Go Back

Jamaican Oxtail with Rice and Peas Recipe

This Jamaican oxtail with rice and peas is a comforting meal featuring tender, slow-braised oxtail simmered in a rich, savory gravy with butter beans and carrots. The oxtail is marinated in traditional Jamaican seasonings, browned until caramelized, and slow-cooked until fall-apart tender.
Print Recipe

Ingredients

  • For the Marinade:
  • 4 lbs beef oxtail trimmed of excess fat
  • 1½ tbsp browning sauce
  • 2 tbsp soy sauce
  • ½ tbsp Maggi seasoning
  • 2 tbsp Worcestershire sauce
  • 1 tsp ground allspice
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 5 cloves garlic minced
  • 1 medium yellow onion chopped
  • 2 Scotch bonnet peppers or habanero peppers finely chopped (adjust to taste)
  • For the Stew:
  • Vegetable oil for browning
  • 1 tbsp brown sugar
  • 1 tbsp ketchup
  • 4 cups water or beef broth
  • 2 bay leaves
  • 2 large carrots cut into chunks
  • 1 whole Scotch bonnet or habanero pepper optional
  • 1 can butter beans drained and rinsed
  • ½ tbsp cornstarch mixed with 1 tbsp cold water
  • Jamaican Rice and Peas:
  • 2 cups long-grain white rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 can red kidney beans drained and rinsed
  • 1 tsp ground allspice
  • 1 tsp salt or to taste

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, kidney beans, garlic, 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!