Best Jamaican Oxtail Recipe

Jamaican oxtails transform any dining experience into a memorable feast with their rich, tender meat bathed in a savory gravy. This traditional Caribbean delicacy features oxtail pieces slow-cooked until they practically melt off the bone, creating an intensely flavorful dish that carries the essence of Jamaican cuisine. While traditionally requiring hours of simmering, this pressure cooker adaptation delivers the same authentic taste in significantly less time without compromising on flavor or quality.

I first tried this recipe during a family gathering and was immediately transported to the vibrant streets of Jamaica. The combination of spices filled my kitchen with an irresistible aroma that had everyone asking when dinner would be ready.

Fantastic Ingredient Selection

• Oxtail pieces: Should have a good meat-to-fat ratio for optimal flavor. Look for medium-sized cuts where the meat surrounds the central bone without excessive fat.
• Brown sugar: Introduces a subtle sweetness that balances the savory elements while helping create beautiful caramelization.
• Soy sauce & Worcestershire sauce: Form the umami foundation of the marinade, penetrating deep into the meat for maximum flavor.
• Scotch bonnet pepper: Provides authentic Jamaican heat without overwhelming the dish. Handle with care and remove seeds for milder flavor.
• Butter beans: Absorb the rich flavors while adding creamy texture and nutritional value to complete the dish.
• Fresh thyme sprigs: Infuse aromatic herbaceous notes that elevate the entire flavor profile.

Cooking Instructions

Meat Preparation:

Thoroughly clean the oxtails by rinsing with water and vinegar to remove any bone fragments or impurities. Pat completely dry with paper towels to ensure proper browning. Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, and allspice in a bowl. Coat each oxtail piece thoroughly with this marinade, ensuring the seasoning reaches all crevices. Allow to sit for at least 30 minutes, though overnight refrigeration yields even better results.

Browning Process:

Heat vegetable oil in your pressure cooker or heavy pot until it shimmers. Working in small batches to avoid crowding, place oxtail pieces carefully into the hot oil. Sear each side until a deep golden brown crust forms, approximately 2 minutes per side. This crucial step creates the foundation for a flavorful gravy and seals in the meat's juices. Transfer browned pieces to a plate and continue until all oxtails are properly seared.

Vegetable Foundation:

Pour a small amount of beef broth into the hot pot, using a wooden spoon to scrape up any browned bits from the bottom. These caramelized pieces contain concentrated flavor essential for an authentic taste. Add diced yellow onions, sliced green onions, minced garlic, chopped carrots, and carefully split scotch bonnet pepper. Sauté until vegetables begin to soften and become fragrant, approximately 3 minutes.

Pressure Cooking:

Return the browned oxtails to the pot, nestling them among the sautéed vegetables. Add fresh thyme sprigs, remaining beef broth, and a tablespoon of ketchup for depth and color. Secure the pressure cooker lid according to manufacturer instructions, ensuring the valve is set to sealing position. Cook on high pressure for 45 minutes, allowing the tough connective tissue to break down completely into rich gelatin that thickens the sauce naturally.

Finishing Touches:

After cooking completes, allow pressure to release naturally for at least 15 minutes before carefully opening the lid away from your face. Remove oxtail pieces and vegetables temporarily to a serving platter. In a small bowl, whisk cornstarch with cold water until completely smooth. With the pot set to sauté function, slowly stir this slurry into the hot liquid. Add drained butter beans and simmer until the sauce thickens to a silky consistency that coats the back of a spoon. Return oxtail pieces to the thickened gravy, gently turning to coat each piece evenly before serving.

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My grandmother always claimed that oxtail was her secret weapon for gathering the family together. Something about the rich aroma wafting through the house would bring everyone to the table without even calling for dinner. I find myself reaching for this recipe whenever I need guaranteed empty plates and satisfied smiles around my table.

Perfect Pairings

The traditional accompaniment for Jamaican oxtails remains coconut rice and peas, where kidney beans and rice cook together with coconut milk and aromatic spices. This combination absorbs the rich gravy perfectly while providing textural contrast. Steam some callaloo or collard greens with a touch of garlic to add a nutritious element that complements the richness of the oxtail. For authentic Jamaican table settings, include a small bowl of scotch bonnet pepper sauce for those who enjoy additional heat with their meal.

Customizable Options

Transform this classic dish by incorporating dumplings during the final cooking stage for a heartier one-pot meal that stretches further for larger gatherings. Replace the scotch bonnet with milder peppers and reduce black pepper for a family-friendly version that introduces children to Caribbean flavors without overwhelming heat. Create a fusion variation by adding coconut milk during the final simmering stage, resulting in a creamy gravy that offers tropical undertones perfect for summer entertaining.

Leftover Management

Store completely cooled oxtails in airtight containers with enough gravy to keep them moist but not submerged. Refrigerated portions remain delicious for up to four days when properly stored. Reheat individual portions gently in a covered saucepan with a splash of water or beef broth to maintain moisture levels and prevent scorching. For longer preservation, freeze portioned oxtails in freezer-safe containers for up to three months, leaving expansion space and labeling clearly with contents and date.

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After years of perfecting various oxtail recipes, this version consistently receives the most enthusiastic responses from both Caribbean cuisine enthusiasts and newcomers alike. The balance of traditional techniques with modern cooking methods makes this accessible for weeknight cooking while preserving the soul-satisfying qualities that have made Jamaican oxtails beloved worldwide. Whether serving for a special occasion or simply craving comfort food, these oxtails deliver an unforgettable culinary experience.

Frequently Asked Questions

→ Can I make Jamaican Oxtail in advance?

Yes, Jamaican Oxtail actually tastes better the next day as the flavors have more time to meld together. Cook it completely, let it cool, and refrigerate. Reheat gently on the stove or in a microwave before serving.

→ What can I serve with Jamaican Oxtail?

Traditional accompaniments include rice and peas (kidney beans cooked with coconut milk), fried plantains, steamed cabbage, or festival (sweet fried dumplings). A simple green salad also makes a nice contrast to the rich stew.

→ Can I freeze leftover Jamaican Oxtail?

Absolutely! Jamaican Oxtail freezes very well. Store it in airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

→ What can I substitute for scotch bonnet pepper?

Habanero peppers are the closest substitute in terms of flavor and heat. If you prefer less spice, use half of a jalapeño pepper or omit it entirely and add a dash of hot sauce to taste at the end of cooking.

→ Why is browning sauce used in Jamaican Oxtail?

Browning sauce adds a deep, rich color and slightly sweet flavor to the dish. If you don't have browning sauce, you can substitute with a mixture of dark soy sauce and molasses, or even use Kitchen Bouquet or Gravy Master.