The transformation of oxtail in a slow cooker is nothing short of a culinary miracle.
What begins as a tough and bony cut of meat eventually becomes fall-off-the-bone tender oxtail and melts into a silky, delectable gravy.
Ingredients
For the Oxtails:
- 4 pounds of oxtails, trimmed of excess fat
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons browning sauce (Grace or Kitchen Bouquet brand)
- 1 tablespoon tomato paste
- 6 cloves garlic, minced
- 1 large onion, diced
- 3 scallions (green onions), chopped
- 1 scotch bonnet pepper, whole (or halved for more heat)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons ground allspice
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1½ teaspoons salt
- 3 cups beef broth
- 1 can (15 oz) butter beans, drained and rinsed
- 2 large carrots, cut into chunks
For Serving:
- Cooked white rice or rice and peas
- Fresh thyme for garnish
- Sliced scallions
Instructions
Step 1: Season the Oxtails
Pat the oxtails dry with paper towels; this is crucial for getting a good sear.
In a large bowl, combine the oxtails with brown sugar, soy sauce, browning sauce, tomato paste, minced garlic, half of the diced onion, half of the chopped scallions, thyme, allspice, paprika, black pepper, and salt.
Mix everything with your hands, really massaging those seasonings into every nook and cranny.
Cover and refrigerate for at least 2 hours, or ideally overnight.
They only get better with time.
Step 2: Searing the Oxtails (It’s Your Call)
In a skillet, heat some oil over medium-high heat. Sear the oxtails 3-4 minutes on each side, creating a deep brown crust.
Make sure you don’t overcrowd the pan.
It’s totally understandable to skip the slow roasting and the searing, but I find the additional depth of flavor to be worth it.
Step 3: Construct Your Slow Cooker
In the slow cooker, place the rest of the diced onion and scallions.
Then, add the oxtails, whether you seared them or not.
Toss the whole scotch bonnet on top. Make it whole for some mild heat and full flavor, or stab it for maximum spice.
Place the carrots around the oxtails.
Step 4: Introduce the Liquid
Pour the beef broth over the oxtails until it reaches about 3/4 of the way full.
Scrape the leftover marinade and pour it in there. That’s liquid gold.
You can also choose to cook it on HIGH for about 5 to 6 hours.
When the meat is fork-tender and falls off the bone with a gentle pull, it is almost done.
Add the butter beans about 30 minutes before serving.
They will warm up and absorb the flavor of the dish.
Transfer the oxtails to a serving platter, cover with foil, and set the slow cooker to HIGH with the lid off to reduce the sauce for 15 to 20 minutes.
Stir it occasionally. We are looking for a thick, luscious sauce that will cling to the meat.
Step 5: Serve and Enjoy
Return the oxtails to the thick sauce, turning them to cover completely.
Serve it on a generous helping of fluffy white rice or the traditional rice and peas.
Top it off with a good amount of sauce and garnish with fresh thyme and scallions. Enjoy your meal
Tips for the Best Jamaican Oxtails
Use Browning Sauce
This is the secret ingredient that gives Jamaican oxtails their signature dark color and the rich, slightly caramelized flavor.
Carrying Jamaican oxtails markets will likely have the Grace brand, or you can get it from the online Caribbean market.
You can also use Kitchen Bouquet as a substitute.
About That Scotch Bonnet
Keep it whole for flavor without the overbearing heat, or cut it in half if you want more spice.
No matter the adjustments made, you must have it, the fruity, floral notes are a must-have Jamaican flavor.
Searing is Worth it
Definitely, it’s an extra step.
However, the act of slow cooking loses the rich, complex flavor, and in the end, the dish is less impressive. The mask of ox tail is thick.
Make it Ahead
Like most braised dishes, oxtails taste even better the next day after the flavors have had time to marry, making this on Saturday for an even more spectacular Sunday dinner a must.
Here are some swaps if you do not have the listed ingredients:
If you do not have butter beans, you can use red kidney beans, broad beans, or even chickpeas.
Just add them in the last 30 minutes of the cooking.
If you cannot find Scotch bonnet, you can use 1-2 habanero peppers or 1 teaspoon of Caribbean hot sauce in the marinade as an alternative.
As an alternative to browning sauce, you can use 2 tablespoons of dark molasses and 1 tablespoon of soy sauce.
Just keep in mind the flavor won’t be the same.
If you want to add more vegetables, you can add diced bell peppers, celery, or potatoes in the last hour of cooking in the pressure cooker or on the stovetop.
For the Instant Pot version, you can pressure cook for 50-60 minutes on high with natural release and then sauté to reduce the gravy.
As for the storage in the fridge, you can keep it in an airtight container for up to 4 days, and the flavors will continue to deepen.
For the freezer, you can freeze in portion-sized containers for up to 3 months and thaw in the fridge the day before you want to reheat it.
To reheat, warm on the stovetop over medium-low heat and add broth if the gravy thickens too much. Another option is to reheat in the microwave with the cover on, stirring halfway through.
Serving Suggestions
The oxtail preparation shown is highly adaptable, complementing a multitude of side dishes quite well:
- Traditionally, plates are served with rice and peas (coconut rice with kidney beans) with fried plantains on the side.
- Classic Comfort: Accessorize the oxtail with a pile of white rice, foundational mashed potatoes, or a serving of rich, creamy polenta.
- Caribbean Feast: Complete meals with festival (sweet fried dough), and side servings of coleslaw and steamed cabbage.
- Modern Twist: Spoon the oxtail preparation atop creamy grits or enjoy garlic mashed cauliflower for a lower-carb option.
- Bread Soakers: Have plenty of hard dough bread, roti, or crusty sourdough available—that gravy is too good to waste
Conclusion
Minimal effort is required for this recipe for Jamaican oxtails to produce restaurant-quality results.
Your slow cooker can do all the work while you are busy for the day.
When you are finished, the meat will be in a gravy so rich and flavorful that it will become your new favorite comfort food.