This Jamaican oxtails recipe includes tender braised beef oxtail, sautéed vegetables, and butter beans slowly stewed with delicious herbs. It's a richly flavorful recipe that tastes like true comfort food. Enjoy your oxtails as a stew on its own or served over a bed of steamed white rice.
This delicious oxtails dish can be served as a stew or with the typical sides like long grain white rice and peas. You could also go completely tropical and serve it up with some baked plantains. Enjoy!
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This amazingly rich and flavorful beef oxtail recipe is my best recreation from visiting a Sandals resort in Jamaica on vacation. I absolutely loved the flavors and couldn't pry every detail from the chef, but I have managed to fill in details quite deliciously.
Since then, my family has enjoyed this very fragrant dish wholeheartedly whenever it is made. I have to say that the anticipation, while it is cooking, is, by all appearances (judging from my daughter), practically irresistible.
My daughter Lauren loves these incredibly easy-to-make Jamaican oxtails so much so that my husband and I will opt to let her enjoy the lion's share of dinner!
If you love Jamaican cuisine, you'll be a huge fan of all my other Jamaican recipes!
🥘 Ingredients
- 2 ½ lb Beef Oxtails (rinsed, dried, and trimmed of excess fat)
- 2 tablespoon Vegetable Oil
- 3 cups Beef Broth
- 2 medium Carrots (sliced)
- 2 ribs Celery (sliced)
- 1 medium Yellow Onion (chopped)
- Jalapeno Pepper (chopped or scotch bonnet)
- 1 tablespoon Garlic (minced)
- 1 bunch Thyme
- Bay Leaf
- 1 16 oz can Butter Beans (drained and rinsed)
- Seasoning/Marinade 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1 tablespoon brown sugar, 1 tablespoon salt, 2 teaspoon garlic powder, 1 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon browning sauce, ½ teaspoon ground cayenne pepper
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Jamaican Oxtails
Step1: Season & Prep The Oxtails
- Rinse and dry. Rinse 2 ½ pounds of oxtail and pat them dry with a paper towel, then place them into a medium-sized mixing bowl.
- Season. Add all of the Jamaican oxtail seasoning ingredients to the bowl (1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of salt, 2 teaspoons of garlic powder, 1 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of browning sauce, and ½ teaspoon of ground cayenne pepper). Sprinkle the seasoning over the oxtails, then toss with your hands or a wooden spoon to coat them thoroughly. (*See tips below for how long to marinate.)
Step 2: Brown The oxtails
- Sear. To cook your oxtail, heat a large pan or Dutch oven to high heat with 2 tablespoons of vegetable oil. Once the oil is shimmering and just about to smoke, add the oxtail cuts and sear all sides until golden browned in color. This will take about 3 minutes.
Step 3: Combine And Simmer
- Saute the vegetables. Transfer the browned oxtail to a plate and set it aside. Reduce heat to medium-high and add the vegetables: 2 sliced carrots, 2 sliced stalks of celery, 1 chopped onion, and 1 tablespoon of minced garlic. Sauté until tender and fragrant, about 3 - 4 minutes. Once the vegetables are softened slightly, add the 3 cups of beef broth, 1 bunch of thyme, and 1 bay leaf.
- Simmer. Bring the ingredients to a slow rolling boil, cover, and reduce the heat to low. Cook at a simmer for about 3 hours or until the meat is tender and can be pulled from the bone with a fork.
- Add beans. Once the oxtail is tender, remove the lid and return the heat to medium-high. Add the 16-ounce can of rinsed butter beans and simmer the oxtail stew for an additional 5 - 10 minutes to reduce the liquid and thicken it slightly. *Adjust heat as needed to prevent burning.
- Serve. Stir frequently during this last simmer, and remove from heat when done. Serve immediately, garnished with fresh herbs if desired.
💭 Angela's Pro Tips & Recipe Notes
- I usually begin by going against all recommendations and rinsing the oxtails off after removing them from their packaging. I don't usually rinse meats, as I try to avoid contaminating kitchen areas, but these are an exception due to bone shards sometimes found on the meat!
- The oxtails can be covered with plastic cling film wrap and allowed to marinate between 4 hours and overnight if you would like a more flavorful Jamaican oxtail!
- Remember to allow refrigerated oxtail to come to room temperature for at least 30 minutes before moving on to cooking it when ready.
>>>See All Of My Tasty Recipes Here!<<<
🥡 Storing & Reheating
Jamaican oxtails can be kept in the fridge in an airtight container for 3-4 days. Let it cool to room temperature before storing.
Cooled leftovers can be put in a Ziploc freezer bag or freezer-safe container and frozen for up to 3 months. Place your frozen oxtails in the fridge to defrost overnight before reheating.
Reheat leftovers in a skillet on the stovetop over medium heat. Cover with a lid and stir occasionally, adding water as needed to thin out the sauce.
❓ Recipe FAQs
Yes, you can make Jamaican oxtails in a slow cooker. Simply sear the oxtails first to develop flavor. Then, transfer them along with the remaining ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Yes, Jamaican oxtails freeze well. After cooking, allow them to cool completely, then transfer to airtight containers or freezer bags. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Oxtails are popular in Jamaican cuisine because they are incredibly flavorful and tender when cooked slowly. They are often used in stews and braised dishes, which are staples in Jamaican cooking.
😋 More Jamaican Recipes
- Jamaican Jerk Seasoning - A homemade seasoning blend for all your Jamaican cooking.
- Brown Stew Chicken - Succulent marinated chicken and tender veggies stewed with a variety of herbs and spices.
- Black Cake - Experience the decadent sweetness and aromatic richness of Jamaican black cake.
- Rum Cake - Savor the moist and boozy goodness of traditional Jamaican Rum Cake.
- Rum Punch - Sip on the tantalizing blend of tropical flavors in a refreshing Jamaican rum punch.
- Grilled Jamaican Jerk Red Snapper - Fire up the grill for this easy and flavorful red snapper recipe.
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📖 Recipe Card
Jamaican Oxtails
Ingredients
- 2 ½ lb beef oxtails (rinsed, dried, and trimmed of excess fat)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 2 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon browning sauce
- ½ teaspoon ground cayenne pepper
- 2 tablespoon vegetable oil
- 2 medium carrots (sliced)
- 2 ribs celery (sliced)
- 1 medium yellow onion (chopped)
- 1 jalapeno pepper (chopped)
- 1 tablespoon garlic (minced)
- 3 cups beef broth
- 1 bunch thyme
- 1 bay leaf
- 16 oz butter beans (canned, drained and rinsed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your oxtail by rinsing and patting dry with paper towels. Place them into a medium sized mixing bowl, then sprinkle with Worcestershire sauce, soy sauce, brown sugar, salt, garlic powder, pepper, paprika, browning sauce and cayenne pepper. Toss to coat thoroughly.
- Heat a large pan or Dutch oven over high heat with the vegetable oil. The oil should shimmer, and be just at the point of smoke. Sear the seasoned oxtail in the heated oil for about 3 minutes, or just until the meat gets a golden brown coloring. Transfer the browned oxtail to a plate and set aside.
- Reduce the heat to medium high and saute the carrots, celery, onion, pepper and garlic until softened and fragrant, about 3-4 minutes. Once softened, add in the broth, thyme and bay leaf. Bring the broth and vegetables to a slow boil and return the oxtail.
- Cover the pan, reduce your heat to low and simmer for about 3 hours. The oxtail should be tender when done, and pulled from the bone with a fork.
- When the oxtail is done, remove the lid from your pan and increase the heat to medium high again. Add the rinsed butter beans and allow the broth to simmer off and thicken your oxtail gravy for about 5-10 minutes. Stir frequently while reducing, and adjust your heat as needed to prevent burning.
- Once thickened slightly, remove the oxtail from heat and serve your Jamaican oxtail over rice immediately.
Notes
-
- I usually begin by going against all recommendations and rinsing the oxtails off after removing them from their packaging. I don't usually rinse meats, as I try to avoid contaminating kitchen areas, but these are an exception due to bone shards sometimes found on the meat!
-
- The oxtails can be covered with plastic cling film wrap and allowed to marinate between 4 hours and overnight if you would like a more flavorful Jamaican oxtail!
-
- Remember to allow refrigerated oxtail to come to room temperature for at least 30 minutes before moving on to cooking it when ready.
Knut Elfgen says
Hei, velde bra gryte. Jeg erstattet 1 kop kjøttkraft med 1 kop rødvin. Jalapeno erstattet jeg med en rød skotsk bonet. Brukte den hel under kokingen og tatt den ut når jeg tilsatt bønnene. Jeg serverte gryta med lang korn ris som jeg kokte i en blanding av vann og kokosmelk. Koriander og lime som garnityr. Gjestene ble veldig fornøyd. Kommer å koker flere av dine oppskrifter.
"Hey, very good stew. I replaced 1 cup of broth with 1 cup of red wine. I replaced the jalapeno with a red scotch bonnet. I used it whole during cooking and took it out when I added the beans. I served the stew with long grain rice that I cooked in a mixture of water and coconut milk. Coriander and lime as garnish. The guests were very satisfied. Will cook more of your recipes."
Angela @ BakeItWithLove.com says
Høres deilig ut. Takk for at du deler resultatene og endringene dine.
"Sounds delicious. Thank you for sharing your results and changes."
Anonymous says
Superb gryta! Har mina rötter från öarna,och har denna rätt på bjudningar. (Superb stew! Have my roots from the islands, and you have this right)
Lannice says
How spicy is this recipe with the jalapeno pepper?
Angela @ BakeItWithLove.com says
For someone that's used to seasoning here in the states, it's only a hair above mild. It's much milder than scotch bonnet. Does that help?
Jasmine says
Will this receipt pair well with homemade mac n cheese, greens, corn bread, and sweet potato pie?
Angela @ BakeItWithLove.com says
It's kind of a meal on its own (like a stew) but all of those would make an amazing meal. Enjoy!
Cajun in Houston says
I love jamaican oxtails and there's only one restaurant in Houston that I will travel to get them. That is until I tried this recipe. OMG...this recipe is absolute perfection. The flavor is incredible and the oxtails are "fall off the bone" tender. This is the only recipe I will use.
Angela @ BakeItWithLove.com says
Oh, thank you! It always makes me so very happy when a recipe is appreciated! 🙂
Joy says
Hello, I was unable to find any oxtails in my area, could I also use this same recipe with Beef tips or Stewed Beef parts.?
Angela @ BakeItWithLove.com says
Yes I think that will be fine. Obviously different but should still taste great! Let us know how it turns out 🙂
Eric says
try the recipe love it
Iazia Bates says
Does oxtails dry out if you leave it in juice
Angela @ BakeItWithLove.com says
No, definitely not. That's the best way to store them to keep them moist and tender.
Ariel Fredericks says
Great dish
Angela @ BakeItWithLove.com says
Thank you very much! 🙂
Anonymous says
We do it differently to you . We soak the Oxtails in Vinegar and Lemon juice before we season them to begin cooking them .
Diane Byrne says
do you take the meat off the bones when it's done or leave as is?
Angela @ BakeItWithLove.com says
Thanks for asking! I serve it as is, but it is fall off the bone tender so either way would work beautifully!
Claudia says
Can't wait to try this one. I'm super excited.
Angela @ BakeItWithLove.com says
Awesome! My family loves this for dinner!
Belinda C. says
This turned out very good, I wanted to stop back and thank you. P.S. My family loved the flavors!