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 Jamaican oxtail as a stew on its own or served over a bed of steamed white rice!
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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 bygoing 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.