Authentic Jamaican Oxtail

Why You’ll Love This Recipe

I like this recipe because it captures the true essence of Jamaican cuisine—bold flavors, slow cooking, and hearty satisfaction. The meat becomes fall-off-the-bone tender, while the sauce thickens into a silky gravy that’s perfect for spooning over rice. It’s a dish that brings people together and turns an ordinary meal into something memorable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs oxtail
1 whole scotch bonnet pepper (adjust to taste)
2 medium sweet onions, thickly sliced
4 cloves garlic, minced
2 sprigs fresh thyme
4 cups low-sodium beef broth
2 tbsp brown sugar (dark preferred)
2 medium carrots, chopped
6 whole pimento (allspice) berries
Juice of 1 lime
1/4 cup low-sodium soy sauce
1/4 cup ketchup
2 tbsp vegetable oil
Freshly cracked black pepper to taste

Directions

1. I rinse and pat dry the oxtail, then season it generously with salt and black pepper.

2. In a large pot, I heat vegetable oil over medium-high heat and sear the oxtail until golden brown on all sides. I remove it and set aside.

3. In the same pot, I sauté onions and garlic for 3–5 minutes until translucent.

4. I stir in diced scotch bonnet pepper, thyme, and allspice, cooking for another minute to release their flavors.

5. I pour in beef broth, soy sauce, ketchup, lime juice, and brown sugar, bringing the mixture to a gentle simmer.

6. I return the oxtail to the pot, add carrots, cover, and let it simmer on low for 2–3 hours until the meat is tender.

7. Before serving, I taste and adjust the seasoning to my liking.

Servings and Timing

This recipe serves about 6 people. Prep time is 15 minutes, cook time is 3 hours, and total time is about 3 hours and 15 minutes. Each serving has around 350 kcal.

Variations

Sometimes I add butter beans during the last 30 minutes of cooking for extra heartiness. If I want more spice, I leave the scotch bonnet whole instead of dicing it, letting it slowly infuse flavor. I also like swapping the carrots for bell peppers for a slightly sweeter twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even tastier the next day. To reheat, I warm it on the stove over low heat until heated through. It also freezes well—I store it in freezer-safe containers for up to 3 months.

FAQs

Can I make this dish in a pressure cooker?

Yes, I cook the oxtail under high pressure for about 45–50 minutes instead of simmering for hours.

Can I substitute another meat for oxtail?

Yes, beef short ribs or beef shank work as alternatives, though the flavor is slightly different.

How spicy is this recipe?

The spice level depends on how much scotch bonnet I use—one whole pepper makes it moderately spicy.

Can I thicken the sauce more?

Yes, I simmer uncovered for the last 15 minutes, or mash a few beans/carrots into the sauce for natural thickness.

Do I need to marinate the oxtail?

It’s optional, but I sometimes marinate overnight with seasonings for deeper flavor.

Can I use ground allspice instead of whole berries?

Yes, 1/2 teaspoon of ground allspice can be used if I don’t have whole berries.

What do I serve with Jamaican oxtail?

I enjoy it with rice and peas, steamed cabbage, or fried plantains.

Can I use regular soy sauce instead of low-sodium?

Yes, but I reduce the added salt to balance the flavors.

Can I make this dish ahead of time?

Yes, I often make it a day before serving since the flavors improve as it rests.

Why is my oxtail still tough?

It needs more time—oxtail becomes tender only after long, slow cooking.

Conclusion

I love how this authentic Jamaican oxtail turns simple ingredients into a dish bursting with depth and tradition. It’s slow-cooked perfection that fills the kitchen with incredible aromas and brings everyone to the table for a comforting, unforgettable meal.