Jamaican Oxtail Broth

Origin: Jamaica. A rich, gelatinous broth built from slow-braised oxtail, butter beans, and warm Jamaican spices (allspice, thyme, Scotch bonnet), forming both the base and the primary flavor vehicle of Jamaican braised oxtail.

Flavor Profile: Deeply savory and rich, with significant body from the oxtail’s collagen and a warm background heat from Scotch bonnet.

Culinary Uses: Base and finished form of Jamaican braised oxtail, traditionally served with rice and peas.

Regional Variations: Some versions include browning sauce (a caramelised sugar product, also used in Trinidadian cooking) for colour and depth.

Storage: Refrigerate 3–4 days; freezes exceptionally well given the high collagen content.