Go Back
–+ servings
Jamaican oxtail on top of white rice in a plate.
Print Recipe
5 from 2 votes

Easy Jamaican Oxtail Recipe

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.
Prep Time1 hour
Cook Time50 minutes
Total Time1 hour 50 minutes
Course: Dinner, Main, Main Course
Cuisine: Caribbean, Jamaican
Servings: 5 people
Calories: 654kcal
Author: Jen Sim

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.

Nutrition

Serving: 545g | Calories: 654kcal | Carbohydrates: 22.83g | Protein: 64.24g | Fat: 33.05g | Saturated Fat: 14.908g | Polyunsaturated Fat: 1.41g | Monounsaturated Fat: 12.282g | Trans Fat: 0.001g | Cholesterol: 210mg | Sodium: 944mg | Potassium: 849mg | Fiber: 2.9g | Sugar: 9.52g | Vitamin A: 588IU | Vitamin C: 42.2mg | Calcium: 109mg | Iron: 9.48mg