Ocho Rios Jamaican Oxtail Seasoning 170g | Buy Australia

Ocho Rios Jamaican Oxtail Seasoning — Made for Jamaica’s Most Celebrated Dish

Jamaican oxtail is more than a meal — it’s a cultural centrepiece. The rich, gelatinous, fall-off-the-bone oxtail slow-braised with butter beans, thyme and scotch bonnet is arguably the most beloved dish in Jamaican home cooking. Getting it right requires the right seasoning, which is exactly what Ocho Rios Jamaican Oxtail Seasoning delivers. This 170g blend is specifically formulated for oxtail — robust enough to match the rich, collagen-rich intensity of the meat, balanced enough to let the dish’s natural depth shine.

Key Facts

• Brand: Ocho Rios (Jamaican seasoning brand)
• Net Weight: 170g
• Specialist Use: Formulated specifically for oxtail — also excellent with beef short ribs and lamb shanks
• Key Spices: Pimento (allspice), thyme, garlic, onion, scotch bonnet pepper — traditional Jamaican oxtail profile
• Flavour Profile: Rich, herby, moderately spiced — slow-cook depth
• Heat Level: Medium — scotch bonnet is present but balanced
• Marinating: Best results with 2–4 hour or overnight marination
• Dietary: Vegan blend | No artificial colours
• Part of the Ocho Rios family: Chicken Seasoning | Spicy Jerk Seasoning | Curry Powder | All Purpose Seasoning Salt
• Ships from: Sydney, Australia — nationwide delivery

Why Jamaican Oxtail Needs Its Own Seasoning

Oxtail is a tough, collagen-rich cut that requires slow cooking to become tender. But more than any other cut, it rewards proper seasoning — the fat and collagen absorb spices deeply during the long cooking process, turning a simple spice rub into a complex, layered flavour that permeates every bite. A general-purpose seasoning isn’t enough. The Ocho Rios blend is calibrated for this: pimento provides aromatic warmth, thyme and garlic build the herby foundation, and scotch bonnet adds the signature Caribbean heat that defines genuine Jamaican oxtail from a generic oxtail stew.

How to Prepare and Season Oxtail

Great oxtail starts with preparation. Trim any excess fat from the oxtail pieces and rinse under cold water. For an even deeper clean, soak in water with a splash of white vinegar or lime juice for 15–30 minutes, then rinse again. Pat dry thoroughly — moisture on the surface will cause the seasoning to slide off instead of adhering.

Now season generously: apply Ocho Rios Jamaican Oxtail Seasoning to every surface of the oxtail pieces, pressing it into the meat. For best results, marinate for at least 2–4 hours, or overnight in the refrigerator. This allows the pimento, garlic and thyme to penetrate the meat deeply before it even touches the heat.

How to Cook Jamaican Oxtail

• Brown first: In a heavy-bottomed pot or Dutch oven, brown the seasoned oxtail on all sides in oil over high heat. This creates the caramelised fond that adds depth to the final dish.
• Add aromatics: Add sliced onion, scotch bonnet pepper, fresh thyme and garlic. Cook for 2 minutes.
• Slow cook: Add water or beef stock to cover the oxtail halfway. Bring to a boil, then reduce to a low simmer. Cook covered for 2.5–3 hours until meat is fall-off-the-bone tender.
• Add butter beans: In the last 30 minutes, add canned butter beans and check seasoning. The stew should be rich, thick and deeply flavoured.
• Slow cooker method: Brown first, then transfer to a slow cooker and cook on low for 8 hours or high for 5 hours.

Serving Suggestions

• Serve Jamaican oxtail over white rice — the rich gravy soaks into the rice for a deeply satisfying meal.
• Add boiled or steamed cabbage on the side — the fresh, mild flavour balances the richness of the oxtail.
• Serve with Jamaican hard-dough bread to soak up the gravy.
• Complete your Ocho Rios range: Chicken Seasoning | Jerk Seasoning | Curry Powder

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