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oxtail recipe

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
Cook Time3 hours
resting time5 minutes
Total Time4 hours 5 minutes
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.