Jamaican Oxtail

Jamaican Oxtail

Jamaican Oxtail



  • 3 pounds oxtail (thickly sliced)
  • 2 tablespoons vegetable oil
  • 1 onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 4 cloves garlic (chopped)
  • Fresh ginger (grated) 1 tablespoon
  • 2 green onions, chopped
  • 1 Scotch bonnet pepper, seeded and chopped (optional for sharpening)
  • Seasoning 1 tablespoon (preferably Jamaican)
  • Soy sauce 2 tablespoons
  • Worcestershire sauce 2 tablespoons
  • 1 can (14 ounces) butter beans, drained and rinsed
  • 4 cups beef broth
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • Fresh Thyme

Jamaican OxtailJamaican Oxtail


Oxtail pieces Season with salt, black pepper, and all-purpose seasoning.

Heat vegetable oil in a large pot over medium heat. Add the oxtail and fry for about 10 minutes on each side. Remove the oxtail and set aside.

Add onion, pepper, garlic and ginger to the same pot. Stir-fry until vegetables are tender, about 5 minutes.

Return the oxtail to the pot. Add green onions, Scotch bonnet pepper, soy sauce, Worcestershire sauce, and brown sugar. Stir to combine.

Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer until oxtail is tender, 2.5 to 3 hours.

Add butter beans and fresh thyme. Cook for another 30 minutes. Adjust seasoning as needed.

Serve warm with rice and peas or your favorite side dish.

Preparation time: 15 minutes | Conditioning time: 3 hours 40 minutes | Total time: 3 hours 55 minutes

Kcal: 650 kcal | One person: 6 people

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