Name: Authentic Jamaican Oxtail Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Jamaican
Ingredients: 3 lbs oxtail, cleaned and trimmed; 1 tablespoon salt; 1 teaspoon black pepper; 4 cloves garlic, minced; 1 thumb-sized piece of ginger, grated; 1 large onion, chopped; 2 scallions, chopped; 4 sprigs fresh thyme (or 2 teaspoons dried thyme); 1 tablespoon allspice (pimento); 2 tablespoons browning sauce; 2 tablespoons soy sauce; 2 tablespoons ketchup; 1 whole scotch bonnet pepper; 2 carrots, sliced; 1 can (15 oz) butter beans, drained and rinsed; 2 cups beef broth (or water); 2 tablespoons vegetable oil for browning

Jump to Recipe

If you’re after a soul-satisfying meal that hits the sweet spot between comfort and celebration, the Authentic Jamaican Oxtail Recipe is exactly what you need. This dish is a slow-braised beauty—rich, savory oxtail simmered with fragrant spices, all nestled in a deep, glossy sauce punctuated with creamy butter beans and hints of fiery scotch bonnet. Each bite is a taste of Jamaica’s culinary heritage, where warmth, hospitality, and bold flavors reign. Whether you’re an old fan or brand new to Caribbean cooking, this recipe is a must-try that’ll bring a smile to your table.

Authentic Jamaican Oxtail Recipe - Recipe Image

Ingredients You’ll Need

This Authentic Jamaican Oxtail Recipe shines because of a thoughtful balance of simple, vivid ingredients. Each one isn’t just included for tradition, but for how it builds the iconic layers of flavor, texture, and even the glossy color of the finished stew.

Oxtail (3 lbs, cleaned and trimmed): The star of the show, oxtail delivers unbeatable richness and gelatinous texture when slow-cooked.
Salt (1 tablespoon): Pulls out the natural flavor of the meat and balances all the other ingredients.
Black Pepper (1 teaspoon): Brings gentle heat to every bite and enhances the seasoning.
Garlic (4 cloves, minced): Lends aromatic depth and irresistible savoriness.
Ginger (thumb-sized, grated): Fresh ginger brings warmth and a subtle, zesty punch.
Onion (1 large, chopped): Adds sweetness and bulk, softening into the sauce as it cooks.
Scallions (2, chopped): Their mild, grassy bite melds beautifully into the stew.
Fresh Thyme (4 sprigs or 2 tsp dried): Delivers unmistakable herbal fragrance—you’ll miss it if you skip it!
Allspice/Pimento (1 tablespoon): Essential for genuine Jamaican flavor, allspice adds warmth and subtle complexity.
Browning Sauce (2 tablespoons): Gives the stew its signature mahogany hue and richer flavor.
Soy Sauce (2 tablespoons): Deepens the umami and saltiness.
Ketchup (2 tablespoons): Unexpected but crucial, it adds tanginess and a bit of sweetness to round everything out.
Scotch Bonnet Pepper (1 whole): The authentic kick—leave whole for aroma and mild heat, or chop if you like it fiery!
Carrots (2, sliced): Add color and a sweet contrast to the rich braise.
Butter Beans (1 can, drained and rinsed): Creamy beans soak up the sauce and make the stew even heartier.
Beef Broth or Water (2 cups): Forms the stew’s flavorful base and helps tenderize the oxtail.
Vegetable Oil (2 tablespoons, for browning): Key for developing a caramelized crust and deep flavor at the start.

How to Make Authentic Jamaican Oxtail Recipe

Step 1: Clean and Prep the Oxtail

Start your journey right by giving the oxtail a proper clean—swish the pieces in a mix of water and a bit of vinegar, then rinse and pat them bone-dry with a towel. This step isn’t just tradition, it helps remove any extra fat and ensures the finished stew is as clean-tasting and luscious as it should be.

Step 2: Marinate for Flavor

Transfer those gleaming oxtail pieces to a large bowl and coat them with salt, black pepper, minced garlic, grated ginger, onion, chopped scallions, thyme, allspice, soy sauce, and browning sauce. Toss until each piece glistens. Cover and let marinate in the fridge for at least 2 hours—overnight is even better, to let those flavors infuse every nook and cranny.

Step 3: Sear for Richness

Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Working in batches, brown the oxtail pieces until all sides pick up a deep golden crust. Patience pays off here, because this caramelization is key to unlocking that tantalizing depth you want in an Authentic Jamaican Oxtail Recipe. Set browned pieces aside on a plate.

Step 4: Build the Flavor Base

Don’t wash the pot! Instead, toss in any leftover onions, garlic, and scallions, sautéing for a minute or two until soft and fragrant. All those caramelized bits at the bottom are pure flavor gold waiting to be released.

Step 5: Simmer to Tender Perfection

Put the browned oxtail back in the pot. Add ketchup, fresh thyme, the whole scotch bonnet pepper (just nestle it in), and pour in enough beef broth or water to just cover the meat. Stir, bring to a gentle boil, then reduce the heat, cover, and simmer low and slow for 2 to 2.5 hours. Stir every so often, savoring the evolving aroma as it cooks.

Step 6: Add Carrots and Beans

Once the meat is nearly falling from the bone, add the sliced carrots and butter beans. Remove the lid and simmer for another 20 to 30 minutes. The sauce will thicken, the carrots will soften, and the beans will soak up every drop of that spiced gravy.

Step 7: Taste, Adjust, and Finish

Before serving, check the seasoning—add more salt, pepper, or thyme if needed. If you prefer a milder stew, fish out and discard the scotch bonnet pepper at this stage. Now you’re ready to savor the Authentic Jamaican Oxtail Recipe at its absolute best.

How to Serve Authentic Jamaican Oxtail Recipe

Garnishes

A little flourish goes a long way. Sprinkle chopped scallions or fresh thyme leaves over the top for color and a burst of fresh flavor. If you like a hint of heat, some thinly sliced fresh scotch bonnet (use caution!) is a gorgeous and authentic touch.

Side Dishes

Nothing pairs with this dish like fluffy Jamaican rice and peas, which soaks up all the divine gravy. You can also serve it over steamed white rice, creamy mashed potatoes, or with fried plantains for a lovely balance of sweet and savory.

Creative Ways to Present

For family-style comfort, serve the oxtail in a big, deep casserole dish right at the table. Looking to impress? Spoon individual portions into shallow bowls with butter beans and carrots artfully displayed, and crusty bread on the side for mopping up every drop. Or pile oxtail high over coconut rice in a wide bowl for a vibrant, Caribbean-inspired presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Authentic Jamaican Oxtail Recipe keeps beautifully. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as it sits, making it arguably even tastier the next day.

Freezing

This stew is a freezer’s best friend! Once chilled, portion leftovers into freezer-safe containers, making sure each has enough sauce to keep the meat juicy. Freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy again.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally until hot and bubbling. Add a splash of water or broth if the sauce has thickened too much. For smaller portions, you can microwave in a covered dish, stirring once or twice for even heating.

FAQs

Can I make Authentic Jamaican Oxtail Recipe in a slow cooker?

Absolutely! After browning the oxtail and sautéing your aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 8 hours. Add the carrots and butter beans for the last hour so they stay intact and tender.

Is there a substitute for scotch bonnet pepper?

If you can’t find scotch bonnet, a habanero is a close match for heat and flavor. For less spiciness, use a piece of jalapeño or simply omit if sensitive to heat—the stew will still be delicious!

What does browning sauce do in this Authentic Jamaican Oxtail Recipe?

Browning sauce is the secret to that rich, mahogany color and subtly smoky backnote. It makes the stew look as good as it tastes, but if you can’t find it, a little dark soy sauce or a spoonful of molasses can also work.

Can I use dried beans instead of canned butter beans?

Yes, just be sure to soak and cook them first. Add cooked beans during the last 20–30 minutes of simmering so they meld into the sauce without falling apart.

Do I really have to marinate the oxtail?

It’s not a strict requirement, but it’s highly recommended! Marinating helps the spices penetrate and makes every bite of this Authentic Jamaican Oxtail Recipe extra flavorful, so don’t skip this step if you have the time.

Final Thoughts

It’s easy to see why so many families treasure their own take on the Authentic Jamaican Oxtail Recipe—it’s comforting, rich, and incredibly memorable. If you haven’t tried making it at home before, I promise it’s so much more approachable than you might think, and the results are truly worth every step. Give it a try and treat yourself to a real taste of Jamaica!

Authentic Jamaican Oxtail Recipe

★★★★★

5.2 from 13 reviews

Author: Lila
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

Indulge in the rich, flavorful taste of this Authentic Jamaican Oxtail Recipe. Slow-cooked to perfection, this dish is a true taste of the Caribbean.

Instructions

Clean and Season: Clean the oxtail with vinegar and water, then pat dry. Season oxtail with salt, pepper, garlic, ginger, onion, scallions, thyme, allspice, soy sauce, and browning sauce. Marinate for at least 2 hours or overnight.
Brown Oxtail: In a large heavy pot, heat oil over medium-high heat. Brown oxtail pieces in batches until deeply caramelized. Set aside.
Sauté and Simmer: Sauté remaining onions, garlic, and scallions in the same pot. Return oxtail to pot. Add ketchup, thyme, scotch bonnet pepper, and beef broth to cover the meat. Bring to a boil, then reduce heat to low and simmer covered for 2–2.5 hours, stirring occasionally.
Finish Cooking: Once tender, add carrots and butter beans. Simmer uncovered for another 20–30 minutes until the sauce thickens. Adjust seasoning to taste. Remove the scotch bonnet pepper before serving if desired.

Notes

For a spicier kick, leave the scotch bonnet pepper whole but pierced to release flavor without making the dish too spicy.
This dish tastes even better the next day as the flavors meld together, so consider making it ahead of time.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Stovetop, Simmering
Cuisine: Jamaican