Value and Versatility

Filipino Jamaican Oxtail

Chef Jordan Andino uses makes a delicious low and slow meal featuring Beef Oxtail and served over jasmine rice. Make sure you save some of the Oxtail for a second amazing meal too!


  • 4 lbs. Beef Oxtail, Sliced In 1/4 Inch Rounds/Segments 
  • 2 Cups, Yellow Onion, Diced 
  • 3 Cloves Garlic, Minced 
  • 1/4 Cup Ginger, Minced 
  • 2 Bay Leaves 
  • 2 Cups, Scallions, Thinly Sliced (Include White) 
  • 2 TBSP Browning (Seasoning Sauce) 
  • 2 pc, Scotch Bonnet Peppers Or Habanero, Minced With Seeds 
  • 1 Cup, Smooth Peanut Butter 
  • 1/4 Cup, Thyme, Finely Chopped With Soft Stems 
  • 1/4 Cup White Vinegar 
  • 1 Cup Soy Sauce 
  • 1 TBSP Kosher Salt 
  • 1/4 Cup Brown Sugar 
  • 4 Cups, Beef Stock 
  • 12 Oz dark soda  
  • 36 Oz Butter Beans 
  • 1/4 Cup Vegetable Oil


  1. In a large stock pot, preheat on high heat for 2 minutes without touching the pot or adding anything
  2. Pour vegetable oil and heat for 20 seconds on high
  3. Add onions and sauté for 1 min until they start to get some color
  4. Then add garlic and ginger and sauté on high, while stirring constantly, for 1 min
  5. Add Oxtail and season with salt and scotch bonnet pepper, stir constantly so that meat turns opaque, light brown
  6. Add browning, cola, stock, brown sugar, soy sauce, vinegar, peanut butter, and thyme and stir until peanut butter is broken up and the pot comes to a rolling hard boil
  7. Once it hits a hard boil, bring heat down to medium low and place a lid on pot
  8. Cook on medium low for 2.5 hours or until beef barely clings to bones
  9. After 90 minutes of cooking add scallions, butter beans, and thyme and mix in thoroughly
  10. Continue to cook until Beef barely clings to bones
  11. Let rest at room temp, off heat, for 45 min
  12. Place entire cooking pot into cooler and let cool in liquids overnight
  13. Reheat and serve over jasmine rice


Repurpose the leftover Oxtail to make Chef Jordan Andino's Oxtail Weeknight Pasta


Nutrition information per serving, 6 servings: 1,270 Calories; 68 g Total Fat (18.1 g Saturated Fat; 0 g Trans Fat; 13.5 g Polyunsaturated Fat; 27.6 g Monounsaturated Fat); 238 mg Cholesterol; 5,110 mg Sodium; 70 g Total Carbohydrate; 16 g Dietary Fiber; 23.5 g Total Sugars; 10.7 g Added Sugars; 100 g Protein; 157.8 mg Calcium; 15.1 mg Iron; 2,339 mg Potassium; 0.5 mcg Vitamin D; 1 mg Riboflavin; 17.4 mg Niacin; 1.4 mg Vitamin B6; 5.6 mcg Vitamin B12; 1,000 mg Phosphorus; 26.7 mg Zinc; 87.4 mcg Selenium; 367.7 mg Choline

Value and Versatility
Chef jordan andino

Chef's Tip

If you can't find Oxtail, a great substitute would be Beef Short Ribs