Best Jamaican Oxtail (Print Version)
# Ingredients:
→ Meat & Marinade
01 -
2.5 lbs oxtails, cleaned with water and vinegar
02 -
1 teaspoon browning sauce
03 -
1 teaspoon ground allspice
04 -
1 Tablespoon Worcestershire sauce
05 -
1 Tablespoon soy sauce
06 -
1 Tablespoon salt
07 -
2 teaspoons garlic powder
08 -
1 teaspoon black pepper
09 -
¼ cup packed brown sugar
→ Vegetables & Aromatics
10 -
1 yellow onion, diced
11 -
4 green onions, sliced finely
12 -
1 scotch bonnet or habanero pepper, seeded and diced
13 -
2 Tablespoons cooking oil
14 -
1 Tablespoon minced garlic
15 -
2 carrots, chopped into small pieces
→ Sauce & Thickener
16 -
1 teaspoon dried thyme
17 -
2 Tablespoons cornstarch
18 -
2 Tablespoons water
19 -
1 Tablespoon ketchup
20 -
1 cup beef stock or broth
21 -
1 16 oz can butter beans, rinsed and drained
# Instructions:
01 -
Clean the oxtails using water and vinegar, then pat them dry thoroughly. Combine the brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning sauce in a bowl. Rub this mixture on the oxtails until fully coated.
02 -
Turn on your pressure cooker to Sauté setting. Once hot, pour in the oil. Lay the pieces of oxtail flat, leaving a little space between them, and sear both sides until browned. Transfer the browned pieces to a separate dish and set aside.
03 -
Scrape up any stuck-on bits in the pot by splashing in a bit of beef stock and stirring with a wooden spoon. Toss in the garlic, chopped yellow and green onions, habanero pepper, and carrots. Cook everything while stirring for about 5 minutes or until the onions soften.
04 -
Add thyme, the browned oxtails (along with any leftover marinade), ketchup, and the rest of the beef broth to the pressure cooker. Exit Sauté mode, lock on the lid, and set it to cook under high pressure for 45 minutes. Let the pressure drop on its own after cooking.
05 -
After the pressure releases, take out the oxtails and veggies, leaving the liquid behind in the pot. Switch back to Saute mode. Stir together cornstarch and water in a small bowl to make a slurry, then add it to the pot. Drop in the rinsed butter beans and simmer for about 5 minutes, letting the sauce reduce and thicken slightly.
06 -
Carefully return the oxtails and veggies to the pot, stirring gently so the sauce covers everything. Dish it out while it's hot and dig in!
# Notes:
01 -
Enjoy melt-in-your-mouth oxtails paired with tender beans and savory sauce in this classic Jamaican dish.
02 -
People often pair it with rice and peas, making it a great choice for family gatherings or fancy dinners.
03 -
Though this uses a pressure cooker to save time, slow cooker and stovetop instructions are available too.