Get ready to savor the rich, deeply flavorful experience of Jamaican oxtail! This guide will walk you through a delicious Jamaican oxtail recipe on stove, perfect for those who don't have a pressure cooker. We'll create an easy Jamaican oxtail recipe that's sure to become a favorite. While we'll focus on the stovetop method, we'll also touch on a Jamaican oxtail recipe slow cooker option. You'll learn about the best oxtail recipe techniques and discover the secret to a fantastic Jamaican oxtail seasoning recipe, often enjoyed as Jamaican oxtail with butter beans recipe. Even if you're just looking for an easy oxtail recipe, you've come to the right place!
This recipe focuses on slow cooking on the stovetop to achieve incredibly tender and flavorful oxtails.
Yields: 4-6 servings
Prep time: 30 minutes (including marinating)
Cook time: 3-4 hours
Ingredients:
- 2-3 lbs Oxtails, trimmed of excess fat
- 2 tbsp Jamaican Oxtail Seasoning (see recipe below)
- 1 tbsp All-Purpose Flour
- 2 tbsp Vegetable Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 Scotch Bonnet Pepper, whole (optional, for heat - do NOT cut unless you want intense spice)
- 4 sprigs Thyme
- 2 stalks Scallion, chopped
- 1 cup Beef Broth
- 1 cup Water
- 1 (15-ounce) can Butter Beans, drained and rinsed
- 1 tbsp Browning Sauce (optional, for color and deeper flavor)
- Salt and Black Pepper to taste
Equipment:
- Large bowl
- Large heavy-bottomed pot or Dutch oven
- Tongs
Instructions:
Step 1: Season the Oxtails
In a large bowl, toss the oxtails with the Jamaican oxtail seasoning recipe (see below) and all-purpose flour. Ensure each piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to a few hours for deeper flavor.
Step 2: Sear the Oxtails
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (do not overcrowd the pot), sear the oxtails on all sides until nicely browned. This step adds depth of flavor. Remove the seared oxtails and set aside.
Step 3: Sauté Aromatics
Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Add Liquids and Seasonings
Return the seared oxtails to the pot. Add the whole Scotch bonnet pepper (if using), thyme sprigs, chopped scallions, beef broth, water, and browning sauce (if using). Bring the liquid to a simmer, then reduce the heat to low.
Step 5: Braise the Oxtails
Cover the pot tightly and let the oxtails simmer gently for 3-4 hours, or until they are fork-tender and the meat is easily pulling away from the bone. Stir occasionally to prevent sticking. If the liquid reduces too much, add a little more water or broth.
Step 6: Add Butter Beans
In the last 30 minutes of cooking, stir in the drained and rinsed butter beans. Continue to simmer until the beans are heated through and have absorbed some of the flavorful sauce.
Step 7: Adjust Seasoning and Serve
Remove the Scotch bonnet pepper and thyme sprigs. Taste the sauce and adjust with salt and black pepper as needed. Serve the Jamaican oxtail with butter beans recipe hot with rice and peas, mashed potatoes, or your favorite sides.
Jamaican Oxtail Seasoning Recipe
This simple blend creates the foundational flavor for your oxtails. Feel free to adjust the amounts to your preference.
Ingredients:
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Dried Thyme
- 1 tsp Allspice
- 1 tsp Paprika
- 1 tsp Dried Parsley
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper (optional, for a touch of heat)
Instructions:
Combine all the spices in a small bowl and mix well. Store in an airtight container.
Jamaican Oxtail Recipe Slow Cooker
For a hands-off approach, you can easily adapt this recipe for a Jamaican oxtail recipe slow cooker.
Instructions:
- Follow steps 1-3 of the stovetop recipe (seasoning and searing the oxtails, and sautéing the aromatics in a skillet).
- Transfer the seared oxtails, sautéed onions and garlic, Scotch bonnet pepper, thyme, and scallions to your slow cooker.
- Pour in the beef broth and browning sauce (if using). There might be less liquid compared to stovetop cooking as the slow cooker retains moisture.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the oxtails are very tender.
- Stir in the drained and rinsed butter beans during the last hour of cooking.
- Adjust seasoning and serve as desired.
Frequently Asked Questions:
Why do Jamaicans love oxtail?
Oxtail is a beloved dish in Jamaica due to its rich flavor and tender texture when cooked properly. It's a cut of meat that benefits from slow cooking, allowing the connective tissues to break down and create a succulent, gelatinous texture and deeply savory taste. It's often featured in special occasions and family gatherings, representing a comforting and flavorful part of Jamaican culinary tradition.
What makes oxtail taste good?
Oxtail tastes exceptionally good due to its high collagen and fat content. Slow cooking renders the fat and breaks down the collagen into gelatin, resulting in incredibly tender meat that's moist and flavorful. The marrow within the bones also contributes to the richness of the sauce. Combined with aromatic seasonings and often a touch of sweetness, oxtail develops a complex and deeply satisfying taste.
What is the difference between Jamaican oxtail and southern oxtail?
While both Jamaican and Southern oxtail dishes involve slow-cooked oxtail, the key difference lies in the seasoning and flavor profiles. Jamaican oxtail typically features a blend of allspice, thyme, Scotch bonnet pepper (for heat), scallions, garlic, and often browning sauce for color and depth. It often includes butter beans towards the end of cooking. Southern oxtail recipes in the United States often use more traditional American Southern seasonings like bay leaves, onions, garlic, sometimes smoked paprika, and might be served with rice and gravy without the distinct spice blend or butter beans common in the Jamaican version.
What seasonings go on oxtails?
Common seasonings for oxtails include:
- Herbs: Thyme, parsley, bay leaves
- Spices: Allspice, garlic powder, onion powder, paprika, black pepper, cayenne pepper (for heat)
- Aromatics: Fresh garlic, onion, scallions
- Other: Salt, browning sauce (for color and flavor)
The specific blend and amounts will vary depending on the regional style (e.g., Jamaican oxtail has a signature allspice and thyme presence).
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