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This Braised Jamaican Oxtail Recipe is a Caribbean take on a classic Southern staple!! Giant beef oxtails are slowly simmered for hours in a homemade ‘jerk’ sauce rendering tender, fragrant and delicious pieces of goodness!
This Jamaican Oxtail recipe isn’t just a meal; it’s a culinary journey to the heart of Jamaica. Each bite encapsulates the island’s vibrant culture, warm spirit, and love for hearty, flavorful food.
Knobby and fatty are two words that describe oxtails perfectly. Admittedly, that sounds anything but sexy, so if I stopped there with that as my description I’d understand why you wouldn’t be interested in the least. And I’m sure the name “oxtails” doesn’t help either. So let me just ask that you take a leap of faith and get past the name.
It’s just beef. Oh, but it’s the tail you’re thinking too – yeah I need you to get over that too. There’s beautiful meat lurking here, like short ribs but even silky smoother. Well those knobs of bone marrow and all that fattiness make for super tender, smooth like butter braised chunks of beef. These oxtails are cooked in a Caribbean inspired braising liquid that is rich and smoky, with a hint of scotch bonnet chili heat.
Table of Contents
What Is An Oxtail?
First and foremost, oxtails are not from an ox. Well, at least not today’s oxtails. For all intents and purposes, oxtails refer to the tail of a steer. Any oxtails you buy retail will be beef. The tail has a long bone that is surrounded by highly gelatinous meat, making it very flavorful and desirable.
For those unfamiliar, oxtails aren’t actually the tails of an ox but are the tails from cows cut into pieces. Each piece has a thick cylindrical bone with tough, fatty meat chunks. If cooked the right way they are as delicious as beef short ribs. They are perfect for slow-cooked braising and stews as the process basically renders them butter-like tender.
Oxtails are often used for making stock. But around the world, they are eaten as main entrees and stews from China and Korea to Jamaica and the USA. For a long time, oxtails have been a staple in soul food cooking. My grandmother would make big pots of them on Sundays, and we’d have many guests pop over and enjoy individual bowls full of cornbread and hot sauce.
As a kid, I ate them and enjoyed them thoroughly, but they were always like the crawfish tails of beef; you worked hard for so little return. Don’t get me wrong, they were/are crazy delicious, but there just ain’t a lot of meat if you get the smaller ends. Back then, it didn’t matter at about a buck per pound or less, you could buy lots of the stuff.
The Heart & Soul Of Jamaican Oxtail
Cuisine Inspiration: Jamaican/Caribbean
Primary Cooking Method: Braising
Dietary Info: High Protein, Gluten-Free
Key Flavor: Rich, savory with a spicy kick and underlying sweetness
Skill Level: Intermediate
Sweet Spots
- Authentic Flavors:This recipe stays true to its Jamaican roots, using traditional spices and cooking methods to ensure an authentic taste experience.
- Tender and Juicy:The slow, gentle braising process renders the oxtails unbelievably tender, falling off the bone, while locking in all the juicy flavors.
- Spice to Your Liking:While the recipe provides for a moderate level of heat, it’s easily adjustable to suit spice aficionados or those who prefer a milder palate.
- Aroma that Fills the Home:As the oxtails simmer, they fill your space with an irresistible aroma, building anticipation for the delicious meal to come.
- Perfect for Special Occasions:Though it takes some time to prepare, the flavorful payoff makes it ideal for special gatherings, celebrations, or that fancy weekend dinner.
Ingredients to make Jamaican Oxtail
Ingredients for Jerk BBQ Sauce:
- BBQ Sauce: Bottle of your choice for the base.
- Jerk Paste: Mild jerk paste like Walkerswood or Grace for authentic flavor.
- Worcestershire Sauce: Adds depth and umami.
- Pineapple Juice: For a hint of sweetness and acidity.
- Olive Oil: Adds richness.
- Seasonings: A combination of kosher salt and black pepper for taste.
- Cider Vinegar: For tanginess.
- Ketchup: Adds thickness and sweetness.
Ingredients for the Oxtails:
- Oxtails: The main protein of the dish.
- All-Purpose Flour: For coating the oxtails.
- Olive Oil: Used for searing the oxtails.
- Habanero Pepper: Adds heat.
- Vegetables: Combination of diced onion, garlic, carrot, celery stalks, and red bell pepper for a robust flavor base.
- Bay Leaves: For aromatic depth.
- Seasonings: Includes kosher salt, black pepper, and allspice for a well-rounded flavor profile.
- Red Wine: Enhances the richness of the sauce.
- Beef Broth: Adds more depth and liquid to the braise.
- Fresh Thyme Sprigs: For herby aroma and flavor.
How to make Jamaican Oxtails
For the Sauce
- Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
- Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
For the Oxtails
- Preheat oven to 275 degrees. Season oxtails with salt and pepper. Dust oxtails with flour. Set aside.
- Heat olive oil in a large Dutch oven pot on medium. Add the oxtails and brown on all sides. Be careful not to overcrowd the pan. If necessary, brown in batches. Remove oxtails to a paper towel-laden plate.
- Take the habanero and, using the sharp end of a knife, puncture each side of the chili creating small slits/incisions.
- Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.
- Add the habanero and red bell peppers, mixing them in well with the other vegetables. Add the bay leaves, half the salt, pepper, and allspice seasonings. Let cook for 2-3 minutes, mixing as needed.
- Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.
- Add the BBQ sauce, beef broth, and remaining spices. Mix well, then add the oxtails and fresh thyme.
- Cover with a heavy lid and bake for 4 hours. Oxtails should be fork tender. The sauce should have the consistency of a thin BBQ sauce.
Tips for making the best oxtail recipe
- Room Temperature Meat: Start by letting the oxtails reach room temperature before cooking to ensure even cooking.
- Long Cooking Process: Plan for a minimum cook time of 4 hours at 275 degrees for tender, flavorful oxtails.
- Trimming Fat: Trim overly fatty oxtails ahead of time or skim off rendered fat during cooking.
- Effective Browning: Brown the oxtails before braising to enhance flavor. Avoid overcrowding the pot; brown in batches if necessary.
Popular substitutions & additions
- Choosing Barbecue Sauce: Opt for a basic, plain barbecue sauce like the original Kraft to maintain traditional flavors.
- Control Heat with Chilies: Remove the habanero or Scotch bonnet chili an hour into cooking to manage the spiciness.
- Economical Wine Choices: Select a good value red wine that you enjoy; no need for expensive options.
- Beans: Consider adding canned broad or butter beans for a traditional stew consistency.
What to serve with jerk oxtail
Most people just eat the meat right off the bone. If cooked properly the meat will be super tender and pull easily from the bone. At the end of the day, oxtails are just beef and can be used like you would any other fatty beef cuts. Try with any of the following:
- Vinegar Coleslaw
- White Cheddar Mac and Cheese
- Jollof Rice Recipe
- Jamaican Rice and Peas Recipe
- Fried Plantains
- Saltfish and Ackee
- Curry Goat
Another favorite is lima beans; the canned variety is a great addition to make this more of a stew. My personal preference is just chewing them right off the bone. Just make sure to have napkins on hand.
How to store & reheat Jamaican oxtail
Allow cooked oxtail to cool to room temperature before fridge or freezer storing. This will ensure there isn’t any condemnation and excess moisture added.
How long will Jamaican oxtail last in the fridge?
When properly stored oxtail will last 3-4 days in the fridge.
Can I freeze oxtail?
Yes, Oxtail freezes well. Cool it completely, then transfer it to a freezer-safe container or bag. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating again.
Reheating Oxtail:
For best results reheat on the stovetop over medium heat until warmed through. You can also use a microwave. Cover and heat in intervals to avoid drying the meat out.
Frequently asked questions
Where can I buy oxtails?
You can actually find oxtails in most store formats. I actually price comparison shop a few different locations. But you can easily find them in abundance at more ethnic (Asian, Caribbean, Hispanic, African American) markets. You can also find them in large-format grocery stores and chains, but likely not in as great of quantities.
You’ll have to check both frozen and refrigerated meat sections. More often than not, they’ll be in the latter section, but in some specialty places like Whole Foods, you may find them in the former. For any of you who buy from a butcher, most butchers will be happy to reserve them for you if you give them a heads-up.
Are oxtails expensive?
Relatively to what they used to cost, oxtails are at a premium. Back in the day, you could get them for $3 per pound. Nowadays here in Austin, they run $7 or $8 per pound. Now, those aren’t short rib prices, but still, I’m campaigning to make oxtails cheap again.
The challenge is, that oxtails are en vogue now, given their popularity among chefs. What was once considered “humble” food has essentially been gentrified to a certain extent. Check with Walmart or Costco for the best deal, as they tend to have the best value.
How Long Do You Braise Oxtails?
You want something with high levels of acidity to help break the meat down during the long cooking process. You can never go wrong with a good red wine. I like a good value cabernet or a Malbec with some complexity.
They help provide that deep, rich flavor that pair well with different aromatics and vegetables. For this Jamaican based oxtails recipe, I made a Jerk barbecue sauce. It has a good balance of flavors including sweet and spicy elements with that distinct Caribbean essence.
Can They Be Made Ahead of Time?
Absolutely! As a matter of fact, I highly recommend it. Feel free to make the oxtails a day or two ahead of time. They keep well in the refrigerator and taste better with time. Just make sure you reheat them slowly in the oven at low temperatures (225-250 degrees).
If you make this deliciousJamaican Oxtail Reciperecipe and please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
More GBC Favorite Beef Recipes
- Braised Short Rib Recipe
- Pomegranate Braised Short Ribs Recipe
- Italian Pot Roast
- How to Cook Beef Ribs (Beef Ribs Recipe)
- Beef Stew Recipe
A HUGE Thank You to Marwin Brown of Food Fidelity for Guest Posting!!
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Jamaican Oxtail Recipe
This Braised Jamaican Oxtail Recipe is a Caribbean take on a classic Southern staple. Gelatinous beef oxtails are slowly simmered for hours in a homemade ‘jerk’ sauce rendering tender, fragrant and delicious pieces of goodness!
4.26 from 39 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean
Prep Time: 30 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 30 minutes minutes
Servings: 12 servings
Calories: 633kcal
Author: Jocelyn Delk Adams
Ingredients
For the Jerk BBQ Sauce
- 18 oz bbq sauce bottle of your choice
- 1/4 cup mild jerk paste Walkerswood or Grace store bought brand
- 1 tbsp worcheshire sauce
- 3 tbsp pineapple juice
- 1 tbsp olive oil
- 1/2 tbsp kosher salt
- 1/2 tbsp black pepper
- 1/4 cup cider vinegar
- 1 cup ketchup
For the Oxtails
- 5 lbs oxtails
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 habanero pepper
- 1 medium onion diced
- 3 garlic cloves diced
- 1 medium carrot peeled and diced
- 2 celery stalks diced
- 1 red bell pepper diced
- 3 bay leaves
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp allspice
- 1 1/2 cup red wine
- 3 cups Jerk BBQ Sauce recipe below
- 1 cup beef broth
- 3 fresh thyme sprigs
Instructions
For the Sauce
Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
For the Oxtails
Pre-heat oven to 275 degrees. Season oxtails with salt and pepper. Dust oxtails with flour. Set aside.
Heat olive oil in a large dutch oven pot on medium. Add the oxtails and brown on all sides. Be careful not to overcrowd the pan. If necessary brown in batches. Remove oxtails to a paper towel laden plate.
Take the habanero and using the sharp end of a knife puncture each side of the chili creating small slits/incisions.
Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.
Add the habanero and red bell peppers, mixing them in well with the other vegetables. Add the bay leaves, half the salt, pepper, and all spice seasonings. Let cook 2-3 minutes, mixing as needed.
Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.
Add the bbq sauce, beef broth and remaining spices. Mix well, then add the oxtails and fresh thyme.
Cover with heavy lid and bake for 4 hours. Oxtails should be fork tender. Sauce should have the consistency of a thin bbq sauce.
Notes
- Jerk BBQ Sauce can be made ahead of time
- If you prefer a thicker gravy type consistency, mix two tablespoons of corn starch in a bowl of water. Stir well to create more of a slurry. Remove the oxtails from the pan, heat the pan on medium heat, then add the corn starch slurry to the sauce and mix well. Sauce should start to thicken after about 5 minutes.
- Serve oxtails with rice and top with more of the sauce.
Nutrition
Calories: 633kcal | Carbohydrates: 29g | Protein: 60g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 1957mg | Potassium: 317mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1407IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 8mg
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