This is our family’s favorite dish and for me, it brings back good memories of a nice lazy sunday afternoon.  This meal was a luxury for us in Jamaica as we could not alway access or be able to afford this lovely cut of meat, but when mama made it…watch out!  It is the meal that everyone comes running in for and everyone shows up for.  My wife and I have made this for many potlucks and it is always a hit…{true story}…most people don’t even know they are eating oxtail as we just call it “Jamaican beef”.  It is laughable how people will react when you tell them that it’s OXTAIL…I mean, it’s just another cut of the cow and looks like a steak, but for some reason that name throws many Americans for a loop.  My wife has been noticing in the paleo community, however, good cuts of meat like this are becoming a staple…and they are cheaper too…even for the grass-fed variety.  We get ours for $5.00 a pound from a local farmer and it is FRESH…I mean FRESH!  Every Jamaican may cook theirs a bit differently, for example with or without the lima/butter beans.  We do NOT make it with lima beans because of my wife being paloeo, but it still turns out just as delicious.  Preparing for this meal is really easy, but it does take a bit of time to cook (about 2-2 1/2 hours).  You want to cook it until the meat is falling off the bone and is really tender.   This dish is a comfort food meal and it can be eaten alone, with plantain or with rice and peas.  After we enjoy our meal, we save our bones to make bone broth.

ONE LAST NOTE:  Another feature of this dish are the little “dumplings” or “spinners” that get put into the stew towards the end.  These are usually made with about 3/4 cups of whole wheat flour, a pinch of salt and enough water to make a dough.  A small peice of dough is then taken and rolled between your palms to maka little skinny dumpling (about the size of a thumb).  Since this is a PALEO version, we have tried to make the dumplings out of almond flour, coconut flour, water and egg.  I will say that for the paleo version, these dumplings will be totally optional.  The paleo version is difficult to make and if you do not have it, the dish will still taste so good!  This paleo recipe below does NOT have beans or flour dumplings…but you won’t miss any flavor!

For this recipe, we used our dutch ovenchef’s knife,cutting board, and silicone spatula and brush set.


4.0 from 1 reviews
Serves: 4-6
  • 2-3lb. of oxtail
  • 5 cups of water
  • 1 onion (chopped)
  • 2 tomatoes (chopped)
  • 1 green bell pepper (chopped)
  • 2 scallion (chopped)
  • ½ a scotch bonnet pepper (minced)
  • 2 cloves of garlic (minced)
  • 4 sprigs of fresh or 2 tbs. of dry thyme
  • ½ tsp. of ground allspice
  • 1 tsp. of salt
  • ½ tsp. of pepper
  • 1 tbsp. of coconut oil for frying
  • For "spinners"--1/4 cup almond flour, 2 tbsp. coconut flour, 2 1 tsp. water and 1 egg
  1. Rub the salt, pepper, allspice, and thyme into the oxtail.
  2. In a mixing bowl, combine the scallion, scotch bonnet pepper, garlic, onion, tomato, green pepper and oxtail.
  3. Let the meat ‘season’ in the refrigerator overnight (or a few hours at minimum)
  4. On high heat, fry the just the oxtail in coconut oil in the bottom of a Dutch oven for about 10 minutes (try to leave out the chopped vegetables).
  5. After the oxtail is seared and nicely brown, stir in the water and remaining chopped vegetables from the marinade.
  6. Cover the pan to let it stew in its own juices.
  7. Reduce to a simmer and cook the oxtail until it has softened (about 3 hours).
  8. Stir only occasionally and keep covered.
  9. At the last 30 minutes of cooking, in a small bowl combine the almond flour, coconut flour, water and egg in a bowl to make a dough and grab 1 tbsp. size of the dough to make small spindle-shape dumplings/spinner and add them to the pot; simmer stirring often until stew thickens and dumplings are cooked.

oxtail 2

One Responseso far.

  1. i’ve never tried oxtails before. this sounds great and i’ll give it a try. this looks tasty and slurpy.thanks for the recipe

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