Best Jamaican Oxtail
**Introduction**
Jamaican Oxtail is the ultimate celebration of slow-cooked comfort. This dish is a cornerstone of Caribbean cuisine, known for its deeply rich and savory character. The star of the show is the oxtail itself, which, when braised for hours, becomes incredibly tender, falling off the bone with a gelatinous, melt-in-your-mouth texture. The flavor profile is a complex symphony: a robust, beefy base harmonizes with the warm, earthy notes of allspice and thyme, a subtle heat from Scotch bonnet pepper, and a hint of sweetness from caramelized Browning and butter beans. It is a hearty, soul-warming stew that is perfect for a leisurely weekend cooking project, a special family dinner, or any occasion that calls for a truly impressive and satisfying meal. Anyone seeking to explore the depths of flavor achieved through patience and tradition will find this recipe profoundly rewarding.
**Perfect for:**
* Special Sunday Dinners
* Comfort Food Cravings
* Impressing Dinner Guests
* Cozy Winter Evenings
* Celebrations and Holidays
**Why You’ll Love This Best Jamaican Oxtail Recipe**
**Deep, Complex Flavors:** The combination of Browning, allspice, thyme, and Scotch bonnet creates a gravy that is uniquely savory, aromatic, and multi-layered.
**Unbelievably Tender Meat:** The long, slow braising process breaks down the tough oxtail connective tissue, transforming it into the most succulent and flavorful meat you will ever taste.
**Authentic and Traditional:** This recipe stays true to classic Jamaican methods and ingredients, delivering a genuine taste of the islands right in your own kitchen.
**A Rewarding Cooking Experience:** While it requires patience, the process is simple and the result—a pot of rich, bubbling oxtail—is deeply satisfying to create.
**Preparation and Cooking Time**
Total Time: 3 hours 30 minutes (includes marinating time)
Preparation Time: 30 minutes
Cooking Time: 3 hours
Servings: 4-6 servings
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 550-650 kcal
**Protein:** 45g
**Carbohydrates:** 25g
**Fat:** 30g
**Fiber:** 5g
**Sugar:** 8g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 3 lbs oxtail, trimmed of excess fat
* 2 tablespoons Browning sauce
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 1 teaspoon smoked paprika
* 2 tablespoons vegetable oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 1 thumb-sized piece of ginger, minced
* 4 scallions, chopped
* 1 Scotch bonnet pepper, whole (do not puncture)
* 2 sprigs fresh thyme
* 1 teaspoon allspice berries (or ½ tsp ground allspice)
* 2 tablespoons tomato paste
* 4 cups beef broth
* 2 carrots, cut into large chunks
* 1 large potato, cut into large chunks
* 1 (15 oz) can butter beans, drained and rinsed
* 2 tablespoons ketchup
**Step-by-Step Instructions**
1. **Marinate the Oxtail:** Pat the oxtail pieces dry with paper towels. In a large bowl, combine the oxtail with the Browning sauce, soy sauce, Worcestershire sauce, salt, pepper, and smoked paprika. Mix thoroughly until every piece is coated. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight.
2. **Sear the Oxtail:** Remove the oxtail from the marinade, letting excess drip off. Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the oxtail on all sides until a dark brown crust forms. Transfer the seared oxtail to a plate.
3. **Sauté the Aromatics:** In the same pot, reduce the heat to medium. Add the onion, garlic, ginger, and scallions. Sauté for 3-4 minutes until softened and fragrant.
4. **Create the Braising Base:** Add the tomato paste to the pot and cook for 1 minute, stirring constantly. Pour in the beef broth, scraping the bottom of the pot to release all the browned bits. Add the whole Scotch bonnet pepper, thyme sprigs, and allspice.
5. **Braise the Oxtail:** Return the seared oxtail and any accumulated juices to the pot. The liquid should almost cover the oxtail. Bring to a boil, then reduce the heat to low, cover tightly, and simmer gently for 2 hours.
6. **Add the Vegetables:** After 2 hours, add the carrot and potato chunks to the pot. Stir to submerge them in the gravy. Cover and continue to simmer for another 45 minutes to 1 hour, or until the oxtail and vegetables are fork-tender.
7. **Final Touches:** Carefully remove the whole Scotch bonnet pepper and thyme sprigs. Gently stir in the butter beans and ketchup. Simmer uncovered for a final 10-15 minutes to heat the beans and allow the gravy to thicken slightly. Taste and adjust seasoning with more salt if needed.
**How to Serve Best Jamaican Oxtail**
* **The Classic Way:** Serve generous portions over a bed of fluffy white rice or with traditional rice and peas. The rich gravy is essential for spooning over everything.
* **With Fried Plantains:** The sweet, caramelized flavor of fried ripe plantains provides a perfect contrast to the savory, rich oxtail.
* **Alongside a Fresh Salad:** A simple side salad with a sharp, citrusy vinaigrette helps cut through the richness of the dish.
* **For a Festive Spread:** Make it the centerpiece of a Caribbean-themed meal alongside jerk chicken, steamed cabbage, and hard dough bread.
**Additional Tips for Best Jamaican Oxtail**
* Do not skip the marinating step, as the Browning sauce is crucial for the dish’s signature deep color and flavor.
* Searing the oxtail is non-negotiable; it builds a foundational flavor that permeates the entire dish.
* Leaving the Scotch bonnet pepper whole infuses a subtle heat without making the stew overly spicy. Puncturing it will release intense heat.
* For the most tender result, maintain a low, gentle simmer throughout the braising time. A rapid boil can make the meat tough.
**Recipe Variations of Best Jamaican Oxtail**
* **Pressure Cooker Version:** After searing, cook on high pressure for 45-50 minutes. Quick release, add vegetables, and cook on high for another 5-7 minutes.
* **Red Wine Version:** Substitute 1 cup of the beef broth with a dry red wine for an even richer, more complex gravy.
* **Spicier Version:** For more heat, carefully pierce the Scotch bonnet pepper with a fork before adding it to the pot, or add a ½ teaspoon of cayenne pepper to the marinade.
**Freezing and Storage for Best Jamaican Oxtail**
**Storage:** Allow the oxtail to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors often improve overnight.
**Freezing:** This dish freezes exceptionally well for up to 3 months. Store in a freezer-safe container. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of broth or water if the gravy has thickened too much.
**FAQ Section about Best Jamaican Oxtail**
**What is Browning sauce?**
Browning is a caramel-based seasoning used primarily for color. It is available in the international aisle of most grocery stores. If you cannot find it, you can make a substitute by carefully caramelizing 1 cup of sugar with 1/4 cup of water until very dark (but not burnt), then carefully adding 1/2 cup of hot water to dissolve it.
**Can I cook this in a slow cooker?**
Yes. After searing the oxtail and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Add the carrots, potatoes, and butter beans in the last 2 hours of cooking.
**My gravy is too thin. How can I thicken it?**
Mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering pot and cook for 2-3 minutes until the gravy thickens.
**Conclusion of Best Jamaican Oxtail Recipe**
Jamaican Oxtail is more than just a meal; it is a culinary experience that embodies the power of patience and the beauty of layered flavors. While it asks for a few hours of your time, it rewards you with a dish of incredible depth and soul-satisfying comfort. The tender meat, the aromatic, gravy-soaked vegetables, and the uniquely spiced sauce create a memorable feast that is worth every minute. Embrace the process, fill your home with its incredible aroma, and discover why this beloved Caribbean classic deserves a prime spot in your cooking repertoire.