Jamaican Beef Tail Recipe


  • 2 tablespoons vegetable oil
  • 3 pounds oxtail (thickly sliced)
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 4 cloves garlic (chopped)
  • 2 green onions (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 1 Scotch bonnet pepper, seeded and chopped (optional for sharpening)
  • 2 tablespoons soy sauce
  • 1 tablespoon Jamaican seasoning
  • 1 can (14 ounces) butter beans, drained and rinsed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 4 cups beef broth
  • Salt and black pepper to taste
  • Fresh thyme


  • Prepare the Oxtail*
  • Rinse the oxtail pieces under cold water and pat them dry with paper towels.
  • Season the oxtail with salt, black pepper, and Jamaican seasoning.
  • Brown the Oxtail*
  • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  • Add the oxtail pieces and brown them on all sides. This should take about 8-10 minutes. Remove the browned oxtail and set them aside.
  • Sauté the Vegetables*
  • In the same pot, add the chopped onion, red bell pepper, green bell pepper, garlic, ginger, green onions, and Scotch bonnet pepper (if using).
  • Sauté the vegetables for about 5-7 minutes, until they are softened and fragrant.
  • Combine Ingredients*
  • Return the browned oxtail to the pot with the sautéed vegetables.
  • Add the soy sauce, Worcestershire sauce, and brown sugar. Stir to combine.
  • Add the Liquid*
  • Pour in the beef broth, ensuring the oxtail pieces are mostly submerged.
  • Add a few sprigs of fresh thyme.
  • Simmer the Oxtail*
  • Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for about 2 to 2.5 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally.
  • Add Butter Beans*
  • About 30 minutes before the oxtail is done, add the drained and rinsed butter beans to the pot. Stir gently to combine.


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