This Jamaican Oxtail dish is a tender delight that brings rich flavors to your table. Slow-cooked with spices, tender meat, and hearty veggies, it’s a comfort food that warms the soul!
What makes this dish special is the fall-off-the-bone texture. I can’t resist a second helping, and honestly, who can? Pair it with rice and peas, and you’re in for a treat! 🍽️
Making this recipe is like a hug in a bowl for me. It takes some time, but the reward is so worth it! I love how the flavors deepen as it cooks. Trust me, your kitchen will smell amazing!
Key Ingredients & Substitutions
Oxtails: The star of this dish! Make sure to choose well-trimmed oxtails for better texture. If you’re looking for a substitute, beef short ribs can offer a similar flavor and consistency.
Scotch Bonnet Peppers: These bring the signature heat. You can adjust the number based on your spice tolerance. If unavailable, habanero peppers are a decent substitute but slightly milder. For less heat, consider using bell peppers.
Allspice: This spice is crucial for that warm, aromatic flavor. If you can’t find allspice, a mix of equal parts cinnamon and nutmeg can provide a similar essence, but use sparingly!
Fresh Thyme: Fresh thyme adds a lovely fragrance and flavor. Dried thyme works in a pinch, just remember to use less, about one-third of the amount.
How Do You Get the Best Flavor from Oxtails?
Getting rich flavor and tenderness from oxtails requires attention to marination and cooking. First, marinate them well with your seasonings.
- Mix salt, pepper, soy sauce, and browning sauce. Let the oxtails soak up these flavors for at least an hour or overnight for the best result.
- When searing, keep the heat high. This seals in juices and gives you those beautiful browning marks.
- Don’t rush the simmering! Slow cooking lets all flavors blend, and the meat becomes incredibly tender. If using a pressure cooker, ensure it cooks thoroughly.
The Most Authentic Jamaican Oxtail Recipe
Ingredients You’ll Need:
For the Oxtail:
- 2 pounds oxtails, trimmed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon browning sauce
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2-3 scallions, chopped
- 1-2 Scotch bonnet peppers, whole (adjust for spiciness)
- 2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon allspice (pimento)
- 2 cups beef broth or water
- 1 can butter beans (or broad beans), drained (optional)
- 2 carrots, chopped (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and anywhere from 2 to 3 hours of cooking time if you use a standard pot, or about 1 hour in a pressure cooker. Planning for marination can add more flavor, so it’s great to marinate the oxtails overnight if you can!
Step-by-Step Instructions:
1. Marinating the Oxtails:
Start by rinsing the oxtails under cold water and patting them dry with paper towels. In a bowl, season the oxtails with salt, black pepper, soy sauce, and browning sauce. Mix everything well so that the oxtails are fully coated. To get the best flavor, let them marinate for at least 1 hour but overnight in the refrigerator is even better!
2. Searing the Oxtails:
Heat the vegetable oil in a large pot or pressure cooker over medium heat. Once the oil is hot, add the marinated oxtails in batches, making sure not to overcrowd the pot. Sear them for a few minutes on each side until they turn brown. Once browned, remove the oxtails and set them aside on a plate.
3. Cooking the Aromatics:
In the same pot, add the chopped onion, minced garlic, grated ginger, and chopped scallions. Sauté the mixture for around 5 minutes until the onion becomes translucent and smells heavenly. This is the base for lots of flavor!
4. Simmering the Oxtails:
Now, return the seared oxtails to the pot. Add the whole Scotch bonnet peppers, thyme, allspice, and pour in the beef broth (or water), making sure the oxtails are mostly submerged in the liquid. Bring everything to a boil, and then reduce the heat to low.
5. Letting It Cook:
Cover the pot and let the oxtails simmer gently for about 2-3 hours. If you’re using a pressure cooker, cook them for about 45 minutes to 1 hour and then release the pressure. The oxtails will be tender and delicious once done!
6. Final Touches:
After cooking, taste the sauce and adjust the seasoning with more salt and pepper if needed. If you want, you can stir in the drained butter beans and chopped carrots. Let this simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
7. Serving:
Serve your authentic Jamaican oxtail hot, paired with rice and peas or enjoy it on its own. Relish the wonderful flavors you’ve created and enjoy every bite!
Can I Use Different Types of Meat Besides Oxtail?
While oxtail is traditional for this recipe, you can use beef short ribs or chuck stew meat as substitutes. Just keep in mind that cooking times may vary slightly. Short ribs will still provide a rich flavor, while chuck may require a little longer to become tender.
What if I Can’t Find Scotch Bonnet Peppers?
If Scotch bonnet peppers are hard to come by, you can substitute with habanero peppers for a similar heat level, or use jalapeños for a milder kick. Remember to adjust the quantity based on your heat preference!
How to Store Leftovers?
Leftover oxtail can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a suitable container for up to 3 months. Make sure to let it cool before freezing and reheat thoroughly before serving!
Can I Make This Dish in a Slow Cooker?
Absolutely! Simply follow the initial steps of marinating and searing the oxtails, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for about 4 hours, until the oxtails are tender and flavorful.
