Description
This authentic Jamaican Oxtail recipe features tender, slow-simmered oxtail in a rich blend of bold Caribbean spices, aromatic herbs, and savory beef broth. The dish is finished with creamy butter beans and a thickened gravy, best enjoyed with traditional sides like rice and peas or steamed vegetables.
Ingredients
Scale
Oxtail and Marinade
- 3 pounds oxtail, cut into sections
- 3 scallions, chopped
- 4 sprigs thyme
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- Salt and black pepper to taste
Cooking
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 1 teaspoon allspice (pimento)
- 1 Scotch bonnet pepper, whole or chopped
- 4 cups beef broth
- 1 can (15 oz) butter beans, drained
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare Ingredients: Place a Dutch oven over medium heat and ensure all ingredients are prepped and ready for cooking.
- Marinate Oxtail: In a bowl, mix the oxtail with chopped scallions, thyme sprigs, minced garlic, soy sauce, salt, and pepper. Allow the mixture to marinate for at least 2 hours or preferably overnight to enhance flavor.
- Caramelize Sugar and Brown Oxtail: Heat the vegetable oil in the Dutch oven, add brown sugar, and let it caramelize slightly. Add the oxtail pieces and brown them evenly on all sides to develop a rich color and flavor.
- Add Vegetables and Spices: Incorporate the chopped onions, sliced carrots, allspice, and Scotch bonnet pepper. Stir well to coat the ingredients, melding the flavors together.
- Simmer: Pour in the beef broth until the oxtail is mostly covered. Lower the heat, cover the pot, and let it simmer gently for 2.5 to 3 hours until the meat becomes tender and flavorful.
- Thicken the Gravy: Stir in the drained butter beans and the cornstarch slurry. Continue simmering for an additional 10 to 15 minutes until the gravy thickens and reaches a luscious consistency.
- Serve: Serve the Jamaican Oxtail hot, accompanied by traditional sides such as rice and peas or steamed vegetables, and enjoy the rich, spicy aroma and deep flavors of this Caribbean classic.
Notes
- Marinating the oxtail overnight intensifies the flavor significantly.
- Adjust the Scotch bonnet pepper to control the spice level according to your preference.
- Butter beans add creaminess and balance to the rich oxtail stew but can be substituted with kidney beans if preferred.
- For a thicker gravy, increase the cornstarch slurry quantity slightly.
- Leftovers taste even better the next day as flavors continue to meld.
