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Slow Cooker Oxtail Recipe Jamaican

A tender and flavorful Jamaican oxtail dish cooked slowly to perfection.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds oxtail
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 carrots sliced
  • 1 bell pepper chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon allspice
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1 can 14 oz diced tomatoes
  • 2 cups beef broth
  • 1-2 Scotch bonnet peppers whole
  • Salt to taste

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Trim excess fat from the oxtail pieces.
  2. In a large skillet, heat some oil over medium-high heat. Sear the oxtail until browned.
  3. Remove the oxtail and sauté onion, garlic, and ginger in the same skillet.
  4. Transfer the oxtail back to the slow cooker and add the sautéed mixture along with carrots, bell pepper, and all spices.
  5. Pour in the diced tomatoes and beef broth.
  6. Add soy sauce, brown sugar, and whole Scotch bonnet peppers.
  7. Cover and cook on low for 8 hours or until the oxtail is tender.
  8. Once done, remove the Scotch bonnet peppers and serve hot, ideally over rice.

Notes

For deeper flavor, marinate the oxtail in the spices and soy sauce overnight before cooking.