Jamaican Classics
Jamaican Oxtail
A large-batch Jamaican oxtail seasoned with onion, garlic, scallion, thyme, jerk seasoning and browning — made ahead so it is ready to reheat on party day.
- Prep
- 25 minutes
- Cook
- 3 hours
- Total
- 3 hours 25 minutes
- Serves
- 12–16 servings
Ingredients
- About 6 kg oxtail
- 4 medium onions
- 4 garlic cloves
- 3 sprigs scallion
- Jerk seasoning
- Dried and fresh thyme
- Black pepper
- Salt
- Browning sauce
Instructions
- 1
Slice the onions, crush or mince the garlic, and chop the scallion.
- 2
Place the oxtail in a large bowl. Add the onions, garlic, scallion, jerk seasoning, dried and fresh thyme, black pepper, salt and enough browning to give a rich colour.
- 3
Mix thoroughly so every piece is coated. Cover and marinate in the refrigerator overnight, or freeze the seasoned oxtail well ahead of a party.
- 4
When you are ready to cook, bring the oxtail to the fridge temperature, then brown it in a large pot in batches.
- 5
Return all of the oxtail and seasonings to the pot. Add a little water, cover, and simmer gently for about 2½–3 hours, stirring occasionally, until the meat is tender and the gravy is rich.
- 6
Taste and adjust the salt and pepper. Serve hot, or cool and reheat on the day you are hosting.
Notes & serving ideas
- This batch used 5.97 kg of oxtail — a large party quantity. Scale the seasonings down for a smaller pot.
- On the garden-party menu this was served as oxtail and beans; add butter beans near the end of cooking if you want that version.
- Browning can be stirred in later if you run out while seasoning — the colour can be adjusted as it cooks.