Chef Omar Sybblis’ Jamaican Oxtail Recipe

4.5 from 4 reviews

One taste of Chef Sybblis’ rich stew made from the “5th quarter” and you will understand why every Jamaican loves Oxtail.


  • 4 kg oxtail
  • 2 cups Marinade
  • ½ cup soya sauce
  • 1 litter beef stock
  • 1 ½ cups chopped onions
  • 2 Tbs minced garlic
  • 1 generous sprig of Thyme
  • salt and black pepper to taste
  • 2 cups cooked Broad Beans (Lima Beans)
  • Ingredients for the Marinade
  • 1 medium onion (finely chopped)
  • 1/2 cup scallions (finely chopped)
  • 1 hot pepper (finely chopped)
  • 3 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 tablespoon cider or white vinegar
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt (kosher or sea salt is preferable)
  • 1 teaspoon Pimento (Allspice, ground)


  1. Place Ox tail in a non-reactive bowl, season with salt and black pepper to taste.
  2. Pour marinade and soya generously on the seasoned Oxtail, then set aside to marinate 12 hours or overnight.
  3. Place marinated Oxtail on a sheet pan and roast in a medium temperature oven (approx. 350 f), till tenderness and desired color is achieved.
  4. At least 30 minutes.
  5. Pour off the excess fat from the roasted Oxtail; remove from roasting pan and set aside.
  6. In a large braising pot or preferably a large Dutch pot.
  7. Sauté onions and garlic till golden, then add reserved roasted oxtail
  8. Take leaves off thyme stem and crumble into pot.
  9. Cover and cook very slowly over a medium flame till tender, about 1 1/2 hours.
  10. Then add the cooked broad beans and simmer. As necessary add stock (beef) as needed to extend the cooking process to tenderness.
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