Jamaican Beef Oxtail Recipe

Trim and season

Rinse the oxtail pieces under cold water and pat dry with paper towels. Trim excess fat if desired. Season all sides evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.

Marinade

In a large bowl combine minced garlic, chopped green onions, 2 tablespoons fresh thyme, 2 tablespoons soy sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon ground allspice, 1/2 scotch bonnet (seeded and finely chopped — use gloves), and 1 tablespoon fresh lime juice. Add the oxtail pieces and rub the mixture into the meat. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Remove the marinated oxtail from the fridge 30 minutes before cooking to come toward room temperature. Lightly dredge each piece in 1 tablespoon all-purpose flour, shaking off excess. Heat 3 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Working in batches so as not to crowd the pan, sear the oxtail pieces 3–4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and set aside. Add more oil between batches if necessary.

Lower heat to medium. If the pan is dry, add 1 tablespoon oil. Add the thickly sliced yellow onion and sauté 4–5 minutes until translucent and starting to color, scraping up browned bits from the bottom of the pot.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the carrots and the reserved oxtail pieces back into the pot.

Pour in 3 cups beef broth, scraping any remaining brown bits. Add 1 tablespoon guava jam or ketchup (if using) and 2 bay leaves. Bring the liquid to a gentle simmer.

Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 2.5 to 3 hours until the meat is very tender and nearly falling off the bone. Alternatively, place the covered pot in a preheated 325°F (160°C) oven and braise for 2.5–3 hours.

Check once at the halfway point: skim any excess fat from the surface and turn pieces so they cook evenly. If the liquid reduces too much, add up to 1/2 cup additional beef broth or water.

When oxtail is tender, remove the lid and increase heat to medium-high. Simmer uncovered 10–15 minutes to concentrate the sauce and thicken slightly. Taste and adjust seasoning with additional salt and pepper as needed.

If you prefer a thicker glaze, remove oxtail pieces to a plate and reduce the sauce more, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce until thickened (optional). Return oxtail to the pot to coat in the sauce.

Garnish with chopped parsley or extra scallions and fresh thyme sprigs. Serve hot over steamed rice, rice and peas, or mashed potatoes.