Oxtail is a beloved dish in many Caribbean and African countries, including Jamaica, Trinidad, and Nigeria. It is a flavorful and hearty meal made from the tail of a cow and is typically slow-cooked with a variety of vegetables and spices. In this blog, we will explore the history of oxtail, its nutritional benefits, and provide a simple recipe for you to try at home.

History of Oxtail

Oxtail has been a popular dish for centuries, dating back to medieval Europe. In the Middle Ages, oxtail was a popular ingredient in stews and soups due to its rich flavor and gelatinous texture. However, it was not until the 19th century that oxtail became a staple in Caribbean cuisine.

During the era of slavery in the Caribbean, slave owners would often keep the “lesser” parts of the cow, including the tail, for themselves. However, the enslaved Africans learned to make the most of what they had, and oxtail became a staple in their diets. Oxtail stew became a comfort food, and it was often served at celebrations and special occasions.

Today, oxtail is a beloved dish in many Caribbean and African countries, and it has also gained popularity in other parts of the world, including the United States.

Nutritional Benefits of Oxtail

Oxtail is a nutritious dish that provides a variety of health benefits. It is high in protein, which is essential for building and repairing tissues in the body. Oxtail also contains collagen, which is important for maintaining healthy skin, hair, and nails.

Additionally, oxtail is a good source of vitamins and minerals, including iron, calcium, and potassium. Iron is important for healthy blood flow and can help prevent anemia, while calcium and potassium are essential for maintaining strong bones and muscles.

Recipe for Oxtail


  • 3 lbs oxtail, cut into pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp allspice
  • 3 cups beef broth
  • 1 can diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar


  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the oxtail to the pot and cook until browned on all sides, about 5-7 minutes.
  3. Remove the oxtail from the pot and set aside.
  4. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
  5. Add the bay leaves, thyme, salt, black pepper, and allspice to the pot and stir to combine.
  6. Add the beef broth, diced tomatoes, Worcestershire sauce, soy sauce, and brown sugar to the pot and stir to combine.
  7. Return the oxtail to the pot and bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and simmer for 3-4 hours, stirring occasionally, until the oxtail is tender and falls off the bone.
  9. Serve hot with a side of rice, beans, or vegetables.


  • You can add other vegetables to the stew, such as potatoes, sweet potatoes, or bell peppers.
  • For a spicier version, you can add Scotch bonnet peppers or hot sauce to the stew.
  • Oxtail can also be cooked in a slow cooker or pressure cooker for convenience.

Conclusion In conclusion, oxtail is a delicious and nutritious dish that has a rich history in Caribbean and African cuisine. Its unique flavor and tender texture make it a favorite among many, and its nutritional benefits make it a healthy choice as well. If you haven’t tried oxtail before, we highly recommend giving it a try. And with this simple recipe, you can easily recreate this classic dish in your own kitchen.