Immerse yourself in the inviting aroma of slow-simmered Jamaican spices and succulent oxtail. This comforting dish, prepared in the slow cooker, melds traditional island flavors with modern convenience. Gather your ingredients, set the slow cooker, and let the tantalizing scent transport you to a warm Jamaican kitchen.
Ingredients
- 3 pounds oxtail, trimmed of excess fat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon allspice (pimento)
- 1 teaspoon dried thyme
- 1 scotch bonnet pepper (optional for heat), finely chopped
- 2 cups beef or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon browning sauce or Worcestershire sauce
- 2 carrots, sliced
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
Instructions
Begin by seasoning the oxtail with a generous sprinkle of salt and black pepper. In a skillet over medium-high heat, warm the vegetable oil and sear the oxtail on all sides. The goal is to get a dark, caramelized crust that contributes a deep, smoky flavor to the final dish.
Transfer the oxtail to your slow cooker. In the same skillet, sauté the chopped onion until it turns translucent, then add the garlic, tomato paste, allspice, thyme, and chopped scotch bonnet (if you enjoy a spicy kick). Stir for a minute or two, just long enough to release the aromatic oils.
Pour this fragrant mixture into the slow cooker, then add the broth, soy sauce, and browning sauce. Stir to combine, ensuring the oxtail is submerged in the rich liquid. Finally, layer in the sliced carrots, which will soak up the flavorful juices.
Cover and cook on low for 7–8 hours (or on high for about 4–5 hours) until the oxtail meat is melt-in-your-mouth tender. Taste the sauce at the end of cooking and adjust seasoning with more salt or pepper if needed.
When ready to serve, spoon the oxtail and vegetables onto a bed of steamed rice or traditional Jamaican rice and peas. Drizzle over some of the luscious gravy, and savor every bite of your island-inspired feast.
This slow-cooked Jamaican oxtail recipe is the perfect marriage of heartiness and warmth. Whether you’re a newcomer looking to try authentic island flavors or a seasoned cook craving a fuss-free approach, this dish ticks all the boxes.
If you prefer a milder taste, reduce or skip the scotch bonnet. You can also swap in sweet potatoes or bell peppers for a bright twist. Warm, satisfying, and straightforward to prepare, this recipe proves that bold Jamaican tastes and slow-cooked comfort make a winning combination for any meal.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
