Words can’t explain how excited I am to share this Jamaican oxtail recipe with you. Jamaican oxtails are one of those dishes I could eat for days and never tire of.
These oxtails are savory, juicy and tender, with a rich gravy that’s perfect for mopping up with rice. This is a classic Jamaican oxtails recipe that stays true to the flavors many Jamaicans love.
What are Jamaican Oxtails?
Jamaican oxtails are a staple of Jamaican cuisine. The oxtails are seasoned with a blend that often includes seasoning salt, garlic and onion powders, Jamaican allspice and black pepper, then marinated with browning sauce, Worcestershire and sometimes soy sauce.
The meat is simmered slowly in a pot with broth or water and a mix of vegetables—onions, scallions, bell peppers, tomatoes and celery—along with thyme sprigs and a scotch bonnet pepper for authentic heat. These ingredients and the slow-simmer technique are what set Jamaican oxtails apart.
Origin of my love for Jamaican Oxtails
My love for oxtails goes back to my youth in Philadelphia, a city rich with diverse restaurants and Caribbean grocery stores. Jamaican and African shops are common there, so Jamaican food was always nearby.
I had my first Jamaican oxtail platter around age 18 at a local Jamaican restaurant. I’d grown up enjoying curry chicken, curry goat and jerk chicken too, but when I finally tried Jamaican oxtails I fell in love and started ordering them often.
Restaurant portions can be stingy—lots of rice and cabbage with just a few oxtail pieces—so I began buying oxtails to cook at home. After experimenting, I settled on this method and flavor profile. Below are all the ingredients and tools you’ll need to make them at home.
What you need:
- Meat: Oxtails. Choose medium to small pieces; avoid cuts that are too large.
- Seasonings: Seasoning salt, garlic powder, onion powder, paprika, Jamaican allspice, brown sugar and black pepper.
- Condiments: Ketchup, soy sauce, Worcestershire sauce and browning seasoning sauce.
- Vegetables & Herbs: Yellow onions, scallions, green and red bell peppers, tomatoes, celery, minced garlic, ginger paste, thyme sprigs, scotch bonnet (or habanero), bay leaves and butter beans.
- Thickener: All-purpose flour or cornstarch.
- Liquids: Beef broth and water (I prefer a combination; low-sodium broth is best).
- Fat: Extra virgin olive oil.
How to Make The BEST Jamaican Oxtails
- Place the oxtails in a large mixing bowl and add all the dry seasonings. Toss to coat evenly.
- Add ketchup, soy sauce, Worcestershire, browning seasoning and the flour, then stir until well combined.
- Heat a large pot over medium-high heat.
- Add the olive oil and warm for about a minute.
- Sear the oxtails: Add the oxtails and sear for about 10 minutes, turning occasionally to brown all sides.
- While the meat sears, chop the vegetables into small pieces and halve the scotch bonnet if you want less heat.
- Reduce heat to medium, then pour in the water and/or beef broth and stir, scraping up any browned bits.
- Add the chopped vegetables, minced garlic, ginger paste and the scotch bonnet.
- Tuck in the thyme sprigs and bay leaves.
- Cover with a lid, leaving a small crack for steam to escape.
- Simmer gently for 3 1/2 to 4 hours, stirring occasionally so nothing sticks to the bottom.
- Stir in the butter beans during the last five minutes of cooking, then remove from heat and let rest briefly before serving.
Tips for best results:
- After seasoning the oxtails, add a little water to the bowl and scrape up any leftover seasoning to add back into the pot—this adds extra flavor.
- If your pot is too small for all the liquid at once, allow it to simmer down and then add the remaining water when there’s room.
- Keep the pot covered for most of the cooking time to keep the meat tender; leave a small crack to prevent boiling over.
- Stir every 20 minutes, and every 5 minutes during the last half hour, when the gravy thickens, to prevent sticking.
- Use a nonstick or heavy-bottomed pot to reduce the chance of burning or sticking.
- Don’t overcook: cook long enough for the meat to be tender but not so long that it falls apart completely like stew meat.
Serving suggestions:
- Butter beans: A classic pairing—creamy beans complement the rich oxtail gravy.
- Rice and red peas: Rice soaks up the gravy beautifully and is a typical side in Jamaican oxtail platters.
- Macaroni and cheese: Baked mac and cheese is a popular side in Jamaican restaurants and goes great with oxtail gravy.
- Candied sweet potatoes: The sweet contrast balances the savory, spicy oxtails.
- Fried or steamed cabbage: A simple vegetable side that pairs well with the rich meat and gravy.
Storage and reheating
- How to store: Place cooled oxtails in an airtight container and refrigerate. They stay fresh for up to five days.
- Freezing: Oxtails freeze well. Store in airtight freezer bags or containers for up to nine months—seal tightly to prevent freezer burn.
- Reheating: Reheat gently in a covered pot over low heat until warmed through. This preserves texture and flavor.
Frequently Asked Questions
- Where do you buy oxtails? Butcher shops usually carry oxtails and can cut them to size. Many grocery stores with a meat counter will order them for you, and some supermarkets sell packaged oxtails.
- How long do they last? Properly refrigerated and covered, oxtails will stay good for up to five days. In the freezer they can last several months.
Tools:
- Large mixing bowl: For seasoning the oxtails.
- Sharp knife: For chopping vegetables.
- Large pot with lid: A roomy pot is necessary for even cooking and to hold liquid.
- Big spoon: For stirring while cooking.
- Measuring cups and spoons: For accurate measurements of liquids and seasonings.
I hope you love these oxtails as much as I do. This recipe captures the authentic flavors you’d expect from a good Jamaican plate and is close to what you’d get at a local shop. You’ll find yourself making these at home often.
Enjoy, later!
PBJ~