Description
Jamaican Oxtail is a juicy, delicious, and flavorful dish made with tender oxtails that fall off the bone and slow braised in a rich sauce with carrots and butter beans.
Ingredients
- 2 1/2 pounds beef oxtails, about 2 to 3-inch thick pieces
- 1 tablespoon vegetable oil
- 1 tablespoon dark soy sauce
- 1 medium onion, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garlic, chopped
- 1 cinnamon stick (or 1 teaspoon Jamaican allspice berries)
- 1-2 bay leaves
- 2 tablespoons ketchup (or tomato paste)
- 3 tablespoons oyster sauce (or soy sauce)
- 2 cups water
- 1 tablespoon brown sugar
- 1 tablespoon all-purpose flour
- 2 medium carrots, diced
- 1 (14 ounce) can butter beans (or white kidney beans), drained and rinsed
- salt and pepper (to taste)
- 1 tablespoon green onions, finely chopped
Instructions
- Use a paper towel to pat the beef oxtails completely dry. Set aside on a plate.
- Heat oil in a 4 quart Dutch oven or pot until the hot oil sizzles, about 1-2 minutes.
- Sear oxtails in batches until golden brown, about 5 minutes on each side. The oxtails don't need to be fully cooked at this point. Add soy sauce and brown the oxtails for 2 minutes on each side. Set aside on a clean plate.
- Add onions, ginger, garlic, cinnamon stick, and bay leaves and sauté until fragrant, about 2 minutes.
- Stir in ketchup, oyster sauce, water, sugar, and flour. Mix well until smooth.
- Return the oxtails to the pot and add carrots. The liquid should just cover the oxtails. If not, add a little bit more water.
- Cover with the lid and bring to a simmer. Turn the heat down to low and simmer for 1 to 1 1/2 hours until tender (and the meat falls off the bone). Stir occasionally to prevent the sauce from burning. If the sauce thickens a bit too much, stir in some water (2 tablespoons at a time) to thin it out.
- Stir in butter beans and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste.
- Garnish with green onions and serve immediately with a bowl of Coconut Rice or Steamed Rice.
Notes
How to store: Keep Jamaican oxtails in an airtight container in the fridge for 3-4 days.
How to freeze: Once cooled to room temperature, freeze leftover oxtails in an airtight container or freezer bag for up to three months.
How to reheat: The best way to reheat leftover Jamaican oxtails is on a pan on the stovetop. Heat oxtails, covered, over medium heat until warmed through, stirring occasionally. Add water if the sauce looks too thick or dry.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Braise
- Cuisine: Jamaican