Jamaican Oxtail Recipe

This authentic Jamaican Oxtail recipe is exactly what you’ve been looking for!

Jamaican oxtail falls off the bone with each flavorful bite—like a warm, delicious hug.

When it comes to comfort food that’s rich, flavorful, and steeped in culture, Jamaican oxtail is always at the top of the list.

Jamaican oxtail is a favorite in many Jamaican households and a must-try for anyone looking to explore Jamaican cuisine.

Whether you’re hosting a dinner party or simply craving an authentic Jamaican meal, this Jamaican Oxtail recipe is sure to impress!

What is Jamaican Oxtail?

Jamaican oxtail is a hearty and flavorful stew made from the tail of a cow, cooked with a variety of spices, herbs, and vegetables.

In Jamaica, oxtail is traditionally considered a delicacy.

The dish is typically slow-cooked, which allows the flavors of garlic, thyme, scotch bonnet peppers, butter beans, and other spices to meld together into a mouthwatering gravy.

Why You Will Love This Jamaican Oxtail Recipe

You will love this Jamaican oxtail recipe for the following reasons:

1. Rich and Flavorful: The slow-cooking process ensures the oxtail becomes fall-off-the-bone tender, while the spices and seasonings create an unforgettable depth of flavor.

2. Authentic Experience: This recipe captures the essence of traditional Jamaican cooking and transport your taste buds straight to the island.

3. Versatile: While typically served with rice and peas, this dish pairs well with a variety of sides, allowing you to customize your meal.

4. Comfort Food at Its Best: Perfect for cozy family dinners or special occasions, Jamaican oxtail is as satisfying as it is delicious.

5. Delicious: This authentic Jamaican oxtail recipe is so delicious, it will have everyone coming back for seconds.

Ingredients for Jamaican Oxtail

To make authentic Jamaican oxtail, you’ll need:

• Oxtail: Trimmed of excess fat.
• Butter Beans (also known as lima beans): canned, drained and rinsed.
• Vegetable Oil: This is for searing the meat.
• Seasoning: Choose from an all-purpose seasoning, oxtail seasoning or meat seasoning. (All-purpose seasoning was used in this recipe).
• Browning: Adds a rich brown color to the oxtail brown.
• Soy Sauce: Enhances the overall flavor.
• Ketchup: Contributes to the flavor with a subtle tanginess.
• Brown Sugar: Adds a touch of sweetness for balance.
• Carrots: Add flavor and a pop of color.
• Bell peppers: Add color and a hint of sweetness.
• Scotch Bonnet Pepper: Use whole or sliced to adjust the spice level to your liking.
• Other ingredients: Garlic, onion, tomato, scallions (green onions), fresh thyme, Pimento (allspice). These contribute to the overall flavor.
• Salt and Black Pepper: To taste.
• Water: To help cook the oxtail and make the sauce.
• Vinegar and Lime (or lime juice): To clean the oxtail before cooking.

📌 You can find the full recipe and ingredient amounts on the printable recipe card at the end of this post.

Essential Kitchen Tools

1. Pressure cooker: For browning the oxtail and cooking it.
2. Tongs: To easily flip and handle the oxtail during browning.
3. Cutting Board: For chopping vegetables and preparing ingredients.
4. Sharp Knife: Essential for trimming oxtail and cutting vegetables.
5. Measuring Spoons and Cups: To measure spices, sauces, and liquids accurately.
6. Mixing Bowl: For seasoning the oxtail before cooking.
7. Wooden Spoon or Spatula: For stirring and scraping the pot without damaging it.
8. Colander: To rinse and drain butter beans or wash the oxtail.
9. Kitchen Towels or Paper Towels: For patting the oxtail dry before seasoning.
10. Lid for Pot: To cover the pot during simmering and trap in flavors.

How to Make Jamaican Oxtail

To make Jamaican Oxtail start by washing the oxtail thoroughly with water, vinegar, and lime juice to remove any impurities. Drain the pieces well and pat them dry to prepare them for seasoning.

Next, mix the oxtail with a blend of salt, oxtail or all-purpose seasoning, garlic, ginger, browning sauce, brown sugar and Scotch bonnet pepper. Ensure every piece is evenly coated, then allow it to marinate for at least an hour to enhance the flavors.

When ready to cook, heat oil in a pressure cooker over high heat. Add the seasoned oxtail and sear it on all sides, locking in the flavors and creating a rich color. Once browned, add about three cups of water, close the lid of the pressure cooker, and cook on high pressure for 30 to 40 minutes.

After cooking, let the pressure cooker cool before carefully removing the lid. Check the tenderness of the oxtail—it should be falling off the bone. Return the pot to medium-high heat and add the finishing ingredients: chopped onion, thyme, scallion, tomato, bell pepper, carrot, butter beans, and a splash of ketchup. Stir everything together, then cover the pot with a regular lid.

Let the oxtail simmer for another 30 minutes, giving the flavors time to meld and the sauce to thicken. Stir occasionally, taste the sauce, and adjust the seasoning as needed to suit your preference. Once the sauce has reached your desired consistency and the flavors are balanced, serve the oxtail hot with your favorite sides, such as rice and peas.

🍴✨ You can view the step-by-step instructions and the full recipe below.

What to Serve with Jamaican Oxtail

Jamaican oxtail pairs well with:

• Rice and Peas: The classic side dish made with kidney beans, coconut milk, and rice.
• White Rice: Simple and perfect for soaking up the flavorful gravy.
• Boiled dumplings, yams, sweet potatoes, green bananas, dasheen (taro), coco (eddoes), and breadfruit: These sides are hearty and great for absorbing the rich oxtail sauce.

Jamaican Oxtail Recipe: FAQs

1. Can I make Jamaican oxtail without a pressure cooker?
Absolutely! You can cook Jamaican oxtail on the stovetop. It will take longer, but the results will be just as flavorful and tender.

2. How long does it take to cook Jamaican oxtail on the stovetop?
Cooking oxtail on the stovetop typically takes 2.5 to 3 hours to achieve tender meat that falls off the bone. The exact time depends on the size and thickness of the oxtail pieces.

3. Do I need to adjust the liquid when using the stovetop?
Yes, when cooking on the stovetop, more liquid may evaporate. Keep an eye on the pot and add small amounts of water or broth as needed to ensure the oxtail stays submerged and cooks evenly.

4. Does stovetop cooking affect the flavor?
Not at all! Stovetop cooking allows the flavors to develop beautifully over time. The key is to simmer it low and slow, ensuring the oxtail becomes tender and the sauce thickens naturally.

5. Can I use a pressure cooker to make oxtail?
Yes! A pressure cooker significantly reduces cooking time. You can cook on high pressure for about 40 minutes. Finish by simmering on the stovetop to thicken the sauce if needed.

6. How do I know when the oxtail is done?
The oxtail is ready when the meat is tender and easily pulls away from the bone. The gravy should also thicken nicely as it simmers.

7. Why is my oxtail not tender?
Oxtail requires slow cooking to break down the tough connective tissues. If it’s not tender, continue cooking on low heat until the desired texture is achieved.

8. Is butter beans a must-have ingredient?
Traditional Jamaican oxtail includes butter beans, you can skip them if you prefer or substitute with broad beans.

If you enjoyed this Jamaican Oxtail Recipe, please scroll down and leave a 5-star rating and a comment! Thanks so much!