Description
This authentic Jamaican oxtail recipe is a rich and hearty dish featuring tender oxtail pieces marinated in a flavorful blend of herbs, spices, and soy sauce, then slow-cooked until the meat is fall-off-the-bone tender. Served traditionally with white rice or rice and peas, this comforting stew delivers deep Caribbean flavors with a spicy kick from scotch bonnet peppers.
Ingredients
Scale
Marinade
- 2 onions, roughly chopped
- 2 spring onions, roughly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 12g thyme sprigs, leaves picked
- 90ml soy sauce
- Salt, a large pinch
- 1 tsp freshly ground black pepper
Main Ingredients
- 1kg oxtail, cut into 1-inch thick chunks
- 3 tbsp cornflour
- 2 tbsp sunflower oil
- 2 scotch bonnet peppers
- Around 800ml water (to cover the meat)
To Serve
- Cooked white rice or rice and peas
Instructions
- Prepare Marinade: In a large bowl, combine roughly chopped onions, spring onions, finely chopped garlic, ginger, thyme leaves, soy sauce, a large pinch of salt, and freshly ground black pepper. Stir well to mix all ingredients.
- Marinate Oxtail: Add the oxtail chunks to the marinade, turning them to coat thoroughly. Cover and refrigerate overnight or for at least 12 hours to allow the flavors to deeply infuse into the meat.
- Dust Oxtail with Cornflour: When ready to cook, remove the oxtail from the marinade, reserving the marinade for later use. Place the oxtail pieces on a plate and lightly dust each piece with cornflour, which will help thicken the stew during cooking.
- Sear Oxtail: Heat sunflower oil in a large, deep saucepan or heavy casserole dish over medium-high heat. In batches, sear each piece of oxtail for about 2-3 minutes on each side until browned. Remove and set aside on a plate to keep warm.
- Cook Marinade Base: Pour the reserved marinade into the same saucepan and cook for 2-3 minutes, stirring and scraping the browned bits off the bottom of the pan with a wooden spoon to enhance flavor.
- Add Oxtail and Water: Return the seared oxtail pieces to the pan. Add enough water, approximately 800ml, to just cover the meat. Stir in the whole scotch bonnet peppers for heat.
- Simmer Slowly: Bring the pot to a boil, then cover and reduce the heat to low. Let it simmer gently for 2 hours and 30 minutes to 3 hours, or until the oxtail meat is tender and slips off the bone.
- Finish and Serve: Taste and adjust seasoning if necessary. Serve the oxtail hot with cooked white rice or traditional Jamaican rice and peas for a complete, flavorful meal.
Notes
- Marinating the oxtail overnight significantly enhances the flavor and tenderness.
- Adjust the number of scotch bonnet peppers to control the spice level.
- Dusting with cornflour before searing helps create a thicker, richer sauce.
- Cooking slowly on low heat is essential for tender meat and depth of flavor.
- Use a heavy-based casserole or deep saucepan that retains heat well for best results.
- This dish pairs deliciously with classic Jamaican sides like rice and peas or steamed white rice.
- Prep Time: 15 minutes (plus 12 hours marinating)
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican oxtail, Caribbean stew, slow cooked oxtail, scotch bonnet recipe, traditional Jamaican food, hearty meat stew
