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4.26 from 39 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

  • Jerk BBQ Sauce can be made ahead of time
  • If you prefer a thicker gravy type consistency, mix two tablespoons of corn starch in a bowl of water. Stir well to create more of a slurry. Remove the oxtails from the pan, heat the pan on medium heat, then add the corn starch slurry to the sauce and mix well. Sauce should start to thicken after about 5 minutes.
  • Serve oxtails with rice and top with more of the sauce.

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