If you are craving a dish that warms your soul and dances with bold, comforting flavors, look no further than The Best Jamaican Oxtail Recipe. This hearty classic brings tender, falling-off-the-bone oxtail slow-cooked in a symphony of rich spices and aromatic herbs, creating a luscious sauce that makes every bite irresistible. With every simmering pot, you’re not just cooking a meal—you’re indulging in a tradition that’s loved across the Caribbean, perfect for family dinners or special gatherings where true flavor shines.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients that each play a pivotal role in crafting deep flavor and irresistible texture. Every spice and herb brings character, while the fresh vegetables add balance and freshness to this robust dish.
- 2½ lbs oxtail: The star of the dish, providing rich, gelatinous meat that becomes tender and flavorful when slow-cooked.
- 1 tbsp soy sauce: Adds subtle umami and depth, enhancing the meat’s savoriness.
- 1 tbsp Worcestershire sauce: Brings complexity and a slight tang to the marinade.
- 1 tbsp salt: Essential for seasoning and drawing out the natural flavors.
- 1 tbsp white sugar: Balances the savory and spicy elements with a hint of sweetness.
- 1 tbsp garlic & herb seasoning (like Spike®): Gives a robust garlicky base with herbs that elevate the dish.
- 1 tsp browning sauce (like Grace®): Adds rich color and subtle caramelized flavor.
- ¼ tsp paprika: Infuses a smoky warmth without overpowering.
- ¼ tsp cayenne pepper: Provides just the right kick of heat.
- ¼ tsp black pepper: Enhances overall spiciness and aroma.
- 2 tbsp vegetable oil: For browning the oxtail to lock in juices and flavor.
- 2 carrots, thinly sliced: Add natural sweetness and texture complexity.
- 2 celery stalks, thinly sliced: Bring earthiness and subtle crunch.
- 1 onion, chopped: Deepens the flavor with a savory, slightly sweet base.
- 4 garlic cloves, minced: Infuses aromatic warmth and pungency.
- 3 cups low-sodium beef broth: Creates a rich, flavorful cooking liquid.
- 1 bunch fresh thyme: Brings a fresh, herbaceous note essential in Jamaican cooking.
- 1 sprig rosemary: Adds an earthy, piney aroma that complements the meat.
- 1 bay leaf: Provides subtle depth and complexity to the broth.
- 2 tbsp unsalted butter: Finished in the sauce for silkiness and richness.
How to Make The Best Jamaican Oxtail Recipe
Step 1: Season the Oxtail
Start by marinating the oxtail in a vibrant mixture of soy sauce, Worcestershire sauce, salt, sugar, garlic-herb seasoning, browning sauce, paprika, cayenne, and black pepper. Not only does this seasoning mix highlight every crevice of the meat, but letting it sit for at least one hour, or ideally overnight, allows the flavors to deeply infuse, setting the stage for an unforgettable meal.
Step 2: Brown the Meat
Next, heat the vegetable oil in a large pot over medium-high heat and sear the oxtail pieces until they develop a beautiful, caramel-brown crust on all sides. This step is crucial for locking in the juices and building the rich, meaty notes that make The Best Jamaican Oxtail Recipe stand out.
Step 3: Sauté the Veggies
Using the same pot to keep all those wonderful browned bits, sauté thinly sliced carrots and celery along with chopped onion and minced garlic until they become soft and fragrant. This veggie base adds natural sweetness and depth that balances the spicy seasoning perfectly.
Step 4: Simmer to Perfection
Return the browned oxtail to the pot, then pour in the rich beef broth. Add fresh thyme, rosemary, bay leaf, and a knob of unsalted butter. Bring everything to a boil before lowering the heat and letting it gently simmer, covered, for 2½ to 3 hours. This slow-cooking process transforms the oxtail into tender, melt-in-your-mouth goodness and creates a deeply flavorful, luscious sauce.
Step 5: Final Touch
Once the meat is tender and the sauce has developed a rich consistency, discard the herbs and bay leaf. If preferred, skim off excess fat from the surface for a cleaner finish. Serve hot over fluffy rice or traditional Jamaican rice and peas to soak up every drop of that incredible sauce.
How to Serve The Best Jamaican Oxtail Recipe
Garnishes
A sprinkle of freshly chopped scallions or a few sprigs of thyme adds a bright, fresh contrast to the hearty dish. For an extra pop of color and flavor, a dash of finely chopped Scotch bonnet peppers or a squeeze of lime can lift the richness beautifully.
Side Dishes
The Best Jamaican Oxtail Recipe pairs wonderfully with classic sides like rice and peas, creamy mashed yams, or even steamed vegetables. Each side helps balance the intensity of the oxtail, making every bite a harmonious experience.
Creative Ways to Present
For a twist, serve the oxtail atop buttery, coconut-infused quinoa or nestle it next to fried plantains for a sweet-savory combo. You can also turn the leftovers into a flavorful oxtail stew soup by adding root vegetables and a touch more broth, creating an entirely new meal from your favorite recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover oxtail in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting, making the leftovers even more delicious than the original meal.
Freezing
This recipe freezes exceptionally well. Simply let the oxtail cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months, ready to thaw for an effortless, home-cooked meal anytime.
Reheating
To reheat, warm the oxtail slowly on the stovetop over low heat, adding a splash of beef broth or water if needed to keep the sauce silky and prevent drying. This method preserves the rich texture and ensures each bite tastes freshly made.
FAQs
Can I use beef shank instead of oxtail?
While beef shank can work as a substitute, it lacks the unique gelatinous texture that oxtail provides, which is essential for achieving The Best Jamaican Oxtail Recipe’s signature richness and mouthfeel.
How long should I marinate the oxtail?
Marinating for at least one hour enhances the seasoning, but for best results, overnight marination allows the flavors to deeply penetrate the meat, making it more flavorful and tender.
Is browning the meat necessary?
Absolutely! Browning caramelizes the surface of the meat, developing deep flavors that make the final dish truly extraordinary.
Can I make this dish in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender, flavorful results comparable to stovetop simmering.
What is the best way to serve the sauce?
The sauce is the heart of The Best Jamaican Oxtail Recipe. Serve it generously over rice, dumplings, or even roasted root vegetables to soak up all that luscious goodness.
Final Thoughts
I cannot recommend enough that you try The Best Jamaican Oxtail Recipe for your next cozy meal. It’s a dish that brings people together, wraps your kitchen in irresistible aromas, and leaves you craving seconds. Once you master this recipe, it’s bound to become one of your trusted favorites for celebrations and casual dinners alike.
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The Best Jamaican Oxtail Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Description
This authentic Jamaican oxtail recipe delivers tender, flavorful meat simmered slowly with a blend of aromatic herbs and spices. Perfectly browned and slow-cooked until meltingly tender, the oxtail stewed with vegetables and rich beef broth results in a hearty, comforting dish that’s ideal served over rice or traditional Jamaican rice and peas.
Ingredients
Meat and Marinade
- 2½ lbs oxtail
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp salt
- 1 tbsp white sugar
- 1 tbsp garlic & herb seasoning (like Spike®)
- 1 tsp browning sauce (like Grace®)
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
Vegetables
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, minced
Broth and Herbs
- 3 cups low-sodium beef broth
- 1 bunch fresh thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
Instructions
- Season the Oxtail: In a large bowl, combine the oxtail with soy sauce, Worcestershire sauce, salt, sugar, garlic-herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper. Mix well to coat the meat evenly and marinate for at least 1 hour, or overnight for deeper flavor penetration.
- Brown the Meat: Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Once hot, sear the oxtail pieces on all sides until nicely browned to develop rich flavor. Remove the browned oxtail from the pot and set aside.
- Sauté the Veggies: In the same pot, add the sliced carrots, celery, chopped onion, and minced garlic. Sauté until the vegetables soften and become fragrant, scraping up any browned bits from the bottom of the pot to incorporate flavor.
- Simmer to Perfection: Return the browned oxtail to the pot with the sautéed vegetables. Pour in the low-sodium beef broth, then add fresh thyme, rosemary sprig, bay leaf, and the unsalted butter. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and allow to simmer gently for 2.5 to 3 hours. Cook until the oxtail meat is tender and easily pulls away from the bone and the sauce has thickened and developed depth.
- Final Touch: Once cooked, discard the herb sprigs and bay leaf. Optionally skim off excess fat from the surface for a leaner dish. Serve the flavorful oxtail hot, ideally over white rice or traditional Jamaican rice and peas for a complete meal.
Notes
- Marinating the oxtail overnight enhances the depth of flavor significantly.
- Using a heavy-bottomed pot helps to evenly brown the meat and prevent burning during simmering.
- Skimming fat from the sauce at the end reduces greasiness but can be skipped if a richer flavor is desired.
- Leftovers taste even better the next day and freeze well.
- For additional heat, increase cayenne pepper or add Scotch bonnet pepper during sautéing.
