Name: Tasty Jamaican Oxtail and Cabbage
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 2 ½ lbs oxtail, cut into pieces; 2 tbsp vegetable oil (for browning); 1 medium onion, chopped; 3 cloves garlic, minced; 2 green onions, chopped; 1 Scotch bonnet pepper, chopped (optional but highly recommended); 1 tbsp fresh thyme (or 1 tsp dried); 2 tsp all-purpose seasoning; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; ½ tsp ground allspice; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; 2 tbsp ketchup; 4 cups beef broth (or water with bouillon); 1 can butter beans (drained and rinsed); 2 carrots, sliced; 1 tbsp cornstarch (for thickening, optional); For the Cabbage:; ½ head of cabbage, shredded; 1 carrot, julienned; ½ red bell pepper, sliced; 2 tbsp butter; 1 tsp garlic powder; 1 tsp black pepper; ½ tsp salt; 1 tbsp water

There’s something about Jamaican oxtail that just feels like home. I know, I know—oxtail might sound intimidating if you’ve never cooked it before, but trust me, once you taste it, you’ll be hooked.

This dish is rich, tender, and full of deep, slow-cooked flavors. And when you pair it with buttery cabbage and fluffy rice? Pure magic.

I remember the first time I watched my mom make this dish. The way she patiently browned the oxtail. She always said, “Good things take time,” and this recipe is proof of that.

Today, I’m sharing my take on this classic Jamaican dish, using the best tools and tips to make it as easy as possible for you.

Why Cook Oxtail with Cabbage?

Oxtail and cabbage might sound like an unusual duo if you’re new to Jamaican cooking, but trust me, they’re a match made in food heaven!

Oxtail is rich, tender, and full of deep, meaty flavor after slow cooking for hours. It’s hearty and coated in a thick, savory gravy. With the cabbage being light, slightly sweet, it adds just the right amount of crunch to balance all that richness.

Ingredients You’ll Need

For the Oxtail:

2 ½ lbs oxtail, cut into pieces
2 tbsp vegetable oil (for browning)
1 medium onion, chopped
3 cloves garlic, minced
2 green onions, chopped
1 Scotch bonnet pepper, chopped (optional but highly recommended)
1 tbsp fresh thyme (or 1 tsp dried)
2 tsp all-purpose seasoning
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp ground allspice
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp ketchup
4 cups beef broth (or water with bouillon)
1 can butter beans (drained and rinsed)
2 carrots, sliced
1 tbsp cornstarch (for thickening, optional)

For the Cabbage:

½ head of cabbage, shredded
1 carrot, julienned
½ red bell pepper, sliced
2 tbsp butter
1 tsp garlic powder
1 tsp black pepper
½ tsp salt
1 tbsp water

Step-By-Step Instructions

1. Marinate the Oxtail

Start by seasoning the oxtail with all-purpose seasoning, salt, black pepper, paprika, and allspice. Add the chopped onions, garlic, green onions, and Scotch bonnet pepper. Pour in the Worcestershire sauce and soy sauce. Give everything a good mix, cover, and let it marinate for at least 2 hours (overnight is even better).

2. Brown the Oxtail

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the oxtail pieces in batches, browning them on all sides. This step locks in flavor and creates a rich base for the stew. Once browned, remove and set aside.

3. Build the Flavor

In the same pot, add a little more oil if needed and sauté the onions, garlic, and green onions until fragrant. Stir in the thyme, ketchup, and a splash of beef broth to deglaze the pan (scrape up all those flavorful bits stuck at the bottom!).

4. Simmer to Perfection

Return the oxtail to the pot and pour in the beef broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 2 ½ to 3 hours. Stir occasionally and add more liquid if needed.

5. Add the Final Touches

Once the oxtail is tender and falling off the bone, stir in the butter beans and sliced carrots. Let it cook for another 20 minutes until the beans are warmed through and the sauce has thickened. If you prefer a thicker gravy, mix 1 tbsp cornstarch with a little water and stir it in.

6. Cook the Cabbage

In a separate pan, melt the butter over medium heat. Add the cabbage, carrots, and bell peppers. Season with garlic powder, black pepper, and salt. Stir in a tablespoon of water, cover, and let it steam for about 5 minutes until the cabbage is slightly softened but still has a bit of crunch.

7. Serve and Enjoy

Plate the oxtail with a generous serving of cabbage and a side of rice and peas or plain white rice. Don’t forget a few plantains on the side for that extra touch of sweetness!

3 Helpful Cooking Tips

1. Use a Pressure Cooker for Faster Cooking

If you’re short on time, you can use a pressure cooker to cut the cooking time in half. Just brown the oxtail as usual, then cook under high pressure for about 45 minutes. Let the pressure release naturally before adding the butter beans and carrots.

2. Scotch Bonnet Pepper for Authentic Flavor

Jamaican food is all about bold flavors, and Scotch bonnet peppers add the perfect amount of heat. If you’re sensitive to spice, you can remove the seeds or leave the pepper whole for a milder kick.

3. Let the Oxtail Rest Before Serving

Like any good stew, Jamaican oxtail tastes even better after it sits for a bit. Let it rest for 10-15 minutes before serving to let the flavors meld together beautifully.

Jamaican oxtail and cabbage are more than just a meal—it’s a taste of tradition, love, and patience. Every bite is packed with rich, slow-cooked goodness that warms the soul.

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