Jamaican Oxtail Recipe

This Jamaican Oxtail recipe is rich, tender, and packed with bold flavors. Slow-cooked with spices, beans, and aromatics, it results in fall-off-the-bone meat with a thick, flavorful gravy—perfect over rice and peas!

⏱ Prep Time

• Prep: 15 minutes

• Cook: 3–4 hours (stovetop or slow cooker)

• Total: ~3–4 hours 15 minutes

Servings: 6–8

🍳 Equipment

• Large heavy-bottomed pot, Dutch oven, or slow cooker

• Knife & cutting board

• Wooden spoon

• Measuring spoons & cups

🥘 Ingredients

• 3 lbs oxtail, cut into pieces

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2–3 stalks scallions, chopped

• 2 tsp fresh thyme (or 1 tsp dried thyme)

• 1–2 Scotch bonnet peppers (whole or chopped, adjust for heat)

• 1 tsp allspice (pimento)

• 1 tsp paprika

• 2 tbsp tomato paste

• 4 cups beef broth or water

• 1 can (15 oz) butter beans, drained and rinsed

• Salt & black pepper, to taste

Optional for serving

• Rice and peas

• Fried plantains

📝 Ingredient Notes

• Oxtail is naturally gelatinous—slow cooking brings out tender meat and rich gravy.

• Scotch bonnet peppers give authentic Jamaican heat—remove seeds for milder flavor.

• Butter beans add creaminess and body to the stew.

👩‍🍳 Instructions

1. Brown oxtail: Season oxtail with salt and pepper. Heat oil in a large pot over medium-high heat. Brown oxtail on all sides, then remove and set aside.

2. Sauté aromatics: In the same pot, sauté onion, garlic, and scallions until soft. Stir in thyme, allspice, paprika, and tomato paste.

3. Deglaze & simmer: Add beef broth (or water), scraping the bottom of the pot. Return oxtail to the pot.

4. Cook: Cover and simmer on low heat for 3–4 hours until oxtail is tender and meat falls off the bone. Stir occasionally.

5. Add beans: In the last 30 minutes, add butter beans and cook until heated through.

6. Adjust seasoning: Taste and add salt and pepper as needed. Remove Scotch bonnet peppers before serving if desired.

7. Serve: Ladle over rice and peas, or enjoy with fried plantains.

🧮 Nutrition Facts (per serving, approx.)

• Calories: 520

• Protein: 40g

• Fat: 34g

• Carbohydrates: 15g

• Fiber: 4g

💡 Tips & Variations

• Extra tender: Cook in a slow cooker on LOW for 6–8 hours.

• Thicker gravy: Mash a few butter beans into the sauce.

• Spicier: Chop Scotch bonnet peppers finely into the stew.

• Make ahead: Flavors improve if made a day in advance.