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Barbecued Oxtail

Chef Marcus Samuelsson shared this recipe for barbecued oxtail from his cookbook, "The Soul of New Cuisine."

  • Servings: 4
Barbecued Oxtail

Source: The Martha Stewart Show, February Winter 2007


  • 3 tablespoons Jerk Mix
  • 2 tablespoons canola oil
  • 12 pieces oxtail, each 5 inches long
  • 1/2 cup olive oil
  • 2 medium Spanish onions, finely chopped
  • 1 can (26 ounces) whole peeled tomatoes, drained
  • 1 bay leaf
  • 1 piece fresh ginger (3 inches), peeled and chopped
  • 6 cloves garlic, minced
  • 2 Scotch bonnet chiles, seeds and ribs removed, finely chopped
  • 1 1/2 teaspoons chile powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander seeds
  • 4 cups homemade or store-bought low-sodium canned chicken stock
  • 1/2 cup brewed coffee
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup honey


  1. Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.

  2. Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.

  3. Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.

  4. Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.

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