Jamaican oxtail is a slow-braised stew from Jamaica made with seasoned beef oxtail, allspice, thyme, Scotch bonnet, and butter beans. The long, gentle simmer turns the meat tender and builds a glossy, savory gravy; family recipes vary in their seasonings and preferred level of heat.
Ingredients
- 4 lb (1.8 kg) meaty beef oxtail pieces, trimmed of large caps of surface fat
- 1/4 cup (60 ml) regular soy sauce
- 1 tablespoon (15 ml) Jamaican browning sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (4 g) packed brown sugar
- 1 1/2 teaspoons (9 g) fine salt, plus more to taste
- 1 teaspoon (2 g) freshly ground black pepper
- 1 teaspoon (2 g) ground allspice, or 6 whole allspice berries (about 1 g)
- 4 scallions (about 60 g), thinly sliced
- 1 medium yellow onion (about 150 g), finely chopped
- 4 garlic cloves (about 12 g), minced
- 1 tablespoon (15 g) finely grated fresh ginger
- 4 sprigs fresh thyme (about 4 g), or 1 teaspoon (1 g) dried thyme
- 1 Scotch bonnet pepper (about 10 g), left whole for gentler heat or pierced for more heat
- 2 tablespoons (30 ml) neutral cooking oil
- 4 cups (950 ml) low-sodium beef stock or water, plus up to 1 cup (240 ml) water as needed
- 1 bay leaf (about 0.2 g)
- 1 can butter beans, also called lima beans, 15 oz (425 g), drained and rinsed
- 2 teaspoons (10 ml) fresh lime juice, optional
Instructions
- Season and marinate the oxtail. Pat the oxtail dry with paper towels; do not rinse raw meat. Put it in a large bowl or food-safe container and add the soy sauce, browning sauce, Worcestershire, brown sugar, salt, pepper, allspice, scallions, onion, garlic, ginger, thyme, and Scotch bonnet. Turn the pieces until coated, cover, and refrigerate for 4 hours. Keep the pepper whole if you want its aroma without as much heat.
- Brown the meat. Lift the oxtail pieces from the marinade, letting excess liquid drip back into the bowl, and reserve all the marinade and aromatics. Heat the oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. Working in batches so the pieces have room, brown the oxtail for about 3 minutes per side, roughly 15 minutes total. Transfer browned pieces to a plate. Reduce the heat if the pan begins to scorch.
- Cook the aromatics. Add the reserved marinade mixture to the pot and stir for about 3 minutes, scraping up browned bits. Pour in the stock, add the bay leaf, and return the oxtail and any juices to the pot. The liquid should come about two-thirds of the way up the meat; add a little of the extra water if needed. Bring just to a boil, then lower the heat to maintain a very gentle simmer and cover.
- Braise until tender. Simmer for 2 hours 30 minutes, turning the pieces once or twice and checking that the liquid is barely bubbling. If the pot looks dry, add a splash of water; if it is boiling hard, lower the heat. Oxtail pieces vary in size, so continue gently simmering if the meat is not yet tender. It should yield easily to a fork but remain attached to the bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a meaty section with a food thermometer, away from the bone. This extended braise should take the meat well beyond that minimum.
- Add the beans and finish the gravy. Skim excess fat from the surface with a spoon, then stir in the drained butter beans. Simmer uncovered for 10 minutes, stirring carefully so the beans stay whole. If the gravy is thinner than you like, lift out the meat and beans and simmer the sauce for a few minutes more; return them to the pot. Remove the bay leaf and whole Scotch bonnet. Taste and adjust salt, pepper, or lime juice. Rest for 2 minutes before serving.
Tips
- Choose meaty pieces. Oxtail has bone and connective tissue, so a 4-pound purchase does not mean 4 pounds of meat. Ask for evenly sized, meaty cross-cut pieces when possible; trim only thick exterior fat, not the connective tissue that helps enrich the gravy.
- Use browning sauce sparingly. It gives the stew its characteristic deep color, but too much can make the gravy bitter. If you cannot find Jamaican browning sauce, leave it out and brown the meat thoroughly; the stew will be lighter in color, but still flavorful. Do not replace it with a large pour of soy sauce, which can make the dish overly salty.
- Adjust the pepper with care. Scotch bonnets are fruity and hot. For less heat, keep one whole and remove it before serving; for more, pierce it once or add a little more after tasting. Habanero is the closest widely available substitute, though its flavor differs slightly. Avoid breaking a pepper into the pot unless you want its heat distributed throughout the gravy.
- Let the simmer do the work. A hard boil can toughen the meat and make the sauce greasy. Keep the pot covered for most of the braise, and allow extra time if the oxtail is still firm at the stated check. The cooking time can vary with piece size and pot temperature.
Serving Suggestions
Serve the oxtail hot with steamed white rice, which catches the rich gravy, or with rice and peas for a classic Jamaican-style plate. The name rice and peas usually refers to rice cooked with kidney beans or gungo peas, coconut milk, scallion, thyme, and seasoning; it is a particularly satisfying partner for the tender meat and buttery sauce. Spoon beans and plenty of gravy over each portion.
For a lighter plate, add steamed cabbage, sautéed callaloo, or simply cooked greens. Fried ripe plantain brings a sweet contrast to the savory stew, while a little sliced scallion or fresh thyme makes a fresh garnish. Keep extra Scotch bonnet on the side rather than adding it to the serving bowl, so everyone can adjust the heat individually.
Variations
Stovetop, oven, or slow cooker: This recipe is written for a stovetop Dutch oven, but you can transfer the covered pot to a 325°F (163°C) oven after bringing the liquid to a simmer. Cook until fork-tender, checking after about 2 hours 30 minutes. For a slow cooker, brown the oxtail and aromatics first, then cook with the stock on low until tender; add the beans near the end so they do not break down. Slow-cooker timing varies by appliance, so use tenderness rather than the clock alone.
Change the allspice or beans: Whole allspice berries can replace ground allspice; crush them lightly and remove them before serving if you prefer not to bite into one. Butter beans are the familiar choice, but drained canned lima beans work just as well. Kidney beans are another option, although their firmer texture and flavor make the finished stew a little different.
Make it less rich or more peppery: Chill the finished stew and lift off the solidified fat before reheating for a less oily gravy. For more heat, serve finely sliced Scotch bonnet separately, or pierce the pepper during the braise. A little extra lime at the table adds brightness, but it is optional and should not overpower the warm spices.
Storage and Reheating
Cool leftovers and refrigerate them within 2 hours, preferably in shallow, covered containers. Store for 3–4 days in the refrigerator. The gravy often thickens as it chills; loosen it with a splash of water or stock when reheating. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months for best quality, then thaw overnight in the refrigerator.
Reheat on the stovetop over low to medium-low heat, stirring gently and adding a little liquid if needed, until steaming throughout. The USDA FSIS safe temperature for leftovers is 165°F (74°C); check the center of a meaty piece with a food thermometer. You can also reheat individual portions in a covered microwave-safe dish, stirring the sauce partway through and checking that the food reaches 165°F (74°C). Avoid repeatedly cooling and reheating the whole pot.
Frequently Asked Questions
Why is my oxtail still tough?
It likely needs more time at a gentle simmer. Oxtail contains connective tissue that softens slowly, and the time depends on the size of the pieces and how steadily the pot simmers. Keep it covered, check the liquid level, and continue cooking in 20-minute intervals until the meat yields easily to a fork. A rolling boil is not a shortcut and can make the meat less pleasant.
Can I make Jamaican oxtail without marinating it overnight?
Yes. Four hours in the refrigerator gives the seasoning time to work into the surface, which is the timing used here. You can marinate it overnight if convenient, but do not leave raw oxtail at room temperature. If you have less time, season it and proceed; browning and the long braise will still build a flavorful stew.
Can I use a pressure cooker?
Yes, but pressure-cooker timing varies by model and by the size of the oxtail pieces. Brown the meat and aromatics using the sauté setting, add the liquid, then follow your appliance’s instructions for braising tough meat. Add the butter beans after pressure cooking and simmer them briefly so they keep their shape. Check that the oxtail is tender before serving.
What can I use instead of browning sauce or Scotch bonnet?
If browning sauce is unavailable, omit it and take care to brown the oxtail well; the gravy will be paler, but the flavor remains savory. For Scotch bonnet, use half a habanero for a similarly fruity, substantial heat, or leave the pepper out for a milder stew. Ordinary hot sauce adds heat but will not reproduce the pepper’s aroma.
Can I prepare the stew ahead?
Yes. The stew can be cooked a day ahead and refrigerated once cooled, within 2 hours of cooking. Chilling makes it easy to remove a layer of hardened fat from the surface, and the flavors have time to mingle. Reheat gently until the leftovers reach 165°F (74°C), adding a splash of stock or water if the gravy has become too thick.
Related
- Jamaican Goat Curry Recipe with Tender, Rich Gravy
- Jamaican Jerk Chicken Recipe with Scotch Bonnet Marinade
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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