Jamaican Oxtail Recipe

If you ever ask me what’s one of my favorite braised beef recipes, I’ll tell you straight up – this Jamaican Oxtail recipe. It’s so bomb y’all. For many Jamaicans, this dish is the epitome of comfort food, and honey, I couldn’t agree more! I use these big ol’ beef oxtails that simmer away for hours in my homemade jerk sauce, filling the house with the most glorious aroma. I always dive right in, slurping all the tender meat off the bones. That’s how you know you cooked those oxtails just right!

They’re Lovin’ It! Here’s what They’re Sayin’:

“This was absolutely delish! I make oxtails the traditional American way, but I decided to switch it up. I love your brown stew chicken recipe, so I decided to see if you had one for oxtails. I’m so glad I did!!!!!!”

—CELESTIAL H.

There’s something about cooking up a batch of Jamaican jerk oxtail on a lazy Sunday afternoon that just feels so right. Back in the day, oxtail was a go-to for families on a budget – it was cheap, full of fat, and took forever to cook (if you wanted it tender and not tough as nails). But oh my goodness, times have changed and so have the prices. Oxtail ain’t as budget-friendly anymore… But the flavor? Worth every single penny, I promise you that!

When you give these oxtails the time and care they need, you end up with the most tender, flavorful meat that’ll have everyone coming back for seconds and thirds. That rich, spicy, and slightly sweet jerk sauce just seeps into every bite, boos!

What Is An Oxtail?

First things first, oxtails ain’t from an ox, despite what the name suggests. These days, when we talk about oxtails, we’re referring to the tail of a steer – plain ol’ beef. The tail has a long bone surrounded by fatty meat, which makes it incredibly flavorful. If cooked the right way (slow-cooked), they’re as delicious as beef short ribs.

Oxtails are often used for making stock. But around the world, they are eaten as main entrees and stews from China and Korea to Jamaica and the USA, and for a long time, they’ve been a staple in soul food cooking. My Big Mama would make big pots of them on Sundays, and we’d have many guests pop over and enjoy individual bowls full of cornbread and hot sauce. I miss those days!

The Lowdown of This Oxtail Recipe

Cuisine Inspiration: Jamaican/Caribbean, baby!

Primary Cooking Method: Braising

Dietary Info: High protein. Can be made gluten-free with swaps

Key Flavor: Rich, savory with a spicy kick and underlying sweetness

Skill Level: Intermediate

Authentic Flavors

We’re talking true Jamaican roots here, y’all! This recipe uses all the traditional spices and cooking methods to bring you an authentic Caribbean taste.

Tender and Juicy

Slow and steady wins the race, honey. These oxtails are gently braised until they’re so tender, they just fall off the bone, soaking up all those rich, juicy flavors from the jerk BBQ sauce.

Perfect for Special Occasions

It takes a bit of time to prepare, sure, but the incredible flavor payoff makes it ideal for special gatherings, celebrations, or a fancy weekend dinner.

Spice to Your Liking

Got a love for heat? Or maybe you prefer it on the milder side? No worries! This easy oxtail recipe has a nice moderate kick, but you can easily turn the spice up or down to suit your taste.

Ingredients to make Jamaican Oxtails

For the Jerk BBQ Sauce

• BBQ Sauce: Grab a bottle of your favorite BBQ sauce to get things started. It’s the base that’ll soak up all those amazing jerk flavors.
• Jerk Paste: Mild jerk paste like Walkerswood or Grace for that authentic Jamaican kick. This is what gives the sauce its signature heat and spice. Big Mama once told me that jerk paste is what makes the sauce sing!
• Worcestershire Sauce: Adds a deep, savory umami punch that takes the sauce to another level.
• Pineapple Juice: Just a splash of this for a hint of sweetness and acidity. I love adding pineapple juice because it balances out the spice perfectly.
• Olive Oil: A touch of richness that helps bring all the flavors together.
• Seasonings: Kosher salt and black pepper, the trusty duo for seasoning just right.
• Cider Vinegar: For that tanginess that cuts through the richness.
• Ketchup: Adds thickness and a bit of sweetness to the sauce, giving it that classic BBQ feel.

For the Oxtails

• Oxtails: The main attraction, y’all. These beefy tails are what it’s all about. Rich, flavorful, and perfect for slow cooking.
• All-Purpose Flour: What makes the oxtails brown beautifully!
• Olive Oil: Helps sear the oxtails to golden perfection, locking in all the juices.
• Habanero Pepper: Adds a fiery kick that’ll definitely wake you up. Just a little does the trick!
• Vegetables: A hearty mix of diced onion, garlic, carrot, celery stalks, and red bell pepper. They soak up all the meaty deliciousness.
• Bay Leaves: They make this authentic Jamaican oxtail recipe smell like heaven!
• Seasonings: Kosher salt, black pepper, and allspice. This trio brings a well-rounded flavor to the oxtails.
• Red Wine: Enhances the richness of the sauce, giving it a deep, complex flavor.
• Beef Broth: Adds depth and keeps everything nice and juicy, making sure those oxtails stay tender.
• Thyme Sprigs: The final touch! Fresh thyme from the garden makes this dish feel even more homey.

How to make Jamaican Oxtails

Step 1: Make the Jerk BBQ Sauce

1

Grab a medium saucepan and whisk together all the sauce ingredients over medium heat.

2

Once it bubbles up, turn the heat down to low.

3

Let it simmer until it thickens up.

Step 2: Brown the Oxtails

4

Season those oxtails with salt and pepper, then give them a light dusting of flour.

5

Heat up the olive oil in a large Dutch oven over medium heat. Add the oxtails and brown them on all sides. Be sure not to crowd the pot – brown them in batches if you need to. Once they’re browned, place them on a plate lined with paper towels.

Step 3: Slice Habanero and Sauté Veggies

6

Take your habanero and use the sharp end of a knife to puncture each side, making small slits.

7

In the same pot, sauté the onions, garlic, carrots, and celery, stirring occasionally.

8

Add in the habanero and red bell pepper, mixing them well with the other veggies. Toss in the bay leaves, half the salt, pepper, and allspice. Let it all cook together for a few minutes, stirring as needed.

9

Pour in the red wine and deglaze the pot, using a wooden spoon to scrape up all those tasty bits from the bottom.

Step 4: Assemble and Bake It Up!

9

Stir in the Jerk BBQ Sauce, beef broth, and the rest of the spices. Mix it all together, then add the oxtails and fresh thyme.

10

Cover with a heavy lid and bake for about 4 hours.

11

The oxtails should be fork-tender, and the sauce should be the consistency of a thin BBQ sauce.

Tips for making the best Jamaican oxtail recipe

1. Room Temperature Meat: Start by letting those oxtails reach room temperature before cooking. Y’know what they say, cold meat makes for a tough dish!
2. Cook it Slow: Plan for a minimum cook time of 4 hours for tender, flavorful oxtails. Patience is key here, y’all. The long, slow braise is what makes the meat fall-off-the-bone tender.
3. Trim Excess Fat: Trim off any overly fatty bits from the oxtails ahead of time or skim off the rendered fat during cooking. This helps keep the dish from getting too greasy.
4. Deglaze the Pot: As you sauté the veggies, make sure to scrape up all those brown bits from the bottom of the pot. Those little bits are flavor gold, so don’t skip this step!

Popular substitutions & additions

• Thicker Gravy: If you like your sauce a bit thicker, mix two tablespoons of cornstarch in a bowl of water to create a slurry. Remove the oxtails from the pan, heat the pan on medium heat, then add the cornstarch slurry to the sauce and mix well. The sauce should start to thicken after about 5 minutes. This makes the gravy perfect for spooning over rice y’all!
• Herb Variations: Instead of thyme, you can use fresh rosemary or bay leaves for a different herby aroma. Just a few sprigs will do the job.
• Add Root Vegetables: Sometimes, I toss in chunks of sweet potatoes or parsnips halfway through cooking. They soak up all those meaty flavors and make the Jamaican oxtail even heartier.
• Extra Heat: If you’re a spice lover like me, add an extra habanero or a dash of cayenne pepper to kick up the heat. It’ll give your oxtails that extra fiery punch!

What to serve with this authentic Jamaican oxtail recipe

• Ackee and Saltfish : Jamaicans love this recipe so much, it became Jamaica’s National dish.
• Curry Goat : This is necessary if you are creating a full Jamaican spread.
• Vinegar Coleslaw : This is a nice refreshing side to pair with the heartiness of the oxtail recipe.
• White Cheddar Mac and Cheese : If we are going all out, indulge with some mac and cheese boos.

Meal Plan: Jamaican Feast

Jamaican rice and peas are the perfect pairing with Jamaican oxtails. You gotta have a hearty healthy serving of it too. rice and peas! That’s how the locals eat it!

Fried plantains are necessary for a full authentic meal. There is a reason why you find these on every plate in Jamaica.

These Jamaican oxtails are the main event boo!

Rum cake definitely needs to be your dessert of choice.

How to store & reheat your Jamaican oxtail recipe

Once your Jamaican oxtail recipe has cooled down to room temperature, pop it into an airtight container and store it in the fridge. When you’re ready to dig in again, just warm it up in the microwave or on the stove over medium heat until it’s nice and bubbly. Add a splash of beef broth or water to loosen up the sauce a bit if it’s too thick, and give it a good stir now and then to make sure it heats up evenly.

How long will Jamaican oxtail last in the fridge?

If it’s stored in a good, airtight container, oxtail will last 3-4 days in the fridge.

Can I freeze Jamaican jerk oxtail?

You sure can boos! Just place the cooled oxtail and sauce in a freezer-safe container or a heavy-duty freezer bag, and that’s about it. It’ll stay good in the freezer for up to 3 months.

Frequently asked questions

If you make this delicious Jamaican oxtail recipe and please come back and leave me a comment below with your feedback.

More GBC Favorite Beef Recipes

• Braised Short Rib Recipe
• Pomegranate Braised Short Ribs Recipe
• Italian Pot Roast
• How to Cook Beef Ribs (Beef Ribs Recipe)
• Beef Stew Recipe

A HUGE Thank You to Marwin Brown of Food Fidelity for Guest Posting!!

Jamaican Oxtail Recipe

This Braised Jamaican Oxtail Recipe is a Caribbean take on a classic Southern staple. Gelatinous beef oxtails are slowly simmered for hours in a homemade ‘jerk’ sauce rendering tender, fragrant and delicious pieces of goodness!

4.28 from 40 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 12 servings

Ingredients

For the Jerk BBQ Sauce

• ▢ 18 oz bbq sauce bottle of your choice
• ▢ 1/4 cup mild jerk paste Walkerswood or Grace store bought brand
• ▢ 1 tbsp worcheshire sauce
• ▢ 3 tbsp pineapple juice
• ▢ 1 tbsp olive oil
• ▢ 1/2 tbsp kosher salt
• ▢ 1/2 tbsp black pepper
• ▢ 1/4 cup cider vinegar
• ▢ 1 cup ketchup

For the Oxtails

• ▢ 5 lbs oxtails
• ▢ 2 tbsp all-purpose flour
• ▢ 1 tbsp olive oil
• ▢ 1 habanero pepper
• ▢ 1 medium onion diced
• ▢ 3 garlic cloves diced
• ▢ 1 medium carrot peeled and diced
• ▢ 2 celery stalks diced
• ▢ 1 red bell pepper diced
• ▢ 3 bay leaves
• ▢ 1 tbsp kosher salt
• ▢ 1 tbsp black pepper
• ▢ 1 tbsp allspice
• ▢ 1 1/2 cup red wine
• ▢ 3 cups Jerk BBQ Sauce recipe below
• ▢ 1 cup beef broth
• ▢ 3 fresh thyme sprigs

Instructions

For the Sauce

• Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
• Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

For the Oxtails

• Pre-heat oven to 275 degrees. Season oxtails with salt and pepper. Dust oxtails with flour. Set aside.
• Heat olive oil in a large dutch oven pot on medium. Add the oxtails and brown on all sides. Be careful not to overcrowd the pan. If necessary brown in batches. Remove oxtails to a paper towel laden plate.
• Take the habanero and using the sharp end of a knife puncture each side of the chili creating small slits/incisions.
• Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.
• Add the habanero and red bell peppers, mixing them in well with the other vegetables. Add the bay leaves, half the salt, pepper, and all spice seasonings. Let cook 2-3 minutes, mixing as needed.
• Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.
• Add the bbq sauce, beef broth and remaining spices. Mix well, then add the oxtails and fresh thyme.
• Cover with heavy lid and bake for 4 hours. Oxtails should be fork tender. Sauce should have the consistency of a thin bbq sauce.

Notes

• Room Temperature Meat: Start by letting those oxtails reach room temperature before cooking. Y’know what they say, cold meat makes for a tough dish!
• Cook it Slow: Plan for a minimum cook time of 4 hours for tender, flavorful oxtails. Patience is key here, y’all. The long, slow braise is what makes the meat fall-off-the-bone tender.
• Trim Excess Fat: Trim off any overly fatty bits from the oxtails ahead of time or skim off the rendered fat during cooking. This helps keep the dish from getting too greasy.
• Deglaze the Pot: As you sauté the veggies, make sure to scrape up all those brown bits from the bottom of the pot. Those little bits are flavor gold, so don’t skip this step!

Nutrition

Calories: 633kcal | Carbohydrates: 29g | Protein: 60g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 1957mg | Potassium: 317mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1407IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 8mg

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