Culture & context
About this dish
Oxtail has long been transformed through slow cooking into a deeply flavoured Jamaican main dish, often served with rice and peas for Sunday dinner or special occasions.
Did you know? Butter beans are added near the end so they stay whole while absorbing the oxtail gravy.
Food-safety note
Oxtail contains small bones. Serve carefully and supervise young children. Refrigerate leftovers promptly.
Equipment needed
- Large heavy pot or Dutch oven
- Large bowl
- Tongs
- Chef’s knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1.8 kg (4 lb) oxtail pieces, excess fat trimmed
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon browning sauce
- 2 teaspoons ground allspice or 8 crushed pimento berries
- 5 cloves garlic, minced
- 1 tablespoon grated ginger
- 4 scallions, chopped
- 1 large onion, chopped
- 6 sprigs thyme
- ½ Scotch bonnet pepper, optional
- 2 tablespoons vegetable oil
- 750 ml–1 litre (3–4 cups) unsalted beef stock or hot water
- 2 tablespoons tomato paste
- 2 medium carrots, thickly sliced
- 1 can butter beans, about 400 g / 15 oz, drained and rinsed
- 1 tablespoon ketchup, optional
Before the heat
Preparation steps
- Season the oxtailCombine oxtail with salt, pepper, soy sauce, browning, allspice, garlic, ginger, half the scallion, half the onion and half the thyme.
- Marinate if time allowsCover and refrigerate 2–12 hours. Bring closer to room temperature for 20 minutes before browning.
- Prepare vegetablesSlice carrots and drain the butter beans.
At the stove
Cooking instructions
- Brown thoroughlyHeat oil in a heavy pot over medium-high heat. Brown oxtail in batches for 10–12 minutes total. Avoid crowding.
- Cook the tomato pasteReturn all oxtail to the pot. Stir in tomato paste and cook 1 minute.
- Begin braisingAdd stock or hot water to nearly cover the oxtail. Add remaining onion, scallion, thyme and Scotch bonnet. Bring to a boil, reduce to low, cover and simmer.
- Slow-cookCook 2–2½ hours, turning pieces and checking liquid every 25–30 minutes. Skim excess surface fat if needed.
- Add carrots and beansWhen the meat is nearly tender, add carrots. Cook 20 minutes, then fold in butter beans and ketchup. Simmer uncovered 15–20 minutes until the gravy coats a spoon.
- RestRemove thyme stems and Scotch bonnet. Rest 10 minutes, then taste and adjust seasoning.
Working timeline
- 0:00–0:15: Brown oxtail in batches
- 0:15–0:25: Build braising liquid
- 0:25–2:40: Covered slow braise
- 2:40–3:10: Add carrots and butter beans
- 3:10–3:25: Reduce gravy and rest
Times are practical estimates. Pot size, meat cut, stove strength and ingredient temperature can change the finish time.
Chef’s tips
- Trim large pockets of fat, but leave connective tissue that melts during braising.
- Brown the meat deeply; colour creates much of the final flavour.
- For easier fat removal, cook a day ahead, chill and lift off the hardened fat before reheating.
Common mistakes
- Crowding the pot so the oxtail steams instead of browns.
- Keeping the heat too high and boiling the meat tough.
- Adding butter beans too early so they break apart.
What to serve with it
Side dishes
- Rice and peas
- White rice
- Steamed cabbage
- Fried plantain
- Mashed yam
Drinks
- Sorrel
- Carrot juice
- Limeade
Storage & reheating
Cool and refrigerate for 3–4 days. Reheat slowly on the stovetop until steaming hot. Freeze for up to 3 months in an airtight container, leaving room for expansion.
Editorial note
Jamaican households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-15.