Fall Off The Bone Oxtails Recipe

I perfected a slow cooker and Instant Pot method for Cooking Oxtails that layers vegetables and bold seasonings into the Jamaican oxtails everyone keeps asking me about.

I never thought I’d find a Jamaican oxtail that actually blew my mind but this one did. I sear the oxtails till they get that deep crust then let them slow stew in rich beef broth until the meat literally falls off the bone.

The sauce builds layer by layer, surprising you with little flashes of heat and sweetness that make you stop and taste again. It’s simple enough for a weeknight yet has that what did you do to it magic that makes people ask for seconds.

I keep this in my Oxtail Recipes Easy collection because it never fails.

Why I Like this Recipe

– I love the deep layered flavor that hits savory, a little sweet and with a warm heat, it keeps me coming back.
– I love how the meat turns so tender it practically falls off the bone, each bite feels indulgent.
– I like that the sauce gets nice and thick and glossy, it clings to rice or mash and makes every bite better.
– I like the leftovers even more the next day, perfect for feeding friends or just not having to cook again.

Ingredients

• Oxtails: rich in collagen and iron, very meaty, becomes fall apart tender.
• Garlic: immune boosting, aromatic, adds sharp savory bite.
• Ginger: fresh zing, aids digestion, gives warm spicy brightness.
• Scallions: mild oniony freshness, color and light crunch at finish.
• Bay leaves: herbal backbone, subtle earthy aroma, remove before serving.
• Soy sauce: salty umami boost, adds depth and brown color.
• Butter beans: creamy fiber and protein, makes stew hearty and filling.
• Carrot: natural sweetness, vitamin A, its softens into comforting bits.
• Brown sugar: a little sweetness, balances acids, helps caramelize edges.
• Thyme: bright herbal notes, pairs perfect with rich beefy flavors.

Ingredient Quantities

• 3 to 4 lb oxtails, trimmed and cut into pieces
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup all purpose flour
• 2 tbsp vegetable oil (for searing)
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp browning sauce (optional)
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 large onion, chopped up
• 4 scallions, chopped
• 4 cloves garlic, minced
• 1 inch piece fresh ginger, grated
• 4 sprigs fresh thyme
• 1 scotch bonnet pepper, whole or chopped (to taste)
• 1 large carrot, cut into chunks
• 1 red bell pepper, chopped
• 2 bay leaves
• 1 tbsp brown sugar
• 1 (15 oz) can butter beans, drained
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Trim excess fat from the oxtails, pat dry, then toss with 2 tsp kosher salt, 1 tsp black pepper and the 1/4 cup flour until lightly coated. Shake off excess flour.

2. Heat 2 tbsp vegetable oil in a heavy skillet over medium high heat and sear oxtails in batches until deep brown on all sides, 3 to 4 minutes per side. Transfer browned pieces to your slow cooker or Instant Pot insert. Browning is the trick here, dont skip it or the sauce will be flat.

3. In the same skillet add 2 tbsp soy sauce, 1 tbsp Worcestershire, 1 tbsp browning sauce if using, and 2 tbsp tomato paste; cook 1 minute, then pour in 2 cups beef broth scraping up browned bits. Stir in the chopped onion, 4 chopped scallions, minced garlic, grated ginger, and let simmer a couple minutes to wake up the aromatics.

4. Pour that mixture over the oxtails. Tuck in 4 sprigs thyme, 2 bay leaves, the whole or chopped scotch bonnet (use whole for milder heat, poke holes if you want more), 1 large carrot chunked, 1 chopped red bell pepper, and stir in 1 tbsp brown sugar.

5. Cook: slow cooker low 8 hours or high 4 to 5 hours, until meat pulls off the bone. Or Instant Pot: secure lid, high pressure for 45 to 50 minutes, then natural release 15 minutes. If using Instant Pot safety valve tricks, just follow the manufacture instructions.

6. When done remove thyme sprigs, bay leaves and the scotch bonnet if it was whole. The meat should be falling off the bone; use tongs to test, if not, cook a bit longer.

7. Stir in the drained can of butter beans and let them warm through. To thicken sauce: simmer uncovered in slow cooker 20 to 30 minutes or use Instant Pot saute 8 to 10 minutes. For a faster thicker gravy, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into hot sauce, simmer till thickened.

8. Taste and adjust seasoning with salt and pepper, a splash of soy if it needs depth or a little extra brown sugar if too tangy. Pick out any stray bones or cartilage if serving to kids.

9. Finish with 2 tbsp chopped fresh parsley and extra chopped scallions for color. Serve hot over rice and peas, mashed potatoes, or plain white rice. Leftovers get even better the next day, reheat gently so the meat stays tender.

Equipment Needed

1. Heavy skillet or cast iron pan for searing the oxtails
2. Slow cooker or Instant Pot (use whichever you got)
3. Tongs to flip and move hot pieces
4. Cutting board and a sharp chef’s knife for trimming and chopping
5. Large mixing bowl or zip‑top bag to toss meat with flour and seasonings
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof silicone spatula to scrape browned bits and stir
8. Can opener and colander to drain the butter beans
9. Grater or microplane for ginger (or a small knife) and paper towels to pat meat dry

FAQ

Fall Off The Bone Oxtails Recipe Substitutions and Variations

• Oxtails: cant get oxtails? Use beef short ribs, beef chuck roast cut into big chunks, or beef shank. Short ribs give that same gelatinous, rich texture; chuck is cheaper and braises nicely.
• Scotch bonnet pepper: swap for habanero if you want same heat, use jalapeño or serrano for milder spice, or a small sweet red pepper plus a pinch of cayenne for color without burning heat.
• Butter beans: substitute cannellini (or great northern) beans, chickpeas, or cooked lima beans — they all stay creamy and hold up in the stew.
• Browning sauce (optional): replace with dark soy sauce, or mix 1 tsp molasses into soy sauce for color and depth, or just add an extra tbsp tomato paste and a splash of Worcestershire for caramel notes.

Pro Tips

– Get the sear right. Pat the oxtails very dry and sear in a hot pan without crowding it, working in batches. That brown crust is where almost all the flavor comes from, so don’t rush it. Shake off excess flour so it browns instead of steaming.

– Scrape and reduce the fond. After searing, deglaze the pan and scrape up every browned bit before you add the rest. Let that liquid simmer a bit to concentrate flavors before it goes into the cooker. If the sauce feels thin at the end, reduce it hot on the stove instead of overcooking the meat.

– Treat the scotch bonnet with respect. Leave it whole for gentle heat, poke holes to dial heat up, or remove seeds if you want milder. If it turns out too spicy, balance with a little brown sugar and a splash of acid like vinegar or lime juice to tame it.

– Add delicate things at the end and rest the stew. Stir in beans and fresh herbs only at the finish so they keep texture and color. If you can, refrigerate overnight and skim the fat off the next day; reheating gently will make the meat even better.