jamaican travel and culture oxtail

Travelandmunchies

by Nadia Boachie

• Travel and Restaurants

Jamaican Oxtail – Slow Cooked, Fall off the Bone Oxtail in a Rich Gravy

Oxtail! A dish that is honestly very forgiving because of the long cook time. Everything usually tastes great after it has been cooked low and slow for hours. This is no different, the oxtail is tender flavourful and I like mine with a slight bit of heat so you can adjust to taste. Of course Oxtail cooked in this way is very Jamaican and so I have served it up with rice and peas and a very simple coleslaw. I don’t usually add cornstarch to mine because I love the looser gravy finish but a tablespoon or cornstarch can be mixed with liquid and added in to finish! 

Total cook time for me was about 4 hours! 

Ingredients   

• 3 pounds oxtail cleaned
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 scallions finely diced
• 2 tablespoon soy sauce
• 1 teaspoon all spice
• 1 tablespoon garlic minced
• 2 tablespoon ginger grated
• 3 tablespoons oil
• 1/3 up brown sugar
• 1 small onion finely diced
• 4 green scallions finely diced
• 1-2 habanero finely diced
• 1 tablespoon garlic and ginger minced
• 3 thyme sprigs
• 2 teaspoons all spice or 10 all spice berries
• 2 tablespoon ketchup
• 3 tablespoons soy sauce
• 1 teaspoon worcestershire
• 2 carrots diced
• 1 red bell pepper diced
• 1 green bell pepper diced,
• 1 1/2 cups cooked lima beans
• 1 tablespoon cornstarch to thicken Optional, I omit this
• Salt and pepper to taste

Instructions  

Marinate oxtail.

• Wash your oxtail with water and lime or lemon juice. Squeeze lime or lemon juice over your oxtail, pour some water over it and rinse them off.
• Place your cleaned oxtail in a bowl, season with salt and let sit for 5 minutes. Follow with the rest of the marinade ingredients and mix well so all the oxtail is properly coated. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight.

Make Oxtail

• When ready to cook, remove your oxtail from the fridge and set out for about 20 minutes. On a large dutch oven place 2-3 tablespoons of oil and pan sear your oxtail on both sides and remove them form the pot.
• In the same pot add your brown sugar and stir constantly on medium heat until the sugar melts and darkens but does not burn.
• When the sugar starts to darken, add your onion, scallion garlic and ginger, and habanero and sautee for 2 minutes.
• Add your oxtails back into the pot and add your ground all spice or all spice berries, thyme sprigs, ketchup and soy sauce and top with water until the oxtail is submerged. Taste and season with a tiny bit more salt if necessary. Remember, the sauce will reduce significantly so it should not be overly salty at this stage. You should taste salt just so that when it reduced, it will be well seasoned.
• Bring to simmer on the stove then place in an oven, preheated to 325 degrees for about 3 hours to 3 and a half hours.
• After 3 and a half hours, you can bring out of the oven, skim some of the fat that is on top and add your chopped carrots, peppers and fold in cooked lima beans and return to the oven for another hour. When you add your veggies, the oxtail should be tender but not quite fall off the bone yet.
• After another hours in the oven, skim the fat, and enjoy with sides like rice and peas and colslaw.

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Authentic Jamaican oxtail recipe

The oxtail recipe shared below is an authentic Jamaican  r ecipe .  This deeply flavoured oxtail dish starts with the oxtail intensely marinated in a variety of Jamaican spices then braised down in the tastiest savoury sauce. Oxtail stewed cooked in Jamaican spices and butterbean makes this recipe so mouthwatering.

Jamaican Style Oxtail

Jamaican style oxtail stew cooked with butterbean and flavoured with browning sauce, pimento (allspice), ginger, thyme and scotch bonnet pepper.

Firstly, the oxtail is sear on all sides before it’s put to cook. There are two methods Jamaicans use to enhance the brown colour of the oxtail, melted brown sugar in the pot before adding the oxtail or coating the oxtail with browning sauce before cooking. In the recipe below, I used both methods.

Depending on who is cooking, sometimes carrot and bell pepper are added. I only add bell pepper.

Cooking time can be up to 3 hours, but I pressure cook the oxtail to reduce the time.

How To Make Oxtail Tender

Oxtail takes a long time to cook and gets tender. It takes more than 2 hours of cooking before the oxtail softens.

My strategy is to pressure cook the oxtail for 30 minutes to reduce the number of hours it takes to cook.

However, if the oxtail is brown well, it can start to break apart during pressure cooking. The key is to brown the oxtail on all sides, don’t add too much water to the pressure cooker (just enough to cover the meat) and pressure for no more than 35 minutes.

With that said, the best way to make oxtail tender is to slow cook it on medium to slow heat for 2 to 3 hours.

What Goes In Jamaican Oxtail

Looks like a lot but this is why Jamaican oxtail stew taste so delicious.

• Oxtail : Get oxtail with very little fat on it. 
• Butterbeans : Butterbean always goes in oxtail stew. 
• Dry seasoning : I used all-purpose seasoning, but meat seasoning or oxtail seasoning will also do. For more flavour, I also use salt and a Maggi stock cube.
• Green seasoning : Onion, scallion, garlic, thyme, scotch bonnet pepper, ginger, pimento (allspice) are a must in every Jamaican cooking, especially the scotch bonnet pepper and pimento.
• Sugar : The sugar is to help brown the oxtail but also add a hit of sweet taste.
• Browning : Is traditionally used in Jamaican cooking to darken the food.
• Ketchup : This is optional. 

How To Cook Oxtail

• Clean : Clean the oxtail in water with lemon/lime and white vinegar.
• How to season oxtail : Add the salt and the dry seasoning. You can use either meat, oxtail or all-purpose seasoning. Add the scotch bonnet pepper, garlic, thyme and the browning. Marinate the oxtail for extra flavour. 
• Brown the oxtail : You should brown the oxtail before cooking it. It
• Cooking the oxtail : I pressure cook the oxtail to save time on cooking because it can take over 2 hours to cook without pressure.
• Simmer : After pressure cooking, add all the other ingredients and more water if needed to the pot and cook until the water reduce and pepper softened.

Cleaning The Oxtail

What To Serve With Oxtail

Serve oxtail with rice and peas or hard food . Plain boiled white rice also goes well with oxtail

Try your hands at the recipe below and let us know how you get on in the comment section.

Other Meat Recipes

• Jamaican pepper steak

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If you tried this oxtail recipe, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

Ingredients  1x 2x 3x

• 2 lbs ( 907.18 g ) Oxtail chopped into 2 to 3cm chunks
• 1 Cup ( 236.59 g ) Butterbean
• 1 tbsp ( 1 tbsp ) Oxtail or all-purpose seasoning
• 1 tsp Browning
• 1 tsp Salt
• 1 ½ tbsp ( 1.5 tbsp ) Dark brown sugar
• 1 Maggi stock cube
• 1.8 oz ( 51.03 g ) Onion Sliced
• 2.5 oz ( 70.87 g ) Bell pepper Sliced
• ½ Scotch bonnet pepper Seeds remove and finely chopped
• 2.1 oz ( 59.53 g ) Tomato Diced
• 1.5 oz ( 42.52 g ) Stalks scallion (green onion) Chopped
• 4 ( 3 ) Cloves garlic Crushed
• 5 ( 3 ) Sprig thyme
• 0.28 oz ( 7.94 g ) Freshly grated ginger
• 7 Pimento barriers (allspice)
• 2 tbsp Ketchup
• 3 tbsp Cooking oil
• 1 Small lime To wash the oxtail
• 1 tbsp Vinegar To wash the oxtail

Instructions

• Wash the oxtail in water with vinegar and lime juice. Drain away all the water, getting the meat as dry as possible.
• Season the oxtail with salt, oxtail/all-purpose seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. If you like, leave to marinate for at least an hour.
• Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
• Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
• Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.
• Make sure the pressure cooker cool off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
• Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, ketchup and Maggi stock cube.
• Cover the pot with a normal pot cover and let it cook for another 30 minutes.
• Try getting oxtail that have very little fat on it. Too much fat on the oxtail makes the gravy fatty. 
• You can use more are less scotch bonnet pepper if you like your oxtail stew more or less spicy

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78 Comments

What is oxtail seasoning please?

Hi Mike, if you can’t find oxtail seasoning you can use any meant seasoning. It will work just the same.

Hello i am also a Jamaican in the U.K. where can I find oxtail seasoning

Hello, you can pick it up in most shops that sell seasonings. Dunno River do a good 1.

They sell oxtail seasoning in most shops even Sainsbury’s

Sure you can

Urbanlyric, you are awesome. Thanks for the appreciation and encouragement!!!!

Ok do you use the seasoning from the marinade? And do the tomatoes go into the marinade?

Hey Sagirah, Yes I use seasoning from the marinade, I put it in with the oxtail when it is nearly cooked. No don’t put the tomato in the marinade only when Im about to put it into the pot

You state that the oxtail can be eaten with “hard food”, what is hard food?

What is 1 tbsp of browning

Its a brown liquid use to darken gravy, its found at the grocery store near the gravy. Or you could just use brown sugar for the carmilization. I’ve done both ways.

MSG does not cause headaches that’s a myth created by a “journalist” who invented the myth around Chinese restaurant syndrome.

Hi can I use this recipe in a dutchee pot as I don’t have a pressure cooker or slow cooker. And if so do I cook for 5 hours as I usually would? Thank you

Sure you can use a dutchee pot. Just cooking time will be longer.

Happy to hear that Brigette. Thanks for stopping by and trying the recipe.

Hi I can only find ground allspice? Like a powder. Can I use this if so how much? Thankyou.

Your recipes use generic names for critical seasoning that are not found in Us Grocery stores Can you supply brand name and common names for these to make your Oxtail and Brown Chicken stew. Examples- Browning, meat seasoning, chicken seasoning, Thick Soya Sauce, Pimento Barriers, you list all spice, is this for powered all spice-need a measurement , if ground berried again need a measurement. If you list and ingredient and measurement, you need to list a name common in this country or a common subsitute.

Hi, I’m a Jamaican and I live in the US. Most of these ingredients are found in US grocers. The only ingredient you would get from a Caribbean store is oxtail seasoning and browning.

Browning can be found in Keyfood if you are up north or Publix if you are down in Florida. I have also found Browning in Winn Dixie and Kroger. Browning is just burnt sugar with water.

You don’t need oxtail seasoning. I cook mines with any meat seasoning. Every US grocery has meat seasoning.

Pimento berries are found in most US grocers. They are Allspice berries, check your spice aisle. Berries are better than the ground spice because they have more flavor, just font eat them. They are strong. Most Jamaicans don’t have measurements for spices and since you are making a Jamaican recipe why not do like the ancestors did and just use your discretion, start with 2 tsp. When the oxtail is stewing taste your pot and see if it needs more spice. If so, add another tsp. You can also Google the conversations of pimento berries to tsp.

But most of the ingredients are found in US grocers. I have lived in a small town in Arkansas, New York, Georgia, and Florida and have found the ingredients easily in US groceries.

What about slow cooker recipe , this is for a pressure cooker.

Hard food is green plantains, ripe plaintain, white or yellow yam, dumpling And green bananas. All ingredients can be found at your farmers market.

Big up yourself too Cherisse!

Excuse my ignorance, but what is “green seasoning”? You mentioned it in step 3.

Hi. Can you put recipe as if you’re using a slow cooker. Thanks

Hello Lesa,

Thank you for sharing this beautiful recipe. I don’t have a pressure cooker… I would prefer to use the oven. I’m going to try your recipe but I’m going to use the oven. Will follow each step . I will let you know how everything turns out 😊

I have been cooking oxtail for yrs. I love them but I don’t go thru all that bother. You brown them in oil the beans white beans they are 1in pimento scallions pimento peppers crushed and whole on slices you can add okra onions red yellow or green pressure cooker is good but I like my home to smell of the oxtail people run to my door. THE RED BEANS AND RICE IS WHAT I NEED WORK ON CAN YOU HELP? MY DAD IS JAMACIAN HE WAS THE COOK. MY MOM FROM N.C she make them too love you get back. But I never use sugar or catsup that’s blasphemy. Do you have a printed recipe book or phamlet.

I’m definitely going to try your oxtail recipe. It looks delicious. Do you have a printed cookbook that I can buy with all your amazing recipes ?

Appreciate you Troy! Comments like these keep the website around. Nuff love

Thank you for this recipe! I am living in an area where I can’t get scotch bonnet peppers at any of the grocery stores. Can I use dried peppers or a powder? If so where could I get them?

Good evening Lesa I cooked a pot of oxtail last night for dinner tomorrow night. Well I ate the hole pot with the cabbage and red beans and rice. It was so delicious that I went to the supermarket and got another bag of ingredients for tomorrow nights dinner.

I cooked on the stove since I don’t have a pressure cooker. I put all of the ingredients into the pot with the water and simmering now… for 2.5 hours… should I have waited to put the ingredients and just cook down in the water? hhmmmm wondering if I messed it the flavor….

I’m searching for an oxtail recipe that’s different and yours popped up and sounds like it’s delicious. I’ve ordered my oxtail- so hard to source where I live and it will be here on Friday I was going to cook this Monday. So looking forward to it. Just one question, dried or tinned butter beans.? I’m new to the pressure cooker and usually just tip a tin of beans in anything come the end of cooking

Canned bean. You add it after you pressure cook

Is it possible to start this recipe in the pressure cooker and then put it in a regular stove pot if I don’t have a regular covering for the pressure cooker?

You sure can.

Hi Lesa, sorry if you’ve answered these questions already but can you let me know the following:

1) do i crush the pimento barriers and add to the other spices to season the oxtail before browning? and 2) do you have ‘slow cooker’ instructions for this recipe?

I’ve tried a couple of oxtail recipes and so excited to try yours!

Thank you, Jenn

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Jamaican Oxtail Recipe

This Jamaican Oxtail Recipe is what you need to get perfectly juicy and tender oxtails that delights the soul. Come discover all the delicious details of this tantalizing and captivating dish!

Sunday Dinner Favourite

Stewed oxtails is a big part of Jamaican culture. For many Jamaicans, oxtail is the ultimate comfort food and is a Sunday dinner favourite. Growing up, it’s what my mother would prepare as a treat. That means we never got it often, but when we did, it was delightful and satisfying. On those special occasions, we would look forward to our plate of oxtail with rice and peas, piece ah fry chicken and wid likkle oxtail gravy on the side. Now that I’m a mom, I find joy in carrying on this Sunday dinner tradition. Even though cooking oxtail requires a bit of work, believe me when I say that all the love you get in return makes it all worth it.  

How many hours does it take to cook Oxtail?

The time it takes to cook oxtail depends on the method used. There are two main ways to cook oxtail. One way to cook oxtail is to slow-cook it on the stove top for approximately 3 – 3.5 hours or until the meat is tender. The other way is to use a pressure cooker to speed up the cooking process. Some people prefer to pressure cook oxtails because it makes the oxtail tender in a shorter time. Using a pressure cooker to cook your oxtail reduces the cooking time to about 1 hour and makes meal time less demanding.

How do you make Oxtail tender on the Stovetop

Jamaican Oxtail is one of my favourite recipes because it is flavourful and filling. I often slow cook my oxtails on the stovetop not only because my mother did it that way, but I find the stovetop method gives my oxtails a deeper flavour. However, it takes over 3 hours to get oxtails tender on the stovetop. If you’re pressed for time, not enthused about hanging over a hot pot for hours, eager to ‘dig-in’ to your meal and also have a pressure cooker at your convenience, then I’ve added some special tips below to help you with that.

Quick & Easy Pressure Cooker Method

To make sure you get the best results when using a pressure cooker , here are my TOP recommendations –

• Always start by searing the seasoned oxtails on the stovetop before moving on to the pressure cooker.
• Add just enough water to cover the meat before you pressure cook it.
• Cook the oxtails for just enough time to get perfectly tender meat. My oxtail is usually perfectly tenderized in 25 – 30 minutes. However, you may need to adjust the time to determine what works for you. 

Oh-So-Good Right Down to the Bone!

If the oxtail bone ain’t succulent, then you know that oxtail just ain’t cutting it! Here’s how I cook my Jamaican oxtail recipe so that it’s ‘Oh-So-Good’ right down to the bone. My technique is self-dubbed the ‘Double Layer of Flavour’. This simply means that I add a delicious blend of herbs, spices and seasoning at the start, and then again at the end of the cooking process. As a result, the seasoning is richly infused into the meat as it cooks. 

How to Make the BEST Oxtail Gravy!

It’s actually quite simple to make the best oxtail gravy. The key is to balance the flavours and to find the right consistency. My secret formula is to add lots of fresh seasoning along with some tomato ketchup, broad beans (or butter beans), carrots or spinners (skinny Jamaican-style dumplings), after the oxtail has cooked. 

Even though the beans, carrots and spinners are optional, they help to thicken your gravy. They also give your oxtail great flavour. If you choose to omit those ingredients there are two other ingredients that can help you to thicken the oxtail gravy.

How to Thicken Oxtail Gravy

There are two simple ways to thicken your oxtail gravy. You can use either cornstarch or flour mixed with a little water, and then add it to your stew. Here’s how it’s done: First, dilute 1 – 2 teaspoons of cornstarch or flour in 3 – 4 tablespoons of cold water then add it to the pot and stir in well. Next, cook the oxtail on high heat with the pot partially uncovered, until the desired gravy consistency is achieved.

Why is Oxtail so Expensive? 

If you’ve ever gone to the grocery store or a restaurant and asked yourself “Why is oxtail so expensive?”, then don’t worry, you’re not alone. This question has stumped many people. It’s because when you think about it, oxtails are quite boney and should cost less. However there’s an interesting ‘Rags to Riches’ story behind how oxtail became an expensive, world famous dish. In the past, butchers would either discard the tails (of cows or bulls), or sell them at a low cost to people unable to afford the ‘preferred’ cuts of beef. At that time, oxtails were the least desired cut of beef and seen as ‘poor people food’ (food only eaten by the poor).

Things changed however, when word spread about how those ‘poor people’ created a culinary masterpiece using oxtails. Cooks stewed the oxtails to sweet perfection, resulting in a captivating dish with a rich and tantalizing taste. Demand then grew for this delectable cut of beef and vendors quickly took note of its value. As the demand for oxtail grew, so did its price. Today, oxtail is no longer viewed as ‘poor people food’ but somewhat a delicacy, with the premium price to match.

How to Cook the Best Jamaican Oxtails

Here are some tips to help you to cook the best Jamaican Oxtails:

• Rinse the oxtails in vinegar or lime or lemon juice before seasoning it. • Trim the fat from the meat to make your gravy less oily. • Season the oxtail and let marinate for 6 – 8 hours  (if possible) before cooking to infuse flavours into the meat. • ‘Brown’ or sear the meat on both sides to ‘lock-in’ the juices and flavour. • Cook the oxtails until soft and tender then add another layer of fresh seasonings.

If you’d love to see how I cook my oxtails, I’ve added a step-by-step Jamaican Oxtail recipe video below to make the cooking process even easier for you.

Do you have to clean Oxtails before cooking?

Whether I’ve bought oxtail from a grocery store or the butcher, I prefer to rinse my meat before I season and cook it. To clean your oxtails, place them in a large bowl then add cool water mixed with some vinegar or lemon juice. Rub the pieces of meat thoroughly to remove any debris which may be stuck to them. Rinse and drain the oxtails well before seasoning it. Go ahead and watch my Jamaican oxtail recipe video below to see exactly how it’s done!

The Perfect Treat

Tender, juicy, stewed Oxtail is the perfect treat for beef-lovers the world over. Spice up this dish by pairing it with some delicious sides. Try it with some authentic Jamaican rice and peas , some freshly tossed salad, and then wash it all down with a refreshing drink of carrot juice , pineapple ginger juice, or soursop juice.

Juicy & Tender Jamaican Oxtail Recipe! - Stovetop & Pressure Cooker Method

Ingredients   .

• 2 kg oxtail stew
• 2 - 3 tsp salt or to taste
• 1 tsp black pepper
• 1 tsp allspice powder
• 2 tsp ginger powder
• 2 tsp onion powder unsalted
• 2 tsp garlic powder unsalted
• 1 tsp paprika optional
• 1 tsp dried thyme leaves
• 1 - 2 tbsp soya sauce msg-free
• 1 tbsp Worcestershire sauce msg-free, optional
• 1 - 2 tsp scotch bonnet pepper chopped, (to taste)
• 4 - 6 cloves garlic peeled, crushed and finely chopped
• 1 small white or yellow onion chopped
• 1 inch ginger root crushed
• 8 - 10 pimento seeds
• 3 sprigs fresh thyme
• ¼ green bell pepper chopped
• ¼ red bell pepper chopped
• 3 stalks scallion (green onion) chopped
• 1 small tomato diced
• ½ cube Knorr chicken bouillon or 1 tsp all-purpose seasoning
• 1 can broad or butter beans drained, optional
• 2 - 3 tbsp ketchup

Precook (To make the browning)

• 1 tsp cooking oil
• 3 tbsp brown sugar to make the browning

Instructions  

How to clean the oxtails.

• In a large bowl, add the oxtails then add enough tap water to cover it.
• Add ¼ cup vinegar or lime juice or lemon juice to the bowl.
• Rub each piece of the oxtails to remove any unwanted debris.
• If there is any excess fat on the oxtails, use a kitchen scissors or sharp knife to remove it.
• Rinse then drain all the liquid from the oxtails.

How to Season the Oxtails

• In the same bowl, season the oxtails with salt, black pepper, paprika, allspice, onion powder, garlic powder, ginger powder, dried thyme leaves, soya sauce, and Worcestershire sauce.
• Thoroughly rub the seasoning into the oxtails by hand or using a large fork or wooden spoon.
• Prepare (cut) the fresh seasoning (onion, garlic, ginger, thyme, tomato, scotch bonnet pepper, bell pepper, scallion, and pimento seeds) then divide them into half.
• Add half the portion of the fresh herbs and spices to the oxtails and rub in well.
• Set aside the remaining half of fresh seasoning until later on in the cooking process.
• Cover the seasoned oxtails and let it marinate for 6 - 8 hours or move immediately to the cooking method of choice.

How to Cook Oxtails on the Stovetop

• In a large skillet, heat the cooking oil on medium heat. Add the brown sugar, stirring quickly and thoroughly for about 1 minute or until the sugar melts and turns dark brown.
• Immediately add the seasoned oxtail and allow each side of the meat to brown for 3-4 minutes.
• Using the same bowl used to season the oxtail, add 1 cup water and mix well.
• When both sides of oxtail have browned, add the water from the bowl, stir the pot then cover it and let the meat cook for 10 - 15 minutes.
• Next, add enough water to cover the meat. Stir the pot then cover it and let the oxtail cook on high heat for 2 ½ to 3 hours. Remember to stir the pot every 10 minutes.
• Check the pot regularly to make sure there is enough water to cover the meat and top it up each time it runs low. After about 3 hours, taste a small piece of the meat to check if it's fully cooked. If the meat is not as tender as you'd like it, cook it for another 15 minutes.

How to Cook Oxtails in a Pressure Cooker

• Add 3 tbsp. sugar and 1 tsp cooking oil in an uncovered pressure cooker until it caramelizes. Add the seasoned oxtails to the pot and cook each side for 3-4 minutes or until the oxtails have completely 'browned' on both sides. Add only enough water to cover the meat (about 1 inch high). Cover the pot and pressure cook the oxtails for 25 - 30 minutes. (Test the oxtail in 25 minutes to determine if it has the desired texture.) If necessary, pressure cook it for 5 - 10 minutes more.

Making the Oxtail Gravy

• When the oxtails are fully cooked (tender), add ½ of the chicken bouillon cube, ketchup (or 1 tbsp. brown sugar) and the remaining portion of chopped fresh seasoning.
• Drain and discard the liquid from the can of beans, then add the beans to the pot.
• If the water has dried out, add enough water to cover the meat.
• Stir the pot and let the oxtails cook on medium heat for 10 - 15 minutes, stiring occasionally.
• Check the gravy for the desired consistency and taste.
• If the gravy is too thin, leave the pot uncovered to allow the gravy to thicken (approximately 10 minutes). OR - add 1 tsp. of cornstarch/flour diluted in 2 tablespoons of cool water to thicken the gravy.
• If your sauce needs more salt, you can add a bit more (to taste), stir the pot and let it simmer for 5 minutes.
• Bless up and enjoy it!
• Did you love my Jamaican Oxtail recipe? If you did, please remember to come back to give it a 5-STAR Rating & Review. Your support means a lot. Thanks in advance! Nuff Love, Roxy 🙂

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58 thoughts on “Jamaican Oxtail Recipe”

Your recipes are everything 😍😍😍 Thank you for sharing ❤

You’re welcome! Thanks for taking the time to leave a review!!

Thank you for your review and 5-star rating!! Bless up!

Hi Abi! I’m so happy to hear your oxtail came out amazing. Thank you so much for taking the time to leave a review to let me know that my recipe helped you. Please try some more of my recipes and let me know how they work for you. Just so you know, I’ve lots of delicious recipe videos on YouTube. Check those out too. My channel is ‘Roxy Chow Down’. All the best 🙂

Hey would to thank u on the enlightenment on how to clean oxtail im going to do all my meats like that

Hey Muzette, You’re welcome 🙂

Hi Naliana! So happy you’re enjoying my Jamaican Oxtail recipe. Thanks for the 5-star rating too!! Have you tried any others? Please comment and rate them when you do. Bless up 🙂

I’m experienced in cooking Indian, Mexican, Korean and Italian cuisines, but this was my first time both eating oxtail and cooking Jamaican food. I very much appreciated the cultural back-story to the dish, as well as the preparation and cooking tips, including the comments about the possible need to further brown up and thicken up the gravy. Your list of ingredients and steps however were not always aligned or complete. For example you listed dried thyme leaves as an ingredient, but didn’t include them in the step 2, where I imagine they belonged. Similarly, you listed the ingredients green and red bell pepper, and pimento seeds, but they are not specifically included in any of the steps. Since I was using a slow cooker, after browning the oxtails, I sauteed all the peppers plus the crushed garlic and ginger root (plus I threw in some carrots and minced celery for good measure), then added back in the oxtails. I substituted beef broth for the water and Knorr beef bouillon combination. Since you did not indicate when to add the 3 stalks chopped scallions, I did that right before serving. It is very helpful for novice cooks (and even experienced cooks who are new to the cuisine) to have ingredients listed in the same order in which they are used in the recipe. All in all, the end result was delicious, finger licking good; it was a hit with my husband (and that is really important!) and I look forward to making the stew again, with a bit more confidence and perhaps a larger portion of the scotch bonnet pepper! Your step #19, “bless up” was a most endearing touch. Thanks for sharing your culinary cultural heritage!

Hi Theresa! Thank you so much for your thoughtful feedback. I really appreciate that you took the time to offer me advice on how best to share this recipe with others. I’ve gone ahead and updated the recipe considering your feedback. I’m glad the oxtail was a hit with your husband and it’s great that you put your own spin on it 🙂 Really looking forward to you trying more of my recipes and getting delicious results! Bless up every time my dear.

I have been vegetarian for over 15 years, so no tasting for me. This dish was so pleasing to my eyes and nose. Most of the time, the smell of raw and cooked meat is not pleasing to me as a vegetarian. This dish was different. Searing with the brown sugar, and, the fresh herbs smelled amazing throughout the house.

So, if I don’t eat any meat, you’re probably wondering how you got your rating, lol. My husband is a very good cook and gives me, sometimes, painfully honest feedback. I wanted to leave a review and asked him what rating I should give… he said 10 stars.

Ms. Roxy I can’t wait to try this recipe on short ribs and of course oxtails. Thank you so much for sharing and caring about our emotional health.

😭😭😭 Oh my goodness Shannon! I don’t know exactly where to start but let me firstly say a big “THANK YOU”🥰❤️, to you and your husband for this beautiful review and 5 star…no….10 STAR rating!!(BIG UP to your huzzy for that)😆. I must also say CONGRATS on a job well done!! Your tweaks to the recipe were creative and I could feel the love that went into preparing it. You amazed me by taking on a non-vegan dish, and acing it without tasting it!! That’s LOVE! May your marriage continue to be blessed my dear. My deepest condolences goes out to you for your loss. I’m so happy that cooking has offered some therapy and pray that the Holy Spirit comforts you daily. Thanks again for showing your support through this review. It encourages me to continue sharing my recipes and love for cooking with others. Bless up every time🙏❤️🙏❤️🙏❤️.

Roux Darling!!! Love your recipes. They are easy, straight forward, and tasty!!

Hi Michele, Happy New Year!! Thanks so much for leaving this sweet review 🙂 I’m happy to hear my recipes work well for you. Could you please a 5-star rating for those recipes you love to help support my page? Really appreciate it!

Hey Richard! Thanks so much for taking the time to leave your 5-Star rating and this awesome review. I’m happy you enjoyed my Oxtail & Rice and Peas recipes and hope you try out the others soon 🙂 Bless up every time!!

Good evening Roxy i appreciate that oxtails and rice recipe. I made this dish on Monday my family ate the whole pot. Thank you very much you Rock.

Good evening Vern! You’re very welcome 🙂 It’s such a joy to hear how well my recipes work for you, and how your family members enjoy them!! Please help to support my website by taking the time to give these 2 recipes a 5-Star rating. Thanks in advance 🙂

Hey Nikki, you truly made my day by coming back to leave your 10-STAR rating and review. I’m happy your oxtail turned out so well. I look forward to you trying more of my recipes and letting me know how they went. Bless up every time!!

Hi Alicia! You put a BIG smile on my face and warmed my heart when I saw your review. Thank you so so much for taking the time to leave one, and to give it a 5-STAR rating as well!! It’s awesome to hear how well your oxtail came out. Your success on your very first try makes me happy. I love that you were a bit nervous, yet pushed past that to create a masterpiece using the ‘long’ authentic stovetop method…that’s impressive!:))). I’m always available to help and look forward to you trying and enjoying more of my other recipes.

Lots of Love & Blessings, Roxy xoxo

Hi Alicia, So we are oxtail lovers in my house. I decided to try your Jamaican oxtails today. I have the best butcher in town, he always hook me up with the meatest Ox tails, never the end tips😃. I have them on the stove cooking right now! The smell of the aroma in the house is the die for. I have about a half an hour for done time, sneaking me a taste, OMG! Why have I not, seen this recipe before🤔😍? This is a yummy awesome recipe! Out of 1/10 I give it a 100%😃. Can’t wait to dig in. My menu today is, Jamaican oxtails, white rice, collard greens and mustard greens, candied yams and Jamaican cornbread. Dessert, homemade banana cream pie.

My beautiful wife and I enjoyed making this meal. We only had one question and that’s is how to convert to cooking in a crackpot? We kinda winged it and it’s almost done and taste tests have been delicious. We also added a couple ingredients and tweaks but basically followed your awesome recipe with almost every single ingredient other than we didn’t have fresh thyme or the pimento seeds so just added a little extra ground allspice. Your oxtails are slamming and will be making again frequently thanks from my better half and myself. Re SPECT! 5 STARS FO SHO

Heyy Alyssia, You’re a sweetheart! Thanks so much for your subscription, lovely review and 5-Star rating. I’m super happy that you found success with my oxtail recipe. Congrats on a job well done!!

OMG. Best oxtails I ever had Made the stovetop version and it did take hours but so worth the wait

Hi Jennifer,

You are most welcome! Thank you for sharing your experience making Jamaican Oxtail for the first time. So happy it was a hit with your family! That means you’ve got skills:)

Lots of love and blessings.

You are MOST welcome!! Thank you for taking the time to leave this lovely review and for giving my Jamaican Oxtail Recipe a 5-star rating:) Hope you try the Jamaican curry goat recipe next!

Hi Nina, Thanks a lot for your comment and 5-star review! Bless up!!

You’re welcome Kamaria! Thank you for the 5-star rating and glad you enjoyed it. Lots of love and blessings!!

Hi there, Thank you for this lovely review and 5-star rating! It’s a blessing to hear how much you enjoy my recipe. Lots of love and blessings.

I have just tried this for the second time a few days ago and it was simply divine! The addition of the fresh vegetables before the end works perfectly for me for not only is the dish bursting with fresh flavour, but its crunchiness makes it feel like I’m enjoying something that is also very healthy. I live alone so I have frozen the rest of it and it’s wonderful to sit here and think how the flavours will infuse even further and just what a treat awaits me the next time I open one of my frozen food boxes. Thank you so very much for sharing something that unlike most, actually works.

Oh wow Mia, thank you so much for this delightful review!! I especially loved the part where adding the vegetables at the end made the meal more enjoyable. Can you believe you had me salivating thinking about the rich, flavour-infused oxtail in your freezer? lol I am so happy this recipe worked so well for you. Make sure to try others and come back to leave another review and rating. This review made my day! Lots of love and blessings.

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• Braised & Stewed Beef

Jamaican Oxtail

This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.

Serious Eats / Karina Matalon

The History and Tradition of Jamaican Oxtail

Technique: transforming a tough cut of meat, finishing steps for a perfect final texture, why it works.

• A low-and-slow simmer over several hours ensures oxtail that is tender and falling off the bone.
• The spinners (flour dumplings) and beans thicken the stew and give it body and texture.

A deeply satisfying stew with an incredibly rich and flavorful gravy, oxtail with broad beans has become a rare treat for many as the price of oxtail has gone up over time. Though it was once a weekly staple for weekend lunch or dinner, nowadays the lament is often that “the oxtail is too dear,” which essentially means that the cut of meat is far too expensive to buy regularly anymore. We fondly remember enjoying bowls of this stew when we were younger that were filled to the brim with butter beans, spinners, and, most importantly, big, thick, juicy oxtails with lots of meat. Sucking the gravy from the bone marrow is probably one of life’s most pleasurable activities. Served over white rice (it may be controversial, but we personally prefer it with rice and peas ) with a side of avocado, ripe plantain, and salad or coleslaw, this is a meal that one wants to relish slowly and deliberately.

The origin of stews like oxtail can be traced back to our colonial heritage. Enslaved Africans on plantations were given very meager amounts of protein and often had to make do with cheaper cuts of meat or ends of slaughtered animals to add protein to their diets. This is why so many Jamaican dishes have ingredients like pig’s tail, cow foot, chicken foot, tongue, and organs, like liver, tripe, etc. Jamaica does not have an extensive cattle-farming past; we have always had a stronger tradition of pig farming, which means that beef of any kind, and in particular fresh beef, would have been viewed as a rare treat indeed. The island was not known for its high quality meats; the intense heat and tropical climate meant that everything spoiled very quickly, and therefore, everything had to be cured, pickled, preserved, or stewed in brine. When an animal was slaughtered fresh, the tail, skin, hooves, and all the other parts that were of little use to wealthy plantation owners became delicacies for the workers who would preserve as much of the meat as possible for storage or sale, then prepare a shared feast with the rest.

And so became the tradition of combining cheap cuts of bone-in protein with some vegetables, lots of aromatics and Scotch bonnet pepper, starch in the form of either spinners (dumplings), provisions, or root vegetables, and beans, pulses, or greens. Just like that, you had a one-pot, hearty meat stew like oxtail. In fact, it could almost be argued that while everyone thinks of curry goat as Jamaica's number one specialty, we believe oxtail actually outranks curry goat in popularity—it's just served in fewer places and more often found at home. 

The key to transforming naturally tough and chewy oxtail into soft morsels of meat that readily slide off the bone is to braise it low and slow. This allows the vast amounts of collagen and connective tissue to slowly break down, rendering the oxtail tender and resulting in a broth thick with gelatin. We first sear the oxtail to create roasted depth of flavor via the Maillard reaction for our braise. It's important to brown the oxtail in batches to prevent overcrowding in the Dutch oven, which would cause the meat to steam instead of sear.

It's also crucial to remove excess marinade from the meat before searing, and to closely monitor and adjust the heat level while browning to prevent scorching. Deglazing with a small amount of water is essential for releasing all the flavorful browned bits from the Dutch oven so it can be incorporated into the braising liquid. Next, we gently simmer the aromatics and meat with the remaining water for close to three hours. All you have to do is monitor the pot from time to time to ensure that the temperature and the quantity of liquid is as it should be, just barely covering the meat.

A short aside here: while we use a fairly conventional braising method in our recipe here, we were taught a fascinating technique by a lovely lady who worked with us for a number of years that’s worth sharing. She had learned it from an elderly lady she once worked with. It is as follows: once the meat is in the pot, instead of adding water to cover (as we have in our recipe), one would cover the meat with a layer of ice. As the ice melts, becomes liquid in the pot, and steams away, more ice is gradually added throughout the cooking process. While the science behind this is not totally clear to us, we assume that if cooking over a live fire or high, hard-to-regulate heat source, which was more common in the past, the ice serves as a clever way to lower and regulate the cooking temperature in the pot, ensuring a simmer and not the vigorous boil that would make the meat tough and dry. In a sense, this re-creates the technique of braising at a well regulated temperature even if the heat source isn't easy to regulate.

With the oxtail tender and the broth rich in flavor, we turn our focus to the spinners (dumplings) and beans. Do not undervalue these final components. While the spinners are optional, they add hearty sustenance and release starch to help further thicken and add body to the stew.  The key to successfully shaping the dumplings—made of a simple mixture of flour, water, and salt—is to rest the dough for a short period of time after kneading. After vigorous mixing, the gluten in the dough needs time to relax so it can be rolled easily and hold its thin cylindrical shape before being added to the stew. As for the beans, we add them, along with the dumplings, during the final 30 minutes of cooking so they can cook up tender in the stew without turning to mush.

With a deliciously thick and rich gravy, well-prepared oxtail is a truly soul-satisfying meal that is well worth the effort and long hours required to make it.

Recipe Details

Ingredients

• For the Marinated Oxtail:
• 1/2 medium yellow onion, roughly chopped
• 3 scallions, root ends trimmed and cut into 2-inch segments
• 4 medium cloves garlic
• 1/2 Scotch bonnet pepper, stemmed, seeded, and chopped
• 3 pounds (1.4kg) oxtail
• 1 tablespoon (15ml) soy sauce
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 teaspoon freshly ground black pepper
• 1 tablespoon picked fresh thyme leaves
• For the Oxtail Stew:
• 2 tablespoons (30ml) vegetable oil or other neutral oil, plus more as needed
• 1/2 medium yellow onion (about 4 ounces; 113g), cut into large chunks
• 1 scallion, root end trimmed and roughly chopped
• 4 medium cloves garlic, roughly chopped
• 10 sprigs fresh thyme
• 1 whole Scotch bonnet pepper, optional
• 1 tablespoon (15ml) browning, such as Grace brand, or soy sauce (see notes)
• For the Spinners (Optional) and to Finish:
• 1 1/2 cups all-purpose flour (6 3/4 ounces; 191g)
• Kosher salt
• 2 cans butter beans or broad beans, drained
• 1 tablespoon freshly ground black pepper
• Cooked white rice or rice and peas, fried plantain, sliced avocado, and/or green salad, for serving
• For the Marinated Oxtail: In a blender, combine onion, scallion, garlic, and Scotch bonnet with 1/2 cup (120ml) water and blend until thoroughly pureed. Rub oxtail all over with soy sauce, salt, pepper, and thyme. Transfer oxtail to a large bowl or large zipper-lock bag and pour blended aromatics on top. Mix well to coat, then cover bowl or seal bag, pushing out air as you go. Refrigerate for 24 hours.

Remove oxtail from marinade and scrape off excess marinade. Reserve marinade for later use.

For the Stew: In a Dutch oven, heat oil over medium-high heat until shimmering. Working in batches to avoid crowding the pot, add oxtail and cook until browned all over, about 5 minutes per side (oxtail will brown more quickly and deeply due to the marinade, but turn down heat if it threatens to burn). Transfer oxtail to a platter and repeat with remaining oxtail, adding more oil to the pot if necessary.

Add 1 cup (240ml) water to Dutch oven and bring to a simmer, scraping bottom of pot to remove any browned bits. Return oxtail and any juices to the pot.

Add onions, scallion, garlic, thyme, Scotch bonnet pepper, and browning or soy sauce to oxtail. Add just enough water to cover meat, bring to a simmer, then reduce heat, cover, and let simmer for 40 minutes.

Serious Eats / Amanda Suarez

Add reserved oxtail marinade to pot and stir to combine. Continue to gently simmer, uncovered, adding a little water from time to time to ensure oxtail remains just barely covered, until oxtail is tender, about 2 hours.

For the Spinners (Optional) and to Finish: If making spinners: In a small bowl, whisk together flour and a large pinch of salt. Add 1/2 cup (118ml) cold water and knead until a sticky dough ball forms. Cover and let rest 15 minutes. Tear off small pieces of dough and roll them into cigarette-sized strips. Stir into oxtail.

Stir in butter or broad beans and let simmer until stew is thickened, about 30 minutes. Remove thyme sprigs.

Add black pepper, season with salt, and serve with white rice or rice and peas, plantain, sliced avocado, and a nice fresh green salad.

Special Equipment

Browning, the Jamaican kitchen pantry staple, is a sauce made of caramelized sugar and is used to lend color and scorchy-sweet-umami flavor to this recipe. You can use a bottled version of browning in this recipe, such as Grace brand. In a pinch, soy sauce may be substituted.

In Jamaica, the oxtails are small and the meat is not very thick on the bone. It can be quite tough, so many prefer to use a pressure cooker to prepare it. While our recipe does not require that, it is an option. If using a pressure cooker, reduce cooking time of oxtail by about 1 hour; seal the pressure cooker after adding marinade in Step 6 and bring to high pressure, then cook for 1 hour. Once pressure is released, oxtail should be tender and you can proceed with recipe as written.

Make-Ahead and Storage

The finished oxtail can be frozen for up to 2 months. To freeze, separate meat from liquid, then seal in an airtight container and freeze separately; to reheat, bring liquid to a boil and add frozen meat as needed. Adjust sauce with more liquid if necessary.

More Serious Eats Recipes

The Most Authentic Jamaican Oxtail Recipe

Jamaican Oxtail is a foundational and classic recipe in many Jamaican households. It’s made by seasoning and marinating oxtails in a flavourful array of Jamaican herbs and spices, then they are braised and slow cooked down until fall of the bone tender.

Jamaican Oxtail Recipe is a foundational and classic dish in many Jamaican households. It’s made by seasoning and marinating oxtails in a flavourful array of Jamaican herbs and spices, then they are braised and slow cooked down until fall of the bone tender.

Try my Jamaican Rice and Peas , or my Easy Jamaican Pigeon “Gungo” Peas and Rice for classic and delicious side options. You can also try my Vegan Jamaican Bulgur Wheat & Peas for a healthier alternative. If you want more oxtail recipes, try my Oxtail Pizza and Oxtail Patty as well.

Table of Contents

Authentic Jamaican Oxtail Recipe

This is one of Jamaica’s most iconic, most known and classic recipes. When you think Jamaican cuisine, it’s almost impossible not to mention Jamaican oxtail stew. Typically served with Jamaican Rice and Peas , and coleslaw this recipe does not miss!

Growing up, oxtail was always reserved for special occasions such as Christmas, Thanksgiving and Sunday dinners after church. Oxtail was never apart of the midweek dinner lineup.

Thinking back, it could be because this was a dish that needed time to marinate overnight and simmer on the stove top. Or, perhaps it was simply way too expensive – this is a topic we can debate over another time!

Regardless of when, where, or why this dish was being served I always knew when I saw the serving dish full of oxtail, butterbeans and gravy it would be a good meal.

Here’s Why You’ll Love this Recipe

• 4 Different Cooking Methods – you can prepare oxtail traditionally on the stovetop, or low and slow in the slow cooker, fast but still flavourful in the pressure cooker or even in the oven.
• Tender and Flavourful – the best part of this recipe is how deeply flavourful and fall off the bone tender this meat is.
• The Perfect Main – this oxtail recipe can be served with a variety of side dishes such as rice and pasta. It can also be stuffed into patties, put on pizza, or simply eaten by itself!
• Traditional: This is a very authentic Jamaican Oxtail recipe. It does not call for Worcestershire sauce or red wine. Instead you will use browning seasoning, beef broth, about 1 tablespoon seasoned salt, and other seasonings

What is Oxtail?

Oxtail is a gelatin rich meat from the tail of either beef or veal cattle (for Jamaican recipes, oxtail is only sourced from cows). It’s gelatin rich nature is due to the connective tissue, and large amount of collagen present.

Collagen is a protein that makes up most of the connective tissue. Therefore, it can be coined a superfood for aiding in healthy bones, cartilage, teeth and gums.

Oxtail is also high in fat so it’s an ideal source of energy for those on a ketogenic (keto), paleo, low carb or carnivore diet.

How to Make Jamaican Oxtail Recipe

There are a number of ways to cook oxtails, and each culture/region has their particular style. However, regardless of the dish, the method of “long and slow” is a constant theme.

Due to the high amount of bone and cartilage it needs to be stewed, braised or slow cooked which releases amazing flavour. Pressure cookers and slow cookers are therefore ideal cooking terminals for this type of meat.

How to Prepare Oxtail Meat for Cooking

Prep oxtail i – trim and rinse.

• Using kitchen shears, trim any excess fat. Then, place oxtails in a large bowl and add cool water with either some vinegar or lemon juice.
• Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the oxtails.

Prep Oxtail II – Season

• To the large bowl with the oxtails, add fresh seasoning – garlic, escallion, ginger, green and red bell peppers and onion. Then add the browning, soy sauce, seasoning salt or all purpose seasoning, garlic powder (or minced garlic), onion powder, black pepper and salt.
• Cover and allow to marinate in fridge overnight, or at least a few hours.

4 Methods – Pressure Cooker, Slow Cooker, Stovetop and Oven

Pressure cooker (instant pot) method.

1. Brown Oxtails – set Instant Pot to “SAUTE” on HIGH and add vegetable oil or olive oil. When hot, add your oxtails, and brown on each side for about 5 minutes , then remove and set aside.

2. Pressure Cook – when done browning your meat, change setting to “PRESSURE COOK” on HIGH for 45 minutes and add beef broth to deglaze the bottom of the pot insert and add and back all the oxtail pieces including the fresh seasonings and vegetables on top.

3. Make Oxtail Gravy -remove oxtails and set the instant pot to “SAUTE” on HIGH. Once liquid begins to simmer, add ketchup and butter (lima) beans. Allow to simmer for a few minutes or until gravy has thickened to your liking and butterbeans are warmed through.

4. Thicken Gravy – if needed, add in cornstarch slurry to thicken gravy, then return oxtails back to the instant pot, give a gentle stir to combine meat, gravy, and beans, serve the jamaican oxtail stew while hot and enjoy!

Stovetop Method

• Prepare oxtails as noted in steps 1 and 2. Heat a large dutch oven over high heat and add vegetable oil. When pan hot, add the oxtails (shaking off the fresh seasonings and herbs) and brown (sear) on all sides, then remove and set aside.
• Add all the vegetables and fresh seasonings/herbs to the pot, saute for about 3-4 minutes, then add back the oxtails. Add 4 cups of water then cover and allow to cook on medium-high heat for approx. an hour to two hours. You will need to continue adding water gradually (up to 10 cups additional) until meat tender.
• When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings, to taste, if needed. Give a gentle stir to combine meat, gravy, and beans, simmer until gravy reduced and thickened, then serve while hot and enjoy!

Slow Cooker Method

• Heat a large shallow pan over medium high heat and add vegetable oil. When pan hot, place your oxtails and brown on each side, then remove and set aside.
• Place all the browned oxtail pieces into the slow cooker then, add the fresh seasonings and vegetables on top. Cover and cook on low heat setting for 6-8 hours or high heat setting for 4-5 hours.
• When 1 hour remaining on the timer, open lid and carefully stir in ketchup and butter beans. Close lid and allow to continue slow cooking until timer ended. Then, if needed spoon off any excess oil, and add in cornstarch slurry to thicken gravy. Give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

Oven Method

• Preheat oven to 375°F (190°C). Then, heat a large dutch oven over medium high heat and add vegetable oil.
• When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside if working in batches. This step is optional.
• When all meat browned, add back to the dutch oven with all the vegetables and fresh seasonings/herbs. Cover with a heavy lid, and place in preheated oven for 2 to 3 hours. Periodically check back, to ensure the pot hasn’t dried out. If it has, add a combination of beef stock/water until meat tender.
• When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings to taste. If needed, add in cornstarch slurry to thicken gravy, give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

History of Oxtail

Oxtails used to be considered “throwaway” meat, ironic right? It can be dated back to slavery days, when African slaves were given only the leftovers or the “throwaway” parts of animals that the plantation owners did not eat. Such as, the tail of ox/cattle.

What Does Oxtail Taste Like?

Oxtail meat tastes like beef, comparably to short ribs with a more tender texture. When slow cooked, or cooked down until fall off the bone tender makes for a deeply rich and flavourful dish.

Tips for Buying the Best Oxtail

Oxtails are typically sold cut into round, crosswise sections. They range is size (larger pieces and smaller pieces), as the tail naturally gets narrower towards the end.

Freshness is essential, so it should have no scent. The fat should be white, the bone white in the center (due to the cartilage), and the meat bright red.

You may find some oxtails in the freezer section of supermarkets, however fresh is always best.

Should Oxtails be Washed (Rinsed) Before Cooking?

This is one of the most debatable topics. However, how I was raised (Jamaican/Caribbean), we ALWAYS wash or rinse our meat. Whether it is chicken/poultry, beef, pork, or seafood.

It is definitely up to personal preference, however I prefer to at least rinse off my oxtail with a little vinegar or lemon/lime. This helps to remove any debris (bone or cartilage fragments), and fat.

Ingredients You Need for Jamaican Oxtail Recipe

• Oxtails – 2 pounds of fresh oxtails, trimmed of fat, rinsed, and dried. Frozen then thawed will work as well.
• Garlic –  this adds a beautiful aroma and great flavour to this dish. Use fresh garlic, minced or grated for a more pungent taste.
• Escallion – also known as green onion or scallion, crushed, using the handle end of a chefs knife if needed.
• Ginger – this is a underestimated ingredient, but melds so well with the other ingredients.
• Thyme – this fresh aromatic and flavourful herb is essential in many jamaican dishes, and definitely great in this one as well.
• Green and Red Bell Pepper – any colour variety of sweet pepper will work.
• Onion – use sweet or yellow cooking onions.
• Scotch Bonnet Pepper – finely chopped, optional, as desired. This packs a good spicy punch, and flavour to the soup. Alternatively, you can use habanero peppers or your favourite variety of pepper.
• Browning – You will use about 1 teaspoon. This is simply an optional colour-enhancer and is simply put browned brown sugar.
• Soy Sauce – add about 1 teaspoon to add colour as well as flavour.
• Seasoning Salt – or all purpose seasoning/ spice herb blend
• Garlic Powder – for added flavour.
• Onion Powder – for added flavour.
• Salt and Black Pepper – season to taste, using more or less as desired.
• Brown Sugar – used for a touch of sweetness and to mellow out the spice of the scotch bonnet pepper.

Other Ingredients

• Ketchup – used for taste and to flavour the stew. You can also add tomato paste or tomato sauce
• Beef Broth – this is used to deglaze the pot, after browning the oxtail as well as provide enough liquid to make the gravy.
• Butter Beans – drained and rinsed, also referred to as lima beans. You can also add broad beans as a substitution.
• Vegetable Oil – to sear oxtails, any kind of neutral cooking oil such as avocado oil, canola or peanut oil will work

Recipe Notes and Tips for the Best Oxtail Recipe

• Brown (Sear) Meat – this is the best way to amplify the flavour. This process caramelizes the natural sugars in the meat and forms a rich flavourful brown crust on the surface of the meat.
• Butter (Lima) Beans – ensure you drain and rinse beans before adding to oxtail.
• Bring Marinated Meat to Room Temp – allow the refrigerated oxtail to come to room temperature for at least 30 minutes before cooking.
• Leftovers – if you know anything about next day oxtail, then you know it’s truly a taste of heaven. Add the cooked oxtail stew to an airtight container and store them in the refrigerator.

How to Make Oxtail Gravy

To make the very delicious oxtail gravy, you can do so by thickening the natural juices/liquid made during the cooking process. You can also add additional fresh and dried seasonings to taste, ketchup, beans, carrots and spinners after the oxtails are cooked.

To thicken the gravy make a cornstarch slurry using the following recipe:

• Add one tablespoon cornstarch mixed with one tablespoon cold water.
• Thoroughly mix the cornstarch and water together and pour into your gravy while stirring to avoid clumps.

You may need to add more slurry, or less depending on how thick you like your gravy. That being said, add the slurry in slowly and wait for gravy to thicken before adding more.

How to Prep Ahead

Oxtail is best prepared and served on the same day (although it does make great leftovers as well). However, you can prep your fresh ingredients a day ahead. Note, the oxtail should be seasoned and marinate in the fridge overnight or at least a few hours prior to cooking.

Storage Instructions

• To Store (Fridge) – once cooled, add oxtails and gravy to an airtight container, preferably glass and cover with a lid. Store in fridge for up to 3 days.
• To Store (Freezer) – once cooled, add to a freezer safe container and store in freezer for up to 3 months.

Reheating Instructions

• To Reheat from Frozen – place container in fridge overnight to thaw then proceed with one of the methods listed below.
• Stovetop – heat a pot over medium heat and add meat, beans and gravy. Once heated and warmed through, remove from stove, serve and enjoy.
• Microwave – using a microwave-safe dish, add oxtail, beans and gravy. Cover with a microwave-safe lid or paper towel and warm until heated through.

Oxtails in Instant Pot with Gravy and Butterbeans

Recipe Variations and Substitutions

The are many slight variations to the ingredients in this recipe.

Scotch Bonnet Pepper – when using scotch bonnet pepper, you can keep them whole which provides the most flavour and the least amount of heat. You can also just cut off a piece of the pepper (removing the seeds) and this will give you flavour and the amount of heat you desire, alternatively you can completely omit using the peppers (the other ingredients will more than compensate for flavour).

Here are a few add in you can consider:

• Broad beans instead of butterbeans

What to Serve What to Serve with Beef Oxtail?

Serve this Jamaican oxtail recipe with a rice dish such as this Jamaican Rice and Peas , or my Easy Jamaican Pigeon “Gungo” Peas and Rice . You can also try mashed potatoes or my Vegan Jamaican Bulgur Wheat & Peas for a healthier alternative.

How to Make Spinners

Ingredients.

• 1 cup All Purpose Flour
• 1/2 cup Water
• 1/4 tsp Salt

Instructions

• In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the spinners. Dough should be soft but not sticky and wet.
• Pinch or cut off 6 to 8 equal sized pieces. Use the palms of your hands to make long thin dumpling style spinners. Set each spinner aside.

See My Story Below for Step-by-Step Instructions!

Frequently Asked Questions (FAQ’s)

Browning is simply charred brown sugar. It’s made by adding brown sugar to a hot sauce pan, and cooking until charred or browned. Water is then added to make a sauce used in many recipes mainly as a colour enhancer.

Depending on the method of cooking the time varies. If you are cooking on the stovetop or oven it can take anywhere between 2 hours to 4 hours. If using slow cooker, between 4 to 8 hours, and the pressure cooker cuts the time down significantly to about 1 1/2 hours.

Due to the high amount of bone and cartilage it needs to be stewed, braised or slow cooked which releases amazing flavour and tenderizes the meat. Pressure cookers and slow cookers are therefore ideal cooking terminals for oxtails.

Absolutely not. There are so many ways oxtails can be prepared depending on culture and location. Countries in South America, West Africa, China, Spain, Korea and Indonesia are some to name a few.

Omit the sugar, browning ketchup and bean and swap with low carb/keto friendly alternatives.

This isn’t an ingredient we use in traditional Jamaican oxtail, but is added sometimes to enhance flavour. It’s not needed here but feel free to add (about 1tsp same time you’re adding the soy sauce and browning).

Interested in more Jamaican Recipes? Check These Out!

• Easy Jamaican Pigeon “Gungo” Peas and Rice
• Jamaican Pickled Vegetables (Escovitch Sauce)
• Jamaican Curry Goat
• Brown Stew Fish
• Jamaican Festival Recipe
• Jamaican Escovitch Fish
• Jamaican Brown Stew Chicken
• Jamaican Rice and Peas
• Jamaican Fried Dumpling
• Jamaican Curry Shrimp (Seafood)
• Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
• Jamaican Rasta Pasta
• Quick & Easy Jamaican Jerk Chicken

If you try a recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!

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• Pressure Cooker or Instant Pot
• Slow Cooker optional, for slow cooker method
• Stovetop/Oven Friendly Enameled Cast Iron Dutch Oven optional, for oven or stovetop cooking method
• Large Mixing Bowl to season and marinate oxtail

Ingredients    1x 2x 3x

• 2 pounds Oxtails trimmed, rinsed and dried
• 4 cloves Garlic crushed
• 2 stalks Escallion green onion, crushed
• 1 tsp Ginger fresh, grated
• 3 sprigs Thyme fresh
• 1/2 Green Bell Pepper small
• 1/2 Red Bell Pepper small
• 1/2 Onion small
• Scotch Bonnet Pepper finely chopped, optional, as desired
• 1 tsp Browning
• 3 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Seasoning Salt or all purpose seasoning/ spice herb blend
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tsp Salt more or less to taste
• 1 tbsp Ketchup
• 1/4 cup Beef Broth optional (if using pressure cooker method)
• 1 can Butter (Lima) Beans drained and rinsed, optional
• 2-4 tbsp Vegetable Oil to sear oxtails

Instructions  

Prep oxtail i – trim and rinse.

Prep Oxtail II – Season

• Prepare oxtails as noted in steps 1 and 2. Then, heat a large shallow pan over medium high heat and add vegetable oil. When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside.
• Place all the browned (seared) oxtail pieces into the slow cooker (larger pieces at bottom) then, add the fresh seasonings and vegetables on top. Cover and cook on low heat setting for 6-8 hours or high heat setting for 4-5 hours.
• Prepare oxtails as noted in steps 1 and 2. Preheat oven to 375°F (190°C). Then, heat a large dutch oven over medium high heat and add vegetable oil. When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside if working in batches. This step is optional.
• When all meat browned, add back to the dutch oven with all the vegetables and fresh seasonings/herbs. Cover with a heavy lid, and place in preheated oven for 2 to 3 hours. Periodically check back, to ensure the pot hasn't dried out. If it has, add a combination of beef stock/water until meat tender.

Recipe Notes

Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.

32 Comments

Taneisha Morris

Amazing! This recipe will bring you back to the days when you were vacationing on the island! Jamaica is home for me, and this recipe brings me there every time! Hope you enjoy!

Packed with flavour and fall-off-the-bone tender!! Just how I like it!

Kanyi Muraguri

How ironic right?! You’re so right, in the right hands anything can become something great!

Shani Whisonant

Amazing! I’m so thrilled to hear that! The recipe will always be here for you to come back to!

Michael Derewicz

Hi Michael, I’m sorry you haven’t found this recipe and blog post to be helpful. Did you scroll down to the bottom of the post to the recipe card where the ingredients and instructions are clearly outlined? However to answer your question when I refer to fresh seasonings and vegetables I’m referring to all the seasonings/vegetables that the oxtails marinated in overnight..once you brown (sear) your meat you will add these on top of the meat, cover, and cook. You do not put these fresh seasonings/vegetables in the pan when searing. You use 1 tbsp of ketchup as outlined in the recipe card. Hopefully this clarifies things for you!

Yes!! I completely agree!! Totally worth the time if going that method and the instant pot or pressure cooker method makes a long process so quick and still flavoursome!

Yes!! That’s a common ingredient that many add!! Glad you made it your own and loved it!

Yay!! This is wonderful to hear Jazz!

Daphne Johnson

No problem – ok, so when using scotch bonnet pepper, you can keep them whole which provides the most flavour and the least amount of heat. You can also just cut off a piece of the pepper (removing the seeds) and this will give you flavour and the amount of heat you desire, alternatively you can completely omit using the peppers (the other ingredients will more than compensate for flavour). Lastly, you can use habanero pepper but this is also quite spicy. Best bet is to omit, or only use a little piece (no seeds). As for Worcestershire sauce – this isn’t an ingredient we use in traditional Jamaican oxtail, but is added sometimes to enhance flavour. It’s not needed here but feel free to add (same time you’re adding the soy sauce/browning).

Amazing Jessica! So happy to hear!

Hi Daphne! This is amazing feedback to hear – I wanted this recipe post to be as informative as possible so I’m glad I delivered! Thanks so much for this – I hope you have the best holiday season!

Is the brown sugar used to cut the heat? I’m the recipe I don’t see when to add it.

Hi Shanee, you will add the brown sugar the same time you’re adding the browning and soy sauce. It’s used to mellow out the heat from the scotch bonnet peppers if using and also adds a touch of sweetness which makes the oxtail gravy so so so good!

Funny how my mom tells me back when she was a kid the butcher shops would throw the oxtails away or give them away nobody wanted them now they’re $10 a pound or more

I’m telling you! Now its a delicacy, can’t even afford it some days! Hahah! A whole message can preach from the history of oxtails!

Hi, I’ve got my oxtail marinating right now, but I just wanted make sure about something. I’m making 3lbs of oxtail, and advising to the recipe I would only need 1/3 cup of beef broth. Am I reading that correctly? Seems like a small amount for what’s going into the instant pot. I just want to make sure so I don’t run into problems or ruin things when I cook them 🙂

Hi Sam! You won’t need any more than 1/3cup, as it pressure cooks the natural juices will release in combination with broth which will be the base to make your gravy! Let me know if you have any more questions!

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jamaican oxtail with rice and peas

Do you love Caribbean food? Are you looking for a new recipe to try? Then look no further than this classic Jamaican oxtail with rice and peas! Not only is it flavorful and delicious, but it’s also easy to make. So if you’re ready to give it a try, keep reading to learn how!

Introduction

Jamaican Oxtail is a classic Jamaican dish with European origins. It is a delicious, easy to make stew that is traditionally served with rice and peas as a side dish. This hearty meal can be cooked in a pressure cooker or slow cooked in the oven for an even more flavourful result. The main ingredients of this recipe are Jirie Oxtail Seasoning, butter beans, rum and seasonings such as thyme and scallions. Enjoy this comforting meal on its own or serve it with other sides for a complete dinner.

Ingredients

In this Jamaican-inspired oxtail recipe, we’ll be using a few key ingredients to create a mouthwatering meal. We will need 3 teaspoons of Jirie Oxtail Seasoning, 2kg of oxtail stew, 2 cups of rice, 2 lbs of chopped oxtails, white onions, fresh thyme, scotch bonnet pepper (or habanero pepper), coconut milk and browning sauce. We’ll also need pimento (allspice), ginger and butterbean for additional flavour.

To begin our recipe we’ll first mise en place our ingredients by chopping the onions, garlic and scotch bonnet/habanero pepper and removing the seeds. Then in a large pot over medium heat we’ll add the oxtails and Jirie Oxtail Seasoning and stir until the oxtails are nicely coated with seasoning. Once everything has been stirred together allow it to boil for 5 minutes before adding in the other ingredients. Add in chopped onions, sprigs of fresh thyme, scotch bonnet pepper (or habanero pepper) and coconut milk then let it simmer on low heat for an hour or two until it becomes tender. After that add in butterbean, browning sauce and remaining spices then cook for another 15 minutes or so until everything is well combined.

Once all the cooking is done serve your delicious Jamaican-style oxtails with some fragrant rice and peas for a truly flavourful meal!

Preparing the Oxtail

Prepping oxtail is a great way to make a delicious meal for your family. To properly prepare oxtail, you’ll need 3 teaspoons of Jirie Oxtail Seasoning and 3 tablespoons of unsalted butter. Begin by heating the butter in a skillet over medium-high heat and adding the oxtail, cooking it until browned on all sides. Then add the seasoning, peppers and beans and cover the skillet with a lid. Allow it to cook for 10 minutes, then uncover it and let the sauce thicken before serving with rice or other sides. Alternatively, you can pressure cook the oxtail for about 2 hours to save time on cooking.

Marinating the Oxtail

Marinating the oxtail is an important step in ensuring that your dish is packed full of flavour and tenderness. To marinate the oxtail, you will need Jirie Oxtail Seasoning, which can be found in most supermarkets or online. Start by seasoning the oxtail generously with the Jirie Oxtail Seasoning and let it rest in a shallow dish or container for 6-8 hours if possible to infuse all the flavours into the meat. After marinating, you can brown or sear the meat before adding it to a pressure cooker with beef broth, ketchup, butter and other spices such as thyme and pimento (allspice). Cook for approximately 2 hours until tender to complete your delicious Jamaican-style oxtail stew!

Cooking the Oxtail

Cooking oxtail is a great way to make a delicious and hearty meal that everyone can enjoy. Oxtail is best cooked low and slow, so it’s important to be patient when preparing this dish. To get the most flavorful dish, try seasoning the oxtail with Jirie Oxtail Seasoning before cooking. You can either cook it on the stove top for 3-3.5 hours until it’s tender or you can put it in a slow cooker for 8-10 hours. Before serving, add some butter and create a cornstarch slurry to thicken the sauce. Serve your oxtail with white rice, rice and peas, roti or fried plantains for an amazing meal!

Boiling Rice & Peas

Boiling rice and peas is a classic Caribbean dish that is the perfect accompaniment to many proteins. This recipe uses long grain rice, red kidney beans (peas), peppers, butter and Jirie oxtail seasoning for maximum flavor! Start by boiling the red kidney beans in salted water until they are tender. Then add in the peppers and long grain rice to the pot with a lid covering it. Once everything is in the pot, season it with Jirie oxtail seasoning and butter for added flavor. Finally, let it cook on low heat for 10 minutes covered and then 6 minutes uncovered until all the liquid has been absorbed by the rice and peas. Serve this delicious side dish with your favorite protein like jerk chicken, curried dishes or Bajan fishcakes from CICC – you’ll go nuts for this flavorful combination!

Making a Sauce for the Oxtail

Making a delicious and flavorful sauce for your Jamaican oxtail is easy. Start by seasoning your oxtails with Jirie Oxtail Seasoning, salt, black pepper, paprika, allspice, onion powder, garlic powder, ginger powder and dried thyme leaves. Then add brown sugar, soy sauce and Worcestershire sauce to give the oxtails an extra flavor boost. Finally finish off with some butter and browning sauce to thicken the gravy. Serve this delicious dish with rice or plantains for a complete meal.

Serving Suggestions

Jamaican Oxtail with Rice and Peas is a delicious and hearty dish that can be enjoyed any time of the year. The oxtails are cooked until they are tender in a savory sauce, then served with creamy rice and peas for an extra burst of flavor. This dish is great for special occasions or just a weeknight dinner. For the best results, pair it with some authentic Jamaican sides such as rum punch, freshly tossed salad, white rice or traditional Jamaican rice and peas. Enjoy!

Sauteing Vegetables to Accompany The Meal

Sauteing vegetables to accompany your meal is a great way to make your meal even more flavorful and nutritious. Whether you’re preparing a traditional Jamaican oxtail recipe or any other type of dish, sautéing vegetables is an easy way to up the health benefits of your meal. Sauteing is also a great way to add flavor complexity and texture to your dish.

When sautéing vegetables, it’s important to select the right type of oil for the job. Depending on the type of vegetable, some oils are better suited than others. For instance, olive oil works well with most vegetables but may burn at high temperatures. If you want something with a higher smoke point, then opt for canola or coconut oil.

Once you’ve chosen your oil, heat it in a large skillet over medium-high heat until shimmering but not smoking. Add in the vegetables and season with salt and pepper (or any other spices). Stir occasionally so that all sides are cooked evenly until they are tender-crisp or fully cooked depending on what your recipe calls for.

Once cooked through, you can serve them alongside any protein dish such as jerk oxtails with rice and peas or salmon steaks with mashed potatoes. The result? A delicious and healthy side dish that will take any meal from ordinary to extraordinary!

Considerations When Eating Jamaican Oxtail with Rice & Peas

Jamaican oxtail with rice and peas is a traditional dish that is a favorite among locals and tourists alike. It is usually served with a side of white rice, but it can also be paired with other accompaniments such as roti or fried plantains. For those who are unfamiliar with the dish, it consists of tender oxtails cooked in a flavorful gravy and served over creamy Jamaican-style rice and peas.

When eating this delicious meal, there are several considerations to keep in mind. Firstly, you should ensure that the oxtails are cooked to perfection; they should be tender enough to easily fall off the bone. Secondly, the gravy should be rich and flavorful. Thirdly, the rice should be cooked properly so that each grain is full of flavor and has a creamy texture. Finally, make sure to serve your Jamaican oxtail with an appropriate accompaniment such as roti or fried plantains for an extra layer of flavor and texture.

Overall, Jamaican oxtail with rice and peas is an incredibly tasty dish that will transport you to the Caribbean when you take your first bite!

Tips for Adding Flavor to Jamaican Dishes

Adding flavor to Jamaican dishes is an easy and enjoyable process that can take your cooking to the next level. Jamaicans have a long-standing tradition of using spices, herbs, and other ingredients to bring out the best in their food. Here are some tips for adding flavor to your favorite Jamaican dishes:

1. Use aromatic spices such as allspice, pimento (allspice), ginger, thyme, nutmeg, and scotch bonnet pepper for enhanced flavor.

2. Use browning sauce or dark sugar for added sweetness and depth of flavor. 3. Try using a combination of fresh herbs such as garlic, onion, escallion (green onions), parsley, thyme and cilantro for an aromatic background flavor.

4. Add diced tomatoes or tomato paste to deepen the complexity of flavors in your dish. 5. Use flavorful meats such as oxtail or beef stew meat to add richness and depth of flavors in stews or curries.

6. Simmering sauces with coconut milk will add creaminess and nuttiness to a dish that can’t be found with other liquids like water or broth alone.

7. Finally, don’t forget about adding sweeteners like honey or molasses for a sweet finish that will make your dishes stand out!

Pairings To Enjoy With Jamaican Oxtail with Rice & Peas

Jamaican oxtail with rice and peas is one of the most popular dishes of Jamaican cuisine. This mouth-watering combination of flavors is perfect for any special occasion or weekend gathering. Oxtail, cooked with bold spices, is tender and juicy, while the creamy and flavorful rice and peas brings it all together. Best enjoyed with a side salad or traditional accompaniments like white rice or rice and peas, this dish is sure to please your guests! For an added kick, try pairing it with jerk chicken, curry goat or fish soup to make sure you get the full experience of authentic Jamaican flavors.

Substitutions For Traditional Ingredients in Jamaican Cuisine

Are you looking to switch up your traditional Jamaican cuisine recipes? With modern diets, it is important to make substitutions to traditional ingredients in order to maintain the same flavors and still get the same results. Luckily, there are plenty of substitutes that can be used when cooking Jamaican dishes.

For example, oxtail is a common ingredient in many Jamaican recipes. Often it is paired with rice and peas for a classic dish. Oxtail can be replaced with goat meat for a similar texture and flavor without sacrificing any of the deliciousness. Additionally, red kidney beans are commonly used in Jamaica rice and peas recipes; however, butterbeans can be substituted for a similar taste and texture.

Similarly, plantains are a popular side dish that goes well with many main dishes like jerk chicken or oxtails. To switch things up, fried or steamed cabbage can also be served as an accompaniment instead of plantains for an equally delicious dish. Coconut rice is another great side dish as well as rice pilaf; both of which pair perfectly with jerk chicken or oxtails if you’re looking for something different than the classic white or brown rice option.

No matter what substitutions you make while cooking your favorite Jamaican dishes, they will always taste just as good!

Jamaican Oxtail with Rice & Pease is a traditional and delicious dish that can be enjoyed as a meal or side dish. The oxtails are cooked until they become tender and then served with creamy rice or rice and peas. This Caribbean favorite is full of flavor, making it a great addition to any dinner table. To make this tasty recipe, start by seasoning the oxtails before browning them in a pan. Then add your favorite seasonings, vegetables and liquid to create a flavorful stew. Lastly, fold butter beans into the stew and top with scallions for added flavor. Serve this savory dish with white rice or traditional Jamaican rice and peas for an amazing dining experience!

Chef Omar Sybblis’ Jamaican Oxtail Recipe

• Now Week Month

Michelle was born with a fork in her hand. As…

Try this traditional Jamaican recipe for flavorful oxtail.

I met Chef Sybblis a few years ago at Jamaica’s Half Moon Bay Resort where I tried his oxtail and as a result we became instant friends. Finally he shares the history of Oxtail in Jamaica and his fabulous recipe for Oxtail. The following is written by Chef Omar Sybblis.

Oxtail: A Historical Perspective

“OXTAIL”? What’s so special about Oxtail? In Jamaica, a country where everyone is an expert in tasting Oxtail, what is the perfect method of preparing Oxtail?  Would you believe if you asked a majority of Jamaicans about their favorite cut of beef, oxtail would be the winner. Oxtail was originally considered as a part of the “fifth quarter” of the cow. As an explanation of what that is, we will have to give you a little historical background.

A Cow With Five Quarters?

When the idea of colonization was reintroduced by the British empire worldwide, the Crown’s main focus was to feed its subjects economically, so they had to figure out where to get the cheap labor and a cheap source of food for the labor…. Enter men like Captain Bligh and the unforgivable, terrible years of capturing slaves to work the plantations.

After  years of supplying food for the empire, the colonies grew into viable commercial outposts. In addition to the plantations’ cash crops, livestock production grew. And like every other type of production, the livestock production grew into that awkward stage where the cost of handling the  by-products, considered waste, threatened to exceed profits made from the originally intended product. The population of Jamaica quickly adapted these cast-off parts or “Fifth-Quarter”of the animal and created the delicacies we now enjoy in a modern Caribbean.  

Tripe, tongue, head, tails, liver, kidneys, heart and the various trotters are all considered Fifth Quarters. Now even if you are a vegan or just repulsed by the idea of eating entrails, please feel self-assured that the Foie Gras, Forbidden Egg, Haggis and Black Sausage that the rest of the world may savor, is not very popular here. But the noble oxtail is.

As a slightly opinionated Jamaican chef I will state that there is no perfect Oxtail; and there are thousands that I have tasted. What I can say is there are a few cues we can follow to get us to the oxtail promised land:

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• Grass fed animal
• Free-range animal (right mix of fat)
• Mature animal
• Animals grown in a Tropical- Mild temperate region
• Ideally dry aged to 20-25 days

And if we are not able to guarantee these stipulations then other added stipulations can still get you to the promised land with  just a little more elbow grease but it’s “doable,” so here goes.

• The cooked oxtail should ideally be the same color as the perfect Rum & Coke.
• Oxtail should be tender enough to fall from the bone when coaxed with a fork only. 
• The Oxtail sauce (gravy to Caribbean folks) should reflect the gelatinous nature of the bone’s connective tissue, when eating the Oxtail and your fingers comes in contact with the sauce, they should get sticky. This is how you pass the “finger stick, finger lick” test.
• Oxtail should not be sweet. Sweets for my sweets and savory for my Oxtail. Please no ketchup and caramel food color for the oxtail.
• Fresh butter beans instead of the canned variety, likewise fresh vegetables over canned, reason being is ingredients in the brine will cause the oxtail to get sour and to compensate usually the oxtail becomes a strange version of sweet and sour.

Five simple points, and if you are a purist then it’s ten. And if you aspire for the stars then the oxtail needs to be from the Red Poll beef stock.

For first five points- good luck. And for the last five pointers you will still need to execute the creation of the pride of the West Indies. So I will give you  my recipe for Oxtail.  This will serve a party of 12, or 4 hungry Jamaicans.

4.5 from 4 reviews

• Author: Chef Omar Sybblis
• Yield: 1 2 1 x

Description

One taste of Chef Sybblis’ rich stew made from the “5th quarter” and you will understand why every Jamaican loves Oxtail.

Ingredients

• 4 kg oxtail
• 2 cups Marinade
• ½ cup soya sauce
• 1 litter beef stock
• 1 ½ cups chopped onions
• 2 Tbs minced garlic
• 1 generous sprig of Thyme
• salt and black pepper to taste
• 2 cups cooked Broad Beans (Lima Beans)
• Ingredients for the Marinade
• 1 medium onion (finely chopped)
• 1/2 cup scallions (finely chopped)
• 1 hot pepper (finely chopped)
• 3 tablespoons soy sauce
• 1 tablespoon oil
• 1 tablespoon cider or white vinegar
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt (kosher or sea salt is preferable)
• 1 teaspoon Pimento (Allspice, ground)

Instructions

• Place Ox tail in a non-reactive bowl, season with salt and black pepper to taste.
• Pour marinade and soya generously on the seasoned Oxtail, then set aside to marinate 12 hours or overnight.
• Place marinated Oxtail on a sheet pan and roast in a medium temperature oven (approx. 350 f), till tenderness and desired color is achieved.
• At least 30 minutes.
• Pour off the excess fat from the roasted Oxtail; remove from roasting pan and set aside.
• In a large braising pot or preferably a large Dutch pot.
• Sauté onions and garlic till golden, then add reserved roasted oxtail
• Take leaves off thyme stem and crumble into pot.
• Cover and cook very slowly over a medium flame till tender, about 1 1/2 hours.
• Then add the cooked broad beans and simmer. As necessary add stock (beef) as needed to extend the cooking process to tenderness.
• Category: Main
• Cuisine: Jamaican

Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)

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I hope your oxtail is tastes as good as your description of it!

Greetings Mariano Can’t wait for you to try the recipe, so please let me as soon as you are about to do the fork test

Lovely post, as an oxtail lover myself, it’s good to see that someone took the time to get it right.

Loved the article and looking forward taking lessons from Chef Omar!

Omar – this is great! I’ve never roasted my oxtails before but now I must try! Great start to your new blog I look forward to new and exciting ideas. Audrey Moore

Greetings Audrey The main reason for roasting in the oven is for colour and the breaking down of connective tissue aka tenderizing the meat as we as intensifying flavor But let me know what was your result

The recipe sounds good. Not being Jamaican but observing my in-laws cooking on the open fire in an outdoor kitchen I wonder if this step-by-step recipe is traditional? Certainly not old school. Just a thought.

What kind of marinade are you supposed to use for this recipe?

Hi Dontay, the marinade is a rub not a wet marinade. Please look under the “ 2 cups Broad Beans” in his ingredients list. He has it all there for us. Thanks for asking, and thanks for reading Honest Cooking! Let us know how your dish came out.

i will try this for the first time

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Jamaican Oxtail

Published: Apr 5, 2024 by Claudy · This post may contain affiliate links · 2 Comments

This Jamaican Oxtail is a fall-off bone and tender meat recipe ready in 30 minutes. You can save time making oxtails because the instant pot or pressure cooker makes the process quick.

Despite its name, it doesn't contain an ox's tail but rather a cow's tail, which is stewed in herbs, spices and aromatics of deep flavours. Let the flavours fill your home. Since oxtail is a tough part of meat, it requires a long cooking time, but with the instant pot, just a few minutes. Jamaican oxtail isn't only enjoyed in Jamaica but in the Caribbean and the whole world.

This recipe is easy and straightforward, so let's jump right in.

Ingredients Used

• Fresh Herbs: Green Onion and thyme.
• Aromatics: Garlic and Onion.
• Vegetables: Tomatoes, Carrots, Green and Red Bell Peppers.
• Condiments: Worcestershire sauce and Browning.
• Butter Beans or Lima Beans
• Dry Ingredients: Paprika, Salt, Allspice, Black pepper, Chicken bouillon, Cayenne Pepper.
• Corn Starch
• Brown Sugar
• Tomato Paste

Important Recipe Tips

• Always trim excess fat from the ox tail to avoid greasy food.
• The longer the meat marinates, the better. I always plan ahead of time, like marinating overnight.
• Cooking in a pot takes longer than a pressure pot, so prepare for a longer cooking time if you don't own a pressure or instant pot.
• You can add scotch bonnets for a kick of heat.
• If you have green seasoning, feel free to add it. Here is my Green Seasoning Recipe .

How to make Jamaican Oxtail with Pictures.

Check the recipe card at the end of this post for a detailed recipe.

• Wash and rinse oxtail with water, lemon and vinegar. Trim excess fat and pat dry with a paper towel.

• Marinate the oxtail with all the above ingredients and mix well with your hand until it is well-coated. Let it marinate.

• Set the instant pot or pressure cooker on sauté. Add the oil and sear each side of the oxtail for 1 minute till brown. It won't be fully cooked at this point. Save the drippings of the marinate for later.

• Add the tomatoes, onion, bell peppers, and tomato paste and keep stirring until they release liquid to deglaze the pot and soften.

• Add the oxtails, drippings from the pan, bay leaves and water. Stir well. Cover the pot, press cancel to leave the sauté option, and pressure cook for 20 minutes at high pressure. Allow the steam to release by itself.

• Open the lid and change the option to sauté. Add the green onion, butter beans, and carrot. Mix the cornstarch with water in a separate bowl and add to the pot. Stir well and let it simmer for 5 minutes until it thickens.

• Serve with rice and peas or any side.

CHECK OUT THESE OTHER RECIPES

• Green Seasoning
• Jamaican Carrot Drink
• Brown Stew Fish
• One Pot Jerk Chicken and Rice
• Baked Red Snapper
• Escovitch Fish

• Instant Pot

Ingredients

To marinate the oxtail.

• 1.5 lb Oxtail
• 1 teaspoon Browning
• 3 Garlic cloves minced or diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Allspice
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 2 teaspoon Chicken bouillon or beef, vegetable bouillon
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Brown sugar
• 4 sprigs Thyme 1 teaspoon dried

For The Oxtail Stew

• 1 medium Onion
• ½ Red bell pepper diced
• ½ Green bell pepper diced
• 2 Green onion sliced
• 2 Tomatoes diced
• 16 oz Butter beans rinsed
• 1 cup Baby carrots or chopped whole carrots
• 1 tablespoon Cornstarch
• 2-3 Bay leaves
• 4 tablespoon Cooking oil
• 3 cups Water plus 3 tablespoon for mixing cornstarch
• Pinch of Salt and Bouillon

Instructions

• Marinate the oxtail with all the above ingredients and mix well with your hand until it is well-coated.
• Cover and let it marinate for at least 30 minutes to overnight. The longer it marinates, the better.
• Set the instant pot or pressure cooker on sauté. Add the oil and sear each side of the oxtail for 1 minute till brown. It won't be fully cooked at this point. Save the drippings of the marinade in the mixing bowl for later.
• Remove the oxtail from the pot and set aside.
• Add the tomatoes, onion, bell peppers, and tomato paste and keep stirring until they release liquid to deglaze the pot.
• Season with a pinch of salt and bouillon, and sauté veggies for 3 minutes until soft.
• Add the oxtails, drippings from the pan, bay leaves and water. Stir well.
• Cover the pot, press cancel to leave the sauté option and pressure cook for 20 minutes on high pressure. Allow the steam to release by itself.
• Open the lid, and change the option to sauté. Add the green onion, butter beans, and carrot.
• Mix the cornstarch with water in a separate bowl and add to the pot. Stir well and let it simmer for 5 minutes until it thickens.

If Using A Stove Top

• Repeat all the above steps, replace the pressure cooker with a stovetop pot, and cook on medium heat for 2-3 hours.
• Check the pot often and add water if needed until it's tender and fall off bone.

More Caribbean Recipes

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Jamaican Oxtail

Happy 55th Anniversary of Independence Jamaica!

To celebrate Jamaican independence day this year I asked my friend Rasheada, fellow Jamaican and blogger, to cook one of her favourite Jamaican dishes and she chose oxtail.

A lot of people don’t eat it because of what it is: tail meat. Oxtail is also a weird meat for me, as I generally don’t eat cow and my parents have never cooked it. I was introduced to oxtail before I can remember by my Grandma, probably in the form of soup (Jamaican oxtail soup though, not whatever in the hell this is ). Fresh oxtail is widely available in butchers, but don’t expect to find it in Tesco.

Rasheada and I took a trip to Barry’s Meat Market on Woodgrange Road in Forest Gate; her family favourite butchers and most likely the same place my Grandma would have bought the oxtail I enjoyed as I child.

Preparations began by washing the meat in lemon and water in a large basin. Variety Seasoning is actually the spice of life, and the few but correct ingredients in seasoning your oxtail is what gives it that authentic Jamaican taste. Rasheada doesn’t cook from recipes so I’ve tried by best to guesstimate the measurements in this recipe.

‘Tell the people dem that I use my senses.’

We had asked for the oxtail to be cut into smaller pieces at the butchers but… they didn’t do it. 

Start by chopping…

• one whole onions
• two spring onions (scallions)
• 3 cloves of garlic

… and adding to the meat.

For your dry seasonings add…

• 3 tsp of dried mixed herbs
• 1 tsp garlic salt
• 2 tsp all purpose seasoning
• approx 20 pimento seeds
• 3-4 sprigs of fresh thyme

A non-essential but quintessential ingredient in Jamaican oxtail aesthetic is browning – add 1-2 tbsp. Check out Fay at Cook Like A Jamaican for more information on browning! 

GET YOUR HANDS IN. NO A SPOON WON’T DO.

Once your meat is seasoned leave to marinate for as long as you can. You could cover it and leave it in the fridge over night.

Cooked down oxtail takes a while, and there’s no slow cooker business in Jamaican households. Heat 2tbsp vegetable oil on a

medium-high heat in a pan before adding your meat to sear.

Once each piece has a nice brown colour, reduce to a low heat, cover with boiling water and leave for 20 minutes with the lid on.

After about 20 minutes you’re going to have to use your judgement. It will need more water but not as much as at first – you’re making a stew, not a soup. At this stage add another chopped onion. Leave for another 30 minutes, covered.

I don’t like butterbeans, but they’re essential. And what I don’t like about butterbeans, I don’t notice or taste when cooked into oxtail. By now your meat should be tenderising and you shouldn’t need to add any more water.

• one tin of butter beans
• one carrot, chopped
• one beef tomato, in small cubes

Now back to your senses and cooking judgement. When your house is infused with a delicious smell, and meat it visibly beginning to detach from the bone, you’re done! It took Rasheada around another 30 minutes.

I prefer oxtail with white basmati rice rather than rice and peas, but each to their own ( and if you have time to make rice and peas which we did not ).

Thank you Rasheada for showing me how she throws it down in the kitchen for Jamaican Independence Day! Expect to see more collaborations with her in the future both on the blog and over on the Table for Two Podcast !

Have you heard it? Listen to episode one right here or over on iTunes !

I write about food and eat a lot.

Find me on: Twitter

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Jamaican Oxtail Recipe

Affiliate Disclosure.

If you are looking for a delicious and authentic Jamaican oxtail recipe , look no further! Jamaican oxtail is a classic Caribbean dish that has been enjoyed for generations. Made with tender oxtail slow-cooked in a rich and flavorful gravy, this dish is sure to be a hit with your family and friends.

This recipe for Jamaican oxtail is easy to follow and produces a mouthwatering dish that is packed with flavor. The key to a great Jamaican oxtail is the marinade, which is made with a blend of spices such as allspice, thyme, and scallions that give the dish its unique and irresistible taste.

Once you have prepared the marinade, the oxtail is slowly cooked to perfection, resulting in a tender and succulent meat that falls off the bone. The dish is typically served with rice and peas, but can also be enjoyed with a variety of other sides such as plantains or yams.

This Jamaican oxtail recipe is a true labor of love, but I promise you, it’s worth every single bite. I hope you give it a try and let me know how it turns out. And if you’re feeling adventurous, don’t be afraid to explore other traditional Jamaican dishes like jerk chicken or ackee and saltfish .

Whether you’re a fan of Caribbean cuisine or simply looking to try something new, this Jamaican oxtail recipe is a must-try. So gather your ingredients, follow the step-by-step instructions, and get ready to savor the taste of authentic Jamaican oxtail.

Blog Post Contents

Introduction

What is oxtail.

Oxtail is a tough cut of meat from the cow’s tail. It is braised or stewed because it requires longer cooking time to become tender. Oxtail is known for its rich, beefy flavor and is used in soups, stews, and braises. They are high in collagen, adding a velvety texture. It makes it perfect for slow-cooking methods, adding richness and depth to your dishes.

The Cultural Significance of Oxtail in Jamaican Cuisine

Jamaicans and oxtail have a fascinating history . During slavery, the enslaved were given undesirable cuts of meat such as the head and tail. Oxtail, considered tough, was often given to the enslaved. But, enslaved people found a way to make a delicious meal from these cuts by slow-cooking the oxtail for hours. This is how oxtail stew was created and became a beloved traditional dish among Jamaicans. Even after slavery, oxtail remained a staple and comfort food in Jamaican cuisine, often served with rice and peas. Its popularity has even spread beyond Jamaica. Oxtail stew is a symbol of how a people can turn something once used as an instrument of oppression into a beloved dish.

Why is Oxtail So Expensive?

• Oxtail is an expensive cut of meat due to several factors:
• Oxtail is a delicacy in many cultures and is in high demand, which can drive up the price.
• Oxtail is a relatively tough cut of meat that requires long cooking times to become tender, which increases the cost of preparing it.
• The cost of farming and raising cattle can also add to the overall expense of oxtail.
• The supply of oxtail can be limited, which can lead to a higher price.
• Oxtail is not a very common meat in many parts of the world and the market for it is smaller compared to more common meat which can drive the price up.
• The process of getting the oxtail ready to be sold can also raise the price, including the process of butchery and packaging.
• The cost of transportation of the product from farmers to the market is also a factor.
• The preparation and ingredients that go into making a traditional oxtail stew also add up.
• If a restaurant or other establishment is serving oxtail, they also have to factor in the cost of labor and overhead, which can drive up the price of the dish.
• Some restaurants, hotels, and other establishments put premium pricing on oxtail since it is considered a delicacy, it is considered a luxury product.
• The quality of the oxtail can also affect the price, with grass-fed, organic, or locally-raised oxtail being more expensive than conventionally-raised oxtail.
• Some regions and countries may have higher import taxes on oxtail, making it more expensive to purchase.
• The demand from other countries for Jamaica’s oxtail can also drive up the price.
• Oxtail is often considered a luxury item, and some purveyors may charge a premium for it.
• The limited access to high-quality oxtail can create a situation where some suppliers are able to charge higher prices.

Keep in mind that some of these reasons may vary depending on the location, region, season, and general market conditions, some points may be more relevant in some places than others. But overall, these are a few factors that contribute to oxtail being an expensive cut of meat globally.

Where To Buy Oxtail?

If you’re looking to buy oxtail, you have a few options. One of the best places to start is your local butcher or meat market. They will likely have fresh oxtail available and can even cut it up for you to make it easier to cook. The butchers also might have more knowledge about the cuts and how to prepare it.

You can also check out your local grocery store or supermarkets. Many supermarkets carry oxtail, but it may be in the frozen section. You can also look for an Asian or African grocery store, as they tend to carry oxtail as well.

Another option is to buy oxtail online , there are several online butcher shop or meat provider that specializes in delivering high-quality meat products, including oxtail, to your doorstep.

It’s always a good idea to check the quality of the meat before you buy it, make sure it looks fresh and has a good color, if it’s frozen then make sure it does not have any ice crystals and has been stored in a well-sealed package.

Storing Fresh Oxtail: What You Need to Know

To store fresh oxtail properly:

• Make sure the oxtail is clean and dry before you store it.
• Wrap the oxtail tightly in plastic wrap or aluminum foil .
• Place the wrapped oxtail in an airtight container or resealable plastic bag to keep out any oxygen, light, or odors
• Store it in the coldest part of the refrigerator, such as the bottom or back, where the temperature is most consistent.
• If you are not going to use the oxtail within 2-3 days it’s best to freeze it to preserve its quality
• To freeze, wrap the oxtail tightly in plastic wrap or aluminum foil , then place it in an airtight container or resealable plastic bag.
• Store the oxtail in the freezer for up to 6 months for the best quality.
• Following these steps can help to prolong the shelf life of your fresh oxtail, ensuring that it stays fresh and flavorful until you’re ready to use it.

Oxtail 101: A Beginner’s Guide To Cooking Delicious And Flavorful Oxtails

If you’ve never cooked oxtail before, don’t worry! It’s a delicious and flavorful cut of meat that is well worth the effort. Here are a few tips to help you get started:

• Choose the right oxtails : Look for well-marbled oxtails that have a good balance of meat and fat for the best flavor and texture. This will help to keep the oxtails moist and flavorful as they cook.
• Marinate the oxtails : Marinating the oxtails before cooking can help to add flavor and tenderize the meat. In general, it’s recommended to marinate oxtails for at least 4-6 hours, overnight is best. This allows the marinade to fully penetrate the meat and infuse it with flavor.
• Cook at room temperature: Always make sure to take the oxtail out of the fridge and let it come to room temperature before cooking. This will ensure even cooking and prevent the meat from drying out.
• Brown the oxtails:   Browning  the oxtails before cooking can help to add depth and flavor to the dish. Simply sear the oxtails in a hot pan until they are browned on all sides.
• Slow cook the oxtails : The key to a tender and succulent Jamaican oxtail is to slow cook it over low heat. Oxtails are best cooked low & slow on the stovetop, in the oven, or in a slow cooker. This allows the collagen in the oxtails to break down, making the meat tender and juicy.
• Use a Dutch oven or heavy pot: A Dutch oven or heavy pot will help keep the heat even and prevent the oxtail from burning.
• Add vegetables & butter beans : Adding vegetables such as carrots and onions & buttered beans will help to enhance the flavor of the dish.
• Don’t skimp on the sauce : Jamaican oxtail is known for its rich and flavorful sauce, so don’t be afraid to add extra liquid if needed.
• Serve with traditional sides: Jamaican oxtail is typically served with rice and peas, but can also be enjoyed with a variety of other sides such as plantains or yams.
• Adjust the seasoning : Taste the oxtail as it cooks and adjust the seasoning as needed to suit your taste.
• Test for doneness : The oxtails are ready when they are tender enough to easily pull apart with a fork. To test for doneness, simply insert a fork into the oxtail and try to gently pull it apart. If the meat is tender and falls off the bone easily, it’s ready to be served.
• By following these tips, you’ll be able to make the best Jamaican oxtail recipe for your family and friends.

Ingredients Rundown

Ingredients to make this jamaican oxtail recipe.

Meat Beef oxtail: This is the main ingredient in the recipe and provides the meaty flavor and texture of the dish. It is typically cut into 1-inch rounds. Spices Pimento seeds : also known as allspice, these crushed seeds are used to add a sweet, warm, and aromatic flavor to the dish. Aromatics Scallions : Also known as green onions, these are used to add a subtle onion flavor to the dish. They are typically chopped and used as a garnish. Onions : Sliced and divided, half used to season the meat and half used for cooking Fresh Thyme: This herb is used to add a flavorful and aromatic touch to the dish. Half of it is used to season the meat, while the other half is used in the cooking process. Bay leaves : These dried leaves are used to infuse the dish with a woodsy and earthy flavor. Ginger : ginger is used to add a pungent and spicy flavor to the dish. Seasonings Caribbean Green Seasoning: This is a blend of seasonings used to marinate the meat, it typically contains a variety of herbs and spices. All-Purpose seasoning : a seasoning blend used to add flavor to the dish. Garlic powder, onion powder, and smoked paprika : Used to add additional flavor to the dish Salt and black pepper : Used to season the dish to taste Browning : A dark sauce used to enhance the color and flavor of the meat Umami Soy sauce : A salty and savory ingredient used to add umami flavor to the stew Oyster sauce : a savory and flavorful sauce used to enhance the taste of the stew Tomato ketchup : Used to add a sweet-tangy flavor to the stew Vegetables Carrots: Cut in rounds and added for texture and sweetness Buttered beans , also known as lima beans, enhance the texture and taste of Jamaican oxtail stew. They make the dish more filling and satisfying. These beans are often cooked into the stew, which is typically served over rice, and this is a common combination in the Jamaican cuisine. Vegetable oil : Used for cooking and searing the meat Butter : Adds flavor + enhance the richness of the stew Liquids Hot water : used to speed up the cooking process. Optional Spinners : small dumplings that are added to the stew, optional All-purpose flour & water: used to make the spinners. Distilled white vinegar and cold water : used to rinse the meat before cooking.

How To Make This Jamaican Oxtail Recipe

• First things first, let’s prep the meat. If needed, trim up the oxtail and cut it into 1-inch round pieces. If you’re feeling lazy, you can even ask your butcher to do this for you at the time of purchase. Trust me, it’ll save you a lot of time and energy because those bones can be tough to cut through.
• Next, we’re going to give the oxtail a little vinegar bath. Rinse it in a mixture of vinegar and water, making sure it’s fully covered. Let it sit in there for at least a minute, then give it a good rinse with fresh water to get rid of that vinegar smell. Drain the oxtail and let it sit in a bowl for a couple of minutes to let any excess liquid drain off. Then pat it dry with a clean paper towel.
• Now it’s time to add some flavor! In the bowl with the oxtail, throw in some scallions, thyme, bay leaves, ginger, allspice berries, green seasoning, vegetable oil, all-purpose seasoning, salt, garlic powder, smoked paprika, soy sauce, browning , and onions. Give it all a good massage to make sure the seasoning really gets into the meat. 
• Cover the bowl with cling wrap and let it marinate in the fridge for at least two hours, but overnight is even better. The longer it marinates, the more flavorful it’ll be.
• Reduce the heat to medium-low. 
• Pour about 2 cups of water into the bowl you marinated the oxtail in, swish it around to get all the marinade, and pour it into the pot with the oxtail. Add enough water to just cover the meat, and cook for 1-1.5 hours until it’s tender.
• Check on it every 30 minutes and add more water as needed to keep the level consistent.
• While the oxtail is cooking, prep the carrots and make the  spinners,  and set them aside. 
• When the oxtail is almost tender, add the carrots and remaining onions, scallions, thyme, and butter and cook until the carrots are tender. 
• Taste and adjust as needed. 
• Add the scotch bonnet peppers, the remaining thyme, and some browning to deepen (caramelize) the color of the stew. 
• Increase the heat to medium, cover, and cook for 10 more minutes.
• At the 10-minute mark, add the butter beans , oyster sauce , ketchup, and black pepper and do a taste test, adjusting as needed.
• Allow the broth to reduce into a thick, rich, and silky gravy. Keep an eye on the oxtail’s tenderness and when it’s just right, it’s time to eat!

Need the full, printable recipe? No problem! Just check out the recipe card below for all the ingredients, measurements, and instructions you’ll need. And if you prefer to have a visual guide, we’ve got you covered with a recipe video that will walk you through the process step by step.

Jamaican Oxtail Recipe Video

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Recipe FAQs

Oxtail cut of beef is typically used for Jamaican oxtail recipes. This cut comes from the tail of the cow and is composed of meat, fat, and bone.

Slow cooking is the traditional method to cook Jamaican oxtail, which usually takes between 3-4 hours . It depends on your oven or slow cooker.

Yes, you can make Jamaican oxtail in a pressure cooker, it will cut down the cooking time, which usually takes about 30-45 minutes.

Yes, you can make Jamaican oxtail in advance, in fact, it’s often recommended as the flavors will meld together even more as it sits in the refrigerator. It can also be frozen for up to 3 months.

Substitutions & Additions

Caribbean Green seasoning: It’s a blend of seasonings, you can use your own blend of herbs and spices if you can’t find it or make your own.

While oxtail is the traditional cut of beef used in Jamaican oxtail recipes, turkey necks can be used as a substitute for oxtail in stews. They are known as u0022ghetto oxtailu0022 in Jamaica because they are more affordable than oxtails. Turkey necks are prepared and cooked the same way as oxtail stew, resulting in a flavorful and tender stew. other cuts such as beef shank or short ribs can be used as a substitute. Just be mindful, the final taste of the dish will be different from the traditional Jamaican oxtail stew.

Yes, you can substitute chicken or beef broth for water in a Jamaican oxtail recipe. Using broth instead of water can add additional flavor to the stew. The chicken broth will add a milder flavor while beef broth will add a deeper and more robust flavor. If using broth, you can reduce the amount of salt you add to the recipe, as the broth is usually already salted. It is also a good idea to taste the broth before using it, some broths are more intense than others, so you might want to use less or even dilute it with water if it is too strong. Keep in mind that broth can also change the texture of the stew, making it more liquid than if you used water.

If fresh thyme is not available, dried thyme can be used as a substitute. Use 1 teaspoon of dried thyme for every 1 tablespoon of fresh thyme.

If fresh ginger is not available, you can use 1/4 teaspoon of ground ginger as a substitute for every 1 tablespoon of fresh ginger.

If pimento seeds are not available, you can use ground allspice as a substitute.

Canola oil or another neutral-tasting oil can be used instead of vegetable oil.

Variations & Twists

You’ll love this tasty twist on the classic oxtail recipe! Red wine braised oxtail – The oxtail is slowly cooked in a rich and flavorful red wine sauce, resulting in tender and succulent meat that falls off the bone.

Another variation is to add some heat to the stew by incorporating scotch bonnet peppers or other hot peppers, this will give the stew an extra kick of spiciness.

You can also try to use different liquids such as beer to add a different layer of flavor to the stew, it will make it richer and more complex.

What Are Spinners?

Jamaican spinners are a unique type of dumpling that will take your soups and stews to the next level! Unlike traditional dumplings that are light and fluffy, these spinners are dense and hearty. They’re called “spinners and sinkers” because of their elongated shape and tendency to sink and spin in the broth while cooking.

Making spinners is a breeze, all you need is flour and water. Some recipes might call for a bit of cornmeal for added texture. Not only are they easy to make, but they’re a fun project for the whole family to get in on. The spinners can be shaped in any way you’d like, letting kids and adults alike get creative.

You’ll most often find Jamaican spinners cooked in soups and stews, like this delicious Jamaican-style shrimp soup recipe . These versatile dumplings can also be boiled and served as a side dish, perfect for those who don’t want to eat them in soups or stews – serving them with a little butter and salt. Trust me, these spinners will be a new addition to your recipe rotation!

Whether you’re cooking oxtail or any other delicious Jamaican dishes , adding a few spinners to the mix is a must.

Do You Have To Brown Oxtails Before Cooking?

One important step to consider when making this flavorful and hearty dish is  browning  the oxtails.  Browning  helps to caramelize the surface of the meat, adding depth and richness to the overall flavor.

This is achieved through the Maillard reaction, a chemical reaction between the amino acids and sugars in the meat that produces new flavors and aromas. While it’s not strictly necessary to brown the oxtails before cooking, it can definitely enhance the flavor of the final dish and  is highly recommended.

Of course, if you’re short on time or just don’t feel like it, you can skip the  browning  step. The oxtails will still turn out tasty, but they may not have as much depth of flavor. Ultimately, it’s up to you and your personal preference.

How Long Does It Take For Oxtails To Get Tender?

The answer is, it depends on the cooking method you choose.

If you’re cooking the oxtails on the stovetop or in an oven, it will typically take 2-3 hours for them to become tender. This is because the low and slow cooking method allows the collagen in the oxtails to break down, making the meat tender and juicy.

On the other hand, if you’re using a slow cooker or an  Instant Pot , it will take slightly less time to cook the oxtails to tender perfection. In a slow cooker, it will take about 9-10 hours on the low setting. In an  Instant Pot , it will take about 30-45 minutes on the high-pressure setting.

Both of these cooking methods use moist heat, which helps to speed up the tenderization process and ensure that the oxtails come out juicy and flavorful. So whether you prefer the convenience of a slow cooker or the speed of an  Instant Pot , you can still enjoy delicious and tender oxtails in no time!”

The key is to cook the oxtails until they are tender enough to easily pull apart with a fork. To test for doneness, simply insert a fork into the oxtail and try to gently pull it apart. If the meat is tender and falls off the bone easily, it’s ready to be served. If it’s still tough and difficult to pull apart, it will need to cook for a bit longer. 

How Long Does It Take To Marinate Oxtails?

In general, it’s recommended to marinate oxtails for at least 4-6 hours, overnight is best. This allows the marinade to fully penetrate the meat and infuse it with flavor.

However, if you’re in a rush and don’t have time to marinate the oxtails for that long, you can still get some flavor by marinating them for a shorter period of time. Even just 20-30 minutes of marinating can make a difference.

Ultimately, it’s up to you and your personal preference. You can marinate the oxtails for as little or as long as you’d like, just keep in mind that the longer you marinate them, the more flavorful they will be.

Food Pairings

Here are 5 side dishes to pair with oxtails:

Looking for some tasty side dishes to go with those oxtails? No problem! Here are a few ideas to get you started:

Rice and peas, plain rice, polenta, Rasta pasta, and potatoes. Roasted or steamed vegetables are also a great option. Choose sides that complement the flavors of the oxtails and balance out the meal.

Looking for some side dishes to go with those delicious oxtails? No problem! Oxtails are a rich and flavorful cut of meat that pairs well with a variety of side dishes

Ultimately, the key is to choose side dishes that will complement the flavors of the oxtails and balance out the meal

Got Leftovers?

How to store your leftover oxtail.

If you have leftover oxtails, don’t worry, they’ll keep just fine in the fridge for a few days. Just make sure to store them properly to ensure that they stay fresh and tasty.

First, let the oxtails cool down to room temperature. You don’t want to put hot food into the fridge, as it can raise the temperature inside and potentially cause other items to spoil. Once the oxtails are cool, transfer them to an airtight container with a lid. You can also wrap them in plastic wrap, freezer bags, or aluminum foil to help keep them fresh.

Next, place the container in the fridge and store it for up to three days. If you’d like to keep the oxtails for longer, you can also freeze them. Just make sure to wrap them tightly in plastic wrap or aluminum foil , and then place them in a freezer-safe bag or container. Frozen oxtails will keep for up to three months.

That’s it! Just follow these simple steps and you’ll be able to enjoy your leftover oxtails for days to come.

Make sure the leftovers have cooled down to room temperature before storing.

Need To Reheat?

If you have leftover oxtails that you’d like to reheat, it’s actually quite simple. The key is to make sure that you heat them up slowly and gently so that they don’t dry out or become tough.

One option is to reheat the oxtails in the oven. Preheat your oven to 350°F and place the oxtails on a baking sheet. Cover them loosely with aluminum foil to help keep them moist, and bake for about 15-20 minutes, or until heated through.

Alternatively, you can also reheat the oxtails on the stovetop. Place them in a pot with a lid, add a splash of broth or water to help keep them moist, and heat over low heat until they are heated. This method works particularly well if you have leftover gravy or sauce that you’d like to reheat along with the oxtails.

And if you’re short on time, you can also use the microwave to reheat the oxtails. Just be sure to use a microwave-safe container, and microwave the oxtails in short bursts, stirring occasionally, until they are heated through.

That’s it! With these simple methods, you’ll be able to enjoy your leftover oxtails in no time.

Kraving More?

If you’re a fan of oxtail, then you’ll definitely want to check out these other oxtail recipes ! From classic braises to spicy stews , there’s something for everyone. And if you’re in the mood for something a little different, be sure to browse The Recipe Index for even more tasty options. There are plenty of krave-worthy options to choose from!

Jamaican Oxtail is a hearty and flavorful stew slow-cooked to perfection in a rich gravy in a blend of seasonings & spices.

*keeps your device screen on

Gather Your Ingredients

4 pounds beef oxtail (cut in 1-inch rounds)

6 stalks green onions (chopped up)

14 sprigs fresh thyme (chopped & divided) – Half for seasoning the meat & half for cooking)

3 whole bay leaves

2 inch piece of ginger, crushed.

10-15 whole allspice berries (crushed)

2 tablespoons green seasoning

1 teaspoon vegetable oil + 2 tablespoons for searing

2 tablespoons all-purpose seasoning + more for cooking

2 teaspoons salt (or to taste)

1 teaspoon fresh cracked black pepper (or to taste)

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika((regular works too)

1 tablespoon soy sauce

1/2 tablespoon browning (for seasoning of meat) you may need more during the cooking process.

4 cups hot water (for cooking)

2 teaspoons oyster sauce

1-2 medium medium carrots (cut in rounds)

2 tablespoons tomato ketchup

1 large onion (sliced & divided) half for seasoning the meat & half for cooking)

1 can buttered beans /lima beans

2 tablespoons butter (salted or unsalted)

• Spinners (Optional)

1/4 cup all-purpose flour

1/4 cup water

• For rinsing the meat

1/4 cup distilled white vinegar

4 cups cups cold water (or enough to cover the meat)

Instructions

• First things first, let’s prep the meat. If needed, trim up the oxtail and cut it into 1-inch round pieces. If you’re feeling lazy, you can even ask your butcher to do this for you at the time of purchase. Trust me, it’ll save you a lot of time and energy because those bones can be tough to cut through.
• Next, we’re going to give the oxtail a little vinegar bath. Rinse it in a mixture of vinegar and water, making sure it’s fully covered. Let it sit in there for at least a minute, then give it a good rinse with fresh water to get rid of that vinegar smell. Drain the oxtail and let it sit in a bowl for a couple of minutes to let any excess liquid drain off. Then pat it dry with a clean paper towel.
• Now it’s time to add some flavor! In the bowl with the oxtail, throw in some scallions, thyme, bay leaves, ginger, allspice berries, green seasoning, vegetable oil, all-purpose seasoning, salt, garlic powder, smoked paprika, soy sauce, browning , and onions. Give it all a good massage to make sure the seasoning really gets into the meat.
• Cover the bowl with cling wrap and let it marinate in the fridge for at least two hours, but overnight is even better. The longer it marinates, the more flavorful it’ll be.
• Reduce the heat to medium-low.
• Pour about 2 cups of water into the bowl you marinated the oxtail in, swish it around to get all the marinade, and pour it into the pot with the oxtail. Add enough water to just cover the meat, and cook for 1-1.5 hours until it’s tender.
• While the oxtail is cooking, prep the carrots and make the spinners, and set them aside.
• When the oxtail is almost tender, add the carrots and remaining onions, scallions, thyme, and butter and cook until the carrots are tender.
• Taste and adjust as needed.
• Add the scotch bonnet peppers, the remaining thyme, and some browning to deepen (caramelize) the color of the stew.
• Allow the broth to reduce into a thick, rich, and silky gravy. Keep an eye on the oxtail’s tenderness and when it’s just right, it’s time to eat!
• How To Make Spinners
• Add the flour to a small mixing bowl.
• Add just enough water, one tablespoon at a time, to make a stiff dough.
• Let the dough rest for 10 minutes.
• Pinch off about 1/2 ounce of dough and roll it between the palms of your hands to form a softly tapered cylindrical shape. Repeat until all of the dough has been transformed into spinners.

Kerri’s Recipe Tips

• Brown the oxtails:   Browning  the oxtails before cooking can help to add depth and flavor to the dish. Simply sear the oxtails in a hot pan until they are browned on all sides.
• Leftovers are good for about 3-4 days , but after that, the risk of food poisoning starts to increase. If you don’t think you’ll be able to eat them within 4 days, it’s best to freeze them right away. Just make sure they’ve cooled down to room temperature before storing them in the freezer. Better safe than sorry!
• I highly recommend reading through the recipe in full a couple of times before starting to ensure that you know exactly what to expect and can prep accordingly. This can help to prevent any mistakes or surprises during the cooking process and will help you to achieve the best possible results. It’s also a good idea to gather all of your ingredients and equipment beforehand to make the process as smooth and efficient as possible. 
• Proper preparation, or “mise en place,” is key to successful cooking. Gather all ingredients and have them measured and ready before cooking to avoid forgetting important items and focus on the cooking process. This technique can save time, prevent frustration, and improve the outcome of your recipe. Remember to use mise en place to prepare all ingredients before cooking.
• To make grocery shopping and recipe-saving easier, you can generate a shopping list of all the ingredients and save the recipe with a single click. (scroll ↓).

If you’ve tried this recipe, we’d love to hear your feedback.

Please rate the recipe and leave a comment to let us know how it turned out. You can also share your photos of the dish on social media by tagging @kerriannskravings on Instagram, Pinterest, and Facebook, and using the hashtag #kerriannskravings . Thank you for sharing your experience with us! xx

Gather Your Ingredients with Ease: Generate Your Customized Grocery List

Key equipment/products use, nutrition information, nutrition facts.

4 servings per container

Calories 300

• Amount Per Serving % Daily Value *

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional Disclaimer

The nutritional information provided on kerriannskravings.com for the recipes on the site is an estimate only and is offered as a courtesy. It is recommended to calculate the nutritional information for a recipe using the actual ingredients used. Please refer to our Nutritional Disclaimer for more information.

❥KRAVING MORE? HERE'S WHAT TO TRY NEXT

Sweet And Spicy Jerk Dipping Sauce

Easy Roasted Garlic Herb Butter

You made my first time making oxtail a breeze. It was such a hit and I’ll be using your recipe from now on!

These oxtails were probably the best I’ve ever had. I couldn’t believe I actually made them myself. Restaurant quality.

I made this oxtail recipe for my friends at a dinner party and it was a hit! You know it’s truly good when your native Jamaican friends cosign lol Thanks so much for the wonderful recipe, Kerri Ann! I can’t wait to make this again.

I’m married to a Jamaican so oxtails are a common in our house. This recipe was on of the best takes on oxtails I’ve ever had! The spinners were a fantastic addition!

This oxtail was soooo good! I always order Caribbean food because I am a big fan and this recipe tasted even better than my local spot! I’ll definitely be making this more often now that I have your recipe.

This recipe gets 10/10 stars from me! The oxtail turned out so tender and flavorful and it was shockingly easier to make than I thought! My family tore it up!

This Jamaican oxtail recipe took my back to St. Ann, Jamaica! I loved how tender the meat became and the abundance of flavor in the oxtail gravy!

How did this recipe turn out for you? Share your experience with the community in the comments! Cancel reply

I'm Kerri-Ann, the founder, recipe developer, and food photographer behind this food blog. Join me as we explore the delightful world of Jamaican and Caribbean-inspired cuisine through approachable recipes perfect for home cooks at any skill level. Let's savor life's delicious moments together. xo.

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Blend of Bites

Authentic Jerk Oxtail Recipe: the Ultimate Jamaican Delicacy

Posted: May 24, 2023 · Last updated: Sep 28, 2023 · by Shai Cohen · This post may contain affiliate links

Want to taste what luxury feels like but at a lower price? Then definitely give this jerk oxtail recipe a try. This juicy tender meat was once known as humble food and was cheap, but because of its divine taste and popularity among chefs, it has become a famous meal to savor.

The ingredients used to make this juicy and full-of-fat jerk oxtail are very basic and are readily available in any typical household pantry. This jerk oxtail recipe is a bit tricky to make but by rightly following the given instructions you can make this without any fuss. So, what are you waiting for? Let's dive into the world of juicy and tender meat.

Ingredients

Instructions, substitutions, jerk oxtail recipe.

• Salt — 1 tsp.
• Browning sauce — 3 tbsp.
• Canola oil — ¼ cup
• Paprika — 1 tsp.
• Jerk seasoning — 2 tbsp.
• Medium garlic cloves — 3 pcs.
• Pimento — ½ tsp.
• Can of butter beans — 16 oz.
• Black pepper — 1 tbsp.
• Garlic powder — 2 tsp.
• Oxtail — 3 ½ lb.
• Minced garlic — 1 tbsp.
• Ketchup — 1 cup
• Ginger — 1 tbsp.
• Thyme — 3 stems
• Onion powder — 1 tsp.
• Sugar — 2 tbsp.
• Adobo — 1 tsp.
• Water — 6 cups
• Oregano — 1 tsp.
• Scotch bonnet pepper — 1 pc.
• Honey BBQ sauce — 2 tbsp.
• Sweet pepper — ¼ cup
• Green seasoning — 1 tbsp.
• Complete seasoning — 2 tbsp.
• Lemon — as needed

• Use lemon and water to wash the oxtail then soak it for 10 min. Wash the oxtail again with cool water.
• Use dry seasoning (onion powder, garlic powder, paprika, browning) to season the oxtail and let it sit for 30 min.
• Heat some oil in a pan, and cook the garlic cloves and pimento until brown.
• Drain the excess oil from the oxtail and dry down with a paper towel.
• Boil the oxtail for three hours in the same pan, adding the green seasoning, water (or as required), minced garlic, ketchup, sweet pepper, scotch bonnet pepper, thyme, and ginger. Mix the seasonings in and then cover the pan with the lid.
• Keep checking the oxtail from time to time. When the meat comes off the bones, add thyme, honey BBQ Sauce, adobo, butter beans, salt, black pepper, sweet pepper, complete seasoning, oregano, thyme, and sugar.
• Stir in the seasonings, and boil it for 10 min.
• Honey BBQ sauce — Honey BBQ sauce gives this jerk oxtail recipe a sweet and smoky taste. If you do not have it, then you can simply add honey and BBQ sauce separately. If you do not want the oxtail to be on the sweet side, then try using chili sauce or Teriyaki sauce.
• Sugar — Sugar gives the jerk oxtail a sweet taste. If you don't like to use it, use honey instead. You can omit using the sugar if you don't like the jerk oxtail to be a bit sweet and juicy.
• Canola oil — Canola oil is used in this jerk oxtail recipe as it is neutral oil. You can use another neutral oil like grapeseed oil, safflower oil, or vegetable oil.
• Spicy jerk oxtail — If you are a fan of spicy dishes, then you will surely like this version of the jerk oxtail recipe. Add sliced jalapenos or increase the quantity of scotch bonnet pepper to make it spicy.
•   Grilled jerk oxtail — Instead of cooking the oxtail in oil, grill it to have an amazing smoky taste.

• Pan with lid cover
• Paper towels
• Airtight container
• Cool the jerk oxtail first and then place it into an air-tight container. It can be stored for four days in the fridge, and for four months in the freezer.
• Use fresh and high-quality oxtail to have an elevated taste.
• For more taste, marinade the oxtail overnight.
• Serve the jerk oxtail with rice and pear, or with any of your favorite side dishes.

• Measuring cups and spoons

Ingredients    1x 2x 3x

• 1 tsp. salt
• 3 tbsp. browning sauce
• ¼ cup canola oil
• 1 tsp. paprika
• 2 tbsp. jerk seasoning
• 3 tbsp. medium garlic cloves
• ½ tsp. pimento
• 16 oz. can of butter beans
• 1 tbsp. black pepper
• 2 tsp. garlic powder
• 3 ½ lb. oxtail
• 1 tbsp. minced garlic
• 1 cup ketchup
• 1 tbsp. ginger
• 3 stems thyme
• 1 tsp. onion powder
• 2 tbsp. sugar
• 1 tsp. adobo
• 6 cups water
• 1 tsp. oregano
• 1 pc. scotch bonnet pepper
• 2 tbsp. honey BBQ sauce
• ¼ cup sweet pepper
• 1 tbsp. green seasoning
• 2 tbsp. complete seasoning
• Lemon as needed

Instructions  

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• Mar 3, 2023

Authentic Oxtail Recipe - Jamaica Style and from around the world.

Updated: Mar 4, 2023

Jamaican Oxtail recipe and more

Jamaican oxtail is a traditional dish that has been enjoyed by generations of Jamaicans, Caribbeans, and food lovers around the world. This slow-cooked dish is made from the tail of a cow, which is packed with flavor and nutrition. Jamaican oxtails are typically cooked with a variety of herbs and spices, including thyme, allspice, and Scotch bonnet pepper , which give the dish its distinctive taste and aroma. Before delving into various oxtail recipe served in Jamaica and worldwide, let's take a brief look at this savory entre' dish.

Oxtail Cooking Variation in Jamaica

There are many variations of the Jamaican oxtail recipe, and each one has its own unique twist. Some cooks add coconut milk to the recipe to make it creamier and more flavorful, while others add a touch of brown sugar to balance out the heat of the Scotch bonnet pepper. You can also experiment with different spices and herbs to create your own signature version of this classic dish.

Oxtail Dish History

Jamaican oxtail has a long and interesting history that is closely tied to the island's culture and traditions. The dish has its roots in the days of slavery, when the slaves were often given the less desirable cuts of meat, including the tail of the cow. To make this tough and fibrous cut of meat edible, the slaves would slow-cook it with herbs and spices, creating a dish that was both tasty and nutritious. Over time, Jamaican oxtail became a beloved staple in Jamaican cuisine , and it is now enjoyed by people around the world. Oxtail comes in many variations, in Jamaica, Caribbean, and around the world. Below is the signed and approved Jamaican oxtail recipe, our Tast Vacation Cafe will use. Then next, I will share with you a few oxtail dishes from around the world. Enjoy!

A recipe for oxtails: Ingredients

To make authentic Jamaican oxtails, you will need the following ingredients:

4-5 pounds of oxtail, trimmed and cut into pieces.

2 tablespoons of vegetable oil

1 large onion, chopped

3 garlic cloves, minced

2 teaspoons of thyme

2 teaspoons of allspice

1-2 Scotch bonnet peppers, chopped (depending on your heat preference)

3 cups of beef stock

2 cups of water

3 tablespoons Grace Browning sauce

2 tablespoons of tomato paste

2-3 carrots, chopped

2-3 potatoes, chopped or 2 cans of butter beans.

Salt and pepper, to taste

Preparation

To prepare Jamaican oxtails, follow these simple steps:

Heat the vegetable oil in a large pot over medium-high heat.

Add the oxtail pieces to the pot and brown on all sides, then remove and set aside.

Add the onion, garlic, thyme, allspice, and Scotch bonnet pepper to the pot and cook until the onion is translucent, and the spices are fragrant.

Return the oxtail to the pot, along with the beef stock, browning sauce, water, and tomato paste.

Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the meat is tender and falling off the bone.

Add the chopped carrots and potatoes or butter beans to the pot and simmer for an additional 30 minutes, or until the vegetables are cooked through.

Season with salt and pepper to taste and serve hot with your favorite side dishes.

Jamaican oxtail is a flavorful and nutritious dish that is loved by people around the world. This traditional Caribbean food recipe has a rich history and is a testament to the ingenuity and resourcefulness of the Jamaican people. If you want to experience the true taste of Jamaica, then you must try this classic dish. Furthermore, oxtail is not only enjoyed in Jamaica, but other parts of the world. This flavorful cut of meat can be used in a variety of dishes. Here are some other recipes:

Oxtail Recipe Variations Worldwide

Oxtail Stew : This is a classic way to prepare oxtail. It involves slow cooking the meat in a flavorful broth with vegetables like carrots, onions, and potatoes.

Jamaican Oxtail : Like I have already discussed, this is a popular dish in Jamaica that is made with oxtail, onions, garlic, thyme, scallions, and hot peppers. It's usually served with rice and peas.

Korean Oxtail Soup : This is a hearty soup made with oxtail, daikon radish, and a variety of Korean spices like ginger, garlic, and soy sauce. It's often served with rice.

Braised Oxtail : This is a slow-cooked dish that involves browning the oxtail in a pan, then braising it in a flavorful liquid like red dessert wine or beef stock.

Oxtail Tacos : This is a creative way to use oxtail. The meat is slow-cooked and then shredded and served in a taco shell with toppings like avocado, cilantro, and lime.

Oxtail Curry : This is a flavorful curry made with oxtail, spices like turmeric, cumin, curry powder , and coriander, and vegetables like potatoes and carrots.

Oxtail Ragu : This is a rich and hearty pasta sauce made with oxtail, tomatoes, garlic, and red wine. It's often served with a pasta like pappardelle.

These are just a few other oxtail recipes out there. Oxtail is a versatile ingredient that can be used in a variety of dishes, so feel free to experiment and find your own favorite way to prepare it. Up next, I will discuss oxtail meat nutritional value and serving suggestions.

Nutritional Value

Oxtail is a rich source of protein, iron, and other essential nutrients that are important for maintaining good health. Remember, the oxtail is a tough and fibrous cut of meat that requires slow cooking to become tender, but the result is a dish that is packed with flavor and nutrition.

Serving Suggestions

Jamaican oxtail can be served with a variety of side dishes, including rice and peas, steamed vegetables, or fried plantains . You can also serve it with a Jamaican-style coleslaw or a side salad for a balanced and nutritious meal.

In conclusion, Jamaican oxtail recipe or any other ways of preparation is a delicious and nutritious dish that has a rich history and cultural significance. If you are looking for a new and exciting dish to try, then we highly recommend giving this classic Jamaican recipe a try or do further research on the other dishes mentioned. With its flavorful combination of herbs, spices, and tender oxtail meat, it is sure to become a favorite in your household. So go ahead and give it a try and see for yourself why oxtail is one of the most beloved dishes globally, or in Jamaican cuisine.

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40 Facts About Elektrostal

Written by Lanette Mayes

Modified & Updated: 02 Mar 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy, materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes, offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

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Cocktail of the week: Nathaniel Smith’s Jamaican Guinness punch – recipe

A Jamaican-style grown-up’s milkshake featuring Guinness, Nurishment and white rum

I f there’s one thing Jamaican people do well, it’s make punch, and this one is sweet, creamy, addictive and easy. It takes me down memory lane – I remember begging my nana to let me have some and always being told no, because of the alcohol. Eventually, though, I got to an age when I was allowed a tiny glass with Sunday dinner. It’s like a Jamaican adult milkshake, but better.

Guinness punch

Serves 6-8 (double or triple the amounts for a larger crowd)

550ml Guinness 1 x 400g can condensed milk 400ml vanilla-flavoured Nurishment (from the world food aisle of big supermarkets) 1 tsp freshly grated nutmeg 1 tsp vanilla extract 100ml white rum (optional, but recommended)

In a large bowl, mix the Guinness, condensed milk, Nurishment, nutmeg and vanilla until well combined – I like my punch quite sweet, so start with half the amount of condensed milk listed and add more to suit your own tastebuds.

Stir in the white rum, if you like – I’m Jamaican, so am always in the mood for a likkle rum – then cover and chill for at least 30 minutes. Once chilled, give it a quick stir to reincorporate anything that’s settled to the bottom, fill glasses with ice and ladle the punch over the top.

This is an edited extract from Flayvaful: Spice up your Kitchen, by Nathaniel Smith, published by Murdoch Books at £22. To order a copy for £19.36, go to guardianbookshop.com . Delivery charges may apply

• Caribbean food and drink
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Claudia Looi

Touring the Top 10 Moscow Metro Stations

By Claudia Looi 2 Comments

Komsomolskaya metro station looks like a museum. It has vaulted ceilings and baroque decor.

Hidden underground, in the heart of Moscow, are historical and architectural treasures of Russia. These are Soviet-era creations – the metro stations of Moscow.

Our guide Maria introduced these elaborate metro stations as “the palaces for the people.” Built between 1937 and 1955, each station holds its own history and stories. Stalin had the idea of building beautiful underground spaces that the masses could enjoy. They would look like museums, art centers, concert halls, palaces and churches. Each would have a different theme. None would be alike.

The two-hour private tour was with a former Intourist tour guide named Maria. Maria lived in Moscow all her life and through the communist era of 60s to 90s. She has been a tour guide for more than 30 years. Being in her 60s, she moved rather quickly for her age. We traveled and crammed with Maria and other Muscovites on the metro to visit 10 different metro stations.

Arrow showing the direction of metro line 1 and 2

Moscow subways are very clean

To Maria, every street, metro and building told a story. I couldn’t keep up with her stories. I don’t remember most of what she said because I was just thrilled being in Moscow.   Added to that, she spilled out so many Russian words and names, which to one who can’t read Cyrillic, sounded so foreign and could be easily forgotten.

The metro tour was the first part of our all day tour of Moscow with Maria. Here are the stations we visited:

1. Komsomolskaya Metro Station  is the most beautiful of them all. Painted yellow and decorated with chandeliers, gold leaves and semi precious stones, the station looks like a stately museum. And possibly decorated like a palace. I saw Komsomolskaya first, before the rest of the stations upon arrival in Moscow by train from St. Petersburg.

2. Revolution Square Metro Station (Ploshchad Revolyutsii) has marble arches and 72 bronze sculptures designed by Alexey Dushkin. The marble arches are flanked by the bronze sculptures. If you look closely you will see passersby touching the bronze dog's nose. Legend has it that good luck comes to those who touch the dog's nose.

Touch the dog's nose for good luck. At the Revolution Square station

Revolution Square Metro Station

3. Arbatskaya Metro Station served as a shelter during the Soviet-era. It is one of the largest and the deepest metro stations in Moscow.

Arbatskaya Metro Station

4. Biblioteka Imeni Lenina Metro Station was built in 1935 and named after the Russian State Library. It is located near the library and has a big mosaic portrait of Lenin and yellow ceramic tiles on the track walls.

Lenin's portrait at the Biblioteka Imeni Lenina Metro Station

5. Kievskaya Metro Station was one of the first to be completed in Moscow. Named after the capital city of Ukraine by Kiev-born, Nikita Khruschev, Stalin's successor.

Kievskaya Metro Station

6. Novoslobodskaya Metro Station  was built in 1952. It has 32 stained glass murals with brass borders.

Novoslobodskaya metro station

7. Kurskaya Metro Station was one of the first few to be built in Moscow in 1938. It has ceiling panels and artwork showing Soviet leadership, Soviet lifestyle and political power. It has a dome with patriotic slogans decorated with red stars representing the Soviet's World War II Hall of Fame. Kurskaya Metro Station is a must-visit station in Moscow.

Ceiling panel and artworks at Kurskaya Metro Station

8. Mayakovskaya Metro Station built in 1938. It was named after Russian poet Vladmir Mayakovsky. This is one of the most beautiful metro stations in the world with 34 mosaics painted by Alexander Deyneka.

Mayakovskaya station

One of the over 30 ceiling mosaics in Mayakovskaya metro station

9. Belorusskaya Metro Station is named after the people of Belarus. In the picture below, there are statues of 3 members of the Partisan Resistance in Belarus during World War II. The statues were sculpted by Sergei Orlov, S. Rabinovich and I. Slonim.

10. Teatralnaya Metro Station (Theatre Metro Station) is located near the Bolshoi Theatre.

Teatralnaya Metro Station decorated with porcelain figures .

Taking the metro's escalator at the end of the tour with Maria the tour guide.

Have you visited the Moscow Metro? Leave your comment below.

January 15, 2017 at 8:17 am

An excellent read! Thanks for much for sharing the Russian metro system with us. We're heading to Moscow in April and exploring the metro stations were on our list and after reading your post, I'm even more excited to go visit them. Thanks again 🙂

December 6, 2017 at 10:45 pm

Hi, do you remember which tour company you contacted for this tour?

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