Description
This authentic Jamaican oxtail recipe features tender, slow-cooked oxtail marinated in a flavorful blend of onions, garlic, ginger, thyme, and soy sauce, then simmered low and slow with scotch bonnet peppers to create a rich, hearty stew. Served best with fluffy white rice or traditional rice and peas, this dish is a staple Caribbean comfort food perfect for a cozy 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
- Large pinch of salt
- 1 tsp freshly ground black pepper
Oxtail and Coating
- 1kg oxtail, cut into 1-inch thick chunks
- 3 tbsp cornflour
Cooking
- 2 tbsp sunflower oil
- 2 scotch bonnet peppers (add more if preferred)
- Approximately 800ml water (to cover the meat)
To Serve
- Cooked white rice or rice and peas
Instructions
- Marinate the oxtail: In a large bowl, combine the roughly chopped onions, sliced spring onions, finely chopped garlic and ginger, thyme leaves, soy sauce, salt, and freshly ground black pepper. Mix well, then add the oxtail chunks and turn them thoroughly to coat evenly. Cover and refrigerate for at least 12 hours or overnight to allow the flavors to infuse deeply into the meat.
- Prepare oxtail for cooking: Remove the oxtail pieces from the marinade and set the marinade aside. Lightly dust the oxtail pieces with cornflour, ensuring an even coating. This will help in developing a rich, thickened sauce during cooking.
- Sear the oxtail: Heat sunflower oil in a large, deep saucepan or casserole dish over medium-high heat. In batches, sear each piece of oxtail for about 2 to 3 minutes per side until nicely browned. This step locks in the flavors and adds depth to the dish. Remove and set aside the browned oxtail on a plate.
- Cook the marinade base: Pour the reserved marinade into the same saucepan, cooking for 2 to 3 minutes while scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. This deglazing adds layers of flavor to the dish.
- Simmer the oxtail: Return the seared oxtail pieces back to the pan. Add enough water (about 800ml) to just cover the meat. Mix in the whole scotch bonnet peppers. Bring the liquid to a boil, then reduce heat to low, cover the pot, and gently simmer for 2 hours and 30 minutes to 3 hours, or until the meat is tender and falling off the bone.
- Finish and serve: Taste and adjust seasoning if needed. Remove the scotch bonnets if you prefer less heat. Serve the tender Jamaican oxtail stew hot alongside cooked white rice or traditional rice and peas for a complete and satisfying meal.
Notes
- Marinating the oxtail overnight really enhances the dish’s depth and tenderness.
- Be cautious with scotch bonnet peppers; they are very hot. Remove before serving if you prefer milder heat.
- Dusting with cornflour before searing helps to thicken the sauce naturally.
- Cooking time can be adjusted based on the tenderness of the meat; slow simmering is key.
- Serve with traditional Caribbean sides like rice and peas for an authentic experience.
- Prep Time: 15 minutes (plus 12 hours marinating)
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican oxtail, Caribbean stew, slow-cooked oxtail, spicy oxtail recipe, scotch bonnet peppers, oxtail stew recipe, comfort food, traditional Jamaican cuisine
