Jamaican Oxtail Recipe

Ingredients

• 1.81 kg (4 pounds)beef oxtail, cut into 1-inch rounds
• 6 stalksspring onions, chopped
• 14 sprigsfresh thyme, chopped and divided; half for seasoning the meat and half for cooking
• 3whole bay leaves
• 1 piece, 5 cm (2 inches)ginger, crushed
• 10–15whole allspice berries, crushed
• 2 tablespoonsgreen seasoning
• 1 teaspoon, plus 2 tablespoons for searingvegetable oil
• 2 tablespoons, plus more for cookingall-purpose seasoning
• 2 teaspoons, or to tastesalt
• 1 teaspoon, or to tastefreshly cracked black pepper
• 2 teaspoonsgarlic powder
• 2 teaspoonsonion powder
• 2 teaspoonssmoked paprika; regular paprika also works
• 1 tablespoonsoy sauce
• 7.5 ml (½ tablespoon), plus more if neededbrowning
• 946 ml (4 cups)hot water, for cooking
• 2 teaspoonsoyster sauce
• 1–2 mediumcarrots, cut into rounds
• 2 tablespoonstomato ketchup
• 1 largeonion, sliced and divided; half for seasoning the meat and half for cooking
• 1 canbutter beans (lima beans)
• 2 tablespoonsbutter, salted or unsalted
• 59 ml (¼ cup)plain flour
• 59 ml (¼ cup)water
• 59 ml (¼ cup)distilled white vinegar
• 946 ml (4 cups), or enough to cover the meatcold water

Instructions

1. 1

   Prepare the oxtail

   Trim the oxtail if needed and cut it into 2.5 cm (1-inch) rounds, or ask your butcher to cut it for you.

2. 2

   Rinse with vinegar

   Cover the oxtail with a mixture of the vinegar and water and leave it for at least 1 minute. Rinse it well with fresh water, drain for a couple of minutes, then pat it dry with a clean paper towel.

3. 3

   Season the meat

   Put the oxtail in a bowl with the spring onions, half the thyme, bay leaves, ginger, allspice, green seasoning, vegetable oil, all-purpose seasoning, salt, garlic powder, smoked paprika, soy sauce, browning and half the onion. Massage the seasonings into the meat.

4. 4

   Marinate the oxtail

   Cover the bowl with cling film and refrigerate for at least 2 hours, or overnight.

5. 5

   Lower the heat

   Reduce the heat to medium-low.

6. 6

   Simmer until tender

   Pour about 473 ml (2 cups) of water into the marinade bowl and swirl it to collect the remaining seasoning. Pour this into the pot with the oxtail, then add enough water to just cover the meat. Cook for 1–1½ hours, until tender.

7. 7

   Check the water

   Check the pot every 30 minutes and add more water as needed to keep the level consistent.

8. 8

   Prepare the additions

   While the oxtail cooks, prepare the carrots and make the spinners. Set them aside.

9. 9

   Add vegetables

   When the oxtail is nearly tender, add the carrots, remaining onion, spring onions, thyme and butter. Cook until the carrots are tender.

10. 10

    Adjust the seasoning

    Taste the stew and adjust the seasoning as needed.

11. 11

    Deepen the colour

    Add the scotch bonnet peppers, remaining thyme and some browning to deepen the stew's colour.

12. 12

    Cook covered

    Raise the heat to medium, cover the pot and cook for 10 minutes.

13. 13

    Add beans and sauces

    After 10 minutes, add the butter beans, oyster sauce, ketchup and black pepper. Taste and adjust the seasoning as needed.

14. 14

    Reduce the gravy

    Let the broth reduce until it forms a thick, rich gravy, keeping an eye on the oxtail and stopping when it is tender.

15. 15

    Start the spinners

    Put the flour in a small mixing bowl.

16. 16

    Make the dough

    Add just enough water, one tablespoon at a time, to make a stiff dough.

17. 17

    Rest the dough

    Leave the dough to rest for 10 minutes.

18. 18

    Shape the spinners

    Pinch off pieces of dough weighing about 14 g (½ ounce) and roll each between your palms into a gently tapered cylinder. Repeat with the remaining dough.

What is Jamaican oxtail?

Oxtail stew is a slow-cooked dish associated with Jamaican cooking, built around beef oxtail simmered with seasonings until tender. This version layers herbs, allspice, browning and sauces into a savoury gravy, with butter beans and carrots added as it cooks.

The method relies on time rather than complicated equipment: season the meat, simmer it gently and let the cooking liquid concentrate. Small flour dumplings called spinners are also included in the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 0g protein, 0g carbs, 0g fat.

The oxtail is the main source of protein and fat, while the flour in the spinners, beans and carrots contribute carbohydrates. The recipe also contains butter and added oils, which contribute fat. Serve a moderate portion with extra vegetables to balance the plate.

Seasoning the oxtail

Marinade: the spring onions, thyme, allspice, ginger, green seasoning and dry spices coat the meat before it goes into the pot. The recipe recommends at least 2 hours in the fridge, or an overnight rest.

Browning: this is used both to season the meat and later to deepen the stew's colour. Add more during cooking only as the method suggests, and taste the stew before adjusting other seasonings.

Keeping the simmer steady

Water level: the recipe says to cover the meat and check the pot every 30 minutes. Add more water if needed to keep the level consistent as the oxtail cooks.

Tenderness: cooking time is given as 1–1½ hours, but the method's final cue is tender meat. Check it as it cooks rather than relying on the clock alone.

Making the spinners

Dough: add water to the flour a tablespoon at a time, stopping when the dough is stiff. The method gives it a 10-minute rest before shaping.

Shape: roll small pieces between your palms into gently tapered cylinders. The recipe says to prepare them while the oxtail cooks, although its spinner instructions appear after the stew directions.

Building the gravy

Vegetables and butter: the carrots, remaining onion, spring onions, thyme and butter go in when the meat is nearly tender. Cook until the carrots are tender.

Finishing: the beans, oyster sauce, ketchup and black pepper are added after a further 10-minute covered cook. Let the broth reduce to the thick consistency described in the method.

What to serve alongside

The stew is substantial, with beans and spinners included in the recipe. A serving of rice or another simple starch can accompany it, though neither is part of the listed ingredients.

For a lighter plate, pair a smaller helping of stew with vegetables. The concentrated gravy is flavourful, so a little can go a long way alongside the other components.

Recipe notes & tips

• Ask your butcher to cut the oxtail into rounds if you do not want to trim it at home.
• Dry the oxtail after rinsing so excess water does not dilute the marinade.
• Marinate overnight if you have time, as suggested by the recipe.
• Check the water level every 30 minutes and top it up as needed.
• Add the water to the spinner dough gradually so it stays stiff.
• Taste the stew before adding more seasoning, since the recipe includes several salty sauces and seasonings.

Variations

• Use regular paprika: swap it for smoked paprika, as the recipe allows.
• Adjust the browning: add more during cooking if needed to deepen the colour.
• Choose salted or unsalted butter: either is specified in the ingredient list.
• Shape smaller spinners: roll smaller pieces of dough for more dumplings.
• Change the heat: the method calls for scotch bonnet peppers, but gives no quantity; adjust to your preference if using them.

Common mistakes to avoid

• Skipping the rinse: rinse away the vinegar with fresh water, then drain and pat the oxtail dry.
• Adding too much spinner water: mix it in one tablespoon at a time to keep the dough stiff.
• Letting the pot run low: check every 30 minutes and add water as needed.
• Stopping by the clock alone: continue cooking until the oxtail is tender.
• Reducing too far: keep an eye on the pot while the broth thickens into gravy.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the gravy has become too thick.

Frequently asked questions