There are some dishes that taste like a warm hug — and this Braised Oxtail Recipe is exactly that. Tender, melt-in-your-mouth oxtail slow-cooked in a rich, savory gravy filled with aromatic herbs, onions, garlic, and ginger. Every bite delivers pure comfort, deep flavor, and the kind of satisfaction that only slow cooking can bring.
I’ll be honest — the first time I made oxtail, I didn’t know what to expect. But the moment that deep, meaty aroma filled the kitchen, I knew I’d found something special. Now, it’s one of those recipes my family requests every cold evening or special Sunday dinner.
🧡 Why You’ll Love This Braised Oxtail
- Rich and deeply flavorful: Slow braising brings out all the natural beefy richness of oxtail.
- Comfort food at its best: A hearty, stick-to-your-ribs meal that warms the soul.
- Simple ingredients, big payoff: Everyday spices and aromatics transform into something extraordinary.
- Perfect for make-ahead meals: Tastes even better the next day as the flavors deepen.
🛒 Ingredients
- 2 tablespoons vegetable oil
- 2½ to 3 pounds oxtail, cut into segments
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, chopped
- 2 green onions, sliced
- 1 Scotch bonnet pepper or 1 teaspoon chili flakes (optional, for heat)
- 2 tablespoons tomato paste
- 2 teaspoons browning sauce (optional, for color)
- 3 cups beef broth or water
- 2 sprigs thyme
- 1 teaspoon allspice (pimento)
- 2 bay leaves
- 2 carrots, peeled and sliced
- 1 tablespoon soy sauce
- Salt and pepper, to taste
Optional add-ins:
- 1 can butter beans (traditional Jamaican touch)
- Fresh parsley for garnish
🔪 Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
👩🍳 Step-by-Step Instructions
Step 1: Brown the Oxtail
Pat the oxtail pieces dry with paper towels and season them generously with salt and pepper.
Heat vegetable oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides until deeply golden. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, add the chopped onions, garlic, and ginger. Sauté until fragrant, about 2–3 minutes. Add tomato paste and stir well to coat everything in that rich red color.
Step 3: Deglaze and Simmer
Pour in the beef broth (or water), soy sauce, and browning sauce if using. Scrape the bottom of the pot to release all those flavorful bits.
Step 4: Add Seasonings
Add the browned oxtail back into the pot along with thyme, allspice, bay leaves, Scotch bonnet (if using), and carrots. Bring to a boil, then reduce heat to low.
Step 5: Slow Braise
Cover and let simmer for 2½ to 3 hours, stirring occasionally, until the meat is tender and falling off the bone. If needed, add more liquid during cooking.
Step 6: Finish and Serve
Once the oxtail is tender, remove the lid and simmer uncovered for 10–15 minutes to thicken the sauce. Stir in drained butter beans during the last 10 minutes for extra creaminess.
Serve hot over rice and peas, mashed potatoes, or creamy polenta. Don’t forget a slice of crusty bread to mop up that gravy!
🍽️ What to Serve It With
- Jamaican rice and peas or plain steamed rice
- Garlic mashed potatoes for pure comfort
- Fried plantains or sautéed cabbage for a Caribbean-inspired plate
💡 Tips for Success
- Browning the oxtail first is non-negotiable — it’s where all the flavor starts!
- For a thicker gravy, mash a few butter beans into the sauce.
- Leftovers taste even better the next day — the flavors meld beautifully overnight.
🧊 Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Cool completely, then freeze up to 2 months. Thaw overnight before reheating.
- Reheat: Gently warm on the stovetop over low heat.
🕒 Recipe Information
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Servings: 4–6
❓ Frequently Asked Questions
Can I make braised oxtail in a slow cooker?
Yes! Brown the oxtail and sauté aromatics first, then transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours.
Can I make it in an Instant Pot?
Definitely. Brown the meat on sauté mode, add all ingredients, and pressure cook for 45 minutes, then let the pressure release naturally.
Do I have to use oxtail?
If unavailable, you can substitute with beef short ribs or shank — they braise beautifully, too.
💬 Conclusion
This Braised Oxtail Recipe is proof that the best meals take a little time and a lot of love. The result? Fall-off-the-bone tender beef bathed in a rich, silky sauce that comforts every part of you.
It’s not just a meal — it’s an experience. Serve it to guests, make it for family, or savor it all to yourself on a quiet evening. Either way, one thing’s certain: you’ll be coming back for seconds.
🥘 Try These Next
- 🍛 Jamaican Curry Goat – another island classic
- 🍲 Slow Cooker Beef Stew with Red Wine
- 🥕 Caribbean Brown Stew Chicken
⭐ Join the Conversation
If you make this recipe, I’d love to see it! 💛
Share your photo or leave a comment — your feedback keeps this kitchen inspired!
🍖 Nutritional Information (Per Serving)
- Calories: ~460
- Protein: 28g
- Fat: 35g
- Carbs: 6g
- Fiber: 1g
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