Flavorful Jamaican Oxtail

Caribbean oxtails turn any dinner into an unforgettable treat with their juicy, tender meat swimming in deep, flavorful sauce. This beloved island favorite features oxtail chunks cooked until they fall right off the bone, making an incredibly tasty dish that captures Jamaica's food spirit. Though it usually takes many hours of slow cooking, this pressure cooker version gives you the same real taste much faster without cutting corners on flavor.

I first tasted this dish at a family party and it instantly took me 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 pieces: Go for ones with the right balance of 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 well with the savory parts while helping create a nice brown color.
• Soy sauce & Worcestershire sauce: Create the rich base of the marinade, soaking deep into the meat for big flavor.
• Scotch bonnet pepper: Brings genuine Jamaican heat that doesn't overpower everything else. Be careful handling it and take out seeds if you want less spice.
• Butter beans: Soak up all the rich flavors while adding a creamy texture and good nutrition to round out your meal.
• Fresh thyme sprigs: Add fragrant herb notes that boost the whole flavor profile.

Preparation Directions

Getting The Meat Ready:

Clean your oxtails completely by washing with water and vinegar to get rid of any bone bits or dirt. Dry them fully 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 completely with this mix, making sure it gets into all the nooks. Let them sit for at least 30 minutes, but leaving them in the fridge overnight works even better.

Making Them Brown:

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

Building The Base:

Pour a little beef broth into the hot pot and use a wooden spoon to scrape up any stuck brown bits from the bottom. These caramelized pieces are packed with flavor that makes the dish taste authentic. Add chopped yellow onions, cut green onions, crushed garlic, diced carrots, and the carefully split scotch bonnet pepper. Cook until the veggies start to soften and smell good, about 3 minutes.

Using The Pressure Cooker:

Put the browned oxtails back in the pot, tucking them among the cooked veggies. Add fresh thyme sprigs, the rest of the beef broth, and a tablespoon of ketchup for better color and flavor. Close the pressure cooker lid following the maker's instructions, 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 makes the sauce thicker.

Final Steps:

After cooking is 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 dish. In a small bowl, mix cornstarch with cold water until smooth. With the pot on sauté mode, slowly stir this mix into the hot liquid. Add drained butter beans and simmer until the sauce gets thick enough to coat the back of a spoon. Put the oxtail pieces back into the thick sauce, gently turning to cover each piece evenly before serving.

Pin it

My grandma always said oxtail was her trick for getting the family together. Something about that rich smell floating through the house would bring everyone to the table without even calling them for dinner. I find myself making this recipe whenever I want to see empty plates and happy faces around my table.

Ideal Accompaniments

The best side dish for Jamaican oxtails is still coconut rice and peas, where kidney beans and rice cook with coconut milk and tasty spices. This combo soaks up the rich sauce perfectly while giving you different textures. Cook some callaloo or collard greens with a bit of garlic to add healthy veggies that go well with the rich oxtail. For a true Jamaican table setup, include a small dish of scotch bonnet hot sauce for people who want extra heat with their food.

Flexible Variations

Make this classic dish even heartier by adding dumplings during the last cooking stage to create a filling one-pot meal that feeds more people at bigger gatherings. Switch the scotch bonnet for milder peppers and use less black pepper for a kid-friendly version that introduces children to Caribbean flavors without too much heat. Try a fusion twist by adding coconut milk during the final simmer, creating a creamy sauce with tropical flavor notes that works great for summer parties.

Using Extra Portions

Keep fully cooled oxtails in sealed containers with enough sauce 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. To save them longer, freeze portioned oxtails in freezer containers for up to three months, leaving room for expansion and marking clearly with what's inside and the date.

Pin it

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

Frequently Asked Questions

→ Can I prepare Jamaican Oxtail ahead of time?

Sure can! Flavors actually deepen overnight, making it even tastier. Fully cook it, chill it, and warm it back up gently on the stove or in the microwave when ready to eat.

→ What pairs well with Jamaican Oxtail?

Traditional sides include rice and peas made with coconut milk, fried plantains, steamed veggies, or sweet fried dumplings called festival. A fresh green salad also works as a lighter option.

→ Can I freeze leftover Jamaican Oxtail?

Yes! Pop it in an airtight container, store it in the freezer for up to three months, then thaw overnight in the fridge. Heat it thoroughly before eating.

→ What if I don't have scotch bonnet peppers?

Try habanero peppers for a similar kick. For less heat, use half a jalapeño or skip it and stir in some hot sauce at the end instead.

→ What's the purpose of browning sauce?

It adds a deep color and subtle sweetness. If you're out, mix dark soy sauce with molasses, or use something like Kitchen Bouquet for a similar effect.