Easy Jamaican Oxtail Recipe on Stove

This recipe will guide you through making delicious and tender Jamaican oxtails without a pressure cooker. We'll guide you through it all, from seasoning to slow cooking for the best flavor!

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Step 1: Prepare the Oxtails

We will start by seasoning and cleaning the oxtails. This is responsible for creating deep flavor.

Instructions:

1. Clean 2-3 lbs of oxtails under cold running water and scrub them well. Dry them with paper towels.
2. Trim excess fat from oxtails.

Step 2: Prepare the Jamaican Oxtail Seasoning

Now let us prepare our fragrant Jamaican oxtail seasoning.

Ingredients for Jamaican Oxtail Seasoning:

• 2 tablespoons browning sauce
• 1 tablespoon allspice
• 1 tablespoon dried thyme
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for some heat)
• 1 whole Scotch bonnet pepper (if you want true flavor—use carefully, do not cut or crush it if you prefer less heat)
• 2-3 cloves garlic, minced
• 1 small onion, chopped
• 2-3 green onions, chopped
• 1 inch ginger, grated

Instructions:

1. Place the browning sauce, allspice, thyme, onion powder, garlic powder, paprika, black pepper, and cayenne pepper (if using) in a big bowl.
2. Add minced garlic, ground onion, sliced green onions, and grated ginger to the bowl.
3. Combine the seasonings together well until a paste is formed.

Garlic Press

Step 3: Season the Oxtails

Coat the oxtails generously with the seasoning mixture.

1. Rub the seasoning paste all over the oxtails with your hands and ensure the oxtails are well covered.
2. To deliver the most flavor, cover and chill for a minimum of 30 minutes, or even better, a few hours or overnight.

Step 4: Sear the Oxtails

Searing oxtails results in their great color and flavor.

Instructions:

1. Place 1-2 tablespoons of cooking oil (vegetable oil or olive oil) into a large, heavy pot or Dutch oven over medium-high heat.
2. When the oil is hot, add the oxtails to the pot in one layer. Don't overcrowd the pot; sear in batches if necessary.
3. Sear each side of the oxtails for 3-5 minutes, until beautifully browned.

Heavy-Duty Dutch Oven or Braiser

Stainless Steel Tongs

Silicone Spoon

Step 5: Braise the Oxtails

Slow cooking in liquid will make the oxtails tender to an extreme degree.

Ingredients:

• Seared oxtails
• 2 cups beef broth (or water)
• 1 tablespoon tomato paste
• 1 bay leaf
• Sprig of fresh thyme (optional)
• Whole Scotch bonnet pepper (from seasoning, optional)

Instructions:

1. Return all the browned oxtails to the pot.
2. Add the beef broth and tomato paste. Stir in to combine. The liquid must cover the oxtails completely; add more broth or water if needed.
3. Add in the bay leaf and the fresh thyme sprig (if using). If you seasoned using a whole Scotch bonnet pepper, add it in the pot now (do not crush it).
4. Bring the liquid to a boil, then reduce heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until the oxtails are very tender and will easily pull off the bone. Stir occasionally to prevent sticking.

Step 6: Add Butter Beans (Optional)

For a classic Jamaican oxtail with butter beans, add them in the last hour of cooking.

Ingredients:

• 1 (15 ounce) can butter beans, rinsed and drained

Instructions:

1. Add the rinsed and drained butter beans in the final hour of cooking.
2. Cover and simmer until heated and the oxtails are tender and fall-off-the-bone.

Soup Ladle

Step 7: Thicken the Gravy (Optional)

If you prefer a thicker gravy, you can thicken it.

Instructions:

• Remove the oxtails and butter beans (if used) from the pot and place them on the side.
• Bring the other liquid in the pot to a simmer over medium heat.
• In a little bowl, whisk 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to make a slurry.
• Add the cornstarch slurry slowly to the simmering liquid, whisking all the while until the gravy reaches your desired thickness.
• Add the oxtails and butter beans to the pot and heat through.

Fine-Mesh Strainer

Step 8: Serve and Enjoy!

Serve hot over rice and peas, mashed potatoes, or your choice of sides.

Enjoy this easy and satisfying authentic Jamaican oxtails recipe cooked right on your stovetop.

Rice & Pasta Serving Spoon