Jamaican Oxtail is a juicy, delicious, and flavorful dish, made with tender oxtails that fall off the bone and slow braised in a rich well-seasoned sauce with carrots and butter beans.
It takes minimal prep work before you can let it simmer on the stove for over an hour. This oxtail stew is perfect to serve on a cold and chilly night. Plus, leftovers might even taste better the next day!
Why You’ll Love this Jamaican Oxtail Recipe
- There’s a reason low and slow is the best way to cook beef. This recipe takes just under 2 hours to cook, but it’s well worth the investment in time — especially because it doesn’t require much active prep time. Jamaican oxtails become so tender as they cook. They will literally fall off the bone that you’ll hardly need to chew. And the flavor that cooking slowly brings is amazing.
- Delicious flavors bring out the best in this cut of beef. Oxtails are a unique cut of beef that many people have ever even tried — and that needs to change. Oxtails have a big bone in the center and beautiful marbling that delivers amazing flavor, especially when cooked with the right blend of ingredients found in this Jamaican oxtail recipe.
- It’s a complete meal when you serve it with rice. This Jamaican oxtail recipe is packed with protein from beef and beans. Carrots and onion add additional nutrients, and when paired with Steamed White Rice, Jamaican oxtails make a satisfying and balanced meal.
Ingredients Notes
To make this delicious Jamaican Oxtail, you will need the following ingredients (full quantities in the recipe card below):
- beef oxtails - when picking oxtails at the store, look for the large thick ones with lots of meat. These oxtails are closer to the body of the cow. If you can’t find any, adding in oxtails from closer to the tip of the tail works too.
- vegetable oil
- dark soy sauce - adds flavor but also a rich color to this dish.
- onion
- ginger and garlic
- cinnamon stick - or substitute with 1 teaspoon of Jamaican allspice berries.
- bay leaves
- ketchup - you can also substitute with tomato paste.
- oyster sauce - or substitute with soy sauce for a similar tangy kick.
- water
- brown sugar - adds a hint of sweetness to balance out the flavors.
- all-purpose flour - helps to thicken up the sauce.
- carrots
- butter beans - these creamy beans are also known as lima beans. You can feel free to replace with white kidney beans instead.
- salt and pepper
- green onions - to garnish on top. You can substitute with chives or leave them out if your prefer.
You will also need measuring cups and spoons and a 4 quart Dutch oven or pot.
How to Make the Best Jamaican Oxtail
- Prepare the oxtails. Use a paper towel to pat the beef oxtails completely dry. Set aside.
- Sear oxtails. Heat oil in a 4 quart Dutch oven or large pot until the hot oil sizzles, about 1-2 minutes. Sear oxtails in batches until golden brown, about 5 minutes on each side. The oxtails don't need to be fully cooked at this point. Add soy sauce and brown the oxtails for 2 minutes on each side. Set aside on a clean plate.
- Sauté aromatics. Add onions, ginger, garlic, cinnamon stick, and bay leaves and sauté until fragrant, about 2 minutes.
Sear oxtails.
Sauté aromatics.
- Add sauce. Stir in ketchup, oyster sauce, water, sugar, and flour. Mix well until smooth.
- Add carrots. Add carrots and return the seared oxtails to the pot. The liquid should just cover the oxtails. If not, add a little bit more water.
Add carrots.
Add seared oxtails.
- Simmer. Cover with the lid and bring to a simmer. Turn the heat down to low and simmer for 1 to 1 ½ hours until tender (and the meat falls off the bone). Stir occasionally to prevent the sauce from burning. If the sauce thickens a bit too much, stir in some water (2 tablespoons at a time) to thin it out.
- Add beans. Stir in butter beans and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste.
How to Serve
Serve Jamaican Oxtail on its own with a garnish of greens, or paired with some delicious sides such as:
- Coconut Rice
- Garlic Mashed Potatoes
- Cornbread Muffins
- Sautéed Garlic Green Beans
- Steamed Rice
- Garlic Cheddar Biscuits
Storage Instructions
- How to store: Keep Jamaican oxtails in an airtight container in the fridge for 3-4 days.
- How to freeze: Once cooled to room temperature, freeze leftover oxtails in an airtight container or freezer bag for up to three months.
- Reheating: The best way to reheat leftover Jamaican oxtails is on a pan on the stovetop. Heat oxtails, covered, over medium heat until warmed through, stirring occasionally. Add water if the sauce looks too thick or dry.
More Beef Recipes
- Instant Pot Oxtail Stew
- Slow Cooker Bone Broth
- Roast Beef
- Instant Pot Beef Curry
- Beef and Broccoli Stir Fry
- Beef Wild Rice Soup
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Jamaican Oxtail
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Author: Sam | Ahead of Thyme
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Total Time: 1 hour 45 minutes
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Yield: 4-6 servings
Description
Jamaican Oxtail is a juicy, delicious, and flavorful dish made with tender Oxtails that fall off the bone and slow braised in a rich sauce with carrots and butter beans.
- 2 ½ pounds beef oxtails, about 2 to 3-inch thick pieces
- 1 tablespoon vegetable oil
- 1 tablespoon dark soy sauce
- 1 medium onion, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garlic, chopped
- 1 cinnamon stick (or 1 teaspoon Jamaican allspice berries)
- 1-2 bay leaves
- 2 tablespoons ketchup (or tomato paste)
- 3 tablespoons oyster sauce (or soy sauce)
- 2 cups water
- 1 tablespoon brown sugar
- 1 tablespoon all-purpose flour
- 2 medium carrots, diced
- 1 (14 ounce) can butter beans (or white kidney beans), drained and rinsed
- salt and pepper (to taste)
- 1 tablespoon green onions, finely chopped
- Use a paper towel to pat the beef oxtails completely dry. Set aside on a plate.
- Heat oil in a 4 quart Dutch oven or pot until the hot oil sizzles, about 1-2 minutes.
- Sear oxtails in batches until golden brown, about 5 minutes on each side. The oxtails don't need to be fully cooked at this point. Add soy sauce and brown the oxtails for 2 minutes on each side. Set aside on a clean plate.
- Add onions, ginger, garlic, cinnamon stick, and bay leaves and sauté until fragrant, about 2 minutes.
- Stir in ketchup, oyster sauce, water, sugar, and flour. Mix well until smooth.
- Return the oxtails to the pot and add carrots. The liquid should just cover the oxtails. If not, add a little bit more water.
- Cover with the lid and bring to a simmer. Turn the heat down to low and simmer for 1 to 1 ½ hours until tender (and the meat falls off the bone). Stir occasionally to prevent the sauce from burning. If the sauce thickens a bit too much, stir in some water (2 tablespoons at a time) to thin it out.
- Stir in butter beans and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste.
- Garnish w
