Our dishes
Jamaican Oxtail in Accra, Braised Until It Falls Apart
Oxtail braised for hours with butter beans, thyme, pimento and browning until the meat gives way at the touch of a fork.
Signature Oxtail Royale
₵260
One of Jamaica's most celebrated dishes. Premium oxtail slow-braised until fall-off-the-bone tender in a rich Caribbean gravy with butter beans. Served with two sides.
On the menu today
Heat: Mild
Contains: Soya, Gluten
Why it takes so long
Oxtail is collagen-rich, so it needs hours of gentle braising before it turns silky. That patience is the dish.
What to eat it with
Rice and peas soaks up the gravy. Festival is for mopping the plate. Steamed cabbage and carrot lighten it.
How we cook it
Slow-braised for hours until the meat gives way, with butter beans and a gravy we reduce rather than thicken with shortcuts.
Feeding a crowd
Oxtail works well for celebration catering, served in chafers with rice and peas for buffets and larger events. Catering.
Keep reading
- Jamaican Rice & Peas in AccraLong-grain rice simmered in coconut milk with kidney beans, thyme, scallion and pimento — the plate every jerk, oxtail and curry goat sits on.Read
- Curry Goat in AccraGoat slow-cooked with Jamaican curry, pimento and scotch bonnet until it falls off the bone, served with rice and peas.Read
- What Is Jamaican Rice and Peas?Rice simmered in coconut milk with kidney beans, thyme, scallion and pimento, the side that anchors a Jamaican plate.Read
- What Is Pimento (Allspice)?One berry that tastes of several spices at once, and the backbone of Jamaican cooking.Read