Best Jamaican Oxtail

Jamaican oxtails turn any dinner into an unforgettable treat with their juicy, fall-off-the-bone meat soaked in tasty gravy. This Caribbean favorite features oxtail chunks cooked until they're super tender, making an incredibly rich dish that captures Jamaica's food spirit. Though it usually takes hours of cooking, this pressure cooker version gives you the same great taste much faster without cutting any corners.

I first tasted this dish at a family get-together and felt like I'd been whisked away to Jamaica's lively streets. The mix of spices filled my kitchen with an amazing smell that had everyone asking when we could eat.

Exceptional Ingredient Breakdown

• Oxtail chunks: Need a nice balance of meat and fat for best taste. Go for medium cuts where meat wraps around the bone without too much fat.
• Brown sugar: Adds a light sweetness that works against the savory parts while helping everything brown nicely.
• Soy sauce & Worcestershire sauce: Create the savory base of the marinade, going deep into the meat for big flavor.
• Scotch bonnet pepper: Brings real Jamaican heat without taking over. Use carefully and take out seeds if you want it milder.
• Butter beans: Soak up all the great flavors while adding a creamy feel and good nutrition to finish the dish.
• Fresh thyme sprigs: Add wonderful herby notes that make everything taste even better.

Preparation Steps

Getting The Meat Ready:

Clean your oxtails by washing with water and vinegar to get rid of any bone bits or dirt. Dry them completely with paper towels so they'll brown properly. Mix brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, and allspice in a bowl. Cover each piece of oxtail fully with this mix, making sure the flavors get everywhere. Let them sit for at least 30 minutes, but letting them stay in the fridge overnight works even better.

Making Them Brown:

Heat up vegetable oil in your pressure cooker or heavy pot until it's really hot. Work with small batches so you don't crowd the pot, and put oxtail pieces carefully into the hot oil. Brown each side until you get a nice dark golden crust, about 2 minutes per side. This step is super important for building flavor in the gravy and keeping the meat juicy. Move the browned pieces to a plate and keep going until all oxtails are done.

Adding Veggies:

Pour a little beef broth into the hot pot and use a wooden spoon to scrape up any stuck bits from the bottom. These browned bits pack tons of flavor that makes the dish taste authentic. Throw in chopped yellow onions, sliced green onions, crushed garlic, cut-up carrots, and the split scotch bonnet pepper. Cook until everything starts to soften and smells good, around 3 minutes.

Using The Pressure Cooker:

Put the browned oxtails back in the pot, tucking them in among the cooked veggies. Add fresh thyme, the rest of the beef broth, and a spoonful of ketchup for deeper color and flavor. Close the pressure cooker lid following the maker's directions, making sure the valve is set to seal. Cook on high pressure for 45 minutes, which lets the tough meat fibers break down into rich gelatin that naturally thickens the sauce.

Finishing Up:

When cooking's done, let the pressure come down naturally for at least 15 minutes before carefully opening the lid away from your face. Take out the oxtail pieces and veggies and put them on a serving plate. In a small bowl, mix cornstarch with cold water until it's smooth. With the pot on the sauté setting, slowly stir this mix into the hot liquid. Add drained butter beans and let it all simmer until the sauce gets thick enough to coat the back of a spoon. Put the oxtail pieces back into the thickened gravy, turning them gently to coat every piece before serving.

Pin it

My grandma always said oxtail was her trick for getting the family together. The amazing smell filling the house would somehow bring everyone to the table without her even calling them for dinner. I now make this recipe whenever I want clean plates and happy faces around my table.

Ideal Side Dishes

The classic side for Jamaican oxtails is coconut rice and peas, where kidney beans and rice simmer together with coconut milk and tasty spices. This combo soaks up the rich gravy perfectly and gives you different textures in each bite. Cook some callaloo or collard greens with a bit of garlic to add something healthy that goes well with the rich oxtail. For a truly Jamaican meal, put out a small dish of scotch bonnet pepper sauce for anyone who wants extra heat with their food.

Ways To Switch It Up

Make this classic dish heartier by adding dumplings during the last cooking stage for a filling one-pot meal that feeds more people at bigger gatherings. Swap the scotch bonnet for gentler peppers and use less black pepper for a kid-friendly version that introduces little ones to Caribbean flavors without too much spice. Try a twist by adding coconut milk during the final simmering, creating a creamy gravy with tropical hints that's great for summer meals.

Using What's Left

Keep fully cooled oxtails in sealed containers with enough gravy to keep them moist but not swimming. When stored right in the fridge, leftovers stay tasty for up to four days. Warm up single portions slowly in a covered pan with a splash of water or beef broth to keep them juicy and prevent burning. For longer storage, freeze portioned oxtails in freezer-safe containers for up to three months, leaving some room for expansion and marking clearly with what's inside and the date.

Pin it

After trying dozens of oxtail recipes over the years, this version always gets the most excited reactions from both Caribbean food lovers and first-timers alike. The mix of old-school techniques with modern cooking methods makes this doable for weeknight meals while keeping all the soul-warming qualities that have made Jamaican oxtails popular worldwide. Whether you're cooking for a special event or just want some comfort food, these oxtails deliver an amazing meal you won't forget.

Frequently Asked Questions

→ Can Jamaican Oxtail be made ahead of time?

Definitely! The flavors improve overnight. Cook fully, let it cool, and refrigerate. Reheat gently on the stove or use a microwave before enjoying.

→ What pairs well with Jamaican Oxtail?

You can't go wrong with rice and peas cooked in coconut milk, fried plantains, steamed veggies like cabbage, or some sweet festival dumplings. Even a green salad works great.

→ Is it possible to freeze leftover Jamaican Oxtail?

Yes, it's freezer-friendly! Pop the leftovers into airtight containers and freeze for up to 3 months. Let it thaw overnight in the fridge, then reheat thoroughly.

→ What can replace scotch bonnet peppers?

Habanero peppers are your best bet for similar heat and flavor. Don't want it spicy? Try half a jalapeño or just throw in a dash of hot sauce at the end.

→ What does browning sauce do?

It gives the dish a deep color and subtle sweetness. No browning sauce? Mix dark soy sauce with molasses, or try using Kitchen Bouquet or Gravy Master.