the gravy and adjust with more salt, black pepper, oxtail seasoning, or scotch bonnet pepper sauce if needed.
17. If the gravy is too thin, simmer uncovered for a few minutes. If it gets too thick, add a splash of water.
18. Serve
19. Serve hot over white rice or rice and peas. Spoon plenty of gravy over the top.

Notes

For best flavor, marinate the oxtails overnight.
Brown the oxtails well before braising. This helps build a deeper, richer gravy.
Keep the braise at a gentle simmer. A hard boil can make the meat tough before it becomes tender.
Add the butter beans near the end so they stay soft but do not completely break down.

Timing Guide

My Thoughts

Oxtails are one of those dishes that reward patience. Growing up, recipes like this weren’t rushed. The meat had to earn that tenderness. The gravy had to develop. And when it finally hit the table, everybody knew it was worth the wait. If you’ve never made Jamaican oxtails from scratch, this is the recipe to start with.

Pro Tips for Perfect Oxtails

• Marinate overnight: deeper flavor.
• Brown aggressively: color builds gravy.
• Don’t boil hard: keep a gentle simmer.
• Reduce uncovered: if gravy is too thin.
• Taste at the end: adjust heat and salt.

What to Serve with Jamaican Oxtails

• Rice and peas
• Fried plantains
• Steamed cabbage
• Mac and cheese
• Candied yams
• Cornbread

Beef food safety per USDA.