Oxtail

  • Total Time - 4-5 hours
  • Prep Time - 20 minutes
  • Cook Time - 3-4 hours
  • Marinating Time - minimum 2 hours (ideally overnight)
  • Servings: 6
  • Country: Jamaica
A rich Jamaican braised oxtail dish with butter beans, carrot slices, and onion, served in a shallow bowl with a side of rice.

This dish is a labor of love that is well worth the time. The slow braising is essential to break down the oxtail and release all the rich flavors into the gravy. If possible, marinating the oxtail overnight will allow the flavors to develop even further. The best oxtail is fall-off-the-bone tender with a thick, gelatinous gravy. It's the perfect dish for family gatherings and special occasions.

Ingredients

Main Ingredients

  • 1.5 kg oxtail, cut into 5 cm pieces
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Jamaican curry powder
  • 1 teaspoon brown sugar
  • 1 to taste salt and black pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 cm fresh ginger, peeled and grated
  • 1 fresh Scotch Bonnet pepper, whole
  • 4 thyme sprigs
  • 8 berries whole allspice berries
  • 1.5 liters water or beef broth
  • 1 canned butter beans, drained and rinsed

Instructions

Step 1: Prepare and Marinate the Meat

Thoroughly wash and pat the oxtail dry. In a bowl, combine it with Worcestershire and soy sauce, curry powder, brown sugar, salt, and black pepper. Mix well to ensure the meat is evenly coated. Marinate it in the refrigerator for at least 2 hours, but preferably overnight.

Step 2: Sear the Meat

In a Dutch oven, heat the oil over medium-high heat. Remove the meat from the marinade, reserving the excess marinade. Sear the oxtail on all sides until golden brown. Work in batches to avoid overcrowding the pot.

Step 3: Braise the Oxtail

Return all the seared meat to the pot. Add the chopped onion, garlic, ginger, the whole Scotch Bonnet pepper (leave it whole for a gentle heat release), thyme sprigs, and allspice berries. Sauté for 2-3 minutes until the aromatics are fragrant. Pour in the beef broth or water until the meat is almost fully submerged. Bring to a boil, then reduce the heat, cover, and let it simmer for 3-4 hours, or until the meat is so tender it falls off the bone. Check periodically and add more water if needed to prevent the gravy from reducing too quickly.

Step 4: Finish the Dish

Once the meat is tender, remove the thyme and Scotch Bonnet pepper from the pot. Add the drained butter beans. Cook for another 15 minutes to warm the beans and allow the flavors to meld. The gravy should be thick and glossy. If it's too thin, simmer uncovered until it thickens.

Step 5: Serving

Serve hot over Rice and Peas. For a complete meal, you can serve it with sliced avocado or fried plantains.