Holiday Jamaican Jerk Braised Oxtails

Chef’s Overview

Dear Chefs, the holidays deserve a dish that feels slow, soulful, and unforgettable — and few things capture that spirit like Jamaican jerk braised oxtails. Rich, aromatic, fall-off-the-bone tender, these oxtails become the kind of centerpiece that makes the whole kitchen smell like warmth and celebration. Today I’m walking you through a holiday-ready version layered with jerk spices, fresh aromatics, and a long, luxurious braise you’ll want to make every winter.

Ingredient List

• 3–4 lbs oxtails, cleaned and trimmed
• 2 tbsp Jamaican jerk seasoning (wet or dry)
• 1 tbsp allspice
• 1 tsp smoked paprika
• 1 tsp dried thyme or 1 tbsp fresh
• 1 tsp black pepper
• 1–2 Scotch bonnet peppers, whole (for flavor without overpowering heat)
• 1 large yellow onion, sliced
• 4 green onions, chopped
• 6 cloves garlic, smashed
• 1-inch piece ginger, grated
• 2 cups beef broth
• 1 cup water
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• 2 carrots, cut into chunks
• 1–2 bay leaves
• 1 can butter beans (optional but traditional)
• Salt to taste
• Neutral oil for browning

Step-by-Step Recipe Breakdown

Dear Chefs, grab your favorite blade — I love using the 8" VG-10 Damascus Chef Knife for trimming and prepping the oxtails, and the 5" VG-10 Damascus Petty Knife for garlic, peppers, and herbs. Let’s dive in.

Step 1: Season the Oxtails

Pat the oxtails dry and rub them generously with jerk seasoning, allspice, paprika, thyme, and black pepper. Let them marinate for at least 30 minutes, but overnight makes them magical. This deep seasoning is what gives the braise its holiday warmth — fragrant, spicy, and full of personality, just like the flavors we explored in Cajun Pasta – A Chef’s Knife Guide to Bold Comfort Food.

Step 2: Brown the Meat

Heat oil in a heavy Dutch oven over medium-high heat. Sear the oxtails on all sides until deeply browned. This step is where flavor builds — those dark, caramelized bits will enrich your braising liquid.

Step 3: Build the Aromatic Base

Remove the oxtails and sauté onions, garlic, ginger, and green onions until soft and fragrant. Add tomato paste and cook until deepened in color. This creates that signature jerk-style foundation we love.

Step 4: Add Liquid and Braise

Return the oxtails to the pot. Add beef broth, water, soy sauce, brown sugar, Scotch bonnet peppers, bay leaves, and carrots. Bring to a simmer.
Cover and braise at 325°F for 2.5–3.5 hours, or until the meat pulls back from the bones with a spoon’s nudge. Dear Chefs, this is the slow, cozy magic — the same comfort-forward mood from Roasted Garlic and Herb Mashed Potatoes – A Cozy November Side.

Step 5: Finish With Butter Beans (Optional)

During the final 20 minutes, fold in butter beans if using. They soak up the braising liquid beautifully and turn the dish into pure holiday comfort.

Step 6: Rest, Reduce, and Serve

Remove the oxtails and reduce the sauce on the stovetop until thick and glossy. Return the oxtails to coat them in the glaze. Serve with rice, fried plantains, or creamy mashed potatoes for peak holiday joy.

Bringing Holiday Warmth to the Table

Dear Chefs, jerk braised oxtails are one of those dishes that slow the world down in the best way. Every moment — from the seasoning to the deep braise to the final glossy finish — feels like a celebration. Winter vegetables, rich aromatics, tender meat, and a sauce full of spirit? That’s a holiday feast worth repeating. And the right knife work only elevates the process. Clean vegetable prep, neatly sliced aromatics, and trimmed oxtails all come together to make cooking feel calm and intentional — the same energy we lean into during recipes like Butter Chicken Done Right – A Chef’s Knife Guide to the Perfect Dish.