1. Season the Oxtails
Place the oxtails in a large bowl and season with browning sauce, soy sauce, Worcestershire sauce, garlic powder, onion powder, allspice, black pepper, minced garlic, scallions, and thyme.
Mix well until every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
2. Brown the Meat
Heat oil in a large heavy pot over medium-high heat. Add the seasoned oxtails and brown them on all sides.
This step creates a deeper flavor and gives the gravy its rich color.
3. Slow Cook Until Tender
Add sliced onions, Scotch bonnet pepper, beef broth, and ketchup. Cover the pot and reduce the heat to low.
Let the oxtails simmer for about 2½ to 3 hours, until the meat is tender and easy to pull from the bone.
4. Finish the Gravy
Add the butter beans during the last 15–20 minutes of cooking.
Remove the lid and allow the sauce to reduce until it becomes thick, glossy, and full of flavor.
How to Make Jamaican Rice and Peas
- Add kidney beans, coconut milk, water or broth, scallions, thyme, allspice berries, Scotch bonnet pepper, salt, and butter to a pot.
- Bring the mixture to a gentle simmer.
- Stir in the rinsed rice, cover, and cook on low heat for 20–25 minutes until the rice is tender.
- Remove the herbs and pepper, then fluff the rice before serving.
Tips for the Best Jamaican Oxtails
- Cook low and slow: The longer cooking time creates the most tender texture.
- Marinate overnight: This allows the spices to penetrate the meat.
- Don’t rush browning: It adds incredible depth to the gravy.
- Adjust spice level: Keep the Scotch bonnet whole for flavor without too much heat.
- Let it rest: The flavors become even better after sitting for a little while.
What to Serve With Jamaican Oxtails
This dish is traditionally served with rice and peas, but you can also enjoy it with:
- Fried plantains
- Steamed vegetables
- Coleslaw
- Cornbread
- Fresh salad
Frequently Asked Questions
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