Name: The BEST Jamaican Oxtail Recipe
Prep time: 20 min
Cook time: PT-487089H6M45S
Total time: PT-487089H6M45S
Cuisine: Jamaican
Ingredients: 2–3 lbs oxtail pieces, cleaned and trimmed; 1–2 tbsp browning sauce (or dark soy sauce); 1 large onion, chopped; 4 cloves garlic, minced; 3–4 green onions, chopped; 4–5 sprigs fresh thyme; 1 whole Scotch bonnet pepper (or sliced, optional); 1 tsp allspice (or 4–5 whole pimento berries); 1–2 tsp Worcestershire sauce; 2 tbsp tomato ketchup; 2–3 cups beef broth or water; 1 can (15 oz) butter beans, drained and rinsed; 1–2 carrots, sliced (optional); Salt and black pepper, to taste; 2 tbsp cooking oil

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The BEST Jamaican Oxtail Recipe is a rich, flavorful, slow-cooked dish featuring tender oxtail pieces braised in a savory, spiced gravy with butter beans. Deeply seasoned with classic Caribbean spices, this dish is pure comfort and perfect served over rice and peas or creamy mashed potatoes.

Why You’ll Love This Recipe

I love this recipe because it turns a tough cut of meat into something melt-in-your-mouth tender. The oxtail is browned to perfection, then simmered low and slow in a thick, rich gravy that’s full of traditional Jamaican flavor. It’s hearty, soul-warming, and worth every minute it takes to make. Whether I’m cooking for family or entertaining friends, this dish always impresses.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oxtail pieces, cleaned and trimmed
Browning sauce (or dark soy sauce)
Onion, chopped
Garlic, minced
Green onions, chopped
Fresh thyme
Scotch bonnet pepper (whole or sliced, depending on heat preference)
Allspice (ground or whole pimento seeds)
Worcestershire sauce
Tomato ketchup
Beef broth or water
Carrots, sliced (optional)
Canned butter beans, drained and rinsed
Salt
Black pepper
Cooking oil

directions

I start by seasoning the oxtail with salt, pepper, allspice, browning sauce, Worcestershire sauce, garlic, green onions, thyme, and onion. I let it marinate for at least 2 hours, preferably overnight in the fridge.
I heat oil in a large pot or Dutch oven over medium-high heat and sear the oxtail pieces on all sides until browned. I do this in batches to avoid overcrowding.
Once browned, I return all the oxtail to the pot and add the marinade along with ketchup, beef broth, and a whole Scotch bonnet pepper.
I bring the pot to a boil, then reduce the heat, cover, and simmer gently for about 2.5 to 3 hours, stirring occasionally and adding more broth or water as needed.
After the meat is tender and falling off the bone, I stir in the butter beans and carrots (if using), then let it simmer uncovered for another 20–30 minutes to thicken the gravy.
I adjust the seasoning to taste and remove the Scotch bonnet before serving.

Servings and timing

This recipe serves about 4–6 people. It takes around 20 minutes to prepare and 3–3.5 hours to cook, so it’s a perfect weekend or slow Sunday dinner recipe.

Variations

Sometimes I add bell peppers for a little sweetness or use fresh tomatoes instead of ketchup. If I want to make it even more traditional, I use whole pimento seeds rather than ground allspice. And when I’m pressed for time, I make this in a pressure cooker or Instant Pot to cut the cooking time in half.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it taste even better the next day. To reheat, I warm it gently on the stove over low heat, adding a splash of water or broth if the gravy has thickened too much. It also freezes well for up to 2 months.

FAQs

What is browning sauce, and do I need it?

Browning sauce adds color and a deep, slightly smoky flavor. I use it for authenticity, but dark soy sauce works in a pinch.

Can I make this in a slow cooker?

Yes, I brown the oxtail first, then transfer everything to the slow cooker and cook on low for 8–9 hours.

Is it very spicy with Scotch bonnet?

The pepper adds heat, but I usually leave it whole to keep the flavor without making it too hot. Slicing it will increase the spice level.

Can I skip the butter beans?

You can, but I love how they soak up the sauce and add creaminess. They’re a classic element in Jamaican oxtail.

What’s the best side to serve with this?

I always serve it with rice and peas, white rice, or mashed potatoes—something that can soak up that rich, flavorful gravy.

Conclusion

The BEST Jamaican Oxtail Recipe is a slow-simmered masterpiece full of bold flavor and irresistible tenderness. It’s the kind of dish that brings people together and turns a humble cut of meat into something truly special. Whether I’m cooking it low and slow on the stove or adapting it for the slow cooker, it’s always worth the wait.