25 Delicious Oxtail Crock Pot Recipes Jamaican Style

Ever wondered how to bring the vibrant, soul-warming flavors of Jamaican oxtail stew into your own kitchen with minimal effort? Look no further! This collection of 25 delicious Crock Pot recipes is your ticket to incredibly tender, fall-off-the-bone oxtail dishes that simmer all day, filling your home with irresistible aromas. Get ready to explore a world of rich, comforting flavors that will make dinner the highlight of your day.

Jamaican Spiced Oxtail Stew

Picture this: it’s a chilly autumn evening, and my kitchen fills with the most incredible aroma—the kind that makes neighbors peek through windows. That’s Jamaican Spiced Oxtail Stew for you, a dish I first fell for during a rainy Jamaican vacation and have been perfecting ever since.

Ingredients

• 3 pounds meaty oxtail pieces
• 2 tablespoons fragrant Jamaican jerk seasoning
• 1 teaspoon coarse sea salt
• 2 tablespoons rich vegetable oil
• 1 large yellow onion, finely diced
• 4 cloves aromatic garlic, minced
• 1 thumb-sized piece fresh ginger, grated
• 2 scallions, thinly sliced
• 1 scotch bonnet pepper, whole
• 2 cups rich beef broth
• 1 tablespoon dark soy sauce
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 large carrots, chopped into 1-inch chunks
• 1 cup butter beans, drained
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat 3 pounds meaty oxtail pieces completely dry with paper towels.
2. Rub oxtail thoroughly with 2 tablespoons fragrant Jamaican jerk seasoning and 1 teaspoon coarse sea salt.
3. Heat 2 tablespoons rich vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear oxtail in batches for 3-4 minutes per side until deeply browned.
5. Transfer all seared oxtail to a clean plate.
6. Add 1 large finely diced yellow onion to the pot and cook for 5 minutes until translucent.
7. Stir in 4 cloves minced aromatic garlic and 1 thumb-sized piece grated fresh ginger, cooking for 1 minute until fragrant.
8. Return oxtail and accumulated juices to the pot.
9. Add 2 thinly sliced scallions and 1 whole scotch bonnet pepper.
10. Pour in 2 cups rich beef broth, 1 tablespoon dark soy sauce, and 1 tablespoon Worcestershire sauce.
11. Add 2 sprigs fresh thyme and 1 bay leaf, stirring to combine.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours.
13. Add 2 large carrots chopped into 1-inch chunks and 1 cup drained butter beans.
14. Continue simmering uncovered for 30 minutes until carrots are tender and sauce thickens.
15. Remove scotch bonnet pepper, thyme sprigs, and bay leaf.
16. Stir in 2 tablespoons chopped fresh parsley.

You’ll find the oxtail becomes incredibly tender, falling off the bone with minimal effort. That rich, spiced gravy clings perfectly to every surface, creating layers of flavor that deepen with each bite. I love serving this over creamy mashed potatoes or coconut rice to soak up every last drop of that incredible sauce.

Slow-Cooked Jamaican Oxtail Soup

Zesty aromas of allspice and thyme always transport me back to my first bite of Jamaican oxtail soup at a tiny Kingston roadside stall—it was love at first spoonful. I’ve since perfected my own slow-cooked version, letting the flavors meld for hours until the meat falls apart with a gentle nudge. Trust me, the wait is absolutely worth it.

Ingredients

• 3 pounds meaty oxtail pieces, trimmed of excess fat
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 1 tablespoon freshly grated ginger root
• 2 large carrots, sliced into thick coins
• 2 stalks celery, chopped
• 1 scotch bonnet pepper, whole (for subtle heat)
• 1 tablespoon allspice berries, lightly crushed
• 2 teaspoons dried thyme
• 6 cups rich beef broth
• 1 cup butter beans, drained and rinsed
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Pat the oxtail pieces completely dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the oxtail in batches for 4-5 minutes per side until deeply browned, avoiding overcrowding the pot.
4. Transfer all seared oxtail to a clean plate, leaving the drippings in the pot.
5. Add the diced onion to the pot and sauté for 5 minutes until translucent and fragrant.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
7. Mix in the tomato paste and cook for 2 minutes until it darkens slightly in color.
8. Return the oxtail and any accumulated juices to the pot.
9. Add the carrots, celery, whole scotch bonnet pepper, crushed allspice berries, dried thyme, salt, and black pepper.
10. Pour in the beef broth and Worcestershire sauce, scraping any browned bits from the bottom of the pot.
11. Bring the soup to a gentle boil, then immediately reduce heat to low.
12. Cover and simmer for 3.5 hours, stirring occasionally, until the oxtail is fork-tender.
13. Stir in the butter beans during the last 30 minutes of cooking to heat through.
14. Remove the whole scotch bonnet pepper and discard before serving.
15. Ladle the soup into bowls and garnish generously with fresh chopped parsley.

Lusciously rich and deeply satisfying, this soup delivers fall-off-the-bone tender oxtail in a broth that’s both hearty and aromatic. I love serving it over a bed of fluffy white rice to soak up every last drop, or with thick slices of buttered hard dough bread for the ultimate comfort meal.

Caribbean Jerk Oxtail in the Crock Pot

Gosh, I still remember the first time I tasted authentic Caribbean jerk oxtail at a little food stall in Miami—the incredible depth of flavor and fall-off-the-bone tenderness had me hooked instantly. After years of experimenting, I’ve perfected this slow-cooker version that delivers all that incredible flavor with minimal effort, making it perfect for busy weeknights when you still want something special. Trust me, your kitchen will smell absolutely incredible all day while this simmers away!

Ingredients

– 3 pounds of meaty beef oxtails, trimmed of excess fat
– 2 tablespoons of vibrant Caribbean jerk seasoning blend
– 1 tablespoon of rich dark brown sugar
– 1 teaspoon of aromatic smoked paprika
– ½ teaspoon of fiery cayenne pepper
– 1 large yellow onion, thinly sliced into half-moons
– 4 plump garlic cloves, freshly minced
– 1 red bell pepper, cut into thick strips
– 1 green bell pepper, cut into thick strips
– 2 cups of rich beef broth
– 2 tablespoons of Worcestershire sauce
– 1 tablespoon of soy sauce
– 2 tablespoons of tomato paste
– 2 fresh thyme sprigs
– 2 bay leaves
– 1 Scotch bonnet pepper, left whole
– 2 tablespoons of cornstarch
– 2 tablespoons of cold water
– Fresh chopped cilantro for garnish

Instructions

1. Pat 3 pounds of meaty beef oxtails completely dry with paper towels.
2. In a small bowl, combine 2 tablespoons of vibrant Caribbean jerk seasoning, 1 tablespoon of rich dark brown sugar, 1 teaspoon of aromatic smoked paprika, and ½ teaspoon of fiery cayenne pepper.
3. Rub the seasoning mixture evenly over all surfaces of the oxtails, pressing gently to adhere.
4. Place the seasoned oxtails in a single layer at the bottom of your 6-quart slow cooker.
5. Scatter 1 large thinly sliced yellow onion, 4 plump minced garlic cloves, 1 red bell pepper cut into strips, and 1 green bell pepper cut into strips over the ohtails.
6. In a medium bowl, whisk together 2 cups of rich beef broth, 2 tablespoons of Worcestershire sauce, 1 tablespoon of soy sauce, and 2 tablespoons of tomato paste until smooth.
7. Pour the liquid mixture over the oxtails and vegetables in the slow cooker.
8. Add 2 fresh thyme sprigs, 2 bay leaves, and 1 whole Scotch bonnet pepper to the slow cooker.
9. Cover and cook on LOW heat for 8 hours until the ohtail meat is fork-tender and easily pulls away from the bone.
10. Carefully remove the ohtails from the slow cooker using tongs and transfer to a serving platter.
11. In a small bowl, create a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water until completely smooth.
12. Stir the cornstarch slurry into the cooking liquid in the slow cooker.
13. Cover and cook on HIGH for 20 minutes until the sauce thickens to a gravy-like consistency.
14. Discard the thyme sprigs, bay leaves, and whole Scotch bonnet pepper.
15. Spoon the thickened sauce over the ohtails on the serving platter.
16. Garnish generously with fresh chopped cilantro.

Just imagine pulling apart those incredibly tender ohtails with just a fork—the meat should literally fall off the bone after that long, slow cook. That rich, spicy jerk sauce clings to every bite with just the right amount of heat that builds slowly rather than overwhelming your palate. I love serving this over creamy coconut rice to balance the spice, or with fried plantains for that authentic Caribbean experience that always transports me right back to that Miami food stall.

Jamaican Curried Oxtail with Beans

Tender, fall-off-the-bone oxtail simmered in aromatic Jamaican curry has become my ultimate comfort food, especially during these crisp autumn evenings when I crave something deeply satisfying. I first discovered this dish during a rainy Portland weekend when my Jamaican neighbor shared her family recipe, and now the rich spices and slow-cooked meat have become my go-to for impressing dinner guests or treating myself after a long week.

Ingredients

– 3 pounds meaty oxtail pieces, trimmed of excess fat
– 2 tablespoons fragrant Jamaican curry powder
– 1 tablespoon smoked paprika for depth
– 2 teaspoons freshly minced garlic
– 1 large yellow onion, finely diced
– 1 red bell pepper, sliced into thin strips
– 2 cups rich beef broth
– 1 cup creamy coconut milk
– 1 can (15 oz) butter beans, drained and rinsed
– 2 tablespoons vegetable oil for searing
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 2 sprigs fresh thyme
– 1 scotch bonnet pepper, left whole

Instructions

1. Pat the oxtail pieces completely dry with paper towels to ensure proper browning.
2. Season all sides of the oxtail generously with Jamaican curry powder, smoked paprika, coarse sea salt, and freshly cracked black pepper.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Sear oxtail pieces in batches until deeply browned on all sides, approximately 4-5 minutes per side.
5. Remove seared oxtail and set aside, then reduce heat to medium.
6. Sauté finely diced yellow onion in the same pot until translucent, about 5 minutes.
7. Add freshly minced garlic and cook for 1 minute until fragrant.
8. Return oxtail to the pot along with any accumulated juices.
9. Pour in rich beef broth and creamy coconut milk, scraping up any browned bits from the bottom.
10. Add fresh thyme sprigs and whole scotch bonnet pepper (don’t pierce it to control heat).
11. Bring to a gentle boil, then immediately reduce to a low simmer.
12. Cover and cook for 3 hours, checking occasionally to ensure it maintains a gentle bubble.
13. Add sliced red bell pepper and drained butter beans during the final 30 minutes of cooking.
14. Remove the scotch bonnet pepper and thyme sprigs before serving.
15. Skim off any excess fat from the surface with a spoon.

Fantastic served over fluffy white rice, this curry delivers incredible depth with meltingly tender meat that literally falls from the bone. The butter beans add creamy texture against the rich, spicy gravy, making each bite a perfect balance of heat and comfort. I love garnishing with fresh cilantro and serving with fried plantains for that authentic Caribbean touch that transports me straight to Kingston.

Crock Pot Jamaican Brown Stew Oxtail

Zesty aromas of allspice and thyme always transport me back to my first taste of authentic Jamaican cooking during a rainy Seattle afternoon. There’s something magical about how this Crock Pot Jamaican Brown Stew Oxtail transforms tough cuts into fall-off-the-bone tenderness while filling your kitchen with Caribbean warmth. I love making this on lazy Sundays when I want impressive flavors without constant monitoring.

Ingredients

– 3 pounds meaty oxtail pieces
– 2 tablespoons rich Worcestershire sauce
– 2 tablespoons vibrant soy sauce
– 1 tablespoon fragrant ground allspice
– 2 teaspoons aromatic dried thyme
– 1 teaspoon finely ground black pepper
– 3 tablespoons golden vegetable oil
– 1 large yellow onion, thinly sliced
– 4 plump garlic cloves, minced
– 1 thumb-sized piece fresh ginger, grated
– 2 scallions, chopped
– 1 scotch bonnet pepper, whole
– 2 large carrots, cut into 1-inch chunks
– 2 cups rich beef broth
– 2 tablespoons glossy tomato paste
– 1 tablespoon deep brown sugar
– 2 bay leaves

Instructions

1. Pat 3 pounds of meaty oxtail pieces completely dry with paper towels.
2. In a medium bowl, combine 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 1 tablespoon ground allspice, 2 teaspoons dried thyme, and 1 teaspoon black pepper.
3. Coat oxtail pieces thoroughly in the marinade mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
6. Brown oxtail pieces in batches for 3-4 minutes per side until deeply caramelized.
7. Transfer seared oxtail to your slow cooker insert.
8. In the same skillet, sauté 1 sliced onion for 4 minutes until translucent.
9. Add 4 minced garlic cloves and 1 grated ginger piece, cooking for 1 minute until fragrant.
10. Stir in 2 chopped scallions and cook for 30 seconds.
11. Transfer the onion mixture to the slow cooker with the oxtail.
12. Add 2 carrot chunks, 1 whole scotch bonnet pepper, 2 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon brown sugar, and 2 bay leaves to the slow cooker.
13. Stir all ingredients gently to combine.
14. Cover and cook on LOW for 8 hours until oxtail is fork-tender.
15. Carefully remove the whole scotch bonnet pepper and bay leaves using tongs.
16. Skim excess fat from the surface with a spoon.
17. Let rest for 10 minutes before serving. Generous spoonfuls of this rich stew over creamy mashed potatoes create the ultimate comfort meal. The oxtail becomes incredibly tender while the gravy develops complex sweet and savory notes that meld beautifully together.

Jamaican Oxtail and Potato Stew

After discovering this Jamaican treasure during a rainy vacation in Montego Bay, I’ve been perfecting my oxtail stew recipe for years—it’s become my ultimate comfort food that always impresses dinner guests. There’s something magical about how the rich flavors develop during the slow simmering process that makes every bite worth the wait.

Ingredients

• 3 pounds meaty oxtail pieces
• 2 tablespoons fragrant Jamaican jerk seasoning
• 1 tablespoon coarse sea salt
• 2 tablespoons rich vegetable oil
• 1 large sweet yellow onion, finely diced
• 4 cloves aromatic garlic, minced
• 1 tablespoon freshly grated ginger root
• 2 cups rich beef broth
• 1 cup creamy coconut milk
• 2 tablespoons dark soy sauce
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 whole scallions, chopped
• 1 scotch bonnet pepper, whole
• 3 large russet potatoes, cubed
• 2 large carrots, sliced into coins
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

1. Pat 3 pounds of meaty oxtail pieces completely dry with paper towels to ensure proper browning.
2. Rub the oxtail pieces thoroughly with 2 tablespoons of fragrant Jamaican jerk seasoning and 1 tablespoon of coarse sea salt, making sure every surface is coated.
3. Heat 2 tablespoons of rich vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Working in batches to avoid overcrowding, brown the seasoned oxtail pieces for 4-5 minutes per side until deeply caramelized.
5. Add 1 large finely diced sweet yellow onion to the pot and cook for 3-4 minutes until translucent and fragrant.
6. Stir in 4 cloves of minced aromatic garlic and 1 tablespoon of freshly grated ginger root, cooking for exactly 1 minute until fragrant but not burned.
7. Pour in 2 cups of rich beef broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pot—this adds incredible depth of flavor.
8. Add 1 cup of creamy coconut milk, 2 tablespoons of dark soy sauce, and 1 tablespoon of Worcestershire sauce, stirring to combine completely.
9. Drop in 2 sprigs of fresh thyme, 2 chopped scallions, and 1 whole scotch bonnet pepper (don’t break it open unless you want extreme heat).
10. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover, and simmer for 2.5 hours until the oxtail is fork-tender.
11. Add 3 large cubed russet potatoes and 2 large sliced carrots to the pot, submerging them in the cooking liquid.
12. Cover and continue simmering for 30 minutes until the potatoes are easily pierced with a fork but still hold their shape.
13. Remove the scotch bonnet pepper and thyme sprigs, then stir in the cornstarch slurry to thicken the sauce to a glossy consistency.
14. Simmer uncovered for 5 final minutes until the sauce coats the back of a spoon.

Key to this stew’s magic is how the potatoes soak up the rich, spiced gravy while maintaining their texture. The oxtail becomes so tender it practically falls off the bone, creating the most satisfying eating experience. I love serving this over fluffy white rice with a side of fried plantains for that perfect sweet-savory contrast that makes every bite memorable.

Authentic Jamaican Oxtail with Coconut

Zesty aromas of Caribbean spices always transport me back to that tiny Kingston restaurant where I first fell in love with this dish—the moment my fork tenderly pulled apart that first succulent piece of oxtail, I knew I had to recreate this magic in my own kitchen. After countless attempts and adjustments, I’ve perfected this soul-warming recipe that fills my home with the most incredible coconut-infused fragrance.

Ingredients

• 3 pounds meaty beef oxtails, trimmed of excess fat
• 2 tablespoons rich coconut oil
• 1 large yellow onion, finely diced
• 4 cloves aromatic garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 2 tablespoons fragrant Jamaican curry powder
• 1 teaspoon smoked paprika for depth
• 1 scotch bonnet pepper, whole but pierced
• 2 cups rich beef broth
• 1 can (13.5 oz) creamy coconut milk
• 2 tablespoons Worcestershire sauce for umami
• 1 tablespoon dark brown sugar for caramelization
• 2 sprigs fresh thyme
• 2 bay leaves for aromatic complexity
• 1 cup buttery broad beans
• 3 large carrots, chopped into thick coins

Instructions

1. Pat the oxtails completely dry with paper towels to ensure proper browning.
2. Season all sides of the oxtails generously with salt and pepper.
3. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches, sear the oxtails for 3-4 minutes per side until deeply browned.
5. Transfer the browned oxtails to a plate, leaving the rendered fat in the pot.
6. Add the diced onion to the hot fat and cook for 5 minutes until translucent.
7. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Sprinkle the curry powder and smoked paprika over the aromatics, toasting for 30 seconds.
9. Return the oxtails to the pot along with any accumulated juices.
10. Add the whole scotch bonnet pepper, beef broth, coconut milk, and Worcestershire sauce.
11. Stir in the dark brown sugar until dissolved completely.
12. Tuck the thyme sprigs and bay leaves among the oxtails.
13. Bring the liquid to a gentle boil, then reduce heat to maintain a low simmer.
14. Cover the pot and simmer for 2.5 hours, stirring occasionally to prevent sticking.
15. Add the broad beans and carrot coins to the pot, submerging them in the sauce.
16. Continue simmering uncovered for 30 minutes until the carrots are tender but not mushy.
17. Remove the scotch bonnet pepper, thyme sprigs, and bay leaves before serving.

Every bite of this oxtail reveals meat that falls away from the bone with the gentlest tug, swimming in a velvety coconut-curry sauce that clings perfectly to each piece. The broad beans add delightful texture while the carrots soak up all those incredible flavors—serve this over steaming white rice or with fried plantains for the ultimate Caribbean comfort meal that will have everyone asking for seconds.

Peppery Jamaican Oxtail Broth

This Jamaican oxtail broth has been my go-to comfort dish ever since I learned the recipe from a Jamaican neighbor who swore by its healing properties during cold seasons. There’s something magical about how the peppery warmth fills your entire kitchen with the most incredible aroma that makes everyone wander in asking “what’s cooking?”

Ingredients

– 2 pounds meaty oxtail pieces
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 tablespoons freshly grated ginger
– 1 scotch bonnet pepper, whole
– 8 cups rich beef broth
– 2 large carrots, chopped into 1-inch pieces
– 2 stalks celery, chopped
– 2 bay leaves
– 1 tablespoon freshly cracked black pepper
– 1 teaspoon coarse sea salt
– 2 tablespoons fresh thyme leaves
– 1 tablespoon Worcestershire sauce
– 2 tablespoons freshly chopped parsley

Instructions

1. Pat the meaty oxtail pieces completely dry with paper towels.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the oxtail pieces for 4-5 minutes per side until deeply browned on all surfaces.
4. Remove the oxtail and set aside, leaving the rendered fat in the pot.
5. Add the finely diced yellow onion and cook for 5 minutes until translucent.
6. Stir in the minced fresh garlic and freshly grated ginger, cooking for 1 minute until fragrant.
7. Return the seared oxtail pieces to the pot along with any accumulated juices.
8. Pour in the rich beef broth, ensuring it covers the oxtail completely.
9. Add the whole scotch bonnet pepper, chopped carrots, chopped celery stalks, and bay leaves.
10. Season with freshly cracked black pepper, coarse sea salt, and fresh thyme leaves.
11. Stir in the Worcestershire sauce until well combined.
12. Bring the broth to a rolling boil, then immediately reduce heat to low.
13. Cover and simmer gently for 3 hours, checking occasionally to ensure it maintains a gentle bubble.
14. Remove the scotch bonnet pepper and bay leaves after 3 hours.
15. Stir in the freshly chopped parsley just before serving.

During those long simmering hours, the oxtail becomes incredibly tender while the broth develops this deep, complex flavor that’s both spicy and comforting. Don’t be surprised when the rich, gelatinous texture coats your spoon and the peppery heat lingers pleasantly on your palate—it’s perfect served over fluffy white rice or with crusty bread for dipping into every last drop of that glorious broth.

Tropical Jamaican Oxtail with Pineapple

Remember that time I tried authentic Jamaican oxtail in a tiny Kingston restaurant during a rainstorm? The rich, savory aroma filled the cramped space while thunder rumbled outside, and I knew I had to recreate that magical comfort at home—with my own tropical pineapple twist, of course.

Ingredients

• 2 pounds meaty oxtail pieces, trimmed of excess fat
• 1 tablespoon golden brown sugar
• 2 tablespoons rich soy sauce
• 1 tablespoon fragrant Worcestershire sauce
• 1 tablespoon vibrant vegetable oil
• 1 large yellow onion, thinly sliced
• 3 plump garlic cloves, minced
• 1 Scotch bonnet pepper, whole with stem intact
• 1 tablespoon freshly grated ginger root
• 4 cups rich beef broth
• 2 cups sweet pineapple chunks in natural juice
• 2 sprigs fresh thyme
• 2 bay leaves, aromatic and whole
• 1 tablespoon velvety butter
• 1 tablespoon finely chopped fresh parsley

Instructions

1. Pat the oxtail pieces completely dry with paper towels to ensure proper browning.
2. Sprinkle brown sugar evenly over all sides of the oxtail pieces.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Working in batches, sear oxtail pieces for 3-4 minutes per side until deeply browned.
5. Transfer all seared oxtail back to the pot and add soy sauce and Worcestershire sauce, stirring to coat.
6. Add sliced onion and cook for 4 minutes until translucent and fragrant.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
8. Carefully add the whole Scotch bonnet pepper without piercing it to control heat level.
9. Pour in beef broth until oxtail is nearly submerged, about 4 cups.
10. Add thyme sprigs and bay leaves, then bring to a gentle simmer.
11. Reduce heat to low, cover tightly, and simmer for 2.5 hours until oxtail is fork-tender.
12. Stir in pineapple chunks with their juice and simmer uncovered for 20 minutes to reduce sauce.
13. Remove from heat and swirl in butter until melted and glossy.
14. Discard thyme stems, bay leaves, and Scotch bonnet pepper.
15. Sprinkle with fresh parsley before serving.

Unbelievably tender oxtail falls right off the bone into that glossy, sweet-savory sauce that’s perfect for soaking up with coconut rice. The pineapple chunks become meltingly soft while keeping just enough texture to contrast the rich meat—serve it over creamy polenta for an unexpected twist that makes this dish feel both comforting and exciting.

Savory Jamaican Oxtail Ragout

Oxtail has been my ultimate comfort food since my college days when my Jamaican roommate introduced me to this soul-warming dish. There’s something magical about how the slow cooking transforms these humble cuts into the most tender, flavorful meat that falls right off the bone. I still make this ragout whenever I need a taste of home or want to impress dinner guests with something truly special.

Ingredients

– 3 pounds meaty oxtail pieces, trimmed of excess fat
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 large carrots, peeled and chopped into ½-inch pieces
– 2 stalks celery, chopped
– 1 cup robust red wine
– 4 cups rich beef broth
– 1 tablespoon tomato paste
– 2 bay leaves
– 1 teaspoon freshly ground black pepper
– 1 teaspoon coarse sea salt

Instructions

1. Pat the oxtail pieces completely dry with paper towels to ensure proper browning.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the oxtail pieces in batches, turning each piece until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer the browned oxtail to a clean plate, leaving the rendered fat in the pot.
5. Add the finely diced yellow onion to the hot fat and cook until translucent and fragrant, about 5 minutes.
6. Stir in the minced garlic and cook for 30 seconds until aromatic but not burned.
7. Add the chopped carrots and celery, cooking until slightly softened, about 4 minutes.
8. Pour in the robust red wine, scraping up all the browned bits from the bottom of the pot.
9. Simmer the wine until reduced by half, about 3 minutes, concentrating the flavors.
10. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
11. Return the oxtail pieces to the pot along with any accumulated juices.
12. Pour in the rich beef broth until the oxtail is nearly covered.
13. Add the bay leaves, freshly ground black pepper, and coarse sea salt.
14. Bring the liquid to a gentle boil, then immediately reduce to the lowest possible simmer.
15. Cover the pot tightly and cook for 3½ hours, checking occasionally to ensure it maintains a bare simmer.
16. Remove the lid and continue cooking for another 30 minutes to slightly thicken the sauce.
17. Carefully remove the bay leaves before serving. Here’s how this ragout transforms: the meat becomes incredibly tender while the sauce develops deep, complex flavors that coat every surface. Heirloom polenta makes the perfect creamy base to soak up every drop of that rich sauce, though buttery mashed potatoes work beautifully too. The gelatin from the bones creates this luxurious mouthfeel that’s both comforting and sophisticated—definitely worth the wait!

Jamaican Oxtail with Lime and Thyme

Growing up in a multicultural neighborhood, I was first introduced to Jamaican oxtail at my friend’s family Sunday dinner, and the rich, falling-off-the-bone tenderness instantly won me over. Lately, I’ve been perfecting my own version at home, adding bright lime and earthy thyme to balance the deep savory notes. There’s something incredibly comforting about letting this dish simmer low and slow while the incredible aroma fills your entire kitchen.

Ingredients

– 3 pounds meaty oxtail pieces
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fragrant garlic, minced
– 2 tablespoons fresh thyme leaves
– 1 tablespoon allspice berries
– 2 cups rich beef broth
– 1/4 cup Worcestershire sauce
– 2 tablespoons dark brown sugar
– 2 fresh limes, juiced
– 2 large carrots, chopped into chunks
– 1 scotch bonnet pepper, whole
– 1 tablespoon cornstarch
– 2 tablespoons cold water

Instructions

1. Pat 3 pounds of meaty oxtail pieces completely dry with paper towels.
2. Season oxtail generously on all sides with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear oxtail in batches until deeply browned on all sides, about 4-5 minutes per side.
5. Transfer seared oxtail to a clean plate, leaving drippings in the pot.
6. Add 1 finely diced large yellow onion to the pot and cook until softened, about 5 minutes.
7. Stir in 4 cloves of minced fragrant garlic and cook until fragrant, about 1 minute.
8. Return oxtail to the pot along with any accumulated juices.
9. Add 2 tablespoons of fresh thyme leaves, 1 tablespoon of allspice berries, 2 cups of rich beef broth, and 1/4 cup of Worcestershire sauce.
10. Bring mixture to a gentle boil, then immediately reduce heat to low.
11. Cover pot tightly and simmer for 3 hours, checking occasionally to ensure liquid maintains a gentle bubble.
12. Stir in 2 tablespoons of dark brown sugar, juice from 2 fresh limes, 2 large chopped carrots, and 1 whole scotch bonnet pepper.
13. Continue simmering covered for another 45 minutes until oxtail is fork-tender.
14. Carefully remove scotch bonnet pepper using tongs to control spice level.
15. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water in a small bowl until smooth.
16. Stir cornstarch slurry into the simmering liquid and cook until sauce thickens, about 3-4 minutes. Lasting impressions come from the incredible texture where the meat literally falls away from the bone with just a gentle tug, while the glossy sauce clings perfectly to each piece. The bright lime cuts through the richness beautifully, making this wonderful served over creamy mashed potatoes or with buttery rice to soak up every last drop of that incredible gravy.

Crock Pot Jamaican Oxtail and Red Peas

Brimming with Caribbean warmth and comfort, this Crock Pot Jamaican Oxtail and Red Peas recipe has become my go-to Sunday dinner that fills the house with incredible aromas all day long. I first discovered this dish during a rainy Portland weekend when I needed something soul-warming, and now it’s become our family’s favorite way to welcome autumn.

Ingredients

– 3 pounds meaty oxtail pieces
– 2 cups dried small red kidney beans
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 Scotch bonnet pepper, whole
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fragrant allspice berries
– 2 teaspoons freshly ground black pepper
– 1 teaspoon coarse sea salt
– 4 cups rich beef broth
– 2 tablespoons dark soy sauce
– 2 sprigs fresh thyme
– 3 medium carrots, sliced into coins

Instructions

1. Rinse 3 pounds of meaty oxtail pieces under cold running water and pat completely dry with paper towels.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear oxtail pieces in batches for 3-4 minutes per side until deeply browned, being careful not to overcrowd the pan.
4. Transfer all seared oxtail to your slow cooker insert.
5. Add 1 large finely diced yellow onion and 4 cloves of minced fresh garlic to the same skillet and sauté for 2 minutes until fragrant.
6. Pour in 4 cups of rich beef broth to deglaze the skillet, scraping up all the browned bits from the bottom.
7. Transfer the onion-garlic mixture and broth to the slow cooker with the oxtail.
8. Add 2 cups of dried small red kidney beans, 2 teaspoons of freshly ground black pepper, 1 teaspoon of coarse sea salt, and 1 tablespoon of fragrant allspice berries to the slow cooker.
9. Pour in 2 tablespoons of dark soy sauce and add 2 sprigs of fresh thyme.
10. Carefully place 1 whole Scotch bonnet pepper on top without breaking it open.
11. Cover and cook on low heat for 8 hours until the oxtail becomes fork-tender.
12. Add 3 medium carrots sliced into coins during the final hour of cooking.
13. Remove the Scotch bonnet pepper and thyme sprigs before serving.

Fall-apart tender oxtail melts in your mouth while the creamy red peas create the most luxurious gravy that’s perfect for soaking up with rice. The deep, spiced flavor develops beautifully during the slow cooking process, making this even better as leftovers the next day when the flavors have fully married together.

Conclusion

Jamaican-style oxtail in the crock pot delivers incredible flavor with minimal effort. We hope this collection inspires you to try these comforting recipes. Share which one becomes your family favorite in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference!