This is the best Jamaican oxtail recipe you’ll ever try! Tender, juicy, falling off the bone, and bursting with flavor. This Jamaican Oxtail with butter beans can be cooked on the stovetop low and slow. Or cook Jamaican oxtail in the instant pot, crockpot, or pressure cooker to cut the cooking. In this blog post, we provide you with all the methods of how to cook Jamaican oxtails based on your preference.
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Oxtail is our favorite Jamaican dish ever! It brings back so many memories of growing up in Jamaica, mainly cooked on Sundays for Sunday dinner. Everyone got super excited when Mommy said “Oxtail is for dinner today” with a side of rice and peas, plantain, and cabbage salad followed by carrot juice to top it off.
Table of Contents
What is Jamaican Oxtail?
Jamaican Oxtail is a cut of beef, taken from the tail of the cattle. The meat has a lot of connective tissue, which turns into rich gelatinous meat after a period of long, slow (but worth the wait) cooking.
What meat is Jamaican Oxtail?
Back in the day, the oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. It’s hilarious because this part of the meat used to be thrown away.
But now this meat is one of the most expensive, ranging from $12.99 per pound, and half of its weight is bone but it’s absolutely if not the best-tasting meat in our biased opinion lol. So we think it’s worth the rate only because what is life without oxtails?
Are oxtails Jamaican food?
Jamaicans eat oxtail a lot but in other countries like South America, West Africa, Spain, and China, and it’s heavily prevalent in Indonesia it is mainly eaten as a soup.
But in the West Indies, we prefer to cook it as a stew, it is done this way inJamaica as well as Trinidad and Tobago. Jamaicans we honestly believe that we have the best-tasting oxtail in the world.
Jamaican Oxtail History
To truly understand the history of Jamaican oxtail, we must go back to the time of British colonization. During this period, the British colonizers primarily consumed the prime cuts of meat, leaving the less desirable parts.
Such as the oxtail, for the enslaved Africans who worked on the plantations. It was through their resourcefulness and creativity that oxtail became a staple in Jamaican cuisine.
Transformation into a Delicacy
The enslaved Africans used their culinary skills to turn the oxtail into a mouthwatering dish. They marinated the oxtail in a blend of herbs, spices, and seasonings, including thyme, allspice, garlic, and scotch bonnet peppers.
The oxtail was then slowly braised or stewed with vegetables like carrots, onions, and butter beans, allowing the flavors to meld together and the meat to become tender.
Cultural Significance
Jamaican oxtails hold a special place in Jamaican culture. It is often served during special occasions, family gatherings, and celebrations.
The dish represents the resilience and creativity of the Jamaican people, who transformed an overlooked cut of meat into a culinary masterpiece. It has become a symbol of Jamaican identity and a source of pride for the island nation.
Popularity and Global Influence
In recent years, Jamaican cuisine has gained popularity worldwide, and Jamaican oxtails are no exception. The savory and flavorful dish has captured the taste buds of people from different cultures and backgrounds.
It is often served with traditional accompaniments such as rice and peas, fried plantains, or steamed vegetables, creating a truly satisfying and memorable meal.
Is Jamaican oxtail healthy?
Oxtail isrich in Collagen, a vital protein for our body’s growth and repair. The collagen in the form of gelatin is very important for healthy hair, nails, and skin. The main healthy component of an oxtail that makes it super healthy and nutritious is protein.
Tail is a part of beef that is red meat but it is more on the healthy side compared to red meat, since it contains bones and bone marrow that are rich in collagen and calcium and high in proteins. In conclusion, Jamaican oxtail is healthy.
Is oxtail gluten-free?
Jamaican Oxtail is gluten-free.
Is Jamaican oxtail keto-friendly?
Oxtail’s high fat, protein, and gelatine content that’s rich in nutrients makes this dish low-carb, keto-friendly, and or even paleo-friendly.
Are oxtails good for you?
YES, oxtails are good for you its high in protein, abundant in collagen, contain a significant amount of healthy fats, its also rich in minerals and vitamins.
Is oxtail bad for you?
Oxtail is high in sodium which can lead to high blood pressure and cardiovascular issues over time. Oxtail also has cholesterol and some persons are fine with its consumption while it can lead to heart disease for some.
If you are watching your calorie intake eat Jamaican oxtails in moderation.
Should you wash the oxtails before cooking them?
Before we begin seasoning and cooking the oxtails,they must be properly cleaned. Cutting and trimming as much fat off as possible is also very important because oxtails are fatty.
There will still be fat on the tails, but removing large pieces of fat will prevent the dish from being too greasy.
Once you’ve finished cutting off the fat, place the oxtails in a bowl and add cold water with white vinegar, or if you don’t have vinegar use lime or lemons.
Is Browning the meat necessary?
Browning the oxtails is essential in our opinion for it to go to the next level. The Browning or searing of the lean outer surface of your oxtail produces rich, deep meaty colors, flavors, and a beautiful aroma.
Browning also helps to remove excess fat, which will form less grease.
How do you tenderize Oxtails?
We prefer to do our oxtail the old-fashioned way; by boiling it on the stove top. After we brown our oxtails, we add it back to the pot, add some water, and seasonings, and let it boil until it’s tender falling off the bones.
There are many other ways to cook Jamaican oxtail: many prefer to use slow cookers and pressure cookers. Some love cooking it in the oven and air fryer for cooking oxtail because it cuts the time.
But boiling it on the stovetop for 2-4 hours is worth the wait in our opinion for this recipe.
Can you overcook oxtail meat?
It is much easier to undercook the oxtails than overcooking it, which, at the very worst will render the meat falling too easily off the bone.
We must say2.5 to 3 hours on the stovetopto make sure the largest pieces are cooked through first, and it may even take up to 4 hours depending on the sizes of the meat.
Jamaican Oxtail Ingredients
- Oxtails: The star ingredient, which is the tail of cattle. It’s prized for its rich flavor and gelatinous texture when cooked slowly.
- Herbs: These typically include garlic, pimento berries, ginger, onions, thyme, scallions, bell pepper, and Scotch bonnet peppers. They provide aromatic flavor and depth to the dish.
- All-purpose seasoning: Various spices like paprika, garlic powder, onion powder, black pepper, jerk seasoning, complete seasoning, adobo, green seasoning, and oregano.
- Mushroom soy sauce: Adds depth of flavor and richness to the sauce. It also provides a hint of umami.
- Brown sugar: Balances out the savory flavors and helps to caramelize the meat, giving it a rich color and taste.
- Browning: Gives the meat its beautiful color.
- Ketchup: Adds acidity and sweetness to the dish while also helping to thicken the sauce.
- Water: Provides the liquid base for cooking the oxtails and creating the sauce.
- Butter Beans: They also complement the richness of the oxtail.
- Honey BBQ Sauce: Takes it to the next level with a hint of sweetness. This is optional but we recommended it.
How do you make Jamaican Oxtail?
- Wash Oxtails with Water and lime
- Now it’s time to season the oxtail with dry seasonings (if you can let it soak overnight, if not the least 30 minutes)
- Add your oil to the pot, with 2 cloves of garlic, pimento
- Then Add oxtails to the pot and brown each side.
- As each one is browned put it on a paper towel to get rid of the excess oil.
- Now it’s time to add all your meat back into the pot Add water to the pot until the oxtails are fully covered. Season with onions, scallions, sweet pepper, thyme, Scotch Bonnet Pepper, Ginger, Ketchup, and BBQ sauce( boil for 2-4 hours adding water every hour if needed)
- After each hour stick a fork in your oxtail to check the process. Because depending on the size of your meat the done time might vary.
- You will stay to see how thick the gravy is becoming after each hour.
- Season your meat one last time with onions, scallions, thyme, sweet pepper, more ketchup, dry seasonings, black pepper, salt, and honey BBQ sauce add in butter beans (stir it)
- Let it boil for at least 10 more mins then you are ready to serve.
What is Jamaican Oxtail served with?
Normally Jamaican oxtail and rice and peas are the perfect combo. But this meat can be eaten with anything and still be amazing!
Jamaican Oxtail and Cabbage pair perfectly together with a side of rice and peas and fried plantains. Jamaican Oxtail and dumplings also known as spinners are also a match made in heaven.
More options to eat oxtail with our garlic mashed potatoes or even white rice you can also eat Oxtails with Rasta Pasta Recipe
How long does it take to cook Jamaican oxtail?
How to Cook Oxtail in a Pressure Cooker
Making oxtail in a pressure cooker is a great way to tenderize the meat and infuse it with flavor. Here’s a step-by-step guide on how to make oxtail in a pressure cooker:
- Prepare the oxtail: Start by trimming any excess fat from the oxtail pieces. Soak in cold water with, vinegar, and lime. Rinse them under cold water and pat them dry with a paper towel.
- Season the oxtail: Season the meat generously with the seasoning listed below. You can also marinate the oxtails overnight for more flavor.
- Sear the meat: Heat some oil in the pressure cooker over medium-high heat. To the oil add 2 cloves of garlic and pimento. Add the meat pieces and sear them on all sides until browned. This will help to enhance the flavor.
- Add aromatics and liquid: Once the oxtail is browned, remove it from the pressure cooker and set it aside. Add chopped onions, sweet pepper, thyme, scallions, and scotch bonnet to the pressure cooker. Sauté them for a few minutes until they start to soften. Then, pour in water.
- Return the oxtail to the pressure cooker: Place the seared meat back into the pressure cooker, ensuring that it is submerged in the liquid, add more water if necessary. Season the pot with 1 tbs of each Black pepper, complete, adobo, paprika, garlic powder, BBQ sauce, and ketchup.
Cook Time
- Pressure cook: Close the pressure cooker lid securely and set the cooking time according to the manufacturer’s instructions. Cook the oxtails on high pressure for about 45 minutes to 1 hour, depending on the size of the oxtail pieces and the desired tenderness.
- Release the pressure: Once the cooking time is complete, carefully release the pressure using the quick-release method, following the pressure cooker’s instructions. Be cautious of the hot steam. Add your butter beans, black pepper, Salt, complete, honey BBQ sauce, and ketchup (stir it). Let it boil for at least 10 more mins then you are ready to serve.
- Serve and enjoy: Once the pressure is released, open the lid and check the tenderness of the oxtail. It should be fork-tender and easily come off the bone. Serve the oxtails with the cooking liquid as a flavorful sauce, along with your choice of side dishes like rice, mashed potatoes, or vegetables.
Remember to always follow the safety instructions and guidelines provided by your specific pressure cooker model. Enjoy your delicious oxtails made in the pressure cooker!
How to make Oxtail in an Instant Pot
Making oxtail in the Instant Pot is a quick and convenient way to enjoy this flavorful meat. Here’s a step-by-step guide on how to make oxtail in the Instant Pot:
- Prepare the oxtail: Start by trimming any excess fat from the oxtail pieces. Soak in cold water with, vinegar, and lime. Rinse them under cold water and pat them dry with a paper towel.
- Season the meat: Season the oxtails generously with the seasonings below. You can also marinate overnight for more flavor.
- Sear the meat: Add oil to the pot, 2 cloves of garlic, and pimento. Sear the meat in the Instant Pot using the sauté function. Add a bit of oil to the pot and brown the oxtail on all sides.
- Prepare the vegetables: Chop onions, sweet pepper, thyme, scallions, scotch bonnet pepper, ginger, and ketchup to add to the Instant Pot. These will enhance the flavor of the dish and provide a tasty accompaniment to the meat.
- Add liquid and deglaze: Pour in water to the Instant Pot. Use a wooden spoon to scrape the bottom of the pot and deglaze it, ensuring there are no browned bits stuck to the bottom.
- Layer the ingredients: Place the seasoned meat on top of the liquid in the Instant Pot. Then, add the chopped vegetables on top of the oxtail. Also, add 1 tbs of each Black pepper, complete, adobo, paprika, garlic powder, BBQ sauce, and ketchup.
Cook Time
- Set the cooking time: Close the Instant Pot lid and make sure the vent is set to the sealing position. Select the “Pressure Cook” or “Manual” function, and set the cooking time to around 45-50 minutes for tender oxtails. Adjust the cooking time depending on the size and thickness of the oxtail pieces.
- Natural release or quick release: Once the cooking time is complete, you can choose to do a natural release, where you let the pressure release naturally for about 10-15 minutes, or a quick release by carefully switching the vent to the “Venting” position. Be cautious of the hot steam.
- Adjust the seasoning: After the pressure has been released, open the Instant Pot and taste the oxtail. Adjust the seasoning by adding your butter beans, black pepper, Salt, and honey BBQ sauce (stir it). Let it boil for at least 10 more mins then you are ready to serve.
- Serve and enjoy: Carefully remove the meat from the Instant Pot and arrange it on a serving dish. Spoon some of the cooking liquid and vegetables over the oxtails. Serve it with your choice of side dishes like rice, mashed potatoes, or steamed vegetables.
The Instant Pot will help tenderize the oxtail quickly while infusing it with delicious flavors. Enjoy your oxtail meal!
How to Make Oxtail in a CrockPot
Making oxtails in the crockpot (slow cooker) is a convenient and delicious way to cook this flavorful meat. Here’s a step-by-step guide on how to make oxtail in the crockpot
- Prepare the oxtail: Start by trimming any excess fat from the oxtail pieces. Soak in cold water with, vinegar, and lime. Rinse them under cold water and pat them dry with a paper towel.
- Season the oxtail: Season the oxtail generously with salt, pepper, and any other desired seasonings such as garlic powder, paprika, or thyme. You can also marinate the oxtail overnight for more flavor.
- Sear the meat: Add oil to the pot, 2 cloves of garlic, and pimento. For extra flavor sear the oxtail in a hot skillet with a bit of oil before placing it in the crockpot.
- Prepare the vegetables: Chop onions, sweet pepper, thyme, scallions, scotch bonnet pepper, and ginger to add to the CrockPot. These will enhance the flavor of the dish and provide a tasty accompaniment to the oxtail.
- Layer the ingredients: Place the seasoned oxtail in the bottom of the crockpot. Then, add the chopped vegetables on top.
- Add liquid: Pour in water. The liquid should partially cover the oxtail and vegetables. Also add black pepper, complete, adobo, paprika, garlic powder, BBQ sauce, and ketchup.
Time to Cook
- Cook on low heat: Set the crockpot to low heat and cover with the lid. Cook the oxtail for 6-8 hours, or until the meat is tender and easily falls off the bone. Cooking on low heat for a longer period will allow the flavors to develop and the oxtail to become tender.
- Adjust the seasoning: After the cooking time, taste the oxtail and adjust the seasoning by adding your butter beans, black pepper, Salt, and honey BBQ sauce (stir it). Let it boil for at least 10 more mins then you are ready to serve.
- Serve and enjoy: Carefully remove the oxtail from the crockpot and arrange it on a serving dish. Spoon some of the cooking liquid and vegetables over the oxtail. Serve it with your choice of side dishes like rice, mashed potatoes, or steamed vegetables.
The slow cooking process will result in tender and flavorful oxtail that is perfect for a comforting meal. Enjoy!
What does Jamaican Oxtail taste like?
Jamaican oxtail tastes delicious imagine biting into meat that melts in your mouth! Oxtail is tender and bursting with deep rich flavor down to the bone.
When it’s cooked low and slow it gives you a beautiful gelatinous texture that is to die for no wonder why oxtail meat is expensive now.
Is Jamaican Oxtail sweet?
Jamaican oxtail can be sweet it all depends on how cook it. In this recipe the oxtail has a hint of sweetness to it but not too much. It’s perfect!
Is Jamaican Oxtail spicy?
A spicy oxtail is all up to you, add as little or as much spice as you like. We like our oxtails slightly spicy and sweet this is the perfect combination.
Frequently Asked Questions (FAQs)
Should you boil oxtail before cooking?
No, you do not need to boil your oxtail first, to get started you sear your meat on both sides then boil low and slow.
What makes oxtail taste good?
There is a good amount of fat that gives it a gelatinous and wonderful texture. The flavor that comes from the bone marrow is mind-blowing.
What can I marinate my oxtails in?
Marinate your meat in green seasoning, powdered spices, browning, and mushroom sauce. This is the perfect oxtail marinade.
How long to soak oxtails in lime juice?
Soak your oxtails in white vinegar, limes or lemons cut in half, and water. We soak them for about 10 minutes, pour the water out, and rinse with cool water.
How long does it take to boil oxtails until tender?
How long it takes to cook oxtails depends on the cooking method; if you cook oxtails on the stovetop it will take about 2-3 hours to boil till tender.
If you cook oxtails in the pressure cooker or instant pot it will take 1 hour 15 minutes. Cooking oxtails in the crockpot will have it done in about 6-8 hours.
Why is my oxtail so tough?
Oxtail is the tail of a cow; it has tough cartilage and large bones. Cooking the oxtail long enough to have it falling off the bone is crucial! We love a good low and slow stovetop oxtail which can take at least 3 hours but, you can cut that time in half by cooking the meat in a pressure cooker.
Is oxtail Jamaican or African?
Enslaved Africans who worked on the plantations. It was through their resourcefulness and creativity that oxtails became a staple in Jamaican cuisine.
What tenderizes oxtail?
Searing your oxtail and then boiling it for several hours is how you tenderize oxtails.
More Jamaican Dishes You Will LOVE
Jamaican Cabbage Salad
Jamaican Brown Stew Chicken
Best Stew Peas Recipe-Smoked Turkey Neck
The Best Authentic Jamaican Curry Goat Recipe
Curry Chicken Recipe
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In these days peace is so important. Because there is so much going on in the world and everyday life. Some so many people and things try to snatch away your peace. In these times it is essential to protect your peace. But it’s hard to do it on our own. That’s why we are grateful to have the Prince of Peace Jesus on our side. And you can have him too. Only He can give you that peace that surpasses all understanding. He loves you and he cares for you. No matter what you are going through and all the curve balls life throws at you. With Him, you will always have PEACE. You can do all things through Him who strengthens you!
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Authentic Jamaican Oxtail Recipe
Simply the best Jamaican Oxtail Recipe Out there
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean, Jamaican
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Prep Time: 30 minutes minutes
Cook Time: 3 hours hours 10 minutes minutes
Total Time: 3 hours hours 40 minutes minutes
Servings: 6
Calories: 845kcal
Author: Jerk Tavern
Ingredients
- 3.5 lbs of Oxtail
- 1 tsp of Complete Seasoning
- 1 tsp of Adobo
- 1 tbsp of Black Pepper
- 1 tsp of Paprika
- 1 tsp of Onion Powder
- 1 tsp of Garlic Powder
- 1 tsp of Oregano
- 3 tbsp of Browning
- 2 tbsp of Mushroom Soy Sauce
- 2 tbsp of Jerk Seasoning
- 1/4 cup of Canola Oil
- 1 tbsp of minced Garlic
- 2 cloves of Garlic
- 1/2 tsp of pimento berries whole allspice
- 3 stems of Thyme
- 1 whole scotch-bonnet Pepper
- 6 cups of Water may vary with amount of meat
- 2 tbsp of Sugar
- 1 cup of ketchup
- 1 tbsp of green Seasoning optional
- 1/4 cup of sweet pepper bell pepper
- 1 tbsp of Ginger
- 1 can of Butter beans
- 1 tsp of salt
- 2 tbsp of Honey BBQ Sauce
Instructions
Wash Oxtails with Water and lime
Let it soak for 10 mins
Rinse off oxtail with cool water
Now it’s time to season the oxtail with dry seasonings(if you can let it soak overnight, if not the least 30 mins)
Add your oil to the pot
Add the 2 cloves of Garlic
Add the pimento
Add oxtail to pot and brown each side (do this until you have done all of the pieces)
As each one is brown put it on a paper towel to get rid of the excess oil
After you have browned all the oxtail throw away the oil that is left in the pot
Now it’s time to add all your oxtail back into the pot to boil for at least 3 hours (depending on the size)
Add the minced garlic to the pot of oxtail
Add green seasoning (optional)
Add water to the pot until the oxtails are fully covered(we used about 6 1/2 cups of water)
Keep adding water until the oxtail is fully cooked and tender
Add sweet pepper
Add your thyme
Add Scotch Bonnet Pepper
Add Ginger
Add your cup of Ketchup
The bowl that you season the oxtail in use all the remainder liquid (juices) to the pot
Now give that a stir
Cover the pot and boil for 2-4hours
After each hour stick a fork in your oxtail to check the process. Because depending on the size of your meat the done time might vary.
After your meat is tender and falling off the bones ( just stick a fork in the meat, if the fork goes through effortlessly the meat is done)
Season again with onions, scallions, thyme, sweet pepper, black pepper, honey BBQ sauce, sugar, adobo, complete seasoning, salt.
Add your butter beans
Give that a Stir
Let it boil for at least 10 more mins then you are ready to serve
Video
Nutrition
Serving: 4g | Calories: 845kcal | Carbohydrates: 24g | Protein: 84g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 291mg | Sodium: 1792mg | Potassium: 268mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1235IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 12mg
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