Recipe

Homestyle Jamaican Oxtail Recipe

Fall-apart tender oxtails in a glossy, ginger-garlic brown gravy with butter beans, thyme, and a whisper of Scotch bonnet heat.

By Matt Campbell

•

4.8

A real photograph of a bowl of Jamaican oxtail stew with rich brown gravy and butter beans served over rice and peas on a wooden table

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If you have ever wanted your kitchen to smell like something is taking care of you, Jamaican oxtail is the move. This is the kind of slow-simmered comfort that turns a regular night into a cozy event: beefy, sticky-tender oxtails, a deep brown gravy that clings to rice, and buttery beans that soak up every drop.

This version is homestyle and accessible. No hard-to-find ingredients, no culinary gatekeeping. We build flavor with a good sear, aromatics, thyme, a little browning for color, and just enough Scotch bonnet to make it warm, not reckless. Taste as you go, and do not stress if your pot looks a little chaotic halfway through. That is usually when the magic starts.

A real photograph of oxtails browning in a Dutch oven with caramelized bits on the bottom of the pot

Why It Works

Big flavor from simple steps: Searing the oxtails and sautéing the aromatics builds a deep base before the long simmer.
That signature brown gravy: Browning sauce adds color and a subtle bittersweet depth without making the recipe complicated.
Fall-apart texture, not mush: Low and slow cooking melts collagen into a silky sauce while keeping the meat luscious.
Customizable heat: Scotch bonnet brings fruity heat, but you can keep it mild by leaving it whole.
Even better the next day: The sauce thickens and the flavors settle in overnight like they pay rent.

Pairs Well With

Rice and peas (coconut rice with kidney beans)
Fried ripe plantains
Steamed cabbage with carrots
Hard dough bread or warm dinner rolls

Storage Tips

Refrigerator: Let oxtail cool slightly, then refrigerate promptly (within 2 hours, or 1 hour if it is very hot where you are). For faster cooling, spread it into shallow containers before covering. Store for up to 4 days. The gravy will thicken as it chills. That is a good sign.

Freezer: Freeze in freezer-safe containers for up to 3 months for best quality. It will still be safe longer if kept frozen, but the texture and flavor can start to fade. Leave a little headspace so the sauce has room to expand.

Reheating: Warm gently on the stovetop over medium-low, adding a splash of water or beef broth to loosen the gravy. Microwave works too, but stir halfway so the sauce heats evenly.

Pro tip: If a fat cap forms on top after chilling, you can skim it for a cleaner gravy or stir it in for maximum comfort. No judgment either way.

Common Questions

Do I have to use browning sauce?

It is traditional for that deep mahogany color and slight bittersweet edge, but you can skip it. If you do, the stew will still taste great, just lighter in color. A small spoonful of dark soy sauce can help with color in a pinch.

Note: Browning sauce can turn bitter if you overdo it, so add it in tiny amounts and taste as you go.

How spicy is Scotch bonnet in this recipe?

Scotch bonnet is very hot, but we use it in a controlled way. Keep the pepper whole and let it simmer for gentle heat. If it bursts, your pot will get much spicier fast, so handle it carefully.

If you cannot find Scotch bonnet, habanero is the closest swap. Still: keep it whole.

Can I make Jamaican oxtail in a pressure cooker or Instant Pot?

Yes. Sear using sauté mode, then pressure cook on high for about 50 to 60 minutes (cut size matters) with a natural release. Check tenderness. If it is not fork-tender, pressure cook 5 to 10 minutes more. Add butter beans after, then simmer on sauté to thicken the gravy.

Why are my oxtails tough?

They just need more time. Oxtail gets tender when collagen breaks down, and that happens with low, steady heat. Simmer until a fork slides in easily and the meat wants to pull away from the bone.

When do I add the butter beans?

Add them near the end so they stay intact. If they go in too early, they can break down and thicken the gravy, which is not bad, just a different vibe.

Can I use something besides butter beans?

Yes. Lima beans are a great substitute and behave similarly in the pot.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven with a lid
Tongs for turning oxtails
Cutting board and sharp knife
Measuring spoons
Wooden spoon for scraping browned bits
Fine mesh strainer (optional, for skimming or a smoother gravy)

The first time I tried to make Jamaican oxtail at home, I treated it like a normal stew and wondered why it tasted fine but not like that. The fix was not fancy. It was patience, a better sear, and letting the aromatics and thyme do their thing before adding the broth. Now it is one of my favorite “slow day” recipes, the kind where you clean the kitchen in pockets of time and keep lifting the lid just to inhale the steam and grin. If you need a warm, cozy win, this pot delivers.

Homestyle Jamaican Oxtail Recipe

(4.8 Reviews)

Prep Time 40 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 55 minutes

Servings 6

Ingredients

Oxtail and Seasoning

3 to 3 1/2 lb oxtails, trimmed of excess fat
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
1 tsp allspice (ground pimento)
1 tsp smoked paprika (optional, but cozy)
2 tbsp soy sauce
2 tbsp white vinegar or lime juice (optional traditional rinse)
2 tbsp vegetable oil (for searing)

Gravy Base

1 large yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated or minced
3 scallions, sliced (white and green parts)
2 tbsp tomato paste
2 tsp browning sauce, plus more to taste
2 tsp fresh thyme leaves or 4 sprigs thyme
2 bay leaves
1 whole Scotch bonnet pepper (optional, for gentle heat)
4 cups beef broth (low sodium preferred)
1 tbsp brown sugar (optional, balances the sauce)

To Finish

1 (15 oz) can butter beans, drained and rinsed
1 tbsp ketchup (optional, classic homestyle touch)
1 tbsp cornstarch + 2 tbsp water (optional slurry, only if needed)

A real photograph of the ingredients for Jamaican oxtail on a kitchen counter including oxtails, thyme, scallions, onion, garlic, ginger, and a can of butter beans

Instructions

Optional traditional rinse, then season. Pat oxtails dry. If you like the traditional approach, toss with vinegar (or lime), then rinse quickly with cool water and pat very dry again. Season with salt, pepper, allspice, paprika (if using), and soy sauce.
Marination note: Let sit 10 to 15 minutes while you prep your aromatics, or cover and refrigerate overnight for the deepest flavor.
Sear for flavor. Heat a Dutch oven over medium-high. Add oil. Sear oxtails in batches until deeply browned on all sides, about 8 to 10 minutes per batch. Do not crowd the pot. Transfer browned oxtails to a plate.
Build the gravy base. Lower heat to medium. Add onion and cook 4 to 5 minutes, scraping up browned bits. Add garlic, ginger, and scallions and cook 1 minute. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and smells sweet.
Season the pot. Stir in browning sauce, thyme, bay leaves, and brown sugar (if using). Nestle the whole Scotch bonnet on top (keep it whole for gentle heat).
Simmer low and slow. Add oxtails back to the pot along with any juices. Pour in beef broth, bring to a gentle boil, then reduce to a low simmer. You want small, lazy bubbles, not a rolling boil. Cover and cook for 2 1/2 to 3 hours, stirring occasionally, until the meat is fork-tender and trying to pull away from the bone.
Fat tip: If the surface looks oily during the simmer, you can skim a little with a spoon for a cleaner gravy now, or chill and skim later.
Add butter beans. Stir in butter beans and ketchup (if using). Simmer uncovered 15 to 25 minutes so the gravy thickens and the beans warm through.
Adjust and finish. Remove bay leaves and thyme stems (if using sprigs). Taste and adjust salt and pepper. If you want a darker gravy, add browning sauce in 1/2 teaspoon increments, tasting each time. It can go bitter if you add too much too fast.
If you want a thicker gravy, stir in a little cornstarch slurry and simmer 2 to 3 minutes.
Serve. Spoon oxtail and gravy over rice and peas, white rice, or mashed potatoes. Add fried plantains if you want the full experience.

Nutrition information is estimated.

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