Jamaican Oxtail Recipe In Slow Cooker
This Jamaican Oxtail Recipe In Slow Cooker delivers tender, fall-apart meat infused with bold Caribbean spices. Slow-cooked in a rich, savory sauce with carrots, butter beans, and Scotch bonnet pepper, this comforting dish pairs perfectly with rice or fried plantains.
6 Servings
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
To ensure this dish remains gluten-free, substitute:
- 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.