Description
This authentic Jamaican Oxtail recipe offers tender, flavorful oxtail slow-simmered in a savory blend of spices, herbs, and a rich gravy thickened with butter beans. Perfectly caramelized and cooked low and slow, this dish is a Caribbean classic, ideal for serving with rice and peas or steamed vegetables for a hearty, comforting meal.
Ingredients
Scale
Meat and Marinade
- 3 pounds oxtail, cut into sections
- 3 scallions, chopped
- 4 sprigs thyme
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- Salt and black pepper to taste
Cooking
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 1 teaspoon allspice (pimento)
- 1 Scotch bonnet pepper, whole or chopped
- 4 cups beef broth
- 1 can (15 oz) butter beans, drained
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare Ingredients: Place a Dutch oven over medium heat and have all ingredients ready to streamline the cooking process.
- Marinate Oxtail: Combine the oxtail with chopped scallions, thyme sprigs, minced garlic, soy sauce, salt, and black pepper. Allow the meat to marinate for at least 2 hours or preferably overnight to infuse deep flavor.
- Caramelize and Brown: Heat vegetable oil in the Dutch oven, add brown sugar and let it caramelize lightly. Then, brown the oxtail pieces on all sides to develop a rich, deep color and flavor.
- Add Aromatics: Incorporate chopped onions, sliced carrots, allspice, and Scotch bonnet pepper. Stir well to coat the ingredients with the caramelized sugar and combine all flavors.
- Simmer Slowly: Pour in the beef broth ensuring the oxtail is covered. Reduce the heat to low, cover the pot, and let it simmer gently for 2½ to 3 hours until the oxtail is tender and juicy.
- Thicken Gravy: Add the drained butter beans and the cornstarch slurry, stirring gently. Continue to simmer for another 10 to 15 minutes until the sauce thickens to a luscious, hearty gravy.
- Serve: Pair the Jamaican oxtail with rice and peas or steamed vegetables. Enjoy the rich, spicy aroma and tender meat for a fulfilling meal.
Notes
- Marinating the oxtail overnight enhances the depth of flavor and tenderness.
- The Scotch bonnet pepper can be adjusted or removed depending on spice preference.
- Using a Dutch oven or heavy-bottomed pot is ideal for even heat distribution during long simmering.
- Butter beans add creaminess and thickness to the stew but can be substituted with kidney beans if unavailable.
- Serve with traditional Jamaican sides such as rice and peas to complete the authentic experience.
