This Jamaican Oxtail Recipe In Slow Cooker is packed with bold Caribbean flavors! Slow-cooked oxtail, carrots, beans, and rich spices make the ultimate comforting meal.
Some meals just stick with you—not just in your belly but in your memories. This Jamaican oxtail stew? It’s one of those.
I still remember the first time I tried it. I was in a little beachside restaurant in Negril, watching the waves roll in while my plate of fall-apart tender oxtail arrived at the table. One bite in, and I was hooked. The rich, slow-simmered sauce, the deep, smoky flavor, the warmth of the spices—it was the kind of dish that makes you close your eyes and just savor the moment.
Of course, I had to recreate it at home. But who has time to babysit a pot on the stove all day? That’s where the slow cooker comes in. With this method, you get all the deep, authentic flavors of traditional oxtail stew, without the extra work. Just throw everything in, let it do its thing, and get ready for the best home-cooked meal ever.
Why You’ll Love This Jamaican Oxtail Recipe In Slow Cooker?
- Authentic Caribbean flavors – The blend of spices, browning sauce, and slow-cooked tenderness is unmatched.
- Set it and forget it – The slow cooker makes this a zero-stress dish.
- Fall-off-the-bone tender – Oxtail is meant to be cooked low and slow for that melt-in-your-mouth texture.
- Rich, thick gravy – Perfect for spooning over Jamaican rice and peas or soaking up with crusty bread.
- Even better the next day – The flavors deepen overnight, making leftovers legendary.
Ingredient Notes:
This dish is all about building bold flavors. Let’s talk about what makes it special:
- Oxtail – This is the star of the show. It’s rich, meaty, and gets incredibly tender when slow-cooked.
- Browning sauce – Adds a deep, smoky, slightly sweet depth of flavor. Do not skip this!
- Scotch bonnet pepper – This little guy brings the heat! Keep it whole for a mild kick or chop it up for extra spice.
- Lima (butter) beans – They soak up all that insanely good gravy and add a creamy texture.
- Beef broth – The base for that soul-warming sauce.
- Cornstarch – Helps thicken the sauce into gravy-like perfection.
How To Make Jamaican Oxtail Recipe In Slow Cooker?
Step 1: Marinate the Oxtail
If you want big, bold flavors, you need to marinate the oxtail overnight. Mix up all the marinade ingredients, toss in the oxtail, and let it chill in the fridge. Trust me—this step makes a huge difference.
Step 2: Brown the Oxtail
Want restaurant-quality flavor? Sear the oxtail before slow cooking! Heat some oil in a pan and brown each piece on all sides. This creates a deep, rich base for the stew.
Step 3: Sauté the Aromatics
In the same pan, sauté some onions and garlic. Then deglaze the pan with beef broth, scraping up all those flavorful browned bits. That’s where the magic happens.
Step 4: Load Up the Slow Cooker
Add the oxtail, carrots, Scotch bonnet pepper, and the sautéed onions to the slow cooker. Pour in that flavor-packed broth and add the reserved marinade. Stir in cornstarch and ketchup to thicken things up.
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Step 5: Let It Cook
Set the slow cooker to low and let it work its magic for 8 hours. The meat will become so tender it practically falls off the bone.
Step 6: Add the Beans
An hour before it’s done, stir in the lima beans. They’ll soak up all that rich, flavorful sauce.
Step 7: Serve & Enjoy
Remove the thyme stems and bay leaves. Serve piping hot over Jamaican rice and peas, white rice, or fried plantains. And prepare yourself—this meal is next level.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days. The flavors get even better overnight!
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, adding a splash of broth if needed.
Variations and Substitutions:
- Want it spicier? Add more Scotch bonnet or a dash of cayenne pepper.
- Milder? Leave the Scotch bonnet whole and remove it before serving.
- No browning sauce? Mix soy sauce with a little molasses for a similar depth of flavor.
- Prefer a thicker sauce? Mash some of the beans into the stew before serving.
What to Serve with Jamaican Oxtail Recipe In Slow Cooker?
This dish is rich and comforting, so pair it with:
- Jamaican rice and peas – The classic pairing.
- Fried plantains – A little sweetness balances the bold flavors.
- Steamed cabbage – Light and fresh to contrast the richness.
- Crusty bread – To soak up every last drop of that unreal sauce.
Frequently Asked Questions:
Can I make this in an
Yep! Cook it on high pressure for 45 minutes, then let it natural release.
Do I really need to marinate the oxtail overnight?
I highly recommend it! If you’re short on time, marinate for at least 3 hours.
Can I make this ahead of time?
Absolutely! It tastes even better the next day, so it’s perfect for meal prep.
If you’ve never made Jamaican oxtail stew, this slow cooker version is the easiest way to do it. The flavors are deep, rich, and complex, the meat is melt-in-your-mouth tender, and it’s the kind of dish that makes you want to lick the plate clean.
So, what do you think? Ready to bring a taste of the Caribbean to your kitchen? Let me know in the comments—I need to hear if you tried it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jamaican Oxtail Recipe In Slow Cooker
Ingredients
For the Marinade:
- 4 sprigs green onions chopped
- 1 teaspoon minced ginger
- 2 cloves garlic minced
- 2 teaspoons brown sugar
- 3 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 2 teaspoons browning sauce
- 1 teaspoon allspice
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon black pepper
For the Oxtail Stew:
- 2.5 lbs oxtail cut into 2-inch pieces
- 2 medium carrots sliced into rounds
- 1 can 15 oz lima beans (butter beans), drained and rinsed
- 1 medium onion chopped
- 1 Scotch bonnet pepper seeded and minced (leave whole for a milder dish)
- 2½ cups beef broth divided
- 1 tablespoon ketchup
- 4 sprigs fresh thyme
- 2 cloves garlic minced
- 2 teaspoons cornstarch
- 4 bay leaves
- 3 tablespoons vegetable or canola oil plus more if needed
Instructions
Prepare the Marinade
- In a large mixing bowl, combine all the marinade ingredients except the green onions. Stir thoroughly to create a well-balanced seasoning blend. Add the oxtail pieces and green onions to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to develop.
Sear the Oxtail
- Remove the marinated oxtail from the refrigerator. Transfer the meat onto a clean plate, removing any green onions and setting aside the remaining marinade.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté the chopped onions and minced garlic for approximately 1 minute or until fragrant. Remove from the skillet and set aside.
- Increase the heat to medium-high and add the remaining 2 tablespoons of oil. Once hot, sear the oxtail pieces on all sides until browned, approximately 2-3 minutes per side. This step enhances the flavor of the stew.
Deglaze the Pan
- Pour 2 cups of beef broth into the skillet, bringing it to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, ensuring maximum flavor is incorporated into the broth.
Assemble the Slow Cooker
- Transfer the seared oxtail to the slow cooker. Add the sautéed onions, carrots, and Scotch bonnet pepper. Pour in the broth from the skillet along with the reserved marinade.
- In a small bowl, whisk together the remaining ½ cup of beef broth with cornstarch and ketchup to form a smooth slurry. Pour this into the slow cooker, then add thyme and bay leaves. Stir gently to distribute the ingredients evenly.
Slow Cook the Oxtail
- Cover the slow cooker and set it to LOW for 8 hours. This slow-cooking process ensures the oxtail becomes incredibly tender while allowing the flavors to develop fully.
Add the Lima Beans
- Approximately one hour before cooking is complete, add the drained and rinsed lima beans. Stir gently and allow the beans to absorb the flavors of the stew.
Final Touches & Serving
- Once cooking is complete, remove the thyme stems and bay leaves. Taste and adjust seasoning if necessary. Serve hot over Jamaican rice and peas, steamed white rice, or with fried plantains for a traditional Caribbean experience.
Notes
- Tamari or coconut aminos in place of soy sauce.
- A gluten-free Worcestershire sauce to maintain the umami depth.
- Arrowroot powder or gluten-free cornstarch instead of regular cornstarch for thickening the sauce.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
