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Crockpot Meals

Jamaican Oxtail

Oxtail browned deeply and slow-cooked with allspice, thyme, scallion, ginger, garlic, and a whole chile until the meat falls from the bone in a rich gravy.

Why you'll love Jamaican Oxtail

Jamaican oxtail is a Sunday dish, rich and deeply savory: oxtails browned hard, then braised with allspice, thyme, scallion, ginger, garlic, and a whole Scotch bonnet until the meat slips off the bone and the collagen turns the broth into a silky, glossy gravy. A slow cooker is made for it.

The deep color usually comes from browning sauce, which is caramelized sugar. This version gets its color from browning the oxtails hard and caramelizing tomato paste in the pan, with a splash of tamari for depth, so the gravy is dark and rich without any sugar. Skimming the fat after cooking leaves the gravy glossy rather than greasy.

Serve it with steamed cabbage or collard greens to soak up the gravy.

Quick overview: This Jamaican Oxtail takes 30 min of hands-on time and about 8 hr 30 min in all and makes 4 servings, each about 2 pieces with gravy. You'll need a slow cooker and a skillet.

Jump to recipe

Jamaican oxtail in rich brown gravy with carrots and scallions
Prep 30 minCook 8 hrTotal 8 hr 30 minServes 4Serving about 2 pieces with gravyYou'll need Slow cooker, Skillet

Ingredients

  • 3 1/2 lb oxtails, trimmed of excess fat (about 1 lb meat once cooked)
  • 1 tsp fine sea salt
  • 1 tsp black pepper
  • 1 1/2 tsp ground allspice
  • 2 tbsp avocado oil
  • 2 tbsp tomato paste Label: tomatoes, and salt if any
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 4 scallions, chopped
  • 6 sprigs fresh thyme
  • 1 whole Scotch bonnet or habanero chile
  • 1 tbsp tamari Label: water, soybeans, and salt
  • 2 cups beef bone broth Label: beef bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 2 carrots, sliced
  • Make it from scratch: Beef Bone Broth

Instructions

  1. Season: Pat the oxtails dry and season with the salt, pepper, and allspice.
  2. Brown hard: Heat the avocado oil in a large skillet over medium-high heat and brown the oxtails in batches, 3 to 4 minutes a side, until very dark. This color is what makes the gravy rich. Move them to the slow cooker.
  3. Caramelize the paste: Lower the heat to medium, add the onion, and cook for 4 minutes. Add the tomato paste, garlic, and ginger and cook for 2 minutes, stirring, until the paste darkens.
  4. Deglaze: Pour in the broth and tamari and scrape up the browned bits. Pour it all over the oxtails and add the scallions, thyme, whole chile, and carrots.
  5. Slow-cook: Cover and cook on low for 8 to 10 hours, until the meat falls from the bone.
  6. Skim and serve: Remove the chile and thyme stems. Skim the fat from the surface of the gravy and serve the oxtails with plenty of gravy.

Storage and leftovers

Refrigerate for up to 4 days. The fat sets on top when cold; lift it off before reheating.

Freeze for up to 3 months.

Variations

  • Short ribs: Use bone-in beef short ribs in place of the oxtails.
  • Spicier: Pierce the chile with a knife before cooking.
  • With greens: Serve over steamed cabbage or collards.
  • Pressure cooker: Cook at high pressure for 45 minutes with a natural release.

Notes and tips

  • Brown deeply: Dark browning gives the gravy its color and flavor.
  • Keep the chile whole: A whole chile gives flavor and warmth without too much heat.
  • Skim the fat: Oxtails release a lot of fat; skimming keeps the gravy glossy.
  • Make it a day ahead: Chilling makes skimming easy and deepens the flavor.

Nutrition and mindful eating

  • Oxtail brings rich protein, and its collagen turns the braise into a silky gravy.
  • Allspice, thyme, ginger, and garlic bring the warm, layered flavor of Jamaican cooking.
  • Browning and caramelized tomato paste give the gravy its deep color without sugar.
  • Carrots and scallions add sweetness and freshness to the pot.
  • As you eat, notice how tender the meat is and how rich the gravy tastes, and pay attention to how slowly you eat a dish this flavorful.

Frequently asked questions

Have a question about this Jamaican Oxtail? Start here, with the questions people ask most.

Where do I find oxtails?

At the butcher counter or in the meat section of many grocery stores.

Is it spicy?

With the chile left whole, it is warm rather than hot.

What is browning sauce?

A caramelized sugar sauce often used for color. Deep browning and tomato paste give this gravy its color instead.

Can I make it on the stove?

Yes. Simmer it covered on low for 3 to 3 1/2 hours.

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Tags: Crockpot Meals, Jamaican, Dairy-Free