This authentic, Easy Jamaican Oxtail Recipe is made by slow-cooking oxtails until tender in a rich, delicious stew. Serve with white rice or rice and peas and plantain.
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This Jamaican oxtail is slow-cooked in a pressure cooker with herbs, peppers, onions, and beans. This amazing dish combines a meaty stew with deep, delicious, savory flavor. This stew is great because it feeds many and can be refrigerated for up to four days.
Serve at gatherings, special occasions or for dinner with rice and peas, quick fried plantain, easy red and white cabbage coleslaw with Easy Guinness Punch.
Why You Should Try This Recipe
- It is a delicious family favorite that is so satisfying and comforting.
- Once the oxtails are marinated, the pressure cooker does the rest.
- It serves many and leftovers can be refrigerated or frozen
- Serve with various dishes.
Ingredients
- Oxtails: Select good-quality oxtail for the best flavor.
- Soy sauce: Adds a deep and delicious umami flavor to the meat.
- Worcestershire Sauce: Is included in the marinade for flavor.
- Brown sugar: Adds a slight sweetness to the meat. If you don't have brown sugar, you can use white sugar.
- Salt: To taste.
- Garlic cloves: Use fresh garlic for the best flavor. Chop or grate.
- Black pepper: To taste.
- Ground allspice: For flavor.
- Browning: This gives the oxtail its notorious deep dark color. However, you can omit this if you don't have any to hand.
- Vegetable oil: This will cook the stew.
- Onion: Use white onions to add savory flavor to the dish.
- Scotch bonnet: For heat. Add as many or as few as you like. If you don't have scotch bonnets you can use habanero peppers instead.
- Beef broth: Use homemade or shop-bought broth for this recipe.
- Thyme sprigs: Add fresh thyme sprigs to add a herby flavor to the stew. You can also add dried thyme if you don't have sprigs to hand.
- Water and cornstarch: Are combined to thicken the sauce if necessary.
- Butter Beans: I use canned butter beans for the stew. You can buy them from most supermarkets.
Tips and Substitutions
- Marinate: Marinate the oxtails overnight for optimal flavor.
- Oxtail: Begin by cutting the oxtails into medium-sized pieces. Avoid overly fatty oxtails, which can lead to a greasy stew.
- Pressure cooker: Cook the meat in a pressure cooker to ensure the meat is soft and tender.
- Variations: Feel free to add carrots and celery if you want more veggies. As for seasoning it varies depending on your preference. Some people add pimento, tomato paste, curry, or bay leaves.
How to Make Jamaican Oxtail
- Grab a bowl and add the oxtails, soy sauce, Worcestershire sauce, brown sugar, ground allspice, browning, salt, and black pepper. Then, rub the ingredients into the meat. Cover the meat with plastic wrap and refrigerate overnight or for at least one hour.
2. Then heat a splash of oil in a pressure cooker, add oxtails and cook on both sides for 7 minutes or until brown.
3. Next, add onions, garlic, scotch bonnet and cook for 2-3 minutes or until aromatic.
4. Pour the beef broth and water into the pressure cooker and cook for 35-40 minutes at medium to high pressure.
5. Next, add the thyme sprigs, cornstarch mixture (optional) and butter beans. Then stir and cook on low pressure for 10 minutes or until the stew thickens.
6. Once the oxtail stew is done, let it cool and serve with rice and peas and plantain.
Recipe FAQs
It is made with oxtail and butter beans in a rich gravy.
The meat is from the tail of a cow.
Add the stew to an airtight container and refrigerate for up to five days. You can also freeze it for up to one month. Defrost overnight in the fridge and heat in the microwave once you are ready to serve.
More Tasty Caribbean Recipes
Easy Jamaican Oxtail Recipe
Equipment
- Pressure cooker
Ingredients
- 1 kg oxtails
- 4 tablespoon of brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire Sauce
- Salt to taste
- Black pepper to taste
- 1 teaspoon ground allspice
- 1 teaspoon browning optional
- 2 tablespoon vegetable oil
- 1 onion chopped
- 3 garlic cloves chopped
- 1 scotch bonnet or habanero
- 1 cup beef broth
- 2 cups of water
- 1 teaspoon dried thyme or fresh sprigs
- 2 tablespoon water
- 1 tablespoon cornstarch
- 1 16 oz can Butter Beans
Instructions
- Marinate oxtails in a bowl with soy sauce, Worcestershire sauce, brown sugar, ground allspice, browning, salt, and black pepper. Rub the ingredients into the meat well and cover the bowl with plastic wrap. Refrigerate overnight or for at least one hour before cooking.
- Then heat a splash of oil in a pressure cooker, add oxtails and cook on both sides for 7-10 minutes or until brown.
- Next, add onions, garlic, scotch bonnet and cook for 2-3 minutes or until aromatic.
- Then, pour the beef broth and water into the pressure cooker and cook for 35-40 minutes at medium to high pressure.
- Next, add the thyme sprigs, cornstarch and water mixture (optional) and butter beans. Stir the stew gently and cook on low pressure for 10 minutes or until the stew thickens.
- Finally, let the stew cool and serve with rice and peas and plantain.
Notes
- Marinate the Oxtails: For optimal flavor, marinate the oxtails overnight.
- Pressure Cooker Method: A pressure cooker ensures the oxtails become soft and tender.
- Choosing Oxtails: Avoid excessively fatty pieces, as they can make the stew greasy.
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