This classic Jamaican dish transforms tough oxtails into fork-tender morsels through a long, slow braise. The meat is first marinated in soy sauce and onion to deepen the flavor, then dredged in seasoned flour and browned for a rich crust. Simmered with fresh thyme, garlic, and a touch of molasses, the sauce develops a complex balance of savory, sweet, and spicy notes from the habanero chile. Its a hearty, comforting meal perfect for family gatherings or special occasions. Serve over white rice and peas or with festival for an authentic Caribbean experience.
Jamaican Oxtails
Description
This classic Jamaican dish transforms tough oxtails into fork-tender morsels through a long, slow braise. The meat is first marinated in soy sauce and onion to deepen the flavor, then dredged in seasoned flour and browned for a rich crust. Simmered with fresh thyme, garlic, and a touch of molasses, the sauce develops a complex balance of savory, sweet, and spicy notes from the habanero chile. Its a hearty, comforting meal perfect for family gatherings or special occasions. Serve over white rice and peas or with festival for an authentic Caribbean experience.Ingredients
Directions
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Place oxtails in a large bowl and add sliced onion and soy sauce.
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Mix well to coat the meat, then cover and refrigerate for at least 2 hours.
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In a shallow dish, combine flour, salt, and pepper.
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Remove oxtails from marinade, reserving the sliced onions, and dredge in the flour mixture until fully coated.
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Heat oil in a large Dutch oven over medium-high heat.
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Brown the oxtails on all sides, working in batches if necessary.
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Remove oxtails from the pan and set aside. Drain off all but 1-2 tablespoons of oil.
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Add reserved onions, chopped tomato, bell pepper, chile, and garlic to the pan. Saut lightly, scraping up any browned bits from the bottom.
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Pour in hot water and stir in molasses, mixing well.
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Return oxtails to the pan, ensuring they are mostly submerged in the liquid.
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Reduce heat to low, cover, and simmer for 1 hour 30 minutes.
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Add the thyme sprig and continue to simmer covered for an additional 30 minutes, or until meat is tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 263.9kcal
- % Daily Value *
- Total Fat 15.7g25%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 3293.0mg138%
- Total Carbohydrate 30.8g11%
- Dietary Fiber 5.0g20%
- Sugars 11.4g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a milder dish, remove seeds and membranes from the habanero chile or substitute with a smaller amount of jalapeo.
The oxtails can be cooked in a slow cooker: brown the meat as directed, then transfer to the slow cooker with the vegetables and liquids. Cook on low for 6-8 hours.
Leftovers store well in the refrigerator for up to 3 days. The flavors often improve the next day.
Ensure the oxtails are well-trimmed of excess fat if desired, though some fat adds flavor to the gravy.
