Jamaican oxtail and rice pairs beef oxtail braised until tender in a savory, allspice-scented gravy with coconut rice and peas. The rice is cooked separately, so it stays fluffy while soaking up the rich sauce at the table; seasoning and heat levels vary from cook to cook.
Ingredients
- 3½ lb (1.6 kg) meaty beef oxtails, excess surface fat trimmed
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) Jamaican browning sauce, optional
- 2 tbsp (30 ml) neutral cooking oil
- 1 medium yellow onion, about 1 cup (150 g), chopped
- 3 scallions, about ½ cup (50 g), sliced, divided
- 4 garlic cloves, about 12 g, finely chopped
- 1 tbsp (6 g) fresh ginger, finely grated
- 1 tbsp (7 g) fresh thyme leaves, or 1 tsp (1 g) dried thyme
- 1½ tsp (3 g) ground allspice
- 1 tbsp (16 g) tomato paste
- 4 cups (950 ml) low-sodium beef broth or water
- 1 whole Scotch bonnet pepper, pierced once with a knife, or ½ habanero
- 1 can butter beans, 15 oz (425 g), drained and rinsed
- 2 cups (370 g) long-grain white rice, rinsed until the water is mostly clear
- 1 can coconut milk, 13.5 fl oz (400 ml), well stirred
- 1¼ cups (300 ml) water, plus a little more if needed for the rice
- 1 can red kidney beans, 15 oz (425 g), drained and rinsed
- 2 garlic cloves, about 6 g, lightly crushed, for the rice
- 3 whole allspice berries, or ⅛ tsp (0.3 g) ground allspice, for the rice
- ¾ tsp (4 g) fine salt for the rice
Instructions
- Season the oxtail. Pat the pieces dry with paper towels; removing surface moisture helps them brown rather than steam. In a large bowl, toss them with 1 teaspoon (6 g) of the salt, the black pepper, soy sauce, Worcestershire sauce, and browning sauce if using. Chop the onion and scallions, mince the garlic, and measure the remaining braising ingredients. Browning sauce adds deep color and a slightly caramelized note; if you cannot find it, leave it out rather than substituting food coloring.
- Brown the meat. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in batches so the pieces are not crowded, brown the oxtail on several sides, about 10 to 15 minutes total. Transfer the pieces to a plate. If the pot has a thick layer of rendered fat, spoon off all but about 1 tablespoon (15 ml); leave the browned bits on the bottom because they flavor the gravy.
- Build the braising base. Lower the heat to medium. Add the onion and about two-thirds of the sliced scallions, scraping the pot as they soften, for 3 minutes. Stir in the garlic, ginger, thyme, ground allspice, tomato paste, and remaining ½ teaspoon (3 g) salt; cook for 1 minute, until fragrant. Pour in about ½ cup (120 ml) of the broth and scrape up any browned bits.
- Braise until tender. Return the oxtail and any plate juices to the pot. Add the remaining broth and the whole Scotch bonnet. The liquid should come roughly halfway to two-thirds up the meat; add a little water if needed. Bring it just to a simmer, cover, and turn the heat to low. Cook gently for about 3 hours, turning the pieces once or twice, until the meat yields easily to a fork. Keep the liquid at a quiet simmer, not a hard boil, and add a splash of water if the pot is getting dry. Check a thick, meaty piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this longer braise continues well beyond that point to make the oxtail tender.
- Cook the rice and peas near the end of the braise. About 30 minutes before the oxtail is expected to be done, combine the rinsed rice, coconut milk, 1¼ cups (300 ml) water, kidney beans, crushed garlic, allspice berries, and ¾ teaspoon (4 g) salt in a medium saucepan. Stir once and bring to a boil over medium-high heat. Cover, reduce to the lowest heat, and cook for 18 minutes. Do not lift the lid during cooking. Turn off the heat and leave the covered pan to steam for 10 minutes, then fluff gently with a fork and remove the garlic and whole allspice if you wish.
- Finish the gravy. When the oxtail is fork-tender, stir in the drained butter beans and simmer uncovered for 5 minutes, taking care not to break them up. Lift out the Scotch bonnet before it splits if you want a mild gravy; leave it in longer for more heat. If the sauce is thin, simmer a few minutes more with the lid off. If it is too thick, loosen it with a splash of water. Taste and adjust salt and pepper. Let the oxtail stand off the heat for 10 minutes, then serve with the rice and peas and the remaining scallions.
Tips
- Choose pieces with meat on them. Oxtail shrinks as its fat and connective tissue render, so pieces with a good amount of meat give the most satisfying portions. Ask the butcher to cut large tails into manageable sections, or use a heavy cleaver rather than trying to force a small knife through bone.
- Brown in batches and keep the heat gentle afterward. Crowding the pot prevents good browning, while a rolling boil can make the meat tighten and the sauce reduce too quickly. A few steady bubbles are enough for the long braise.
- Control Scotch bonnet heat carefully. A whole pepper pierced once gives the sauce a gradual, fruity warmth. For a milder dish, use an unpierced pepper and remove it early, or omit it. Wear gloves if cutting one, and avoid rubbing your eyes after handling it.
- Use practical swaps thoughtfully. If butter beans are unavailable, large lima beans are a close substitute. If you cannot get Scotch bonnet, habanero has a similar fruity heat, while a milder fresh chile gives a less traditional flavor. Low-sodium broth makes it easier to season the gravy at the end.
Serving Suggestions
Spoon rice and peas onto each plate, add two or three pieces of oxtail, then ladle gravy over the meat and rice. The gravy is intensely savory, so start with a little and offer extra at the table. A simple side of steamed cabbage, sautéed greens, or sliced cucumber and tomato brings freshness and crunch without competing with the braise.
For a more complete Jamaican-style spread, serve fried ripe plantain or a small portion of fried dumpling alongside the rice. Keep the Scotch bonnet out of the serving bowl unless everyone wants the added heat. A wedge of lime is optional; it adds a bright contrast, though the dish does not need it to taste balanced.
Variations
Make it on the stovetop as written: this gives you the most direct control over the simmer and the gravy. For a richer sauce, chill the braising liquid briefly after cooking and lift off some solidified fat, then warm the meat and sauce gently before serving. Do not remove all the fat while the pot is hot if you want the gravy to retain its characteristic richness.
Adjust the beans or rice: kidney beans are common in rice and peas, but some households use other red beans. Canned beans keep the rice recipe straightforward; if using dried beans, cook them fully before adding them, since the rice’s cooking time is not long enough to soften dried beans. Brown rice needs a different liquid amount and much longer cooking, so prepare it separately according to its package directions rather than using the white-rice timing here.
Use a slow cooker for the braise: brown the oxtail and soften the aromatics in a skillet first, then transfer them with the broth and seasonings to the cooker. Cook on low until fork-tender, commonly 8 to 9 hours depending on the appliance and size of the pieces. Add the butter beans near the end so they hold their shape, and make the rice and peas separately. The slow-cooker timing is an alternate method and is not included in the recipe facts above.
Storage and Reheating
Refrigerate the oxtail, gravy, and rice within 2 hours of cooking. Store them in separate shallow, airtight containers so they cool promptly; cooked leftovers keep for 3 to 4 days in the refrigerator. The sauce may firm up as it chills because of the rendered collagen and fat, which is normal. Lift off excess solid fat before reheating if you prefer a lighter gravy.
Reheat only the portion you plan to eat in a covered saucepan over low heat, adding a splash of water or broth to loosen the gravy. Stir occasionally and heat the meat and sauce to 165°F (74°C), checking with a food thermometer. Microwave rice and oxtail in covered, microwave-safe dishes, stirring partway through so the center heats evenly; leftovers must also reach 165°F (74°C). Freeze portions in airtight containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Why is my oxtail still tough after three hours? Oxtail pieces vary in size, and the amount of connective tissue differs, so the clock is a guide rather than a guarantee. Continue cooking at a gentle simmer, covered, and check every 20 to 30 minutes. It is ready when a fork slides into the meat easily and the meat begins to loosen from the bone; adding more heat is less useful than allowing more time.
Can I make Jamaican oxtail ahead? Yes. Braise the oxtail a day ahead, cool and refrigerate it promptly, then remove any excess solidified fat and reheat the meat gently in its gravy. Make the rice and peas fresh if possible, since freshly cooked rice has the best texture. If reheating the full dish, make sure the leftovers reach 165°F (74°C).
Is rice and peas made with green peas? Usually, the word peas in Jamaican rice and peas refers to beans, commonly red kidney beans. This version uses canned kidney beans with coconut milk, thyme, scallion, garlic, and allspice. Green peas can be added as a personal variation, but they give the dish a different flavor and are not a direct substitute for the beans.
Can I use boneless beef instead of oxtail? You can use a collagen-rich braising cut such as beef chuck, cut into large pieces, but it will not have the same bone-in texture or distinctive oxtail gravy. Start checking for tenderness earlier because the cooking time may differ. Follow the same temperature guidance for whole cuts of beef and cook until the pieces are tender enough to serve comfortably.
How do I make the gravy less greasy? Trim only the thick exterior fat before cooking, since some fat is needed for flavor. After braising, skim the surface with a spoon, or chill the pot and lift away the solid fat once cold. The sauce can be reheated gently afterward; if it seems too concentrated, thin it with a little broth or water and taste for seasoning again.
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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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