The ultimate Oxtail recipe. We are officially i’m comfort food szn

Ingredients

• 3 lbs Oxtail (washed and trimmed)
• 1 large Red Onion (peeled and chopped)
• 3 pieces Bell Peppers (any colors, chopped)
• 2 tbsp Green Seasoning (Jamaican style blend)
• 1 tbsp Ginger Paste (fresh or jarred)
• 1 tbsp Browning (cooking color for deep brown)
• 1 tsp Dried Thyme (ground)
• 1 tsp Curry Powder (mild)
• 1 tsp Onion Powder (optional)
• 1 cube Beef Bouillon (dissolved in water)
• 1 tsp Salt (to taste)
• 0.5 tsp Allspice (ground)
• 2 tbsp Vegetable Oil (for browning)
• 1 whole Scotch Bonnet Pepper (handle with gloves, whole)
• 4 cups Water (enough to cover meat)
• 2 cups Long Grain Rice (rinsed)
• 1 cup Tomato Puree (canned)
• 2 cups Chicken Stock (low sodium)
• 2 tbsp Oil (for frying rice)
• 1 tsp Thyme (dried)
• 1 tsp Curry Powder (same as above)
• 1 leaf Bay Leaf (optional)
• 1 tsp Salt (to taste (for rice))

Instructions

1. Chop Vegetables

   Dice the red onion and bell peppers into bite‑size pieces. Set aside.

   Time: PT15M

2. Prepare Marinade and Coat Oxtail

   In a large bowl combine green seasoning, ginger paste, browning, dried thyme, curry powder, onion powder, beef bouillon (crumbled), salt, and allspice. Add the trimmed oxtail pieces and toss until fully coated.

   Time: PT10M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for deeper flavor).

   Time: PT1H

4. Brown Oxtail

   Heat 2 tbsp vegetable oil in the Dutch oven over medium‑high heat. Add the marinated oxtail pieces in a single layer and sear until a deep brown crust forms on all sides, about 3‑4 minutes per side.

   Time: PT15M

   Temperature: Medium‑high

5. Sauté Vegetables

   Remove the browned oxtail and set aside. In the same pot, add the chopped onion and bell peppers. Sauté for 3‑5 minutes until they begin to soften and release aroma.

   Time: PT5M

   Temperature: Medium

6. Simmer Oxtail

   Return the oxtail to the pot. Add enough hot water to fully cover the meat (about 4 cups). Drop the whole scotch bonnet pepper into the liquid. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 3 hours, checking occasionally and adding water if level drops.

   Time: PT3H

   Temperature: Low simmer

7. Prepare Jollof Rice

   While the oxtail simmers, heat 2 tbsp oil in a separate saucepan over medium heat. Add a portion of the sautéed onions and bell peppers, then stir in tomato puree, thyme, curry powder, bay leaf, and salt. Cook 5 minutes, then add rinsed rice and chicken stock. Bring to a boil, reduce heat, cover, and simmer 20‑25 minutes until rice is cooked and liquid absorbed.

   Time: PT30M

   Temperature: Medium then low

8. Plate and Serve

   Remove the scotch bonnet (or leave whole for extra heat). Spoon a generous portion of oxtail and its broth over a bed of Jollof rice. Garnish with fresh herbs if desired and serve hot.

   Time: PT5M

   Temperature: Hot

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Oxtail: Beef shank, Beef short ribs
• Instead of Red Onion: Yellow onion
• Instead of Bell Peppers: Poblano peppers
• Instead of Green Seasoning: Herb blend with cilantro, parsley, scallion
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Browning: Soy sauce, Molasses
• Instead of Dried Thyme: Fresh thyme
• Instead of Curry Powder: Garam masala
• Instead of Onion Powder: Granulated onion
• Instead of Beef Bouillon: Beef stock concentrate
• Instead of Vegetable Oil: Canola oil
• Instead of Scotch Bonnet Pepper: Habanero pepper
• Instead of Long Grain Rice: Basmati rice
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Chicken Stock: Vegetable stock

Equipment Needed

• Large Dutch Oven or Heavy Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Ladle
• Rice Pot or Saucepan
• Stove

Critical Steps — Do Not Skip

• Marinate oxtail for at least 1 hour
• Brown oxtail to develop a deep Maillard crust
• Simmer low and slow for 3 hours until meat is fork‑tender
• Prepare Jollof rice while oxtail simmers to synchronize timing

Chef Tips from the Video

• Pat the oxtail dry before browning for a better crust
• Use a wooden spoon to deglaze the pot, scraping up browned bits for extra depth
• Add the scotch bonnet whole if you want heat without overwhelming the broth; pierce it with a fork to release some flavor

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months

Room temperature: Do not leave at room temperature longer than 2 hours

Make-Ahead Tips

• Marinate the oxtail overnight for even deeper flavor
• Cook the oxtail fully, cool, and freeze in portioned bags for future meals
• Jollof rice can be made a day ahead; reheat gently with a splash of stock

Frequently Asked Questions