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
Scale
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.
