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Homemade 17-spice oxtail seasoning blend

17-Spice Oxtail Seasoning Recipe

A balanced homemade oxtail seasoning recipe made with 17 savory, warm, and aromatic spices. Use about 1½ tablespoons per pound of oxtail for slow cooker, braised, smoked, or pressure-cooked recipes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 tablespoons
Course: Seasoning
Cuisine: Caribbean-Inspired
Calories: 21
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1½ teaspoons ground allspice
  • 1½ teaspoons dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground ginger
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon mustard powder
  • ½ teaspoon celery seed
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Airtight spice jar

Method
 

  1. Add all 17 spices to a small mixing bowl.
    All 17 oxtail seasoning spices added to a mixing bowl
  2. Whisk thoroughly until the seasoning is evenly combined and no visible clumps remain.
    Homemade 17-spice oxtail seasoning blend
  3. Use about 1½ tablespoons of seasoning per pound of oxtail.
  4. Rub the seasoning evenly over all sides of the oxtail. Add salt separately according to the other ingredients in your recipe.
    Raw oxtail pieces evenly coated with homemade oxtail seasoning
  5. For better flavor, cover and refrigerate the seasoned oxtail for at least 30 minutes. You can also refrigerate it for several hours or overnight.
    Seasoned oxtail covered and refrigerated before cooking
  6. Use the seasoned oxtail in your preferred slow cooker, braised, pressure-cooked, or smoked oxtail recipe.
  7. Store leftover dry seasoning in an airtight container in a cool, dry cabinet.
    Leftover homemade oxtail seasoning stored in an airtight spice jar

Notes

Nutrition is an estimate for 1 tablespoon of the dry seasoning blend only. It does not include oxtail, added salt, sauces, fresh aromatics, or other recipe ingredients.
Seasoning guide:
  • 1 lb oxtail: 1½ tablespoons
  • 2 lb oxtail: 3 tablespoons
  • 3 lb oxtail: 4½ tablespoons
  • 4 lb oxtail: 6 tablespoons
  • 5 lb oxtail: 7½ tablespoons
Salt: Keep salt separate from the dry blend. Reduce added salt when using soy sauce, Worcestershire sauce, bouillon, seasoned broth, commercial oxtail seasoning, or salty browning products.
Heat: Leave out the cayenne for a mild blend. For Jamaican-inspired heat, add a whole Scotch bonnet separately when cooking.
Fresh aromatics: Scallion, fresh garlic, ginger, thyme, and Scotch bonnet can be added in addition to the dry seasoning.

Final Tip

For the best flavor, season the oxtail directly rather than only seasoning the broth. Let it rest before cooking and brown the seasoned pieces when your recipe allows.