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Jamaican Oxtail Recipe Slow Cooker: Authentic Stew with Oxtails

If you’re a fan of slow-cooked meals that are rich, hearty, and packed with flavor, then this Jamaican Oxtail Recipe Slow Cooker blog is perfect for you. We will be revealing the secrets to making authentic Jamaican oxtail stew in a slow cooker, which is a classic comfort food that is sure to impress. This Jamaican staple has a unique, bold flavor profile that will transport you straight to the heart of Jamaica.

Understanding the Jamaican Oxtail Recipe Slow Cooker Process

The key to a successful Jamaican oxtail recipe slow cooker is the slow cooking process. This is one of the favorite ways to prepare this dish as it ensures the oxtail meat becomes bone tender. It’s all about taking your time to allow the flavors to meld together, the connective tissue to break down, and the oxtail to become so tender, it falls off the bone.

A slow cooker with Jamaican oxtail stew inside, showing tender pieces of oxtail and a rich, dark gravy

Choosing the Best Cut of Meat for Your Slow Cooker Oxtails

When making slow cooker oxtails, the cut of meat you choose is critical. While you can use short ribs or other cuts, for the best results, it’s recommended to use oxtail pieces. Oxtails have much fat and bone marrow, which adds an incredible depth of flavor to the dish. You can find oxtails at your local grocery store or butcher. Despite the price of oxtails being quite high, the end result is worth every penny.

Fresh raw oxtail pieces on a wooden cutting board

Preparation for the Jamaican Oxtail Stew

Before you begin the cooking process, there is some preparation involved. Start by patting the oxtail pieces dry with paper towels to remove any excess moisture. This is an important step for achieving beautifully browned oxtails. Then, season the oxtails generously with salt, black pepper, garlic powder, and curry powder. For the best flavor, let the oxtails marinate overnight in these spices in an airtight container.

Browning the Oxtails: A Crucial Step

Browning the oxtails is a crucial step in this Jamaican oxtail recipe slow cooker. This process caramelizes the outside of the meat and seals in the flavors. Heat some vegetable oil in a Dutch oven or large pan over medium-high heat and brown the oxtails on all sides. Be sure to scrape up all the brown bits from the bottom of the pan, as these add a lot of flavors.

Browned oxtails in a Dutch oven, with beautifully caramelized edges

Building the Flavors of Your Jamaican Oxtail Stew

Once the oxtails are browned, it’s time to build the flavors of your Jamaican Oxtail Stew. Add in chopped bell peppers, green onions, and a Scotch Bonnet pepper for a kick. Stir in some Worcestershire sauce, soy sauce, and brown sugar. Then, pour in beef broth and a can of butter beans. Adding cornstarch slurry will help to thicken the oxtail gravy. For the best Jamaican flavors, add in some allspice berries, thyme stems, and pimento berries.

Cooking Your Jamaican Oxtail Recipe Slow Cooker

Now, it’s time to begin the slow cooking process. Transfer the browned oxtails and the flavorful mixture into your slow cooker. Cook on low heat for about 6-8 hours, or until the oxtails are tender. The slow cooker oxtail recipe is perfect for those long time cooking, making it a great recipe for special occasions or even just a cozy weekend at home.

A slow cooker filled with Jamaican oxtail stew, showing the rich, dark sauce and tender pieces of meat

Serving Your Jamaican Oxtail Stew

Once the cooking time is over, your delicious Jamaican Oxtail Stew is ready to be served. The best way to enjoy this comfort food is with a side of white rice, which soaks up the delicious oxtail gravy. For a truly authentic Jamaican meal, add some fried plantains or a piece of hard dough bread on the side.

Storing and Reheating Your Jamaican Oxtail Recipe

One of the great things about this slow cooker oxtail recipe is that it tastes even better the next day. If you have leftovers, store them in an airtight container in the fridge for 3-4 days. To reheat, simply place the stew in a pot on the stove top over medium heat until it’s heated through.

Leftover Jamaican oxtail stew in an airtight container, ready to be stored in the fridge

Final Thoughts on Jamaican Oxtail Recipe Slow Cooker

There you have it, folks! That’s how you make an authentic Jamaican Oxtail Recipe Slow Cooker. This dish is a true representation of Jamaican cuisine and a testament to the deliciousness of slow-cooked meals. It’s a labor of love, but the tender oxtail, bold flavors, and rich gravy make it all worth it. Whether it’s your first time cooking oxtail or you’re a seasoned pro, this recipe is sure to become one of your favorites.

Hearty Jamaican Oxtail Slow Cooker Recipe

Hearty Jamaican Oxtail Slow Cooker Recipe

Yield: 6 Servings
Prep Time: 1 hour
Cook Time: 9 hours
Total Time: 10 hours

This recipe provides a hearty, savory and flavorful Jamaican oxtail slow cooked to perfection. The oxtail is marinated in Jamaican browning sauce, soy sauce, and Worcestershire sauce, then slow-cooked until tender and served with traditional rice and peas or your favorite side dish.


  • 3 lbs oxtail, cut into pieces
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 3 tablespoons Jamaican browning sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 large onion, chopped
  • 2 green onions, chopped
  • 1 bell pepper, chopped
  • 1 Scotch bonnet pepper, deseeded and chopped
  • 2 sprigs fresh thyme
  • 2 cups beef broth
  • 1 can butter beans, drained
  • 1 tablespoon cornstarch mixed with 2 tablespoons water


  1. Clean the oxtail pieces. Rinse under cold water and pat dry with paper towels.
  2. Season the oxtail pieces with salt, black pepper, minced garlic, Jamaican browning sauce, soy sauce, and Worcestershire sauce. Let it marinate for at least 1 hour or overnight.
  3. Place the oxtail pieces in your slow cooker. Add chopped onions, green onions, bell pepper, Scotch bonnet pepper, and fresh thyme.
  4. Pour in the beef broth, covering the majority of the oxtail.
  5. Set the slow cooker to low and let it cook for about 8-10 hours, or until the oxtail is tender and easily falls off the bone.
  6. An hour before serving, add the butter beans to the slow cooker and stir gently.
  7. If you prefer a thicker gravy, mix cornstarch with water and add to the slow cooker 30 minutes before serving.
  8. Stir gently, cover, and let it cook for the remaining time.
  9. Once cooked, serve your delicious Jamaican oxtail with traditional rice and peas, fried plantains, or your favorite side dish.


Always be careful when handling Scotch bonnet peppers as they are very spicy. You can reduce the amount or omit entirely based on your heat preference.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 600Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 210mgSodium: 1200mgCarbohydrates: 15gNet Carbohydrates: 11gFiber: 4gSugar: 3gSugar Alcohols: 0gProtein: 65g

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