Best Jamaican Oxtail

Jamaican oxtails turn any dinner into an unforgettable treat with their soft, juicy meat soaked in flavorful gravy. This beloved Caribbean dish features oxtail chunks cooked until they fall off the bone, making an incredibly tasty meal that captures Jamaica's cooking spirit. While old-school methods need many hours of cooking, this pressure cooker version gives you the same genuine taste much faster without cutting corners on flavor.

I stumbled upon this dish at a family party and felt like I'd been whisked away to Jamaica's lively streets. My kitchen filled with such amazing smells from all the spices that everyone kept asking when we could eat.

Exceptional Ingredient Selection

• Oxtail chunks: Go for pieces with balanced meat and fat for best taste. Pick medium cuts where meat wraps around the center bone without too much fat.
• Brown sugar: Adds a hint of sweetness that works against the savory parts and helps create lovely brown edges.
• Soy sauce & Worcestershire sauce: Create the savory base of your marinade, soaking deep into the meat for biggest flavor impact.
• Scotch bonnet pepper: Brings real Jamaican heat that won't take over the dish. Handle carefully and take out seeds if you want it milder.
• Butter beans: Soak up all the yummy flavors while adding a creamy texture and good nutrition to round out your meal.
• Fresh thyme sprigs: Add herby scents that lift the whole flavor experience.

Preparation Steps

Getting The Meat Ready:

Clean your oxtails well by washing with water and vinegar to get rid of tiny bone bits or dirt. Dry them completely with paper towels so they'll brown nicely. Mix up brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, and allspice in a bowl. Cover each oxtail bit fully with this mix, making sure seasoning gets into all the nooks. Let them sit for 30 minutes at least, though leaving them in the fridge overnight will make them taste even better.

Making Them Brown:

Heat up vegetable oil in your pressure cooker or heavy pot until it's shiny hot. Work with small batches so the pan isn't crowded, and place oxtail pieces carefully into the hot oil. Brown each side until you see a deep golden crust, about 2 minutes per side. This key step builds flavor for your gravy and locks in the meat's juices. Put browned pieces on a plate and keep going until all oxtails are nicely seared.

Building With Veggies:

Pour a bit of beef broth into the hot pot and use a wooden spoon to scrape up any stuck brown bits from the bottom. These caramelized pieces pack tons of flavor needed for the real deal taste. Toss in diced yellow onions, cut green onions, crushed garlic, chopped carrots, and your carefully split scotch bonnet pepper. Cook until veggies start to soften and smell good, about 3 minutes.

Pressure Cooking Time:

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

Final Touches:

After cooking finishes, let pressure drop naturally for at least 15 minutes before carefully opening the lid away from your face. Take out oxtail pieces and veggies temporarily to a serving dish. In a small bowl, mix cornstarch with cold water until smooth. With the pot on sauté mode, slowly mix this thickener into the hot liquid. Add drained butter beans and simmer until the sauce thickens enough to coat the back of a spoon. Put oxtail pieces back into the thickened gravy, turning gently to cover each piece evenly before serving.

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

Delightful Pairings

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 thick gravy perfectly while giving you different textures in each bite. Cook some callaloo or collard greens with a bit of garlic for a healthy side that goes well with the rich oxtail. For an authentic Jamaican meal, put out a small dish of scotch bonnet pepper sauce for anyone who wants extra kick with their food.

Ways To Mix It Up

Boost this classic dish by adding dumplings during the last cooking stage for a fuller one-pot meal that feeds more people at bigger gatherings. Switch out 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 something new by adding coconut milk during the final simmering, creating a creamy gravy with tropical hints that's great for summer parties.

Using Up Extras

Keep cooled oxtails in sealed containers with just enough gravy to keep them juicy but not swimming. When stored right in the fridge, they'll 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 moist and stop them from burning. To save them longer, freeze portioned oxtails in freezer-safe boxes for up to three months, leaving room for expansion and marking clearly with what's inside and the date.

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After tweaking many oxtail recipes over the years, this version always gets the most excited reactions from both Caribbean food fans and first-timers. Mixing old-school techniques with modern cooking tricks makes this doable for weeknight dinners while keeping all the satisfying qualities that have made Jamaican oxtails so popular worldwide. Whether you're cooking for a special event or just want some comfort food, these oxtails will give you a meal you won't forget.

Frequently Asked Questions

→ Can I prep Jamaican Oxtail ahead of time?

Definitely! It actually gets better the next day as the flavors come together. Once cooked, cool it down, store it in the fridge, and gently reheat before enjoying.

→ What works well as sides for Jamaican Oxtail?

Try it with rice and peas (made with beans and coconut milk), fried plantains, steamed veggies, or sweet festival bread. A crisp green salad adds a refreshing touch.

→ Can leftover Jamaican Oxtail be frozen?

Yes, it freezes nicely. Store in a sealed container for up to 3 months. Put it in the fridge to defrost overnight and heat thoroughly when serving.

→ What can I use instead of scotch bonnet peppers?

Habaneros offer a similar heat and taste. For less spice, try half a jalapeño or skip it, adding a bit of hot sauce at the end instead.

→ What does browning sauce bring to this dish?

It gives the stew a rich color and a hint of sweetness. As a substitute, mix dark soy sauce with molasses, or use a ready-made option like Kitchen Bouquet.