Recipe for Jamaican Oxtails in Slow Cooker: Fall Off the Bone Goodness

This Jamaican oxtail recipe is out-of-this-world! The oxtail consists of muscle bundles attached to the ribs and the vertebrae. You need some patience to prepare this dish but it's worth it.

The oxtail cooks at a low temperature for a long time, so the meat becomes tender and juicy, the nutrients are preserved, and the vegetables are cooked perfectly but keep their texture and color. Still, this recipe has two options to cook the fantastic oxtail, in a slow cooker or crock pot.

Try this recipe and bring the tempting Jamaican flavors into your kitchen! 

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Recipe for Jamaican Oxtails in Slow Cooker
• Comments

Ingredients

• Oxtail — 2 lbs.
• Vegetable oil — 2 tbsp.
• Tomato paste — 2 tbsp.
• Onions — ½ cup, chopped
• Carrots — ¾ cup, chopped
• Garlic cloves — 2 pcs.
• Dried thyme — 2 tsp.
• Allspice — 2 tsp.
• Smoked paprika — 1 tsp.
• Beef broth — 1 ½ cups
• Worcestershire sauce — 2 tbsp.
• Brown sugar — 2 tsp.
• Bay leaves — 2-3 pcs.
• Salt and ground pepper — to taste

Instructions

For slow cooker

1. Heat the vegetable oil in a wide skillet over medium-high heat.

2. Add the oxtail pieces and sear until slightly browned, which shouldn’t take more than 5-6 minutes.

3. Transfer the oxtail to the slow cooker.

4. Add tomato paste, onions, carrots, garlic, thyme, allspice, and paprika to the skillet. Cook for about 2 minutes until aromatic. Pour the mixture over the oxtail.

5. Whisk the beef broth, Worcestershire sauce, and brown sugar in a bowl. Include the bay leaves in the slow cooker and pour in the mixture.

6. Cover the slow cooker and cook the oxtail mixture on low heat for 8-10 hours. You’ll know the meat will be cooked when it quickly falls off the bone.

7. Remove the bay leaves and season the dish with salt and pepper, as desired.

For crock pot

1. Follow the previous instructions to brown oxtails, then transfer them to the crock pot.

2. Next, add tomato paste, onions, carrots, garlic, thyme, allspice, and smoked paprika to the same skillet. Cook the mixture for approximately 2 minutes or until it emanates a delightful fragrance. Add the mixture over the oxtail.

3. Whisk the beef broth, Worcestershire sauce, and brown sugar in a bowl. Pour this mixture over the oxtail in the crockpot and add bay leaves.

4. Cover the crockpot and cook the oxtail mixture on high heat for 4-5 hours or until the meat becomes tender and easily falls off the bone.

5. Take the bay leaves out and season with salt and pepper.

Substitutions

• Oxtails — The recipe features oxtail due to its tenderness and distinct flavor, making it ideal for slow cooking. In the absence of oxtail, beef shank or beef chuck can be substituted, although the recipe may vary slightly in taste and texture.

• Tomato paste — Tomato paste provides a rich tomato flavor and thickens the mixture. You can choose crushed tomatoes, tomato sauce, or ketchup if you need a replacement.

• Garlic cloves — The garlic's pungent flavor balances the meat's richness in this dish. If you don’t have garlic in your pantry, use garlic powder (for the same sharp flavor) or other spices, such as ground cumin or ginger.

• Dried thyme — The herbal aroma is brought by dried thyme, which pairs well with the other ingredients. You may also replace the dried thyme with rosemary, oregano, or sage to keep the earthy and herbal touch.

• Beef broth — Beef broth adds moisture, allowing the meat to tenderize beautifully. If you do not have or don’t like beef broth, use either chicken or vegetable broth. If you don’t have any broth available, you can use filtered water. Nevertheless, extra seasoning may be needed to enhance the dish's taste.

• Brown sugar — Brown sugar’s sweetness balances the meat's savory profile and aids in tenderization. If you don’t have brown sugar, substitute it with white sugar, and for healthier options, use honey or maple syrup.

Variations

• Add flavor — To infuse a vibrant, fresh flavor into the dish, incorporate fresh herbs such as rosemary or parsley.

• Add color — Incorporating dark soy sauce or browning sauce into the recipe will intensify its color.

• Add spiciness — Bring in some heat by adding a Scotch Bonnet, Jalapeño, or habanero pepper.

• Sugar-free — Omit sugar or use a natural sweetener instead of brown sugar, such as stevia or erythritol, for a sugar-free recipe.

• Low fat — To lower the fat content, swap oxtail with leaner cuts of beef like beef chuck or sirloin. Additionally, before cooking, eliminate any discernible fat from the meat.

Equipment

• Measuring cups and spoons

• Wide skillet

• Mixing bowl

• Whisk

• Slow cooker or crock pot

Storage

• Let the cooked oxtail cool down to room temperature.

• Transfer to a glass or plastic food container and store in the refrigerator for three days.

• Freeze for up to three months using a freezer-safe storage container.

Pro Tips

• To ensure even cooking, ensure all of your oxtails are of medium size and about the same size.

• To prevent the oxtails from drying out during the lengthy cooking time, it's recommended to use plenty of liquid, such as beef broth, to cover and submerge them.