Jambo Slow Cooked Oxtail

Start this dish the day before to give the rub a chance to do its thing. Serve the oxtails hot with greens and starch of your choice. At Jambo Cafe, this dish is served with collards and mofongo, a dish of mashed green plantains.

Jambo Slow Cooked Oxtail Recipe


For the rub
2-3 green onions, chopped
2-3 cloves of garlic, chopped
1-2 tbsp jerk seasoning
2 tsp dried thyme
2 tsp ground cinnamon
1 tsp ground allspice
2 tsp ground coriander 1-2 tbsp olive oil (enough to form a rough paste)

For the slow cooked oxtail
5 lb of oxtails
Olive oil 1 medium onion, chopped
1-2 cloves of garlic, chopped
1 tbsp jerk seasoning
1 tsp dried rosemary
1 tsp dried thyme
1 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato paste
¼ cup Worcestershire sauce
4 cups chicken stock
2 tsp beef base (highly concentrated beef stock)
1-2 cinnamon sticks


  1. To make the rub, mix the ingredients with the olive oil to create a paste. Rub over oxtails, cover, and refrigerate overnight.
  2. To cook the oxtails the next day, heat a teaspoon or so of oil in a roasting pan or Dutch oven–enough to keep the oxtails from sticking. Sauté the onions and garlic for a few minutes. Add the spices and cook them for a few minutes so that you can smell their aroma. Stir the tomato paste into the mixture, add the Worcestershire sauce, chicken stock, and beef base.
  3. Add the oxtails, cover, and roast for 30 minutes at 400 degrees. Lower the temperature to 350 degrees and slow roast for 2 ½ -3 hours. The meat should fall off the bone.

Recipe by Chef Ahmed Obo of Jambo Cafe / Story and Styling by Julia Platt Leonard / Support from Alex Hanna / Photography by Kate Russell

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