The BEST Oxtail Recipe EVER, Seriously it’s Bomb

When it comes to cooking oxtail, I don’t mess around. Today, I am thrilled to share my mouthwatering oxtail recipe that will have you licking your fingers in delight. This is not your typical Jamaican oxtail recipe; it’s my own spin on this classic dish. You can also make Jamaican-style braised oxtails with butter beans if that’s your preference. The best part? This recipe is incredibly easy and can be made in a crock pot, pressure cooker, or even slow-cooked to perfection.

The BEST Oxtail Recipe

This Ultimate Fall-Off-the-Bone Oxtail Recipe is a must-try for any Oxtail lover. The combination of spices, herbs, and slow cooking creates a dish that is bursting with flavor and guaranteed to impress. Whether you choose to cook it in a crock pot, pressure cooker, or on the stove, this recipe is versatile and can be adapted to your preferred cooking method. So, gather the ingredients, follow the steps, and get ready to indulge in a truly satisfying oxtail experience.

To make this fall-off-the-bone oxtail recipe, you’ll need the following ingredients:


  • 3 1/2 lbs of oxtail, cleaned with lime juice and lemon
  • 1 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of adobo seasoning
  • 1 scotch bonnet pepper
  • 3 tbsp of green seasoning (Haitian Epis)
  • 3 garlic cloves, chopped
  • 1 tbsp of thyme leaves
  • 1 tbsp of chopped parsley
  • 2 tbsp of soy sauce
  • 1 tbsp of Worcestershire sauce
  • 1 packet of sazon (Goya)
  • 2 tbsp of olive oil
  • 1 cup of chopped tomatoes
  • 2 tbsp of ketchup
  • 2 tbsp of brown sugar or browning
  • 2 cups of chopped onions
  • 1 cup of chopped green bell peppers
  • 1 chopped green onion
  • 8-10 cups of water


  1. First, rinse the oxtail thoroughly with water to remove any impurities. I like to clean my oxtail by rinsing it and then rubbing it with salt and lemon juice. This step helps to tenderize the meat and remove any unwanted flavors. Let it sit for about 5 to 10 minutes, then rinse off the salt and lemon juice.
  2. Next, it’s time to marinate the oxtail. In a bowl, combine the oxtail with freshly cracked pepper, salt, adobo seasoning, sazon seasoning, green seasoning, ketchup, soy sauce, Worcestershire sauce, garlic, scallion, parsley, thyme, scotch bonnet pepper, green bell peppers, onions, tomatoes, and brown sugar. Mix everything together until the oxtail is well coated with the marinade. Cover the bowl and let it marinate in the fridge for about 1 hour. This step allows the flavors to penetrate the meat and enhance its taste.
  3. After marinating, it’s time to braise the oxtail. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the brown sugar to the hot oil and let it caramelize slightly. This caramelization process adds a rich brown color to the oxtail. Now, carefully add the oxtail to the pot and sear it on all sides until browned. This step helps to seal in the flavors and create a delicious crust.
  4. Once the oxtail is nicely browned, add the remaining marinade vegetables to the pot. Stir everything together and let it cook for about 10 minutes on medium-low heat. The vegetables will release their natural juices, creating a flavorful base for the oxtail.
  5. Now, it’s time to add water to the pot. The amount of water you add will depend on the thickness of your oxtail pieces. If your oxtail is thick, you may need to add more water. I usually add around 8-10 cups of water to ensure the oxtail is fully submerged. Bring the pot to a boil, then reduce the heat to low and let it simmer for about 3 hours.
  6. During the cooking process, check the pot occasionally and stir the oxtail to prevent it from sticking to the bottom. As the oxtail simmers, it will release its natural gelatin, creating a rich and flavorful gravy.
  7. After about 3 hours of simmering, the oxtail should be tender and succulent. If the meat is not yet falling off the bone, continue cooking for another 30 minutes to an hour until it reaches the desired tenderness.
  8. Once the oxtail is done, you can serve it with your favorite sides. I personally love to enjoy it with pinto beans and rice, allowing the flavors to blend together harmoniously. The tender meat, rich gravy, and aromatic spices make this dish a true delight for the taste buds.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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