Best Jamaican Oxtail (Print Version)
# Ingredients:
→ Meat & Marinade
01 -
2.5 lbs oxtails, cleaned with a mix of water and vinegar
02 -
1 Tablespoon Worcestershire sauce
03 -
¼ cup brown sugar
04 -
1 Tablespoon soy sauce
05 -
2 teaspoons garlic powder
06 -
1 teaspoon black pepper
07 -
1 teaspoon browning sauce
08 -
1 teaspoon ground allspice
09 -
1 Tablespoon salt
→ Vegetables & Aromatics
10 -
2 whole carrots, diced up
11 -
2 Tablespoons vegetable oil
12 -
1 Tablespoon minced garlic
13 -
1 yellow onion, cut up
14 -
4 green onions, chopped finely
15 -
1 scotch bonnet or habanero pepper, de-seeded and chopped into small pieces
→ Sauce & Thickener
16 -
1 Tablespoon ketchup
17 -
1 cup beef broth
18 -
1 16 oz can butter beans, well-drained
19 -
1 teaspoon dried thyme
20 -
1 Tablespoon cornstarch
21 -
2 Tablespoons water
# Instructions:
01 -
Clean the oxtails by rinsing them with water mixed with vinegar, then dry them off. Combine the brown sugar, soy sauce, Worcestershire, salt, garlic powder, black pepper, allspice, and browning sauce, then massage this mixture all over the meat.
02 -
Heat your pressure cooker on the Saute setting (High) and add the oil. Once hot, put the larger oxtail pieces in, flat side down, leaving about ¼ inch of space between them. Sear the sides until browned, then place them in a bowl once done.
03 -
Pour about 2 tablespoons of beef broth into the cooker to deglaze it. Use a wooden spoon to scrape up any browned bits stuck on the bottom. Toss in the yellow onion, green onions, garlic, scotch bonnet, and carrots. Give it a good stir and let it cook for around 5 minutes until the onion gets soft.
04 -
Drop in the thyme, add in the browned oxtails along with their marinade juices, and pour in the rest of the beef broth. Mix in the ketchup, hit 'Cancel' on the cooker, close the lid, and pressure-cook on high for 45 minutes. Let the pressure come down naturally once it's finished.
05 -
Take the lid off and remove the oxtails and veggies, keeping just the cooking liquid inside. Turn the pressure cooker to Sauté mode. Mix the cornstarch and water in a small bowl to make a slurry, then add it to the simmering liquid. Stir in the drained butter beans and simmer until slightly thicker, roughly 5 minutes.
06 -
Put the oxtails and veggies back into the pot, gently mixing them into the sauce. Serve hot for a satisfying, flavorful favorite!
# Notes:
01 -
Tender oxtail falls off the bone in this loved Jamaican dish, paired with buttery beans swimming in a rich and savory sauce.
02 -
Usually enjoyed alongside rice and peas, this dish is an ideal pick for family dinners or special get-togethers.
03 -
This method uses a pressure cooker to speed things up, though slower methods like stovetop or slow cooker can work too.