Tender. Succulent. Tasty!

Low-Fat Jamaican Oxtail (Reduced Fat Version)

This Low-Fat Jamaican Oxtail delivers the same rich, deep Caribbean flavour you love — but with less excess fat. By trimming the oxtail and controlling the oil, you get a lighter, cleaner version without sacrificing taste.

Perfect for Sunday dinner or a Feel Good Flava reset.

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Ingredients

For the Oxtail

  • 1.3kg (3lbs) oxtail, trimmed of excess fat

  • 5 tsp soy sauce or browning

  • 1 tbsp tomato ketchup

  • 2 garlic cloves, minced

  • 1 tsp garlic powder

  • 2 tsp all-purpose seasoning

  • 1 tsp black pepper

  • 1 tsp crushed pimento seeds (allspice)

  • 1 tbsp fresh thyme (not 1 cup)

  • 1 cup mixed bell peppers, sliced

  • 2 spring onions, sliced

For Cooking

  • 1 tbsp vegetable oil

  • 1 scotch bonnet, chopped (or whole for less heat)

  • 1 onion, chopped

  • 1 tomato, chopped

  • 1 cup additional sweet peppers

  • 400g tin butter beans, drained

  • Water (enough to cover meat)

Optional Add-Ins

  • 1 carrot, sliced

  • 1 potato, chopped

  • 1 tsp flour (to thicken sauce, if needed)

????????‍???? Method

  1. Clean the oxtail
    Rinse with water and lemon or vinegar. Pat dry thoroughly. Trim off visible excess fat for a leaner result.

  2. Season & Marinate
    Add soy sauce (or browning), ketchup, garlic, garlic powder, all-purpose seasoning, black pepper, crushed pimento, thyme, bell peppers and spring onions.
    Mix well, massaging seasoning into the meat.
    Cover and refrigerate for at least 4–8 hours (overnight for best flavour).

  3. Brown the Oxtail
    Heat vegetable oil in a large heavy pot over medium-high heat.
    Add the oxtail pieces and brown for 15–20 minutes, turning occasionally until nicely caramelised.

  4. Build the Flavour Base
    Add chopped onion, tomato, extra peppers and scotch bonnet. Stir well.

  5. Slow Cook
    Pour in enough water to slightly cover the meat.
    Bring to a boil, then reduce to medium-low heat.
    Cover and simmer for 2–3 hours, stirring every 20 minutes, until tender.

  6. Finish the Dish
    Add butter beans and optional vegetables (carrot, potato).
    Simmer uncovered for 20 minutes until the sauce thickens.

    If needed, mix 1 tsp flour with a little water and stir in to thicken further.

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