Authentic Jamaican Oxtail

Ingredients

• 3 lb Oxtail (cleaned and trimmed of excess fat)
• 1 tbsp Browning sauce (or dark soy sauce)
• 2 tbsp Green seasoning (Jamaican herb blend)
• 1 tbsp All-purpose seasoning (such as Maggie or similar)
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 0.5 tsp Black pepper
• 2 tbsp Vegetable oil (for searing)
• 1 Onion (chopped)
• 3 Green onions (chopped)
• 4 clove Garlic (minced)
• 1 tbsp Fresh ginger (minced)
• 1 Scotch bonnet pepper (whole (do not cut if you want less heat))
• 4 sprig Fresh thyme
• 10 Pimento seeds (allspice berries)
• 4 cup Beef broth (or water)
• 2 tbsp Ketchup
• 1 can Butter beans (15 oz, drained and rinsed)

Steps

1. 1

   Clean the oxtail pieces with water and vinegar or lime juice, then pat them thoroughly dry with paper towels.

2. 2

   In a large bowl, season the oxtail with browning sauce, green seasoning, all-purpose seasoning, onion powder, garlic powder, and black pepper. Massage the spices into the meat until every piece is evenly coated.

3. 3

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

4. 4

   Add the oxtail pieces to the pot in batches, searing them until they are deeply browned on all sides. Remove the meat and set aside.

5. 5

   In the same pot, add the chopped onion, green onions, minced garlic, and ginger. Sauté for 2-3 minutes until the aromatics are fragrant and softened.

6. 6

   Return the seared oxtail to the pot. Add the pimento seeds (allspice), fresh thyme sprigs, and the whole scotch bonnet pepper.

7. 7

   Pour in the beef broth (or water) until the meat is almost submerged. Bring the liquid to a boil.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 2.5 to 3 hours. Check occasionally and add more liquid if necessary to keep the meat from drying out.

9. 9

   Once the meat is tender and starting to pull away from the bone, stir in the ketchup and the drained butter beans.

10. 10

    Simmer uncovered for another 15-20 minutes to allow the gravy to thicken and the flavors to meld. Remove the scotch bonnet pepper and thyme stems before serving.

Notes

For a faster version, you can use a pressure cooker for 45-50 minutes before adding the beans and finishing the gravy. Be careful not to burst the scotch bonnet pepper if you prefer a milder spice level.

Nutrition per serving

• Jamaican
• Oxtail
• Main Dish
• Slow Cooked
• Comfort Food
• Caribbean
• Dinner