Good Jamaican oxtail should be deeply seasoned, tender enough to fall apart with a fork, and swimming in gravy you’ll want to spoon over everything on your plate. I’ve spent over 10 years creating recipes that never fall flat, and this one delivers every time. Between the slow braise, Jamaican spices, fresh thyme, and butter beans, this recipe tastes like something that came straight from somebody’s kitchen who doesn’t play about seasoning. And I don't play, honey!
You will also love my Jamaican Curry Shrimp and Brown Stew Chicken recipe.
Jamaican Oxtail Ingredients
- Oxtail: Oxtail used to be one of the cheaper cuts, but those days are long gone. When shopping, look for pieces that are meaty with a good amount of marbling and fat. The fat is what helps create that rich, flavorful gravy Jamaican oxtail is known for. Don't be surprised if you see a mix of larger and smaller pieces in the package, that's completely normal.
- Browning Sauce: This is one of the key ingredients that gives Jamaican oxtail its deep, rich color and signature flavor. It's made from caramelized sugar and adds a subtle sweetness along with a dark, savory depth to the gravy. A little goes a long way. You can use Worcestershire sauce or soy sauce if you wish.
- Greens Seasoning: Instead of the oxtail only tasting like dried spices, green seasoning adds layers of fresh, savory flavor that cook down into the gravy. You can omit if you wish.
- All-Purpose Seasoning
- Oxtail Seasoning: This is totally not required. 1 teaspoon each of garlic powder, onion powder, and smoked paprika will do the trick!
- Bell Peppers
- Onions
- Scotch Bonnet Pepper
- Green Onions
- Olive Oil or any oil
- Garlic
- Fresh Thyme
- Canned Butter Beans: These are going to soak up that gravy and add creaminess. Butter beans absorb all of the flavor from the herbs and spices. Their soft buttery texture will add a touch of creaminess.
How to Make Jamaican Oxtail
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Season the Oxtail: Pat the oxtail dry and place it in a large bowl. Add the browning sauce, green seasoning, all-purpose seasoning, oxtail seasoning, bell peppers, onions, green onions, and scotch bonnet peppers. Toss until the oxtail is fully coated. Cover and marinate for at least 30 minutes to overnight for the best flavor.
- Brown the Oxtail: Heat a large Dutch oven or heavy-bottomed pot over low heat. Add the oil, fresh thyme and garlic. Stir for 2 minutes. Adjust the heat to medium and add the oxtail in batches (keep the bowl that held the oxtail along with the diced vegetables) and sear for 2-3 minutes on each side or until browned.
- Braise the Oxtail: Add 4 cups of water to the bowl that held the oxtail. Stir to combine the water and vegetables. Add the water to the pot to cover the meat. Feel free to add another cup if necessary. Adjust the heat on the stove and bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the oxtail is fork tender and nearly falling off the bone. Stir occasionally and add additional water if needed. Mine usually take 3 hours.
- Add the Butter Beans: Once the oxtail is tender, stir in the drained butter beans. Simmer uncovered for 20-30 minutes until the beans are heated through and the gravy has thickened.
- Serve: Remove the thyme stems. Taste and adjust seasoning as needed. Serve hot.
Jamaican Oxtail Recipe
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I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 4-5 pounds oxtail
- 2 tablespoons browning sauce
- 2 tablespoons greens seasoning
- 3 teaspoons all-purpose seasoning
- 2 teaspoons oxtail seasoning See notes
- ½ cup green bell peppers
- ½ cup red bell peppers
- ½ cup diced onions I used white onions
- 1 scotch bonnet pepper Chopped
- 3 green onions Chopped
- 1 tablespoon olive oil
- 4 garlic cloves Minced
- 3-4 sprigs fresh thyme
- water
- 15.5 oz canned butter beans Drained
Instructions
- Pat the oxtail dry and place it in a large bowl. Add the browning sauce, green seasoning, all-purpose seasoning, oxtail seasoning, bell peppers, onions, green onions, and scotch bonnet pepper. Toss until the oxtail is fully coated. Cover and marinate for at least 30 minutes to overnight for the best flavor.4-5 pounds oxtail, 2 tablespoons browning sauce, 2 tablespoons greens seasoning, 3 teaspoons all-purpose seasoning, 2 teaspoons oxtail seasoning, ½ cup green bell peppers, ½ cup red bell peppers, ½ cup diced onions, 1 scotch bonnet pepper, 3 green onions
- Heat a large Dutch oven or heavy-bottomed pot over low heat. Add the olive oil, fresh thyme, and garlic. Ensure the heat is low so you don't burn the garlic. Stir for 2 minutes. Adjust the heat to medium and add the oxtail in batches (keep the bowl that held the oxtail along with the diced vegetables and set it aside) and sear for 2-3 minutes on each side or until browned.1 tablespoon olive oil, 4 garlic cloves, 3-4 sprigs fresh thyme
- Add 4 cups of water to the bowl that held the oxtail. Stir to combine the water and vegetables. Add the water to the pot to cover the meat. Feel free to add another cup if necessary. Adjust the heat on the stove and bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the oxtail is fork tender and nearly falling off the bone. Stir occasionally and add additional water if needed. Mine usually take 3 hours.water
- Once the oxtail is tender, stir in the drained butter beans. Simmer uncovered for 20-30 minutes until the beans are heated through and the gravy has thickened.15.5 oz canned butter beans
- Remove the thyme stems. Taste and adjust seasoning as needed. Serve hot.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
They need more time. Oxtails are not a “rush dinner” type of recipe. They need to cook low and slow until the meat gets tender enough to fall off the bone. If they’re still chewy, keep cooking.
I highly recommend it. Browning builds flavor and gives the gravy that deep rich color everybody wants. That step is doing a lot of heavy lifting.
You want layers of flavor. Jamaican green seasoning, all-purpose seasoning, browning, garlic, thyme, scallions, and Jamaican-style spices are key.
It adds color and depth to the gravy. A little goes a long way. Too much and your gravy can turn bitter real fast. You can use a teaspoon or two of Worcestershire sauce or soy sauce if you wish.
Yes, check out my Crockpot Oxtail recipe. You can also use an Instant Pot or pressure cooker. Cook for 50-60 minutes with 20 minutes natural release of steam.
Oxtails naturally have a lot of fat. You can skim the excess oil from the top while they cook or chill the gravy and remove the hardened fat later.
Let it simmer uncovered toward the end of cooking so the gravy reduces naturally. The collagen from the oxtails also helps thicken everything up. Combine 2 tablespoons each of cornstarch and water in a small bowl. Stir. Add it to the gravy and stir continuously until thick.
You don’t have to, but it definitely helps the flavor soak in deeper. Overnight is great if you have the time.
Butter beans. They soak up all that gravy and belong there. Don’t skip them.
Honestly, they taste even better the next day. Once the flavors sit overnight? Different level.
The meat should be super tender and easy to pull from the bone with a fork. If you have to fight for it, they’re not ready yet.
Stovetop (Best Method): Add the oxtail and gravy to a skillet or saucepan over medium-low heat. If the gravy has thickened in the fridge, add a splash of water or broth. Cover and heat for 10-15 minutes, stirring occasionally, until the oxtail is warmed through.
Microwave: Place the oxtail and gravy in a microwave-safe dish and cover loosely. Heat in 30-second intervals, stirring the gravy between each interval, until hot.
Store leftovers in an airtight container in the fridge for up to 4 days. Make sure the oxtail has cooled before transferring it to storage containers. I like to store the meat with the gravy because it helps keep everything moist and flavorful when reheating.
For longer storage, freeze the oxtail in freezer-safe containers or bags for up to 3 months. The gravy freezes really well, making this a great recipe to make ahead. Thaw overnight in the fridge before reheating.
What to Serve with Oxtail
Standard white rice works well, but I also like to pair it with rice and peas, fried plantains, or even Jamaican steamed cabbage on the side works too.
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