Jamaican-Style Oxtail
Rich, tender, and full of bold Caribbean flavor—this Jamaican-style oxtail is slow-simmered with garlic, ginger, thyme, and Scotch bonnet heat.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Dinner, Main Course, Stew
- Method: Braising, Stovetop
- Cuisine: Jamaican, Caribbean
- Diet: Gluten Free
Ingredients
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
Instructions
Heat vegetable oil in a large pot over medium-high heat.
Brown the oxtails on all sides, then remove and set aside.
In the same pot, sauté chopped onion, garlic, and grated ginger until fragrant and softened.
Return browned oxtails to the pot.
Add thyme, soy sauce, beef broth, whole Scotch bonnet pepper, sliced carrots, and brown sugar. Stir to combine.
Bring mixture to a gentle boil, then reduce heat to low.
Cover and simmer for 2 to 3 hours, or until oxtails are tender and sauce is thickened. Stir occasionally during cooking.
Adjust salt and pepper to taste.
Discard the Scotch bonnet pepper before serving.
Garnish with chopped green onions and serve hot, traditionally with rice and peas.
Notes
Scotch bonnet adds authentic heat—leave it whole for flavor without overpowering spice.
Browning the oxtail is key to developing deep flavor.
For thicker gravy, remove lid during the last 20 minutes of cooking.
Can be made ahead and tastes even better the next day.
Find it online: https://elladishes.com/jamaican-style-oxtail/
