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Authentic Jamaican Oxtail

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A traditional slow-braised Jamaican Oxtail recipe that is rich in flavor and perfect for comfort food.

Ingredients

Scale
  • 4 lbs thick-cut bone-in oxtail chunks (1.8kg)
  • 15 ounces can of butter beans, drained and rinsed (425g)
  • 2 medium carrots, peeled and diced
  • 2 tbsp browning sauce (30ml)
  • 4 cups low-sodium beef broth (960ml)
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced
  • 4 scallions, chopped
  • 1 whole Scotch bonnet pepper
  • 2 tsp dried thyme (10g)
  • 1 tbsp allspice berries (15g)
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil (30ml)
  • 2 tbsp all-purpose flour (30g)
  • Fresh green thyme sprigs for garnish

Instructions

  1. Prepare and sear the oxtail: Season the oxtail chunks generously with salt and pepper. In a large pot, heat the oil and sear the oxtail until browned. Remove and set aside.
  2. Build the flavor base: In the same pot, add onion and garlic, cooking until soft.
  3. Mix in the browning sauce: Stir the sauce in with the onion and garlic until colors deepen. Sprinkle in the allspice and thyme.
  4. Sauté the vegetables: Add the carrots and scallions; sauté for a few minutes.
  5. Deglaze and combine: Return the oxtail to the pot, sprinkle flour over everything, and stir to coat.
  6. Add the broth: Pour in the beef broth and add the Scotch bonnet pepper.
  7. Braise to perfection: Bring to a boil, then reduce heat and simmer for at least 2 hours until tender.
  8. Finish the dish: Remove the Scotch bonnet, stir in butter beans, and cook for an additional 10-15 minutes.

Notes

Serve with rice and peas or creamy mashed potatoes. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/authentic-jamaican-oxtail-recipe-slow-braised-tender/

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