Jamaican Oxtail Recipe
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!
Servings 6 servings
Calories 1028kcal
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
Oxtail Seasoning: This is totally not required. 1 teaspoon each of garlic powder, onion powder, and smoked paprika will do the trick!
Browning Sauce 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.
Nutrition
Serving: 1serving | Calories: 1028kcal | Carbohydrates: 19g | Protein: 50g | Fat: 45g