The Best Jamaican Oxtail Recipe

Ingredients

• 2 lb Oxtail (trim excess fat; cut into 2‑inch pieces)
• 1 large Yellow Onion (sliced thin)
• 2 stalks Scallions (chopped)
• 1 Scotch Bonnet Pepper (half used, seeds removed, finely chopped)
• 1 tbsp White Vinegar
• 1 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Blue Mountain Country Oxtail Seasoning (or any all‑purpose Jamaican seasoning)
• 1 tsp Onion Powder
• 1 tsp Paprika
• 2 tsp Cooking Browning (adds color, optional)
• 1 tbsp Brown Sugar (for caramelizing before browning meat)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 1 tsp Fresh Ginger (grated)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato Paste
• 4 cup Water
• 1 tsp Pimento Seeds (whole allspice berries)
• 1 tsp Dried Thyme
• 1 can Butter Beans (Lima Beans) (drained and rinsed (15 oz))
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp All-Purpose Flour (for slurry)

Instructions

1. Trim the Oxtail

   Using kitchen shears, cut away any excess fat and silver skin from the oxtail pieces.

   Time: PT5M

2. Prepare the Dry Seasoning Mix

   In a small bowl combine the oxtail seasoning, onion powder, paprika, cooking browning, and brown sugar. Stir until evenly mixed.

   Time: PT5M

3. Chop Vegetables and Pepper

   Slice the yellow onion thinly, chop the scallions, and finely dice half of the scotch bonnet pepper (remove seeds). Wear gloves or wash hands thoroughly after handling.

   Time: PT10M

4. Marinate the Oxtail

   Place the trimmed oxtail in a large mixing bowl. Add the dry seasoning mix, chopped onion, scallions, scotch bonnet, vinegar, and lime juice. Toss to coat evenly. Cover and refrigerate for at least 2 hours, up to overnight.

   Time: PT5M

5. Brown the Oxtail

   Heat a tablespoon of oil in the Dutch oven over medium‑high heat. Add the brown sugar and let it melt and caramelize, then add the marinated oxtail pieces. Brown on all sides until a deep mahogany color develops.

   Time: PT15M

   Temperature: Medium‑high

6. Add Aromatics

   Stir in the soy sauce, grated ginger, minced garlic, and tomato paste. Cook for another 5 minutes, scraping up any fond from the bottom.

   Time: PT5M

   Temperature: Medium

7. Add Liquids and Simmer

   Pour in the water, then add the reserved marinade, pimento seeds, and dried thyme. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer.

   Time: PT5M

   Temperature: Low

8. Long Simmer

   Simmer the stew for about 2 hours, or until the oxtail is fork‑tender and the meat is falling off the bone.

   Time: PT2H

   Temperature: Low

9. Add Butter Beans

   Stir in the drained butter beans, cover, and continue to simmer for an additional 30 minutes.

   Time: PT30M

   Temperature: Low

10. Thicken the Gravy

    In a small bowl whisk together the flour and 2 Tbsp cold water to form a slurry. Stir the slurry into the pot and simmer for 5 minutes. Finally, whisk in the butter cubes until melted and glossy.

    Time: PT5M

    Temperature: Low

11. Final Seasoning and Serve

    Taste the stew and adjust salt or pepper as needed. Serve hot over rice, boiled dumplings, or with fried plantains.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

22 g

Fat

36 g

Fiber

5 g