Jamaican Oxtail Recipe

The oxtail recipe shared below is an authentic Jamaican recipe. 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 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.

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.

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.

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Authentic Jamaican Oxtail Recipe

Simply the best Jamaican Oxtail Recipe Out there.

Prep: 30min

Total: 220min

Ingredients:

• 31/2 lbs of Oxtail
• 1 tsp of Complete Seasoning
• 1 tsp of Adobo
• 1 tbsp of Black Pepper
• 1 tsp of Paprika
• 1 tsp of Onion Powder
• 1 tsp of Garlic Powder
• 1 tsp of Oregano
• 3 tbsp of Browning
• 2 tbsp of Jerk Seasoning
• 1/4 cup of Canola Oil
• 1 tbsp of minced Garlic
• 2 cloves of Garlic
• 1/2 tsp of pimento
• 3 stems of Thyme
• 1 whole scotch-bonnet Pepper
• 6 cups of Water (may vary with amount of meat)
• 2 tbsp of Sugar
• 1 cup of ketchup
• 1 tbsp of green Seasoning (optional)
• 1/4 cup of sweet pepper
• 1 tbsp of Ginger
• 1 can of Butter beans
• 1 tsp of salt
• 2 tbsp of Honey BBQ Sauce

Instruction:

1. Wash Oxtails with Water and lime
2. Let it soak for 10 mins
3. Rinse off oxtail with cool water
4. Now it’s time to season the oxtail with dry seasonings(if you can let it soak overnight, if not the least 30 mins)
5. Add your oil to the pot
6. Add the 2 cloves of Garlic
7. Add the pimento
8. Add oxtail to pot and brown each side (do this until you have done all of the pieces)
9. As each one is brown put it on a paper towel to get rid of the excess oil
10. After you have browned all the oxtail throw away the oil that is left in the pot
11. Now it’s time to add all your oxtail back into the pot to boil for at least 3 hours (depending on the size)
12. Add the minced garlic to the pot of oxtail
13. Add green seasoning (optional)
14. Add water to the pot until the oxtails are fully covered(we used about 6 1/2 cups of water)
15. Keep adding water until the oxtail is fully cooked and tender
16. Add sweet pepper
17. Add your thyme
18. Add Scotch Bonnet Pepper
19. Add Ginger
20. Add your cup of Ketchup
21. The bowl that you season the oxtail in use all the remainder liquid (juices) to the pot
22. Now give that a stir
23. Cover the pot and boil for 2-4hours
24. After each hour stick a fork in your oxtail to check the process. Because depending on the size of your meat the done time might vary.
25. After your meat is tender and falling off the bones ( just stick a fork in the meat, if the fork goes through effortlessly the meat is done)
26. Season again with onions, scallions, thyme, sweet pepper, black pepper, honey BBQ sauce, sugar, adobo, complete seasoning, salt.
27. Add your butter beans
28. Give that a Stir
29. Let it boil for at least 10 more mins then you are ready to serve

The BEST Jamaican Oxtail Recipe

This Jamaican Oxtails recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Stove top and slow cooker instructions also included.

Prep: 20min

Total: 65min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 876 kcal, Carbohydrate 27 g, Protein 90 g, Fat 45 g, Saturated Fat 21 g, Cholesterol 312 mg, Sodium 2882 mg, Fiber 2 g, Sugar 18 g, servingSize 1 serving

Ingredients:

• 2.5 lbs oxtails
• ¼ cup brown sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon browning
• 2 Tablespoons vegetable oil
• 1 yellow onion (chopped)
• 4 green onions (chopped)
• 1 Tablespoon garlic (chopped)
• 2 whole carrots (chopped)
• 1 scotch bonnet or habanero pepper (seeds and membrane removed and chopped)
• 1 cup beef broth
• 1 Tablespoon ketchup
• 1 teaspoon dried thyme
• 2 Tablespoons water
• 1 Tablespoon cornstarch
• 1 16 oz can Butter Beans (drained)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.’, ‘name’: ‘Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.’, ‘name’: ‘Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove oxtail after browning and place in bowl.’, ‘name’: ‘Remove oxtail after browning and place in bowl.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.’, ‘name’: ‘Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.’, ‘name’: ‘Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.’, ‘name’: ‘Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.’, ‘name’: ‘Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Add oxtails and vegetables back to the pressure cooker. Serve and enjoy :)’, ‘name’: ‘Add oxtails and vegetables back to the pressure cooker. Serve and enjoy :)’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Slow Cooker Instructions’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Prepare the recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into slow cooker along with the drained butter beans.’, ‘name’: ‘Prepare the recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into slow cooker along with the drained butter beans.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-1-0’}]}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘Stove Top Instructions’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.’, ‘name’: ‘Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-2-0’}]}

Authentic Jamaican oxtail recipe

Authentic Jamaican oxtail recipe. One of Jamaica’s most delicious cuisines, you must try this recipe

Prep: 20min

Yield: 3

Serving Size: 308 g

Nutrition Facts: calories 103 kcal, servingSize 308 g, Carbohydrate 7 g, Protein 1 g, Fat 8 g, Saturated Fat 1 g, Sodium 492 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 7 g

Ingredients:

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

Instruction:

1. Wash the oxtail in water with vinegar and lime juice. Drain away all the water, getting the meat as dry as possible.
2. 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.
3. Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
4. Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
5. 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.
6. Make sure the pressure cooker cool off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
7. Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, ketchup and Maggi stock cube.
8. Cover the pot with a normal pot cover and let it cook for another 30 minutes.

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

You’ll love this delicious and authentic Jamaican Oxtail recipe that’s juicy, flavourful, tender, and seasoned ‘right down to di bone’! Whether you plan to cook your Oxtails on the stovetop or in a pressure cooker, this recipe is the perfect one for you. Cook up this mouth-watering, lip-smacking, finger-licking Sunday dinner favourite for someone you love nuff-nuff, or just treat yourself to the whole yummy pot. We recommend that you share but honestly, this Jamaican Oxtail recipe is sooo good it may be hard to! lol (Enjoy my Step-by-Step Recipe Video attached)

Prep: 10min

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

Instruction:

1. Rinse then drain all the liquid from the oxtails.
2. Cover the seasoned oxtails and let it marinate for 6 – 8 hours or move immediately to the cooking method of choice.
3. 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.
4. 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.
5. 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 🙂

How To Make The Best Authentic Jamaican Oxtail / Stew Oxtail / Oxtail Recipe

FAQ

Do you have to brown oxtails before cooking?

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