Are you craving a taste of the Caribbean? With this Jamaican Oxtail dish, you’ll be able to savor the rich, flavorful stew that’s a staple in Jamaican cuisine, crafted to perfection right in your kitchen. Bursting with aromatic spices, tender meat, and hearty vegetables, this dish will whisk you away to warmer shores. The Jamaican Oxtail recipe is a beloved classic, and we’re here to show you how to create it for an authentic and memorable culinary experience.
In my family, Sundays were always a special occasion—a day for gathering in the kitchen and preparing our favorite dishes. I remember standing at the kitchen counter, watching my grandmother expertly season the oxtail, her wrinkled hands moving swiftly but gently. The aroma of allspice, thyme, and scotch bonnet peppers permeating through the house was an unspoken announcement that dinner was going to be special. This recipe has been a part of many cherished memories and is an ode to those family gatherings that filled our home with love and laughter.
Why You’ll Love This Recipe
This Jamaican Oxtail recipe isn’t just about replicating a dish—it’s about embracing a culinary tradition. Unique Flavor Profile: Infused with traditional Caribbean spices, this recipe offers a depth of flavor that is both comforting and exhilarating. Simple Ingredients: Most ingredients can be easily sourced from your local grocery store, and we’ve included alternatives for hard-to-find items. Hearty and Satisfying: This dish’s slow-cooked oxtail melts in your mouth, offering rich and indulgent satisfaction with every bite. Cultural Experience: Bring authentic Jamaican culture into your kitchen, whether you’re hosting a dinner party or enjoying a quiet meal with family.
Ingredients Notes
The magic of this Jamaican Oxtail recipe lies in its ingredients, each playing a crucial role in creating its distinctive flavor. Oxtail: Look for plump, fatty cuts for the richest broth. Allspice: Often referred to as pimento in Jamaica, this spice adds warmth. You can substitute with ground nutmeg and clove if necessary. Scotch Bonnet Peppers: Provides the heat and distinctive kick; you may substitute with habanero for a similar effect. Beans: Traditionally, butter beans are used, but you can substitute with navy beans or lima beans.
Recipe Steps
Step 1
Browning the Oxtail: Begin by rinsing the oxtail in water and using vinegar to clean thoroughly. Pat dry with paper towels. In a large bowl, season with salt, pepper, allspice, and fresh thyme. Over medium-high heat, in a large, heavy pot, brown the oxtail in batches to ensure even cooking. This step seals in flavor and is key to developing a rich, hearty stew.
Step 2
Developing the Sauce: Once browned, remove oxtail and set aside. In the remaining oil, sauté onions, garlic, carrots, and celery until slightly caramelized. Incorporate tomato paste for depth and continue cooking for another minute or two.
Step 3
Simmering the Stew: Return oxtail to the pot. Add beef broth, thyme, and bay leaves, ensuring oxtail is submerged. Bring to a boil, then reduce heat to low. Cover and let simmer for about 3 hours, or until the meat is tender and falling off the bone.
Step 4
Introducing Heat and Beans: In the final 30 minutes, add the Scotch bonnet peppers and butter beans. Simmer to allow flavors to meld. Be sure to stir occasionally to prevent sticking or burning.
Step 5
Final Adjustments and Serving: Taste and adjust seasoning as necessary. If needed, thicken with cornstarch slurry by mixing cornstarch with cold water and slowly stirring it into the stew until you reach the desired consistency. Serve hot over rice or with traditional hard dough bread.
Storage Options
Leftover Jamaican Oxtail can be stored in the refrigerator for up to four days. For extended preservation, allow the oxtail to cool completely before transferring to an airtight container and storing in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and warm gently over the stove, adding a bit of beef broth to restore the sauce’s consistency without sacrificing flavor or texture.
Variations & Substitutions
To adjust this Jamaican Oxtail recipe to fit dietary preferences or available ingredients, consider the following variations: For a lighter version, substitute oxtail with beef shanks or bone-in Short Ribs. Vegetarian Adaptation: Although traditional oxtail cannot be replaced, a hearty vegetable and bean stew using the same spice profile offers a delightful alternative for plant-based diets. Extra Heat: Amp up the spice by adding additional Scotch bonnet peppers or incorporating crushed red pepper flakes to the mix.
Serving Suggestions
The rich and robust flavors of this dish make it perfect for hearty meals during family dinners or festive occasions. Consider serving it with traditional sides like steamed white rice, fried plantains, or coconut bread to soak up every bit of the delicious sauce. Complete your tropical dinner by pairing the dish with a tantalizing rum punch or ginger beer to enhance the Caribbean experience.
Frequently Asked Questions
What can I substitute for Scotch bonnet peppers? Scotch bonnet peppers are integral to achieving an authentic taste, but if you’re unable to find them, habanero peppers are a commonly accepted substitute. Bear in mind that the spice level may vary, so always adjust according to your tolerance.
Can I make this recipe in a slow cooker? Absolutely! After browning the oxtail and sautéing vegetables, transfer everything to a slow cooker. Cook on low for 8 to 10 hours or until the meat is tender. The result will be a deeply flavorful, slow-cooked stew that’s just as delightful.
Is oxtail expensive? Oxtail is considered a delicacy in many cultures and can be slightly more expensive than other cuts. Its rich flavor and tender texture, however, make it a worthwhile investment for special occasions or a lavish weekend family meal. Purchasing from a local butcher might offer better prices and quality.
Jamaican Oxtail Recipe
Ingredients
Main Ingredients
- 3.5 lbs oxtails cut into 2-inch pieces
- 2 tbsp vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tsp browning sauce
Instructions
Preparation Steps
- Heat vegetable oil in a large pot over medium-high heat. Add oxtails and brown on all sides.
- Remove oxtails and set aside. In the same pot, add onions and garlic, and sauté until softened.
- Return oxtails to the pot, add browning sauce, and enough water to cover. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until oxtails are tender.
