Jamaican Oxtail Recipe
What is Jamaican Oxtail? What makes this gravy unique? If you’re a fan of slow-cooked stews like, say, beef bourguignon, get ready to meet your new obsession. Trust me, this Jamaican Oxtail Recipe is worth the wait. My grandmother used to make it every Sunday, and the aroma would fill the whole house! Even now, just thinking about it makes my mouth water. Is it really that complicated?
What is Jamaican Oxtail?
What is Jamaican oxtail? What is oxtail stew? It’s seasoned with a blend of classic Jamaican spices and herbs, like allspice, thyme, and scotch bonnet peppers (for that authentic kick!), creating a complex and unforgettable flavor profile. The richness comes from the bone marrow and the slow braising process, resulting in a gravy that’s just pure liquid gold. It’s one of those dishes where every bite is better than the last.
Why you’ll love this recipe?
What are some of the best Jamaican oxtail recipes? We’re talking a symphony of savory, spicy, and slightly sweet notes that dance on your tongue. The oxtail itself becomes unbelievably tender, practically dissolving in your mouth. Second, it is surprisingly simple to make. Yes, it takes time, but most of it is hands-off cooking. You’re basically just letting the oxtail simmer and work its magic. What I love most is how economical it is. Oxtail is usually less expensive than other cuts of beef, making this a budget-friendly way to enjoy a truly gourmet meal. What are some great side dishes to serve with gravy? If you’re craving something similar but want to try something new, check out my brown stew Chicken Recipe – it’s another Jamaican favorite!
How do I make Jamaican Oxtail?
Quick Overview
What is the best way to make Jamaican oxtail? What’s the best way to cook a Chicken Breast in a broth? This method ensures maximum flavor and tenderness, making it the best Jamaican Oxtail you ever taste.
Ingredients
For the Jamaican Oxtail:
2. 2-3 lbs Oxtail pieces: Look for meaty pieces with a good amount of fat marbling. Don’t be afraid to ask your butcher to cut them into smaller, more manageable pieces.
2. 2 tbsp Olive Oil: For searing the oxtail. You can use other cooking oils with a high smoke point, but olive oil gives it a nice flavor.
3. 1 large onion, chopped: Yellow or white onion works great.
4. 4 cloves Garlic, minced: Freshly minced garlic is always best!
If you’re sensitive to spice, use half or omit it entirely. Remember to handle it with gloves and avoid touching your eyes.
6. 2-3 sprigs Fresh Thyme:
What are some of the best Jamaican berries?
9. 1 tbsp Brown Sugar: Adds a touch of sweetness to balance the spices.
9. 1 tbsp Soy Sauce: For umami and depth of flavor.
10. 1 tbsp Worcestershire Sauce: More umami!
11. 2 Carrots, chopped: Adds sweetness and body to the gravy.
12. 2 Celery stalks, chopped: For added flavor.
What is the best beef broth to use?
14. 1 can (14.5 oz) Diced tomatoes, undrained: Adds acidity and sweetness to the sauce.
15. Salt and Black Pepper to taste
For Browning:
1. 1 tablespoon browning sauce: This deepens the color and flavor. I use Kitchen Bouquet but there are other brands.
What is the step-by-
Step 1: Season the Oxtail
In a large bowl, combine the oxtail with salt, black pepper, allspice, Brown Sugar, soy sauce, Worcestershire sauce, minced garlic and browning. Make sure every piece is coated. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator. This allows the flavors to really penetrate the meat.
Step 2: Sear the Oxtail
In a large, heavy-bottomed pot or Dutch oven, heat the Olive Oil over medium-high heat. Sear the oxtail in batches, being careful not to overcrowd the pot. What is the best way to brown oxtail in a pot?
Step 3: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and sauté over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. These veggies create a flavorful base for gravy.
Step 4: Add Aromatics and Liquids
Add the thyme sprigs, scotch bonnet pepper (if using), diced tomatoes (undrained), and beef broth to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor!
Step 5: Braise the Oxtail
If the oxtail is mostly submerged in the liquid, add a little more beef broth or water. What should I do if I have oxtail that is falling off the bone? What is the key to a melt-in-your-mouth oxtail?
Step 6: Thicken the Gravy (Optional)
If you want a thicker gravy, you can remove the oxtail from the pot and set aside. Bring the sauce to a boil and let it reduce for 10-15 minutes, or until it reaches your desired consistency. How do you mix cornstarch and water? I usually skip this step because the long braising time naturally thickens the gravy.
Step 7: Return Oxtail and Serve
What’s your favorite side dish for oxtail? Garnish with fresh thyme sprigs if desired.
What should I serve it with?
Jamaican Oxtail is great with so many things! It’s traditionally served with rice and peas (which are actually rice and kidney beans cooked in coconut milk – so yummy!). The creamy coconut rice is the perfect complement to the rich, savory oxtail. For a heartier meal, try it with mashed potatoes or roasted root vegetables. The gravy is amazing drizzled over potatoes! If you’re looking for something lighter, serve it with steamed greens like callaloo or collard greens. For a truly authentic Jamaican experience, add a side of fried plantains. My family always serves it with a simple coleslaw on the side. It cuts through the richness of the dish perfectly.
How do I perfect my Jamaican Oxtail?
What are some insider secrets to make your Jamaican Oxtail truly exceptional?Oxtail Selection:What are the best oxtail cuts?Searing is Key: Don’t skip the searing step! It’s essential for developing a deep, rich flavor and creating a beautiful crust on the oxtail. Make sure your pot is hot and don’t overcrowd it, or the oxtail will steam instead of sear.
Scotch Bonnet Caution:If you are using scotch bonnet pepper, be very careful! Wear gloves when handling it and avoid touching your eyes or face. The heat from this pepper is intense!Low and Slow:How do you cook oxtail?Adjust the Spices:If you like it spicier, add more scotch bonnet pepper or a pinch of cayenne pepper. If you prefer it sweeter, add a little more Brown Sugar.Degrease the Gravy: After braising, you can skim off any excess fat from the surface of the gravy using a spoon or a fat separator. This will lighten up the gravy without sacrificing flavor. I often let the cooked oxtail cool, then refrigerate it overnight. The fat solidifies on top and is super easy to remove the next day!
What are some Storing and Reheating Tips?
What is Jamaican Oxtail?Room Temperature: Don’t leave cooked oxtail at room temperature for more than 2 hours.
Refrigerator Storage: What are someCan you store oxtail in an airtight container in the refrigerator for up to 3-4 days?How do I use a freezer For longer storage, freeze the oxtail in an airtight container or freezer bag for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Reheating:Reheat the oxtail in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water if the gravy has thickened too much. Can you reheat it in the microwave?
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Final Thoughts
What is my family’s Jamaican Oxtail recipe? If you’re looking for a taste of the Caribbean that will warm your soul, look no further. What are some Jamaican favorites? What do you think of my recipe?
Jamaican Oxtail Recipe
Ingredients
Main Ingredients
- 2 lbs oxtail Cut into 2-inch pieces
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup scotch bonnet pepper finely chopped (optional)
- 4 cups beef broth
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Instructions
Preparation Steps
- Season oxtail generously with salt and pepper.
- In a large pot or Dutch oven, brown the oxtail pieces over medium-high heat. Remove and set aside.
- Add onion and garlic to the pot and sauté until softened.
- Stir in allspice, ginger, nutmeg, and cinnamon. Cook for 1 minute.
- Return oxtail to the pot. Add beef broth, water, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until oxtail is very tender.
