
Mr. Jerk · North York, Toronto
Slow-braised for hours. Rich dark gravy. Butter beans. The dish that takes all day to make right.
Oxtail is the tail of a cow, cut into cross-sections. It's a tough, collagen-rich cut that becomes extraordinary only after several hours of low, slow braising. As it cooks, the collagen melts into the braising liquid, creating a thick, glossy gravy that coats everything in the pot.
In Jamaica, oxtail is a Sunday dish — the kind of meal that starts in the morning and isn't ready until the afternoon. The meat should be falling off the bone. The gravy should be dark and thick enough to coat a spoon. Anything less means it wasn't cooked long enough.
Jamaican oxtail is seasoned with browning sauce, soy sauce, allspice, scotch bonnet, fresh thyme, and green onion. The meat is browned first to develop a deep crust, then braised low and slow with the aromatics until the meat is completely tender.
Butter beans are added near the end — they absorb the gravy without breaking down, adding a creamy, earthy contrast to the rich meat. The scotch bonnet gives the dish its characteristic Caribbean warmth without making it aggressively spicy.
Oxtail served as a dinner plate with coconut flavoured rice & peas and fresh coleslaw.
Butter beans braised directly in the oxtail gravy — they're part of the dish, not a side.
Available à la carte if you want extra oxtail without the full plate.
Yes. We prepare oxtail fresh daily. It's one of our most popular dishes and is available during all regular hours.
Our oxtail has a mild-to-medium heat level from the scotch bonnet. It's noticeably flavourful but not aggressively hot. If you want it milder, let us know.
Yes. Oxtail is available as part of our catering menu for events of 10–100 guests. It's packed in large aluminum trays. Contact us at 416-491-3593 or visit mrjerk.ca/catering.
Our oxtail contains soy sauce, which has gluten. If you have a gluten sensitivity, please let us know and we can prepare it without soy sauce.
3050 Don Mills Rd N, North York · Open Mon–Sat 11am–8pm, Sun 12–7:30pm