This has to be one of our favourite Jamaican dishes, this fall-off-the-bone tender delicious oxtail is a must try. This dish brings so much memories for us growing up. It always took a while to cook but was always worth the wait, Cooked with butter beans and usually eaten with rice and peas.

  • 1kg Oxtail
  • 1 tsp. salt
  • 1tsp. black pepper
  • 1 tsp. dried thyme
  • 1 tsp. all spice
  • 4 garlic cloves chopped
  • 2 tbsp. all purpose seasoning
  • 2 tbsp. vegetable oil
  • 1 onion diced
  • 3 spring onions sliced
  • 1 scotch bonnet
  • fresh thyme
  • beef stock
  • 2 tbsp. browning sauce
  • 2 tsp. cornflour
  • 400g butter beans

Season oxtail with salt, black pepper, dried thyme, all spice, all purpose, mix together and marinate overnight.

In a large pot add some vegetable oil on a medium heat, then add oxtail and cook until brown for 10 minutes. then remove and add to a separate bowl.

Add a little oil to the remaining pot, then add onions, spring onions, garlic, then cook down until soft.

Add browned oxtails, thyme, and enough water to cover the meat, add beef stock and scotch bonnet pepper, then cover and cook for 2.5 hours on a low medium heat stiring occasionally, add some cornflour to add to thickness and some butterbeans 5 minutes before the end. simmer until cooked.