The Most Delicious Oxtail Loaded Fries

If you’re anything like me, you can’t say no to an oxtail dish, mixed with fries and cheese. Yum! I have been seeing this recipe all over my TikTok page, and I had to give it a try.

I used my slow cooker to make the most amazing fall-off-the-bone stew oxtails and my fryer for the crispiest fries.

Let’s face it, loaded fries are the ultimate comfort food, and I eat them every time. This dish is perfect for movie or game night, and yes, cooking oxtail takes time. But once it is out of the way, it takes at least 20 minutes to prepare.

That’s why I’m so excited to bring you this recipe today, because once you taste it, you’ll no longer want the traditional loaded fries.

I Bet You’ll Love This Recipe

This is a recipe of your dreams because loaded fries are a yummy dish, and they are mixed with oxtail and cheese. The fries are crispy, well, you know the rest.

Also, if you have leftover oxtails, then you can make this dish with minimal effort. I love that you can cut your own fries or use a bag of frozen ones, your choice. There is no single way to make it. You can use your air fryer for the fries, fryer, or the stove.

Before I give you the recipe, let me tell you what I have learn during the years; my oxtail golden rule. You can’t rush the oxtail; it’s not just about doing more, it’s about doing what actually works.

It’s true, the low and slow is absolutely non-negotiable. Oxtail is a tough cut, and it needs time for the collagen to break down into gelatin. This is what gives you that rich flavor.

Ingredients

Guys, for this recipe, make sure to stick to the Caribbean-style stew oxtail. That’s the flavor I want you to taste with every forkful of this dish.

The Jamaican Oxtail

Oxtail: 3 lbs Oxtail, jointed and trimmed

• The Wet Marinade:
  • 2 Tbsp Soy Sauce or Coconut Aminos
  • 2 Tbsp Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Browning Sauce (Grace or similar)
• The Dry Seasoning:
  • 2 Tbsp All-Purpose Seasoning
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Garlic Powder & Onion Powder
  • 1 tsp Salt, 1 tsp Black Pepper, 2 tsp Allspice Powder
• Aromatics & Cooking:
  • 2 Tbsp Vegetable Oil
  • 1 large Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 1 whole Scotch Bonnet Pepper (left whole, unpunctured)
  • 4 sprigs Fresh Thyme
  • 4 cups Beef Broth or Water

For the Loaded Fry Assembly

• 1 large bag (2 lbs) frozen Straight-Cut French Fries
• 2 cups shredded Sharp Cheddar Cheese or Monterey Jack
• Spicy Garnish: Chopped Green Onions (Scallions), tomatoes, and guacamole.

Marinating & Slow-Cooking the Oxtail

Rinse the oxtail pieces with water and a splash of vinegar or lime juice, then pat them dry. Place them in a large bowl.

Combine all the Wet Marinade and Dry Seasoning ingredients. Rub the mixture thoroughly into the oxtail pieces. Cover and refrigerate for a minimum of 2 hours or overnight.

In a large skillet, heat the vegetable oil over medium-high heat. Sear the marinated oxtail in batches until deep golden brown on all sides. Remove the seared oxtail and set it aside.

Return all oxtail to the pot. Add the Beef Broth (or water), the whole Scotch Bonnet, and the Thyme sprigs. Bring to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer gently for 3.5 to 4 hours. You can also use your slow cooker. I have the instructions here.

The oxtail is ready when the meat is tender and easily falls off the bone. Remove the scotch bonnet and thyme sprigs. Pull the meat from the bones and return the shredded meat to the pot.

Loading the Fries

Cook your frozen French fries according to the package directions until they are extra crispy and hot.

Spread the hot fries on a foil-lined baking sheet. Sprinkle the cheddar cheese evenly over the top. Place the tray back in the oven or under the broiler for 2-3 minutes until the cheese is beautifully melted.

Spoon the hot Jamaican Oxtail and a generous amount of the rich gravy over the cheesy fries.

Top with fresh chopped green onions, guacamole, and chopped tomatoes for garnish. Serve immediately for a truly comforting experience.

Leftover And Storage

The oxtail stew freezes exceptionally well in an airtight container for up to 3 months, or you can refrigerate it for up to 4 days. The flavor tastes better with time. I’m honestly excited about the leftovers. You really don’t have to stress about this part.

Unfortunately, the loaded fries themselves do not store well. Fries will get soggy quickly. If you have leftovers, keep the it separate and only assemble the amount you plan to eat right away.

This dish is amazing, trust me, you would not go back to ordinary loaded fries. That tender, savory Jamaican oxtail over crispy fries is all you need. Remember that you do not have to overcomplicate the oxtail once you use the proper marination and slow-braising process clearly.

More Oxtail Recipes

• Yummy Oxtail Jamaican Patties
• Tasty Jamaican Oxtail and Cabbage
• Classic Jamaican Oxtail Stew Recipe

The Most Delicious Oxtail Loader Fries

Recipe by Ren PetersCourse: Main, SnackCuisine: Jamaican, USADifficulty: Medium

Servings

6-8

servings

Prep time

30

minutes

Cooking time

3

hours 

50

minutes

Calories

950

kcal

Jamaican Oxtail Loaded Fries are the kind of dish that turns heads and holds attention.

Ingredients

• Oxtail: 3 lbs Oxtail, jointed and trimmed

• The Wet Marinade:

• 2 Tbsp Soy Sauce or Coconut Aminos

• 2 Tbsp Ketchup

• 1 Tbsp Worcestershire Sauce

• 1 Tbsp Browning Sauce (Grace or similar)

• The Dry Seasoning:

• 2 Tbsp All-Purpose Seasoning

• 1 Tbsp Brown Sugar

• 1 Tbsp Garlic Powder & Onion Powder

• 1 tsp Salt, 1 tsp Black Pepper, 2 tsp Allspice Powder

• Aromatics & Cooking:

• 2 Tbsp Vegetable Oil

• 1 large Yellow Onion, chopped

• 4 cloves Garlic, minced

• 1 whole Scotch Bonnet Pepper (left whole, unpunctured)

• 4 sprigs Fresh Thyme

• 4 cups Beef Broth or Water

• 1 large bag (2 lbs) frozen Straight-Cut French Fries

• 2 cups shredded Sharp Cheddar Cheese or Monterey Jack

• Spicy Garnish: Chopped Green Onions (Scallions), Extra Sliced Red or Green Jalapeños

Directions

• Rinse the oxtail pieces with water and a splash of vinegar or lime juice, then pat them dry. Place them in a large bowl.
• Combine all the Wet Marinade and Dry Seasoning ingredients. Rub the mixture thoroughly into the oxtail pieces. Cover and refrigerate for a minimum of 2 hours or overnight.
• In a large skillet, heat the vegetable oil over medium-high heat. Sear the marinated oxtail in batches until deep golden brown on all sides. Remove the seared oxtail and set it aside.
• Return all oxtail to the pot. Add the Beef Broth (or water), the whole Scotch Bonnet, and the Thyme sprigs. Bring to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer gently for 3.5 to 4 hours. You can also use your slow cooker. I have the instructions here.
• The oxtail is ready when the meat is tender and easily falls off the bone. Remove the scotch bonnet and thyme sprigs. Pull the meat from the bones and return the shredded meat to the pot.
• Cook your frozen French fries according to the package directions until they are extra crispy and hot.
• Spread the hot fries on a foil-lined baking sheet. Sprinkle the cheddar cheese evenly over the top. Place the tray back in the oven or under the broiler for 2-3 minutes until the cheese is beautifully melted.
• Spoon the hot Jamaican Oxtail and a generous amount of the rich gravy over the cheesy fries.
• Top with fresh chopped green onions and any extra sliced peppers for garnish. Serve immediately for a truly comforting experience.

Notes

• Marination Time 2 hours – Overnight (Recommended)
  Prep Time (Active) 30 minutes
  Cook Time (Braising) 3.5 – 4 hours
  Fry & Assemble Time 20 minutes
  Serving Size 6 – 8 people
  Spice Level Medium (if Scotch Bonnet is whole)