Jamaican Oxtail Recipe
Indulge in the rich flavors of Jamaican Oxtail, a comforting dish that transforms tender oxtail into a savory stew simmered with aromatic spices. This dish is perfect for cozy family gatherings or festive celebrations, promising an explosion of flavor that will leave everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Stewing
- Cuisine: Jamaican
Ingredients
Scale
- 2 lbs oxtail, well-marbled
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tsp allspice
- 1 Scotch bonnet pepper, whole (remove seeds for milder)
- 2 tbsp brown sugar
- 3 tbsp low-sodium soy sauce
- 2 large carrots, chopped into chunks
- 4 cups beef broth
Instructions
- 1. Prep Ingredients: Chop vegetables and gather all ingredients.
- 2. Season Oxtail: Rub oxtail pieces with salt, pepper, and allspice. Let rest for better flavor absorption.
- 3. Sear Oxtail: In a large pot over medium-high heat, add oil and sear oxtail until browned on all sides.
- 4. Sauté Aromatics: Remove oxtail; add onion, garlic, and thyme to the pot, sautéing until fragrant.
- 5. Combine Ingredients: Stir in soy sauce, brown sugar, Scotch bonnet pepper, and beef broth. Scrape any browned bits from the pot.
- 6. Simmer: Return oxtail to the pot along with carrots. Bring to a boil then reduce heat to low and simmer for 2-3 hours until tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For deeper flavor, season the oxtails overnight. Feel free to add other vegetables like bell peppers or kidney beans for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.