Ox Tails as served at Jamaica Way in Nashville, Tennessee, as seen on Triple-D Nation.
Recipe courtesy of Jamaicaway


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  • Level: Easy
  • Total: 4 hr 55 min
  • Active: 35 min
  • Yield: 4 servings



  1. Wash the oxtails with the lemon juice. Place the oxtails in a large pot. Add enough water to completely cover.
  2. Make a marinade with the garlic, thyme, scallions, onions and allspice in a blender. Blend, then pour into the pot. Add the browning, paprika, seasoning salt, brown sugar and black pepper to the pot. Boil until the oxtails are tender, 3 to 4 hours. Remove the oxtails from the pot and separate the broth from the fat. Return the oxtails and broth to the pot. Finish off by adding the butter beans, carrots, ketchup, garlic granules and onion granules. Simmer for 15 minutes. Whisk the cornstarch into 1 cup water in a small bowl, then add it to the broth; simmer 3 minutes to thicken.