So, you’re ready to take your taste buds on a trip to the Caribbean without leaving your kitchen? This slow cooker Jamaican oxtail recipe is your ticket. Rich, tender, and packed with island flavors, it’s a dish that promises to warm your soul and spice up your dinner routine.
Why This Recipe Works
- The slow cooker does all the heavy lifting, breaking down the oxtail into fall-off-the-bone tenderness while you go about your day.
- Authentic Jamaican spices like allspice and Scotch bonnet peppers bring the heat and the flavor, making every bite a vibrant experience.
- Butter beans add a creamy texture and soak up the rich, savory sauce, making them the perfect companion to the meat.
Ingredients
- 3 lbs oxtail, trimmed and cut into segments
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 scotch bonnet pepper, seeded and minced
- 1 tbsp allspice
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 2 cups beef broth
- 1 can butter beans, drained and rinsed
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
Equipment Needed
- Slow cooker
- Large skillet
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Oxtail
Heat the olive oil in a large skillet over medium-high heat. Add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. This step is crucial for locking in those juicy flavors. Tip: Don’t overcrowd the skillet; work in batches if necessary.
Step 2: Sauté the Aromatics
In the same skillet, add the onion, garlic, and Scotch bonnet pepper. Sauté until the onion is translucent, about 5 minutes. The aroma at this point will have you dreaming of Jamaican beaches.
Step 3: Combine Ingredients in Slow Cooker
Transfer the browned oxtail and sautéed aromatics to the slow cooker. Add the allspice, thyme, black pepper, salt, beef broth, soy sauce, brown sugar, and Worcestershire sauce. Stir to combine. Tip: For an extra depth of flavor, let the mixture marinate in the fridge overnight before cooking.
Step 4: Cook Low and Slow
Cover and cook on low for 8 hours or on high for 4 hours. The oxtail should be tender enough to fall off the bone. About 30 minutes before serving, add the butter beans to warm through.
Step 5: Serve and Enjoy
Serve the oxtail hot over a bed of rice or with a side of steamed vegetables. The rich, flavorful sauce is perfect for drizzling over everything. Tip: For an authentic touch, garnish with fresh thyme leaves.
Tips and Tricks
For those looking to elevate their Jamaican oxtail, consider these advanced tips. First, if you can’t find Scotch bonnet peppers, habaneros make a suitable substitute, but adjust the quantity to taste. Second, browning the oxtail is non-negotiable for the best flavor, so don’t skip this step. Third, for a thicker sauce, remove the oxtail after cooking and simmer the sauce on the stove until reduced to your liking. Lastly, oxtail benefits from a long marination time, so if you have the time, let the spices work their magic overnight.
Recipe Variations
- For a different protein, try this recipe with beef short ribs or lamb shanks.
- Add carrots and potatoes during the last hour of cooking for a hearty stew.
- For a less spicy version, omit the Scotch bonnet pepper and add a bell pepper instead.
- Experiment with different beans like kidney beans or black beans for a twist on the traditional butter beans.
- For a richer sauce, stir in a tablespoon of tomato paste with the beef broth.
Frequently Asked Questions
Q: Can I cook this recipe on the stove instead of a slow cooker?
A: Absolutely! After browning the oxtail and sautéing the aromatics, transfer everything to a large pot. Add the remaining ingredients and simmer covered on low heat for about 3-4 hours, or until the oxtail is tender. Just be sure to check occasionally and add more broth if needed.
Q: How can I make this dish spicier?
A: If you’re a heat seeker, leave the seeds in the Scotch bonnet pepper or add an extra pepper. Just remember, Scotch bonnets are very hot, so proceed with caution.
Q: Can I freeze the leftovers?
A: Yes, this dish freezes beautifully. Cool it completely, then store it in airtight containers. It’ll keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Summary
This slow cooker Jamaican oxtail recipe is a flavorful, fuss-free way to bring the tastes of the Caribbean to your table. With tender meat, creamy butter beans, and a rich, spicy sauce, it’s a dish that’s sure to impress.