The Best Jamaican Oxtail Recipe with Black Beans

Originally published on September 23, 2019. Updated and republished on September 21, 2023.

This authentic Jamaican Oxtail recipe is made with dried black beans (or canned black beans), oxtails, and simple ingredients that are high in flavor.

I learned how to cook this Jamaican Oxtail Stew from my Jamaican Mother-In-Law, who taught my boys to eat oxtails from a very young age.

Jamaican style oxtails are usually made with broad beans (also called fava beans) or butter beans (also called lima beans) but my children prefer the smaller black beans. Depending on what you prefer, you can substitute other dried or canned beans such as. 

This is not a quick recipe, so don’t rush it. Think about making this recipe when you are meal prepping for the week ahead or on a day you wake up super early and know you’ll want a hearty dinner.

Or, if you like a heavier meal in the morning, prep this before you go to bed for a great hot meal in the morning.

Where do Oxtails come from?

Sometimes we don’t really think about where our food comes from. 

I love this article that explains what an oxtail is.

Also, in case you are not familiar with purchasing Oxtails, they can be purchased at some butcher stops, farmers markets and farm stores. Some grocery stores sell oxtails. They are usually sold in the meat case and are often frozen. Here’s what they look like from my local grocery store.

Jamaican Oxtail Cooking Variations

I like to cook this delicious Jamaican oxtail stew in my Power Cooker. This allows the oxtails to cook at high heat and pressure for a while and then slow cooked overnight.

This makes the meat so soft that it easily drops off the bone. It also allows the vegetables and herbs to be really incorporated into the gravy.

• Oxtails can also be cooked in a large pot or dutch oven on the stove, using medium heat for most of the cooking time. With this method, you’ll definitely need to be stirring occasionally. These recipes will usually start with browning the oxtail.
• This recipe uses frozen oxtail (because it is often sold frozen). If your oxtail is fresh or thawed out, the time in the pressure cooker can be reduced.
• Some cooking methods use corn starch to thicken the gravy. Traditionally the final dish is usually served quite thick. The pictures here have a thinner broth.
• Some cooking methods use melted brown sugar or browning sauce to add color and flavor.
• Scotch Bonnet peppers may be added whole towards the end of the cooking. By keeping the pepper in tact, the flavor of the pepper and not the heat of the pepper is added to the dish. (If the pepper breaks apart during cooking, the meal might be much spicier than you indended.)

Oxtail Nutrition

Oxtails are relatively high in fat, and this is partly why they taste so good. (However, if a lower fat or lower calorie diet is needed, the fat can be skimmed out of this dish, either while hot or after it has been cooled.)

Oxtail is high in collagen, which is why they require a longer cooking time with plenty of liquid. Collagen is an important protein in bone broths and has lots of health benefits.

This recipe also offers the health benefits of bay leaves, thyme, garlic, pimento, parsley, onions and peppers. (Of course, the beans are very nutritious as well.)

Recipe Adaptions

This recipe can be adapted in several ways to meet your preferences or dietary needs.

• Canned beans can be used in place of dried beans.
• Black beans can be swapped out for other types of beans.
• Ginger can be added for an additional layer of flavor. Either dried ginger or fresh ginger would work. 
• Scotch Bonnet Pepper can be added for spice. Handle these with care. I recommend using gloves when working with these very hot peppers.
• A dash of soy sauce or tomato ketchup can be added to increase the umami taste (or savory taste) of this dish. (These are not single ingredient groceries, but can be very helpful in recipes, if tolerated.)
• Some people use Worcestershire sauce in oxtail stew, but I’m not fond of the vinegar flavor.
• I use frozen onions, red peppers and green peppers because they are easy. Fresh onions and peppers can be used in varying combinations. If you can’t eat onions, you can omit them or use an onion substitution. 
• Salt and pepper can be adjusted to taste.
• If you can’t eat beans, you can omit these from the recipe and enjoy a rich beef broth.

Oxtail Serving Suggestions

• Oxtails and white rice is a wonderful combination but the dish can be served several ways.
• A customary way of serving this dish would be with a side of Jamaican Rice and Peas and a steamed vegetable.
• This recipe could also be served in a slow carb diet style, by serving the oxtail and beans with a large serving of vegetables and no rice.
• Keto Oxtail could be made using the above recipe but excluding the beans. The stew could be served on its own or with riced cauliflower.
• Scallions or green onions can be used as a pretty garnish.

How to Make Jamaican Oxtail and Black Beans

Serves 8

Prep Time: 00:15
Cook Time: 10:00

Main Ingredients

• 1.5 – 2 pounds sliced oxtail (frozen, washed)
• 2 cups sliced onions, green peppers, red peppers. (I use a frozen mix to save time. )
• 2 tablespoons minced garlic
• 10 pimentos
• 1 teaspoon paprika
• 6 whole bay leaves
• 1.5 teaspoons black pepper
• 1.5 teaspoons salt (I like pink salt in this recipe. sea salt is also great. )
• 1 .5 teaspoons onion powder
• 1.5 teaspoons garlic powder
• 2 tablespoons parsley flakes
• 10 sprigs of thyme (fresh or frozen)
• 3 cups water
• 6 cups prepared black beans (this is the equivalent of one pound of dried beans that have been soaked and cooked according to package instructions.)

Check out the Single Ingredient Groceries online store to find high quality ingredients.

Preparation

1. Add the Oxtails to the pot.
2. Add all vegetables, herbs, and seasonings. (Do not add the beans yet.)
3. Add water.
4. Cook in Pressure Cooker for 1.5 hours.
5. Add beans.
6. Cook in Pressure Cooker for additional 30 minutes.
7. After two hours of cooking in the pressure cooker, the meat will be cooked and softened but the connective tissue will not be fully broken down.
8. Cook on Low Temp Cook / Slow Cooker setting for 6 hours.
9. This allows the meat to be cooked to a darker color and the meat will easily fall from the bone. The connective tissue will be fully broken down. The marrow will release in to the sauce (or can be sucked out of the bone).
10. Also, there is a small disk-shaped bone in the center of the top of the oxtail slices. This should easily slide off the rest of the bone when the connective tissue has been fully broken down.

Final Thoughts

Have you tried other styles of Oxtail? 

How do you like to cook Oxtail? 

​Share in the comments below. 

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