Oxtail Recipe

Trim and season

Pat the oxtail pieces dry with paper towels. Trim any excessive loose fat but leave the marrow and some fat for flavor. Place the oxtail in a large bowl or zip-top bag.

Prepare marinade

Add salt, black pepper, ground allspice, chopped green onions, thyme sprigs, minced garlic, grated ginger, soy sauce, Worcestershire sauce, brown sugar and lime juice to the bowl with the oxtail. Rub the marinade thoroughly into each piece so all surfaces are coated.

Marinate for at least 2 hours in the refrigerator, preferably overnight, to allow flavors to penetrate. Remove from refrigerator 30 minutes before cooking to come closer to room temperature.

Brown the oxtail

Preheat oven to 300°F (150°C). Heat vegetable oil in a large heavy Dutch oven or ovenproof braising pot over medium-high heat. Working in batches if necessary, sear the oxtail pieces on all sides until deeply browned, about 3–4 minutes per side. Remove browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion, red bell pepper and carrots to the pot. Sauté until softened and beginning to brown, about 5–7 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.

Deglaze

If using, pour in the dark rum to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol cook off for 1 minute.

Add liquids and seasonings

Return the browned oxtail to the pot. Add the canned diced tomatoes (with juices), beef stock (or water), bay leaves, the whole scotch bonnet (leave whole to impart heat but avoid puncturing to keep it mild), Jamaican browning or additional Worcestershire if using, and the optional additional teaspoon of salt if needed. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling off the bone, about 2.5 to 3 hours. Check at the 2-hour mark; if the liquid is reducing too quickly, add up to 1/2 cup more stock or water. For stovetop braising, keep at a very low simmer and cook 3 to 3.5 hours.

Finish sauce

When the oxtail is tender, remove the pot from the oven. Carefully take out the scotch bonnet pepper and bay leaves. If you prefer a thicker gravy, remove about 1/2 cup of braising liquid, whisk in the brown gravy mix or dissolve 1 tablespoon cornstarch in 1 tablespoon cold water and stir back into the pot. Simmer on the stovetop over medium-low for 3–5 minutes until thickened. Adjust seasoning with salt and freshly ground black pepper to taste.

Stir in fresh thyme leaves and chopped parsley or scallion tops. Spoon some of the sauce over the oxtail and let rest for 5 minutes before serving so flavors marry.

Serve the braised oxtail hot with rice and peas, plain rice, mashed potatoes, or fried dumplings. Garnish with extra chopped scallions or parsley and lime wedges on the side for brightness.