Stovetop Jamaican Oxtail Recipe (My Most Popular Recipe)

oxtails

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Beef shank offers a similar texture while being more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective option for frying.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a budget-friendly alternative.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño peppers are milder and more accessible.

Trim excess fat from the oxtail to reduce grease in the gravy.

Wash the oxtail with cold water and a little vinegar, rinsing until the water is clearer after two washes.

Pat the oxtail dry and season with 1/4 cup light brown sugar, 1 tablespoon soy sauce, 1 tablespoon salt, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 tablespoon Worcestershire sauce, and 1 teaspoon allspice. Mix well.

Cover the seasoned oxtail and let it marinate in the fridge for at least 1 hour, or overnight for best flavor.

Prep aromatics: chop yellow onion, green onion, carrot, and habanero pepper (removing seeds and membranes).

In a pot, add the aromatics and sauté for about 5 minutes until they start to soften.

Add the seared oxtail and any remaining marinade to the pot, ensuring the liquid covers about halfway up the oxtail.

Bring to a simmer over medium-high heat, then reduce heat to medium-low and let it simmer.

After cooking, add cornstarch to thicken the gravy if desired, and stir in drained butter beans. Let simmer for about 5 minutes.

Serve the oxtail with plenty of gravy over white rice and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary