Jamaican Oxtails
- 20m Prep Time
- 3h Cook Time
- 3h Ready In
Tender oxtails braised in a rich, spicy gravy with lima beans. This Jamaican classic is slow-cooked with allspice, thyme, and habanero for deep flavor.
Ingredients
- 907 g oxtails fat trimmed
- 44.4 ml browning sauce
- 12.3 ml seasoning salt
- 9.86 ml ground allspice
- 4.93 ml coarse black pepper
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- 3 garlic cloves minced
- 4.93 ml fresh ginger grated
- 3 sprig fresh thyme
- 44.4 ml vegetable oil
- 14.8 ml all-purpose flour
- 1.06 L beef broth
- 1 large whole habanero pepper
- 1 can lima beans rinsed and drained
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 249 mg
- Iron: 6.08 mg
- Magnesium: 139 mg
- Phosphorus: 377 mg
- Potassium: 1426 mg
- Zinc: 2.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml browning sauce
- 12.3 ml seasoning salt
- 9.86 ml ground allspice
- 4.93 ml coarse black pepper
- 3 sprig fresh thyme
- 44.4 ml vegetable oil
- 14.8 ml all-purpose flour
- 1.06 L beef broth
- 1 large whole habanero pepper
Prepare
- 907 g oxtails, fat trimmed
- Dice 1 small yellow onion
- Dice 1 medium red bell pepper
- Mince 3 garlic cloves
- Grate 4.93 ml fresh ginger
- 1 can lima beans, rinsed and drained
Let's Cook
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Step 1.
Rinse the oxtails under cool water and transfer to a large bowl. Pour the browning sauce over the oxtails, then sprinkle with seasoning salt, ground allspice, and coarse black pepper. Add the diced onion, diced red bell pepper, minced garlic, grated ginger, and fresh thyme sprigs. Use your hands or tongs to toss everything together until the oxtails are evenly coated. Cover the bowl and refrigerate for 6 to 8 hours, or overnight, to marinate.
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Step 2.
After marinating, pour the vegetable oil into a large pot (such as a Dutch oven) over medium-high heat. Once the oil is hot, add the oxtails along with the onion, bell pepper, garlic, ginger, and thyme from the marinade. Sprinkle the all-purpose flour over the mixture and cook, stirring occasionally, until the oxtails are browned on all sides, about 8 to 10 minutes.
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Step 3.
Pour in the beef broth and add the whole habanero pepper. Cover the pot and cook over medium heat until the oxtails are tender, about 2½ hours. Stir occasionally and check the liquid level; add a little water if needed to keep the oxtails submerged.
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Step 4.
After the oxtails are tender, add the rinsed and drained lima beans to the pot. Cover and simmer for 30 more minutes, until the beans are heated through and the sauce has thickened slightly. Remove the habanero before serving if you prefer less heat.
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Step 5.
Serve the oxtails and lima beans over pigeon peas and rice or steamed rice.