Description
This Jamaican oxtail recipe features tender, flavorful oxtail slow-cooked in a rich marinade of onions, garlic, ginger, thyme, soy sauce, and spicy scotch bonnet peppers. Marinated overnight and then seared before simmering, the dish results in fall-off-the-bone meat infused with deep Caribbean flavors, traditionally served with white rice or rice and peas for a hearty, authentic meal.
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
- 1 large pinch of salt
- 1 tsp freshly ground black pepper
Oxtail and Cooking
- 1kg oxtail, chopped into 1-inch thick chunks
- 3 tbsp cornflour
- 2 tbsp sunflower oil
- 2 scotch bonnet peppers
- Cooked white rice or rice and peas, to serve
Instructions
- Marinate the oxtail: Combine onions, spring onions, garlic, ginger, thyme leaves, soy sauce, salt, and pepper in a large bowl. Mix well, then add the oxtail pieces and turn them to coat evenly with the marinade. Cover and refrigerate overnight or for at least 12 hours to allow flavors to deeply infuse.
- Prepare the oxtail for cooking: Remove the oxtail from the marinade, reserving the marinade for later. Place the oxtail pieces on a plate and lightly dust them with cornflour to help create a slight crust during searing.
- Sear the oxtail: Heat sunflower oil in a large, deep saucepan or casserole dish over medium heat. Working in batches, sear each piece of oxtail for 2-3 minutes per side until browned. Set the browned oxtail aside on a plate to prevent overcrowding the pan.
- Cook the marinade: Pour the reserved marinade into the hot pan and cook for 2-3 minutes, stirring and scraping the bottom to release any browned bits left from searing. This intensifies the sauce flavor.
- Simmer the oxtail: Return the seared oxtail to the pan and add enough water—approximately 800ml—to just cover the meat. Add the whole scotch bonnet peppers. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours 30 minutes to 3 hours, or until the meat is tender and easily falls off the bone.
- Season and serve: Taste the stew and adjust seasoning if necessary. Serve the rich Jamaican oxtail stew hot with cooked white rice or traditional rice and peas for a complete meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the oxtail.
- Be cautious with scotch bonnet peppers – they are very hot; adjust quantity to your heat preference.
- Lightly dusting the meat with cornflour before searing adds a nice crust and helps thicken the cooking liquid slightly.
- Cooking slowly at low heat allows the oxtail to become tender and flavorful.
- Serve with rice and peas for a fully authentic Jamaican dish.
- Prep Time: 15 minutes (plus 12 hours marinating)
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
Keywords: Jamaican oxtail, oxtail stew, Caribbean cuisine, slow-cooked oxtail, spicy stew, scotch bonnet, rice and peas, traditional Jamaican recipe
