Jamaican Oxtail

Name: Jamaican Oxtail
Yield: Serves 6 to 8
Cuisine: Caribbean
Ingredients: 5 pounds, oxtails, 2 to 2½ inches thick, trimmed; 2 , onions, halved and sliced thin; 10 sprigs, fresh thyme; 2 , scallions, crushed with side of knife, then chopped; 2 tablespoons, distilled white vinegar; 1 tablespoon, table salt; 1 tablespoon, pepper; 1 tablespoon, Worcestershire sauce; 1 tablespoon, dark soy sauce; 3 , garlic cloves, chopped; 1 teaspoon, onion powder; 1 teaspoon, granulated garlic; 8 , whole allspice berries; 6 cups, hot water; 1 , Scotch bonnet chile; 1 (15.5-ounce) can, butter beans, rinsed; ¼ cup, ketchup; ¼ cup, sugar; ¼ cup, hot water

14 comments

Appears in Cook's Country October/November 2021

Main Courses

Caribbean

Beef

My grandmother’s oxtail is more than a meal; it’s the connection between us and to our history.

SERVES6 to 8

TIME5 hours, plus 4 hours marinating

WHY THIS RECIPE WORKS

Jillian Atkinson, a photographer and food writer living in Brooklyn, New York, reminisces fondly about her grandmother's oxtail. Jillian was never shown how to make this dish through hands-on teaching. Instead, while she did her homework at...

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