Jamaican oxtail is one of those dishes that takes time, patience, and love — and when it’s done right, nothing compares. This recipe is deeply flavorful, rich without being heavy, and slow-simmered until the meat is fall-off-the-bone tender.
If you grew up eating oxtail or you’re making it for the first time, this is a classic, no-shortcuts recipe that delivers every single time. The gravy is rich, the meat is tender, and the flavors only get better the longer it cooks.
Why This Oxtail Recipe Works
- Slow-simmered for deep, developed flavor
- Balanced seasoning (not overly salty or spicy)
- Rich gravy without watering it down
- Perfect for Sunday dinners, holidays, or meal prep
This is not a rushed recipe — and that’s exactly the point.
Ingredients You’ll Need
This recipe uses a combination of powder, liquid, and ground seasonings to build layers of flavor from the very beginning.
Main Ingredient
- 3–4 pounds oxtail
Powder Seasonings
- Black pepper
- Ginger powder
- Maggi all-purpose seasoning
- Garlic powder
- Brown sugar
Liquid Seasonings
- Low-sodium soy sauce
- Pickapeppa sauce
- Hot pepper sauce
- Vegetable oil
Ground Seasonings & Aromatics
- Crushed pimento seeds (allspice)
- Onion
- Green onion
- Dried thyme
- Scotch bonnet pepper
Vegetables
- Carrots
- Butter beans
These ingredients work together to create a bold but balanced dish that doesn’t overpower the natural flavor of the oxtail.
How to Make Jamaican Oxtail
Clean & Prep the Oxtail
Start by washing the oxtail with lemon or vinegar and water. Rinse until the water runs clearer, then drain and pat the meat dry. Trim away as much excess fat as possible — this helps keep the gravy rich but not greasy.
Season & Marinate
Season the oxtail with all powder and liquid seasonings except the ground seasonings. Massage everything into the meat thoroughly.
If you have time, marinate overnight. If not, let it sit for at least one hour. The longer it marinates, the deeper the flavor will be.
Brown the Oxtail
Heat vegetable oil in a deep sauce pan over medium heat. Once hot, brown the oxtail pieces on both sides until they develop a rich color. This step is crucial — browning builds flavor.
Do not discard the leftover seasoning bowl. You’ll need it later.
Build the Gravy
Add the ground seasonings (except the scotch bonnet) directly into the pot with the browned oxtail and allow them to sauté briefly.
Mix hot water into the leftover seasoning bowl and pour it into the pot. Add the scotch bonnet pepper whole.
Cover and allow the oxtail to simmer gently until tender, checking occasionally and adding hot water only if needed — never water down the gravy.
Add Vegetables
When there’s about one hour left, add the sliced carrots.
With about 15 minutes remaining, rinse and add the butter beans. Let everything finish cooking together so the flavors fully combine.
What to Serve with Oxtail
This oxtail pairs perfectly with:
- White rice
- Rice and peas
- Rasta pasta
- Mixed vegetables
The gravy alone is reason enough to clean your plate.
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Oxtail tastes even better the next day
- Reheat gently on the stovetop or microwave with a splash of water if needed
Final Thoughts
This Jamaican oxtail recipe is rich, comforting, and meant to be enjoyed slowly. It’s the kind of dish that brings people together, fills the house with incredible smells, and reminds you why some recipes are worth the time.
If you try this recipe, take your time and trust the process — the results are always worth it.
Oxtail
Ingredients
Oxtail
- 3-4 pounds oxtail
Powder Seasonings
- 1 tsp black pepper
- 1 tsp ginger powder
- 2 tsp maggie all purpose seasoning
- 2 tsp garlic powder
- 1 1/2 tsp brown sugar
Liquid Seasonings
- 1 tbsp low sodium soy sauce
- 1 tbsp pickapeppa sauce
- 1 tsp hot pepper sauce
- 2 tbsp vegetable oil
Ground Seasonings
- 10 pimento seeds (all spice) crushed
- 1 small onion chopped
- 1 stalk green onion chopped
- 1 tsp dried thyme leaves
- 1 scotch bonnet pepper
Other
- 2 carrots sliced in small circles
- 1 can butter beans I use Grace
Instructions
- Wash your oxtail pieces with your choice of lemon/vinegar and water. Rinse and drain until water becomes more clear than it is reddish in color. Drain the excess water and pat the meat dry.
- Cut off the excess fat (white portions) from the meat as much as you can.
- Season the oxtail with all powder and liquid seasonings. Do not use the ground seasonings as yet. Allow to marinate overnight if possible, if not try for at least 1 hour. It will still taste great if you do not do this but I always like for the seasoning to soak as much as possible. It heightens the flavor!
- On medium level, heat vegetable oil in a deep sauce pan. The pan needs to be deep enough so that once you add water, the oxtail has enough room to get a proper stew.
- Wait until the pot is heated. Test by putting a piece of chopped onion n there. If it sizzles then you're good to go. Make sure the heat is on MEDIUM high, no higher! You don't want to burn the pieces. In the meantime, bring a kettle full of water to a boil.
- Place oxtail pieces into pan, one by one. Fry the pieces evenly on both sides until they brown. This usually takes about 5 minutes. Keep checking, you don't want to blacken the pieces. Do not discard of the seasoning bowl or the remnants left in it. Set it aside for later.
- Add in the ground seasonings to the pot except the scotch bonnet. Allow those to sauté with the browned oxtail pieces.
- Once sautéed, pour about 3 cups of hot water from the kettle into the remaining seasoning left in the bowl. Mix the water and the seasonings with a spoon. Pour into the pot with oxtail, then add in the scotch bonnet pepper.
- Cover with lid and allow to stew/cook down and simmer until the oxtail is tender. This will take about 3 hours. Continuously check if more hot water is needed but do not water down the gravy. Continuously check and taste for flavor.
- Add in the carrots when there is about 1 hr left to cook.
- Pour butter beans from can and rinse them off with water. Add them in when there are approximately 15 minutes left of cooking.
- Serve with white rice, rice and peas, rasta pasta or mixed vegetables.
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