From humble beginnings to the star of the show!
This comforting oxtail recipe has roots in colonial Jamaica, where it was supposedly first cooked up by the enslaved population of African plantation workers. The tail of an ox was not considered a prime cut of meat. Essentially, it was scraps. But when you don’t have a lot, you make the most of what you have. And so, over the years, Jamaicans have turned this meager protein into a hearty dish full of flavor and aroma.
The first time I tried oxtail stew was from my mother’s kitchen. My family has a tradition of doing a large buffet for holiday gatherings, with a variety of foods and options for everyone to take as they please. We usually have two soup or stew options: a standard chicken broth and something else that switches every year. Jamaican oxtail was the second choice one year, and I’ve begged for its return every year since!
The way the flavors all blend in one pot makes this meal a true delight. The fiery kick of the Scotch bonnet pepper adds extra warmth to the dish, but if you find them too hot (or can’t find them at all), you can omit them or substitute with habanero or jalapeño peppers. All these flavors soak into the meat as it cooks, and even if you decide against the intense heat, your dish will still taste amazing with the thyme, soy sauce, garlic, allspice, Worcestershire sauce, and other robust flavors.
On Oxtail
Oxtail is an interesting meat to use. Once considered a lesser cut, it’s now a prized delicacy, with prices rising thanks to its incredible flavor in stews such as this one. It’s a very tough meat that requires long, slow cooking in order to break down the connective tissues and render it fall-off-the-bone tender. It also has more fat than other bone-in cuts like ribs, which enhances the deep, rich flavor of any dish it’s used in.
How To Make Ahead And Store
Once cooled, transfer to an airtight container and keep it in your refrigerator for up to 4 days. Just reheat it in a microwave or on a stove at medium heat until piping hot. If the sauce is too thick, add a little splash of beef broth or water. You can also store your oxtail and sauce in a freezer-safe container for up to 3 months.
Serving Suggestions
A bed of rice, such as this Baked Rice recipe, is a perfect way to serve your Jamaican oxtail, with a little garnish of chopped parsley. You can also keep to the Caribbean theme by serving it alongside coconut rice (which is rice made in coconut milk) and plantains, or go a soul-food route by offering it with a side of Creamy Baked Mac And Cheese! Want to round things off on a sunny note? Try this bright and refreshing Mango Margarita!
Jamaican Oxtail Recipe
Ingredients Â
- 3 pounds oxtail cut into pieces
- 1 tablespoon browning sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 Scotch Bonnet pepper seeded and chopped
- 3 cups beef broth
- 3 sprigs fresh thyme
- 1 can butter beans (15 ounces) drained
InstructionsÂ
- Wash the oxtail pieces and pat dry.
- In a bowl, mix browning sauce, Worcestershire sauce, soy sauce, salt, pepper, and allspice. Rub this mixture all over the oxtail.
- Heat oil in a large pot over medium-high heat. Add oxtail pieces and brown on all sides.
- Add chopped onions, garlic, and Scotch Bonnet pepper to the pot. Sauté until onions are translucent.
- Pour in beef broth and add thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 1/2 hours, or until the oxtail is tender.
- Add the drained butter beans to the pot. Cook for an additional 30 minutes.
- Serve hot with rice or your choice of side.
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