Go Back

Jamaican Oxtails

A soul-satisfying dish featuring tender oxtails simmered in a rich and flavorful sauce, perfect for family gatherings and cozy dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Oxtail
  • 3 pounds oxtails, cut into pieces Choose high-quality oxtails, preferably from a local butcher.
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon allspice
  • 1 teaspoon thyme, dried
For the Sauce
  • 4 cups beef broth (or water)
  • 1 cup canned tomatoes, crushed
  • 2 carrots, chopped
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 large scallions, chopped
  • 1 Scotch bonnet pepper (whole, for authentic spice) Can be substituted with habanero for milder flavor.
  • 1 teaspoon Worcestershire sauce

Method
 

Preparation
  1. Season the oxtails generously with salt and black pepper.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  3. Add the oxtails and sear them on all sides until browned, about 8-10 minutes.
Aromatics
  1. Remove the oxtails from the pot and set aside.
  2. In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until aromatic and onions are translucent, about 3-4 minutes.
Incorporate Spices
  1. Stir in the allspice, thyme, and additional salt and pepper. Allow spices to bloom for about a minute.
Build the Sauce
  1. Return the oxtails to the pot, adding beef broth, crushed tomatoes, carrots, brown sugar, soy sauce, scallions, and Worcestershire sauce. Stir to immerse oxtails in liquid.
Simmer
  1. Add the whole Scotch bonnet pepper. Bring to a boil, reduce heat to low, cover, and simmer for 2.5 to 3 hours, until oxtails are tender.
  2. Stir occasionally and check liquid levels, adding more broth or water if necessary.
Serve
  1. Remove the Scotch bonnet pepper before serving. Adjust seasoning to taste.
  2. Serve over rice and peas or with mashed potatoes, drizzling with the savory sauce.

Notes

Make sure to sear the oxtails well for depth of flavor. For thicker sauce, uncover pot in the last 30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.