Jamaican Oxtail with Rice and Peas Recipe

This Jamaican oxtail is slow-cooked until it is so tender it falls right off the bone. It takes patience, but trust me, it is worth the wait. The marinade is packed with savory flavor from soy sauce, Worcestershire sauce, and a blend of warming spices. The rich, fatty oxtail pairs perfectly with rice and peas, making this a indulgent plate. Give this Jamaican oxtail and rice and peas recipe a try!

Why You Will Love This Jamaican Oxtail with Rice and Peas

Tender oxtail: The oxtail is slow-braised until the meat is fall-apart tender.

Rich stew: A combination of browning sauce, soy sauce, Worcestershire sauce, garlic, an spices creates a deeply savory gravy,

Easy rice cooker rice and peas: The coconut rice and kidney beans cook right in the rice cooker, making it easy to prepare a classic Jamaican side dish without using another pot.

Origin

Jamaican oxtail draws on African, European, and Caribbean cooking traditions. Oxtail became popular because it was an affordable cut that turns rich and flavorful with slow cooking. Over time, home cooks began adding ingredients like browning sauce and allspice, which gave the dish its signature depth and color.

Ingredients

Jamaican Oxtail

For the Marinade

• 4 lbs beef oxtail, trimmed of excess fat
  • Tender meat cut
• 1½ tbsp browning sauce
  • Gives it the siganture color
• 2 tbsp soy sauce
  • Adds umami
• ½ tbsp Maggi seasoning
  • Adds an extra layer of umami
• 2 tbsp Worcestershire sauce
  • Adds tangy and savory depth
• 1 tsp ground allspice
  • Warm notes
• 1 tsp all-purpose seasoning
  • Savory blend
• 1 tsp garlic powder
  • Adds an extra layer of garlic flavor
• 1 tsp onion powder
  • Adds an extra layer of onion
• 1 tsp black pepper
  • Adds warmth
• 5 cloves garlic, minced
  • Fragrant aromatics
• 1 medium yellow onion, chopped
  • Adds sweetness to the braise
• 2 Scotch bonnet peppers or habanero peppers, finely chopped (adjust to taste)
  • Gives it the signature heat

For the Stew

• Vegetable oil, for browning
• 1 tbsp brown sugar
  • Caramelizes in the pot
• 1 tbsp ketchup
  • Adds sweetness and acidity
• 4 cups water or beef broth
  • Helps braise the oxtail
• 2 bay leaves
  • Adds earthy aroma
• 2 large carrots, cut into chunks
  • Adds natural sweetness
• 1 whole Scotch bonnet or habanero pepper (optional)
  • Gives extra heat
• 1 can butter beans, drained and rinsed
  • Creamy beans that make the plate heartier
• ½ tbsp cornstarch mixed with 1 tbsp cold water
  • Thickens the gravy

Click on the images for the direct link to the ingredients/tools I used:

Jamaican Rice and Peas

• 2 cups long-grain white rice
  • Fluffy grains that soak up the gravy
• 1 cup coconut milk
  • Gives it the creaminess
• 1 cup water
  • Helps cook the rice
• 1 can red kidney beans, drained and rinsed
  • Extra fiber
• 1 tsp ground allspice
  • Adds a warm aromatic blend
• 1 tsp salt, or to taste
  • Adds flavor
• 2 cloves garlic, minced

Instructions

Trim any excess fat from the oxtail and pat dry with paper towels.

In a large bowl, combine the oxtail with browning sauce, soy sauce, Maggi seasoning, Worcestershire sauce, allspice, all-purpose seasoning, garlic powder, onion powder, black pepper, minced garlic, chopped onion, and chopped Scotch bonnet peppers.

Mix thoroughly until every piece of oxtail is evenly coated in the marinade.

Cover and refrigerate for at least 2–3 hours, preferably overnight, to allow the flavors to develop.

Heat a generous amount of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the brown sugar and allow it to melt and darken into a deep amber color. Watch carefully to prevent it from burning.

Carefully add the marinated oxtail in batches, reserving the marinade. Brown each side for a few minutes until nicely caramelized. Avoid overcrowding the pot.

Remove the browned oxtail and set aside.

Add the reserved marinade to the pot and cook for 2–3 minutes, stirring to release the browned bits from the bottom.

Pour 4 cups of water or beef broth into the bowl used for marinating to collect any remaining seasoning. Add it to the pot.

Return the browned oxtail to the pot. Add bay leaves, ketchup, and the whole Scotch bonnet pepper, if using.

Add the carrots, cover, and simmer over low heat for approximately 2½–3 hours, or until the oxtail is fork-tender.

Add the rice to a rice cooker and rinse under cold water until the water runs mostly clear. Drain well.

Add the coconut milk, water, garlic, kidney beans, allspice, and salt.

Stir gently to combine, close the lid, and cook using the regular white rice setting.

Once the rice cooker finishes, let the rice rest for 10 minutes before fluffing with a fork.

Once the oxtail is tender, add the drained butter beans and gently stir.

Simmer for another 20–30 minutes to allow the beans to heat through and absorb the gravy.

Stir the cornstarch slurry and slowly add it to the pot to thicken the gravy. Simmer for a few more minutes until the sauce reaches your desired consistency.

Remove the bay leaves and whole Scotch bonnet pepper.

Serve the oxtail hot over Jamaican rice and peas with plenty of gravy. Enjoy!

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Jamaican Oxtail with Rice and Peas Cooking Tips

• Trim excess fat: Oxtail can be fatty, so trim away large pieces of excess fat before marinating.
• Marinate overnight: For the best flavor, marinate the oxtail overnight in the refrigerator. This gives the soy sauce, browning, garlic, Scotch bonnet, and spices time to penetrate the meat.
• Don’t skip browning: Browning the oxtail helps develop a deep, rich flavor.
• Watch the brown sugar: When caramelizing the brown sugar, cook until it reaches a deep amber color. Be careful not to burn it.
• Cook low and slow: Simmer the oxtail over low heat for 2½–3 hours, or until the meat is fork-tender.

Jamaican Oxtail with Rice and Peas Recipe Storage Tips

Refrigerator: Store rice and oxtail in separate airtight containers for up to 3-4 days.

Reheat oxtail stew in the microwave in increments until heated through, or heat in a saucepan over low-medium heat.

Freezer: Allow the oxtail stew to cool down, then transfer to an airtight container. Store for up to 3 months.

Frequently Asked Questions

Why is my Jamaican oxtail tough?

Oxtail contains a lot of connective tissue, so it needs plenty of time to cook. If your oxtail is still tough, continue simmering until the meat becomes fork-tender and easily pulls away from the bone.

Why is my oxtail gravy too oily?

Oxtail naturally releases fat as it cooks. Trim excess fat before cooking and skim any excess oil from the surface.

What to Serve with Jamaican Oxtail and Rice and Peas

Fried Plantains: Sweet, caramelized plantains balance the savory oxtail.

Jamaican Cabbage: Sautéed cabbage with carrots, garlic, and peppers adds a fresh, crunchy side.

Common Mistakes

Not trimming excess fat: Oxtail naturally contains a good amount of fat. Leaving too much excess fat can make the stew greasy.

Burning the brown sugar: Burning it can make the entire stew bitter. Watch it closely and remove it from the heat if it darkens too quickly.

Ingredient Substitution

Maggi Seasoning → Soy sauce

Worcestershire Sauce → Soy sauce with a small splash of vinegar.

All-Purpose Seasoning → A combination of garlic powder, onion powder, paprika, salt, and black pepper.

Brown Sugar → White sugar or dark brown sugar.

Ketchup → Tomato paste mixed with a little water and a pinch of sugar.

Kidney Beans → Red beans or pinto beans.

If you enjoyed this Jamaican oxtail with rice and peas recipe, you might also like my rice cooker mushroom rice or my easy Chinese sticky rice recipe.

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