This jerk oxtail ramen is a bold fusion dish that combines rich, slow-braised oxtail with spicy Caribbean jerk flavors and comforting ramen noodles. Deeply savory broth, tender meat, and warming spices come together for an unforgettable bowl that feels both cozy and exciting.
Why You’ll Love This Recipe
You’ll love this recipe because it transforms classic oxtail into a flavorful ramen-style broth with depth and heat. The slow cooking makes the oxtail fall-off-the-bone tender, while the jerk seasoning adds warmth, spice, and complexity. It’s a satisfying meal that feels restaurant-worthy but can be made at home with patience and simple steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Season the oxtail with jerk seasoning, salt, black pepper, smoked paprika, and allspice. Massage the spices into the meat and let it rest for at least 30 minutes.
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Sear the oxtail on all sides until deeply browned, then remove and set aside.
In the same pot, add onion, garlic, ginger, and scallions. Sauté for 3 to 4 minutes until fragrant and softened.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Return the oxtail to the pot. Add beef broth, soy sauce, brown sugar, thyme, bay leaf, and the whole scotch bonnet pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 3 to 3.5 hours, until the oxtail is very tender and the broth is rich.
Remove the oxtail from the pot. Pull the meat from the bones, discard excess fat and bones, and return the meat to the broth. Adjust seasoning if needed.
Cook the ramen noodles separately according to package instructions, then drain.
Add mushrooms and spinach to the broth and simmer for 2 to 3 minutes until just tender.
Stir in sesame oil. Divide noodles into bowls, ladle the oxtail broth and meat over the noodles, and top with eggs, scallions, and chili oil if using.
Servings and timing
This recipe serves 4 people.
Preparation time is about 30 minutes, and cooking time is approximately 3 hours and 45 minutes, making the total time around 4 hours and 15 minutes.
Variations
You can reduce the heat by using half a scotch bonnet pepper or replacing it with a mild chili. For extra richness, add a tablespoon of butter to the broth before serving. You can also swap ramen noodles for udon or egg noodles if preferred.
Storage/Reheating
Store leftover broth and oxtail in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to avoid them becoming soggy. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Fresh noodles are recommended when reheating.
FAQs
Can I make this recipe less spicy?
Yes, you can reduce the amount of jerk seasoning and avoid breaking the scotch bonnet pepper to keep the heat mild.
Can I cook the oxtail in a pressure cooker?
Yes, you can pressure cook the oxtail for about 50 minutes with natural release, then continue with the ramen steps.
Is this recipe halal?
Yes, as long as halal-certified beef and compliant ingredients are used.
Can I prepare the broth ahead of time?
Yes, the broth can be made one day in advance and actually tastes better the next day.
What can I use instead of ramen noodles?
Egg noodles, udon noodles, or even rice noodles work well.
Do I need to brown the oxtail first?
Browning adds depth and richness to the broth and is highly recommended.
Can I freeze the oxtail broth?
Yes, freeze the broth and meat without noodles for up to 2 months.
What vegetables can I add?
Corn, bok choy, or carrots are great additions.
How do I keep the noodles from getting mushy?
Always cook and store noodles separately from the broth.
Can I make this recipe gluten-free?
Use gluten-free noodles and replace soy sauce with a gluten-free alternative.
Conclusion
Jerk oxtail ramen is the perfect fusion of comfort and bold flavor. With its rich broth, tender meat, and warming spices, it’s a dish that rewards patience and delivers incredible taste in every bite. Whether for a special dinner or a cozy weekend meal, this recipe is sure to impress.
This jerk oxtail ramen is a bold fusion of Caribbean and Japanese flavors, combining tender, slow-braised jerk oxtail with a rich, spicy broth and comforting ramen noodles. It’s an indulgent and flavorful bowl perfect for cozy nights or special dinners.
Season oxtail with jerk seasoning, salt, black pepper, smoked paprika, and allspice. Let it rest for at least 30 minutes.
Heat vegetable oil in a large heavy pot over medium-high heat. Sear oxtail on all sides until deeply browned. Remove and set aside.
In the same pot, sauté onion, garlic, ginger, and scallions for 3–4 minutes until softened.
Add tomato paste and cook for 1 minute.
Return oxtail to the pot. Add beef broth, soy sauce, brown sugar, thyme, bay leaf, and scotch bonnet pepper.
Bring to a boil, reduce heat to low, cover, and simmer for 3 to 3.5 hours until oxtail is tender and broth is rich.
Remove oxtail, pull meat from bones, discard bones and excess fat, and return meat to the broth. Adjust seasoning if needed.
Cook ramen noodles according to package instructions. Drain and set aside.
Add mushrooms and spinach to the broth. Simmer for 2–3 minutes until tender.
Stir in sesame oil. Divide noodles into bowls, ladle broth and oxtail meat over top, and garnish with soft-boiled eggs, scallions, and chili oil if desired.
Notes
For less heat, use half a scotch bonnet or a milder chili.
Add a tablespoon of butter before serving for a richer broth.
Swap ramen for udon or rice noodles as needed.
Make broth a day ahead for even deeper flavor.
Store noodles separately to avoid them getting soggy.
