Best Slow Cooker Jamaican Oxtails Recipe
Discover how to make the best ever slow cooker Jamaican oxtails! Get tender, flavorful meat with minimal effort for a delicious, cozy meal. Try this easy recipe today!
Ingredients
- 3 lbs beef oxtails trimmed of excess fat, rinsed and patted dry
- 2 tbsp vegetable oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 3 scallions (green onions) chopped, white and light green parts
- 1 scotch bonnet pepper whole, stemmed (do not burst or chop if you prefer less heat)
- 2 tbsp browning sauce
- 1 tbsp soy sauce low sodium
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp allspice powder
- ½ tsp smoked paprika
- ¼ tsp black pepper freshly ground
- 1 tsp salt or to taste
- 4 cups beef broth
- 2 large carrots peeled and cut into 1-inch chunks
- 1 can (15 oz) butter beans (lima beans) rinsed and drained
Instructions
- Prepare the Oxtails: Rinse the oxtails under cold water and pat them thoroughly dry with paper towels. In a large bowl, combine the oxtails with browning sauce, soy sauce, Worcestershire sauce, dried thyme, allspice powder, smoked paprika, black pepper, and salt. Mix well to ensure all pieces are evenly coated. For best flavor, cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours (or overnight if time permits).
- Brown the Oxtails: Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the oxtails on all sides until deeply caramelized. This step is crucial for developing rich flavor. Remove the browned oxtails from the skillet and transfer them to the slow cooker.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet and sauté for 3-5 minutes until softened. Add the minced garlic, grated ginger, and chopped scallions (white and light green parts). Cook for another 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the skillet.
- Assemble in Slow Cooker: Transfer the sautéed aromatics from the skillet into the slow cooker with the oxtails. Add the whole scotch bonnet pepper (handle with care; do not break it if you prefer less heat). Pour in the beef broth, ensuring the oxtails are mostly submerged. Add the carrots.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the oxtails are fall-off-the-bone tender. The cooking time may vary slightly depending on your slow cooker and the size of the oxtails.
- Add Butter Beans: About 30 minutes before serving, stir in the rinsed and drained butter beans. Continue cooking until the beans are heated through and tender.
- Serve: Carefully remove the scotch bonnet pepper before serving (or leave it if you enjoy intense heat). Taste and adjust seasoning if needed. Serve the tender Jamaican oxtails hot, typically over a bed of rice and peas, white rice, or with mashed potatoes.
Notes
For an even richer flavor, marinate the oxtails overnight. Be cautious with the scotch bonnet pepper; if you prefer less heat, remove it earlier in the cooking process or omit it entirely. This dish stores well in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. To thicken the sauce further, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
