Hello, my loves! It’s Donna here, back in the kitchen, to share one of my most requested recipes—Marry Me Oxtail! This dish is not just food; it’s a declaration of love, comfort, and Jamaican culture all wrapped into one hearty, flavorful meal. Imagine tender, fall-off-the-bone oxtail cooked in a rich, savory gravy infused with bold spices, sweet peppers, and a touch of heat from Scotch bonnet peppers. This dish warms your soul and makes everyone at the table feel truly special.

Why do we call it “Marry Me Oxtail”? Well, once you’ve tasted this, you’ll understand. This dish can unite people, turning an ordinary meal into a memorable experience. Whether it’s for Sunday dinner with family, a cozy night with your loved one, or a special celebration, Marry Me Oxtail captures hearts (and stomachs!).

Today, I’ll walk you through every step of the process, from cleaning and seasoning the oxtail to creating that silky, flavorful gravy that’s the hallmark of this recipe. And, of course, I’ll sprinkle in my tips and personal touches to ensure you get it just right. So, grab your apron, gather your ingredients, and get started on a dish that’s sure to steal the spotlight—and maybe even a proposal or two.

Prep Time: 30 minutes
Cooking Time: – 90 minutes

Ingredients (4 people)

• 1.5 kg (3.3 lbs) lean oxtail (cut into 2-3 cm chunks)
• 1 tsp whole allspice (pimento berries)
• 1 medium sweet pepper, chopped
• 4 cloves garlic, minced
• 1 medium red onion and 1 medium white onion, chopped
• 2 medium carrots, sliced
• 1 tbsp ground seasoning (mix of garlic powder and ground allspice)
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp browning sauce
• 1 tbsp green seasoning (a blend of herbs and aromatics)
• 1 tsp Scotch bonnet pepper sauce (adjust to taste)
• 1 whole Scotch bonnet pepper (optional, for extra heat)
• 4 sprigs fresh thyme
• 1 vegetable stock cube
• 2 cups beef stock

Additional Ingredients:

• 2 tbsp vegetable oil (for browning the meat)
• 1 tbsp brown sugar
• Salt and black pepper to taste
• 1 can (400g) butter beans, drained (optional)

Preparation Steps

1. Request your butcher to trim the oxtail, removing excess fat and ensuring clean cuts
2. Washing Method

• Fill a large bowl or clean sink with cold water
• Add 2-3 tablespoons of lemon juice or white vinegar
• Submerge oxtail pieces in the acidic water
• Gently scrub each piece to remove any residue
• Rinse thoroughly with clean, cold water

3. Drying

• Use paper towels to pat oxtail pieces completely dry
• Ensure no moisture remains on the meat surface
• This step is crucial for allowing seasonings to penetrate the meat effectively

Pro Tips

• Use fresh lemon or distilled white vinegar
• Change water if it becomes visibly dirty
• Handle meat with clean hands
• Pat dry, don’t rub, to prevent damaging meat texture

Oxtail Marinade

Combine your chopped onions, garlic, and carrots in a large mixing bowl. Lightly blend these ingredients to create a chunky paste that will help infuse the oxtail with incredible flavor. If using hot peppers, like Scotch bonnet, handle with care to control the heat level.

Add soy sauce, crumble in a vegetable stock cube, and pour in a splash of beef stock to create a rich marinade base. Mix well until the ingredients are thoroughly combined. This will be the foundation for your oxtail’s deep, savory flavor.

Generously coat the oxtail pieces with the marinade, ensuring every piece is evenly covered. Massage the mixture into the meat for maximum flavor penetration.

Adding the Seasonings

It’s time to take the flavor profile with your spices to the next level! Sprinkle in all-purpose seasoning and a touch of jerk seasoning for a burst of Jamaican authenticity. Add a teaspoon of ground pimento seeds to enhance the dish’s earthy depth.

For a fragrant twist, include freshly grated ginger and an extra dose of minced garlic. These aromatics will give the oxtail its signature warm, spiced aroma.

Mix everything thoroughly, ensuring each piece of oxtail is generously coated with a vibrant blend of seasonings. Once well-mixed, cover and let the seasoned oxtail rest, allowing the spices to work their magic. Whether you marinate it for a few hours or leave it overnight, the wait will be well worth it!

Searing the Oxtail

Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan or skillet over medium-high heat. Once the oil is hot but not smoking, carefully place the marinated oxtail pieces into the pan. Avoid overcrowding the pan; sear in batches if necessary to ensure each piece develops a proper crust.

Sear the oxtail for 2-3 minutes per side, allowing them to develop a rich, golden-brown colour. This step is essential to lock in the seasoning and build a deep, caramelized flavor to enhance the dish as it slow-cooks.

 Once all sides are seared, transfer the oxtail to a plate and repeat the process with the remaining pieces. This extra care sets the stage for a tender and tasty dish.

Cooking the Oxtail

 Remember the golden rule of Jamaican cooking: never waste flavor!

In the same skillet used for browning the oxtail, pour 1-2 cups of water and bring it to a gentle simmer. Use a wooden spoon to scrape up all the flavorful bits stuck to the pan, also known as “fond.” This step captures the essence of your seasonings and adds richness to your dish.

Carefully place the meat into the pan, ensuring you capture every drop of the marinade. Add the remaining marinade from the bowl into the pan as well—this is where all those beautifully blended vegetables and spices will infuse their magic.

Cover the skillet with a lid and set it on low heat. Allow the oxtail to simmer gently for approximately 90 minutes, stirring occasionally. During this time, the meat will tenderize beautifully, absorbing all the flavors and releasing its rich juices into the sauce. By the end, you’ll have oxtail so tender it practically falls off the bone

Making the Gravy

Once the oxtail is tender, carefully remove it from the pan and set it aside. Strain the cooking liquid to separate any solids, leaving behind a beautifully infused broth. Return the strained liquid to the pan and add some freshly sliced onions, sprigs of thyme, and a whole Scotch bonnet pepper for an extra kick of flavor. Let the liquid simmer gently on low heat until it thickens into a rich, flavorful gravy. This will be the perfect complement to your tender oxtail.

Final Touches

When your gravy reaches that perfectly smooth and luscious consistency, pour it generously over the oxtail. The rich aroma will fill your kitchen, making it impossible to resist a taste! Pair this flavorful dish with classic rice and peas, a crisp and refreshing salad, or sweet fried plantain for a meal that embodies the heart of Jamaican cooking. This is comfort food at its finest, ready to impress your family and friends

Traditional Jamaican Sides

• Rice and Peas (considered the best pairing)
• Coconut Rice
• Plantains
• Steamed or Fried Cabbage

Starch Options

• Mashed Potatoes
• Garlic Roasted Potatoes
• Cornbread

Vegetable Sides

• Roasted Root Vegetables
• Sautéed Greens
• Callaloo
• Roasted Carrots
• Steamed Vegetables

Additional Complementary Dishes

• Macaroni and Cheese
• Garlicky Bread Rolls

Recommended Beverage

• Sorrel Drink

Pro Tip: For a complete Jamaican dining experience, consider serving a slice of rum cake for dessert.

Tasting Time!

Now, for the moment, we’ve been waiting for a taste! The oxtail should be melt-in-your-mouth tender, with every bite packed with bold, rich flavours. This is the kind of dish that makes you slow down and enjoy every mouthful, an authentic taste of home-cooked Jamaican goodness

Thank You for Joining Me!

Thank you so much for joining me in the kitchen today! I hope this Marry me oxtail recipe brings as much joy to your table as it does to mine. Don’t forget to like, share, and subscribe for more mouthwatering Jamaican recipes. Until next time, keep cooking with love and flavour.