Jamaican-Style Slow-Cooked Oxtails

December 8, 2021
Using sous vide mode in the Anova Precision Oven to cook oxtails helps to make them fall-off-the-bone tender with both flavor-packed meat and broth. Note: After further testing, we've updated this recipe to include a longer cooking time in the first stage, and a higher temp cook in the second stage.
Prep Time
Cook Time
Jamaican-Style Slow-Cooked Oxtails
4 (2)
3 lb
oxtails, trimmed of excess fat
Kosher salt and freshly ground black pepper
¼ cup
dry Jamaican jerk seasoning
¼ cup
3 Tbsp
browning and seasoning sauce, such as Kitchen Bouquet
2 Tbsp
Worcestershire sauce
4 cups
beef stock or broth
white onion, chopped
¼ cup
Jamaican green seasoning
5 cloves
garlic, minced
Scotch bonnet pepper, chopped
1 (14-ounce) can
butter beans, drained

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear

2. Season Oxtails

In a large bowl, season the oxtails with salt and pepper. Add the jerk seasoning, ketchup, browning and seasoning sauces and the Worcestershire sauce. Toss well to coat. Transfer to a large baking dish or pot.
Season Oxtails

3. Add Braising Ingredients

Add the broth, onion, green seasoning, garlic, and Scotch bonnet.
Add Braising Ingredients

4. Cook Oxtails

Transfer to the oven, uncovered, and cook until very tender, 48 hours. Remove from the oven but keep the oven on.
Sous Vide Mode: On
Steam: 100%
Temp: 131°F
Heat: Rear
48:00 Timer

5. Skim Fat and Add Beans

Skim the fat from the broth. Stir in the beans.

6. Heat Beans

Return the oxtails to the oven and cook until the top of the oxtails are browning, the beans are warmed through, and the mixture has reduced a touch, about 30 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:30 Timer

7. Serve

Serve warm with rice.
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