Best 4 Jamaican Oxtail Recipes

Indulge in the tantalizing flavors of Jamaican oxtail, a culinary masterpiece that captures the essence of Jamaican cuisine. This delectable dish, often served as a celebratory meal, is a symphony of tender oxtail meat braised in a rich and flavorful sauce, infused with aromatic spices, herbs, and vegetables. The result is a mouthwatering explosion of flavors that will transport your taste buds to the vibrant streets of Jamaica.

This article presents a collection of meticulously crafted Jamaican oxtail recipes, each offering a unique take on this classic dish. Whether you prefer a traditional preparation or a contemporary twist, you'll find a recipe that suits your palate. From the classic Jamaican oxtail stew, bursting with the goodness of slow-cooked oxtail in a savory sauce, to the oxtail curry, a delightful fusion of Jamaican and Indian flavors, these recipes are sure to become favorites in your kitchen.

For those seeking a hearty and comforting meal, the Jamaican oxtail soup is a must-try. This nourishing soup features fall-off-the-bone oxtail simmered in a flavorful broth, enriched with vegetables, herbs, and a touch of spice. For a taste of Jamaican street food, explore the oxtail roti recipe, a flavorful combination of tender oxtail, aromatic spices, and tender roti bread.

Vegetarians and vegans can also enjoy the goodness of Jamaican oxtail with the inclusion of a delicious vegan oxtail recipe. This innovative dish captures the essence of traditional oxtail stew using plant-based ingredients, creating a hearty and satisfying meal that's perfect for those with dietary restrictions or those looking for a meatless option.

Embark on a culinary journey to Jamaica with these diverse and delectable Jamaican oxtail recipes. Each recipe is accompanied by detailed instructions, a list of easily accessible ingredients, and helpful tips to ensure your oxtail dish turns out perfect every time. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating an authentic and unforgettable Jamaican oxtail experience.

Let's cook with our recipes!

JAMAICAN OXTAIL

Jamaican Oxtail image

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Provided by Verifydis

Time 3h45m

Yield 6

Number Of Ingredients 20

Ingredients

2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

Steps:

Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g

JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 pounds oxtails, cut into segments by a butcher
Kosher salt
freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

Steps:

Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams

JAMAICAN OXTAIL WITH BROAD BEANS

Jamaican Oxtail with Broad Beans image

This is a traditional Jamaican dish I was taught to cook by my grandmother.

Provided by sunflowerBirmingham

Categories World Cuisine Recipes Latin American Caribbean

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 ½ cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Steps:

Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g

JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Provided by hillct

Categories World Cuisine Recipes Latin American Caribbean Jamaican

Time 11h15m

Yield 8

Number Of Ingredients 21

Ingredients

4 ½ pounds beef oxtail
2 peppers habanero peppers, divided
2 medium white onions, quartered
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2 bunches scallions, roughly chopped
1 (2 inch) piece fresh ginger root, peeled
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1 cube beef bouillon
1 tablespoon jerk seasoning, or more to taste
1 teaspoon browning sauce
1 teaspoon soy sauce
¼ cup olive oil
½ cup ketchup
4 cups water, or more as needed
½ teaspoon ground allspice
1 large bay leaf
1 (16 ounce) can butter beans, rinsed and drained
8 ounces fire-roasted diced tomatoes

Steps:

Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of gristle.
Brown the oxtails before stewing them: This will help to develop their flavor and give the stew a richer color.
Use a variety of vegetables in the stew: This will add flavor and nutrients to the dish. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Use a good quality red wine: The wine will help to tenderize the oxtails and add flavor to the stew. Choose a wine that you would enjoy drinking on its own.
Simmer the stew for at least 2 hours: This will allow the oxtails to become tender and the flavors to meld together.
Serve the stew with rice, mashed potatoes, or your favorite side dish: This hearty stew is perfect for a cold winter day.

Conclusion:

Jamaican oxtail stew is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and tender meat, this stew is sure to please everyone at the table.