Best Jamaican Oxtail Recipe (Print Version)
# Ingredients:
→ Meat & Marinade
01 -
2.5 lbs oxtails, rinsed with water and vinegar
02 -
¼ cup brown sugar
03 -
1 Tablespoon soy sauce
04 -
1 Tablespoon Worcestershire sauce
05 -
1 Tablespoon salt
06 -
2 teaspoons garlic powder
07 -
1 teaspoon black pepper
08 -
1 teaspoon ground allspice
09 -
1 teaspoon browning sauce
→ Vegetables & Aromatics
10 -
2 Tablespoons vegetable oil
11 -
1 yellow onion, chopped
12 -
4 green onions, chopped
13 -
1 Tablespoon garlic, chopped
14 -
2 whole carrots, chopped
15 -
1 scotch bonnet or habanero pepper, seeds and membrane removed, chopped
→ Sauce & Thickener
16 -
1 cup beef broth
17 -
1 Tablespoon ketchup
18 -
1 teaspoon dried thyme
19 -
2 Tablespoons water
20 -
1 Tablespoon cornstarch
21 -
1 16 oz can butter beans, drained
# Instructions:
01 -
Rinse oxtails with water and vinegar, then pat them dry. Mix together brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning sauce, then rub this mixture all over the oxtails.
02 -
Set your pressure cooker to High Sauté and add vegetable oil once hot. Place the larger pieces of oxtail flat side down, about ¼ inch apart, and brown them on each side. After browning, remove the oxtails and set aside in a bowl.
03 -
Deglaze the pressure cooker by adding about 2 tablespoons of beef broth and scraping the brown bits from the bottom with a wooden spoon. Add yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes until the onions soften.
04 -
Add dried thyme, the browned oxtails with their marinade liquid, remaining beef broth, and ketchup to the pressure cooker. Press 'Cancel', cover, and cook on high pressure for 45 minutes. Once done, allow the pressure to release naturally.
05 -
Open the lid and remove the oxtails and vegetables, leaving the liquid behind. Turn the pressure cooker to sauté mode. Once the liquid begins to simmer, create a cornstarch slurry by mixing cornstarch and water in a separate bowl. Stir this into the simmering liquid. Add drained butter beans and let it all simmer for about 5 minutes until slightly thickened and the beans are warmed through.
06 -
Return the oxtails and vegetables to the pressure cooker, stirring gently to coat everything with the thickened sauce. Serve hot and enjoy this rich, flavorful Caribbean classic!
# Notes:
01 -
This authentic Jamaican oxtail stew features tender meat that falls off the bone and creamy butter beans in a rich, flavorful sauce.
02 -
Traditionally served with rice and peas, this hearty dish is perfect for Sunday dinner or special occasions.
03 -
While the recipe uses a pressure cooker for speed, I've included slow cooker and stovetop methods too.