Jamaican Oxtail Recipe: How to Make Tender Oxtail Step by Step

Looking for an authentic Jamaican oxtail recipe with the actual ingredients and measurements? This complete recipe starts with 3 pounds of oxtail and shows you step by step how to season, brown, slow-cook and finish Jamaican oxtail with butter beans, fresh herbs and rich gravy.

After sharing my Jamaican oxtail cooking video, viewers asked for the full recipe and exact proportions. So here it is — the complete recipe you can follow at home, plus a downloadable version you can save or print.

Jamaican Oxtail Recipe Ingredients

The measurements below are based on 3 pounds of oxtail. Oxtail pieces naturally come in different sizes and shapes, so cooking time can vary slightly.

• 3 lb oxtail, trimmed of excess fat
• 1½ teaspoons salt, or to taste
• 2 tablespoons Jamaican all-purpose seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon crushed pimento (allspice)
• 1 tablespoon Jamaican browning
• 4 scallions, chopped and divided
• 5 sprigs fresh thyme, divided
• 4 cloves garlic, minced
• 1 medium onion, sliced and divided
• 1 tablespoon fresh ginger, grated
• 1 whole Scotch bonnet pepper
• 2 tablespoons cooking oil
• 3–4 cups water, added as needed
• 2 medium carrots, cut into chunks
• 2 medium Irish potatoes, cut into chunks (optional)
• 1 can (15 oz) butter beans, drained and rinsed

How to Season Jamaican Oxtail

Start by patting the oxtail dry. Place the 3 pounds of oxtail into a large bowl and add the salt, Jamaican all-purpose seasoning, black pepper, crushed pimento, Jamaican browning, half of the chopped scallion, half of the thyme, garlic, half of the onion and fresh ginger.

Use clean hands or cooking utensils to thoroughly massage the seasoning into the oxtail. Turn every piece so the seasoning and browning coat all sides of the meat.

How Long Should Jamaican Oxtail Marinate?

Cover the seasoned oxtail and refrigerate it for at least 2 hours. For deeper flavor, season it the night before and allow it to marinate overnight in the refrigerator.

Marinating gives the fresh herbs, pimento, garlic, ginger and Jamaican seasoning time to flavor the meat before cooking.

How to Cook Jamaican Oxtail Step by Step

1. Brown the Oxtail

Heat 2 tablespoons of cooking oil in a heavy pot over medium-high heat. Add the seasoned oxtail in batches rather than overcrowding the pot.

Brown the pieces on multiple sides until they develop a deep caramelized color. This browning stage builds the foundation for the rich flavor and color of the finished gravy.

2. Add Water and Cook Until Tender

Return all the browned oxtail to the pot. Add enough water to come partway up the meat — approximately 3 cups to start.

Bring the liquid to a boil, cover the pot and reduce the heat to a gentle simmer. Allow the oxtail to cook slowly for approximately 2 to 2½ hours.

Check the pot occasionally and add a little more water when necessary. Do not allow the pot to completely dry out while the oxtail is becoming tender.

The exact cooking time can vary because some oxtail pieces are larger and meatier than others. The meat should become fork-tender and begin loosening naturally from the bone.

3. Add the Vegetables and Fresh Seasoning

Once the oxtail is tender, add the carrots, Irish potatoes if using them, remaining scallion, remaining thyme, remaining onion and the whole Scotch bonnet pepper.

Keeping the Scotch bonnet whole adds its distinctive Jamaican flavor without releasing as much heat as cutting the pepper open.

4. Add the Butter Beans

Drain and rinse one 15-ounce can of butter beans and gently add them to the pot.

Stir carefully because the oxtail should now be very tender. You don’t want to break all the meat away from the bones while mixing the final ingredients.

5. Make the Rich Jamaican Oxtail Gravy

Allow everything to simmer together for another 20–30 minutes, uncovered or partially covered.

During this final stage, the vegetables become tender, the butter beans absorb the flavor and the cooking liquid reduces into the rich brown gravy associated with Jamaican oxtail.

If there is too much liquid, allow the pot to simmer uncovered a little longer. If it becomes too dry before the vegetables are cooked, add a small amount of water.

6. Taste and Adjust

Taste the gravy before serving. Adjust the salt or seasoning if necessary. Different brands of Jamaican all-purpose seasoning contain different amounts of salt, so taste the finished gravy before adding additional salt.

How Do You Know When Oxtail Is Tender?

Don’t judge Jamaican oxtail only by the clock. Properly cooked oxtail should be tender when pierced with a fork, and the meat should loosen easily around the bone.

If the meat is still tough, it needs more cooking time. Continue simmering gently and add small amounts of water as necessary.

What to Serve With Jamaican Oxtail

Jamaican oxtail is excellent served with traditional rice and peas, plain white rice, steamed vegetables, cabbage or Jamaican ground provisions.

Spoon some of the rich oxtail gravy and butter beans over the rice when serving.

Tips for the Best Jamaican Oxtail Recipe

• Use meaty oxtail pieces. A mixture of larger and smaller naturally shaped pieces works well.
• Don’t skip browning. Browning develops deeper flavor before slow cooking.
• Marinate when possible. Overnight marinating produces deeper flavor.
• Cook slowly. Oxtail needs time for the connective tissue to soften.
• Don’t drown the meat. Add water gradually as the oxtail cooks.
• Add butter beans near the end. This helps prevent them from becoming overly soft.
• Keep the Scotch bonnet whole if you want its flavor without making the dish extremely hot.
• Let the gravy reduce. The finished gravy should be rich rather than watery.

Frequently Asked Questions About Jamaican Oxtail

How much seasoning do I need for 3 pounds of oxtail?

For this Jamaican oxtail recipe, 3 pounds of oxtail uses approximately 2 tablespoons of Jamaican all-purpose seasoning, 1½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon crushed pimento and 1 tablespoon Jamaican browning, along with fresh scallion, thyme, onion, garlic and ginger.

How long does 3 pounds of oxtail take to cook?

Allow approximately 2½ to 3 hours of cooking time using the stovetop method in this recipe. The exact time depends on the size of the oxtail pieces and the cooking temperature.

Why is my oxtail still tough?

Oxtail that is still tough usually needs more cooking time. Keep it at a gentle simmer and continue cooking until the meat becomes fork-tender.

Do you have to brown oxtail before cooking it?

You can cook oxtail without browning it, but browning creates deeper color and flavor. It is an important part of this Jamaican oxtail recipe.

Do butter beans go in Jamaican oxtail?

Butter beans are a popular addition to Jamaican-style oxtail. They absorb the rich gravy and are normally added toward the end of cooking so they maintain their shape.

Watch the Jamaican Oxtail Recipe Video

Watch the video below to see the Jamaican oxtail cooking process, from fresh ingredients and seasoning to the finished tender oxtail and rich gravy.

Download the Jamaican Oxtail Recipe

Want to keep the measurements handy while cooking? Download the printable recipe and save it to your phone, tablet or computer.

More Jamaican Recipes

If you enjoy traditional Jamaican and Caribbean cooking, visit our Jamaican Cooking Videos and Recipes page for more step-by-step dishes.

You may also enjoy our crispy fried chicken recipe for another flavorful home-cooked meal.

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Food Safety When Preparing Oxtail

When preparing raw oxtail, keep the meat and its juices away from foods that are ready to eat, wash your hands and cooking surfaces thoroughly, and follow proper food-handling practices. For additional guidance, visit the USDA Food Safety and Inspection Service.

Final cooking tip: Good Jamaican oxtail is not about rushing the pot. Season it properly, brown the meat, give it enough time to become tender, and finish it with fresh seasoning and butter beans. Serve it hot with rice, share it with family and friends, and enjoy.

Recipe by Troy Rhoden Webstore. Cooking times are approximate and can vary according to the size of the oxtail pieces, cookware and cooking temperature.