Recipe By hillct
Published Oct 4th
Prep 30m Cook 2h 45m Additional 8h Ready In 11h 15m
Servings 8 servings Calories 481.4

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I’ve spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It’s rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Recipe Ingredients

  • 4 ½ pounds beef oxtail
  • 2 peppers habanero peppers, divided
  • 2 medium white onions, quartered
  • 1 medium green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 bunches scallions, roughly chopped
  • 1 (2 inch) piece fresh ginger root, peeled
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon minced garlic
  • 1 cube beef bouillon
  • 1 tablespoon jerk seasoning, or more to taste
  • 1 teaspoon browning sauce
  • 1 teaspoon soy sauce
  • ¼ cup olive oil
  • ½ cup ketchup
  • 4 cups water, or more as needed
  • ½ teaspoon ground allspice
  • 1 large bay leaf
  • 1 (16 ounce) can butter beans, rinsed and drained
  • 8 ounces fire-roasted diced tomatoes

Cooking Directions

  1. 1 Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
  2. 2 Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
  3. 3 Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
  4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
  5. 5 Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
  6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts

  • Calories 481.4
  • Carbohydrate 23.4 g
  • Cholesterol 140.4 mg
  • Fat 24.2 g
  • Fiber 5.1 g
  • Protein 44.2 g
  • Saturated Fat 8.2 g
  • Sodium 1019 mg
  • Sugar 8.8 g

Chef's Notes

You can use vegetable oil instead of olive, and 1 teaspoon whole allspice berries instead of ground; You can use this recipe in a slow cooker as well. Just be sure to brown the oxtail after marinating, then add to slow cooker; For best results, marinate overnight. For quick cooking, marinate oxtails for at least 2 hours.
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