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Close up of Jamaican oxtail stew served over rice, showing tender oxtail pieces and rich gravy with red bell peppers
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4.28 from 40 votes

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!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 12 servings
Calories: 633kcal
Author: Jocelyn Delk Adams

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