Description
This authentic Jamaican Oxtail recipe is a rich, flavorful stew featuring tender oxtail slowly simmered with aromatic herbs, spices, and butter beans. Marinated in a blend of browning sauce, soy sauce, and traditional seasonings, the meat becomes irresistibly tender and packed with Caribbean flair. Perfectly suited for a comforting main course, this dish is traditionally served over rice and showcases the depth of Jamaican cuisine.
Ingredients
Scale
Meat and Marinade
- 2 ½ pounds oxtail, trimmed of excess fat
- 1 tablespoon browning sauce
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh thyme leaves
- 2 green onions, chopped
- 1 Scotch bonnet pepper, chopped (seeds removed for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
Cooking and Flavoring
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 can (15 oz) butter beans, drained and rinsed
- 6-8 pimento seeds (allspice berries)
Instructions
- Marinate the Oxtail: In a large bowl, combine the oxtail with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, salt, black pepper, garlic powder, onion powder, fresh thyme, green onions, Scotch bonnet pepper, chopped onion, and minced garlic. Mix well to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight to allow flavors to permeate.
- Sear the Oxtail: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated oxtail pieces in batches, searing them until browned on all sides to develop flavor and seal in juices. Remove and set aside.
- Add Liquids and Simmer: Pour beef broth and ketchup into the pot, adding pimento seeds. Scrape the bottom of the pot to release any browned bits for extra flavor. Return the oxtail to the pot, bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally. Add additional broth or water as needed to keep the oxtail mostly submerged.
- Add Butter Beans: During the last 20 minutes of cooking, stir in the drained and rinsed butter beans. Continue simmering uncovered, allowing the sauce to thicken to a rich consistency.
- Serve: Once the meat is tender and the sauce thickened, serve hot over steamed rice or your preferred side dishes for an authentic Jamaican meal.
Notes
- For enhanced richness, use a mix of beef broth and water in the cooking liquid.
- The Scotch bonnet pepper adds authentic heat and flavor; adjust or omit according to your spice preference.
- Browning sauce contributes to the deep color and flavor; both store-bought and homemade versions work well.
- Keeping the pot covered during simmering helps tenderize meat while uncovered cooking towards the end thickens the sauce.
