Jamaican Oxtail Broth

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.