I love how this dish takes its time, slowly developing deep, complex flavors with every hour it simmers. The oxtail becomes buttery tender, and the broth thickens into a rich, savory sauce that soaks beautifully into rice. It’s the kind of soul food I turn to when I want a comforting meal that warms me from the inside out.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds oxtails
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
1 Scotch bonnet pepper, left whole
2 carrots, sliced
1 teaspoon thyme
2 tablespoons soy sauce
2 cups beef broth
Salt and pepper to taste
2 tablespoons brown sugar
Green onions for garnish
Directions
I begin by heating the vegetable oil in a large pot over medium-high heat.
I brown the oxtails on all sides, then remove and set them aside.
In the same pot, I sauté the onion, garlic, and ginger until they’re softened and fragrant.
I return the oxtails to the pot, then add the thyme, soy sauce, beef broth, whole Scotch bonnet pepper, sliced carrots, and brown sugar.
I bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for 2 to 3 hours. I stir occasionally to keep things moving and ensure the oxtail is cooking evenly.
Toward the end, I taste the sauce and adjust the salt and pepper if needed.
Before serving, I remove and discard the Scotch bonnet pepper.
I garnish the dish with chopped green onions and serve it hot, usually over white rice or with a side of steamed cabbage.
Servings and timing
This recipe makes 6 hearty servings. It takes about 15 minutes to prep and 2 hours and 30 minutes to cook, so I need around 2 hours and 45 minutes from start to finish. Each serving is about 450 calories.
Variations
Sometimes I add butter beans in the last 30 minutes for an authentic Jamaican twist. If I want extra richness, I toss in a splash of browning sauce. When I want it even spicier, I pierce the Scotch bonnet pepper before adding it—but I make sure to handle it carefully, as the heat can be intense. I’ve also used allspice or pimento seeds for deeper, earthy undertones.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. The flavors deepen even more overnight. I reheat it gently on the stovetop or in the microwave. If it thickens too much, I add a splash of beef broth or water to loosen the sauce.
FAQs
What is oxtail, and where can I find it?
Oxtail is the tail of a cow, known for its rich, gelatinous meat. I usually find it in the meat section of the grocery store or at a butcher.
Can I make this in a slow cooker?
Yes, after browning the oxtails and sautéing the aromatics, I transfer everything to a slow cooker and cook on low for 8 hours or until the meat is tender.
How spicy is it with the Scotch bonnet?
Leaving the Scotch bonnet whole gives it a warm heat without overpowering the dish. If I want it spicier, I pierce or slice it before adding.
Can I make this ahead of time?
Definitely. It tastes even better the next day, so I often make it in advance and let it rest in the fridge overnight.
What do I serve with oxtail?
I usually serve it with rice and peas, white rice, or mashed potatoes. Fried plantains or steamed cabbage make great sides too.
Conclusion
This Jamaican-Style Oxtail is full of bold flavors and comforting textures that remind me why slow-cooked meals are always worth the wait. Whether I’m sharing it with family or making a cozy dinner for myself, it never fails to satisfy. It’s a true Caribbean classic that keeps me coming back for more.
