Description
A traditional Jamaican oxtail recipe that features tender, slow-cooked oxtail marinated overnight in a flavorful blend of onions, garlic, ginger, thyme, and soy sauce, then seared and simmered with scotch bonnet peppers to create a rich, spicy stew. Perfectly served with white rice or classic rice and peas, this dish delivers authentic Caribbean comfort in every bite.
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
- Large pinch of salt
- 1 tsp freshly ground black pepper
Main Ingredients
- 1kg oxtail, cut into 1-inch thick chunks
- 3 tbsp cornflour
- 2 tbsp sunflower oil
- 2 scotch bonnet peppers (adjust heat to preference)
- Cooked white rice or rice and peas, to serve
Instructions
- Prepare the Marinade: In a large bowl, combine the onions, spring onions, garlic, ginger, thyme leaves, soy sauce, salt, and black pepper. Mix thoroughly to create the marinade.
- Marinate the Oxtail: Add the oxtail pieces to the marinade, turning each piece to coat evenly. Cover and refrigerate for at least 12 hours or overnight for deep flavor penetration.
- Dust Oxtail with Cornflour: When ready to cook, remove the oxtail from the marinade (reserve the marinade). Place the oxtail on a plate and lightly dust each piece with cornflour, shaking off any excess.
- Brown the Oxtail: Heat sunflower oil in a large, deep saucepan or casserole over medium-high heat. Sear the oxtail pieces in batches, cooking each side for 2-3 minutes until nicely browned. Set the browned pieces aside on a plate.
- Cook the Marinade: Pour the reserved marinade into the same pan and cook for 2-3 minutes, stirring and scraping the bottom with a wooden spoon to release any browned bits for extra flavor.
- Simmer the Oxtail: Return the browned oxtail to the pan. Add enough water to just cover the meat, approximately 800ml. Add the scotch bonnet peppers whole for heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 2 hours and 30 minutes to 3 hours, until the meat is tender and falling off the bone.
- Final Seasoning and Serving: Taste and adjust seasoning if needed. Serve the rich oxtail stew hot alongside cooked white rice or the traditional Jamaican rice and peas.
Notes
- Marinating overnight enhances the depth of flavor, so don’t skip this step.
- Adjust the number of scotch bonnet peppers to control the spiciness; remove seeds for less heat.
- Dusting with cornflour helps create a nice crust and thickens the stew subtly.
- Simmering low and slow is key to tender, flavorful meat that falls off the bone.
- Serve with rice and peas to experience the classic Jamaican pairing.
- Prep Time: 15 minutes (plus at least 12 hours marinating)
- Cook Time: 2 hours 30 minutes to 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican oxtail recipe, Caribbean stew, slow-cooked oxtail, spicy oxtail, traditional Jamaican food
