Jamaican Oxtail Stew (Print Version)
# Ingredients:
→ Meat & Marinade
01 -
2.5 lbs oxtails, cleaned with water and vinegar
02 -
1 teaspoon browning sauce
03 -
¼ cup brown sugar
04 -
1 Tablespoon Worcestershire sauce
05 -
2 teaspoons garlic powder
06 -
1 Tablespoon salt
07 -
1 teaspoon ground allspice
08 -
1 teaspoon black pepper
09 -
1 Tablespoon soy sauce
→ Vegetables & Aromatics
10 -
2 whole carrots, chopped
11 -
2 Tablespoons vegetable oil
12 -
4 green onions, chopped
13 -
1 scotch bonnet or habanero pepper, seeds removed, finely chopped
14 -
1 yellow onion, chopped
15 -
1 Tablespoon garlic, chopped
→ Sauce & Thickener
16 -
1 Tablespoon ketchup
17 -
2 Tablespoons water
18 -
1 teaspoon dried thyme
19 -
1 cup beef broth
20 -
1 16 oz can butter beans, drained
21 -
1 Tablespoon cornstarch
# Instructions:
01 -
Wash the oxtails with vinegar and water, then dry them off. Combine the brown sugar, soy sauce, Worcestershire, salt, garlic powder, black pepper, allspice, and browning sauce in a bowl. Massage this spice mix into the oxtails until they’re completely coated.
02 -
Turn your pressure cooker to High Sauté and warm up the vegetable oil. Put the larger oxtail pieces flat in the pot, leaving some space between them, and cook each side until browned. Take them out once done and set them aside in a dish.
03 -
Pour a couple of tablespoons of beef broth into the bottom of the pressure cooker to scrape and lift the browned bits stuck to the pot. Add the yellow onions, green onions, carrots, garlic, and scotch bonnet pepper, stirring for about 5 minutes until the onions soften and the mix smells amazing.
04 -
Drop in the cooked oxtails along with any marinade, remaining beef broth, dried thyme, and ketchup. Close the lid, switch to high pressure, and let it cook for 45 minutes. Once the timer’s up, don’t touch anything—let the pressure naturally release.
05 -
Take the oxtails and veggies out of the cooker, leaving the tasty liquid in the pot. Switch to sauté again and let it simmer. In another small bowl, whisk together water and cornstarch to make a slurry. Stir this into the simmering liquid. Add the butter beans and let everything cook and thicken for 5 minutes or so.
06 -
Put the oxtails and veggies back into the pot with the sauce, moving everything around gently so the flavors mix. Serve it all hot and savor every bite of this rich Caribbean dish.
# Notes:
01 -
You’ll love the fall-apart tender oxtail stew cooked in a bold, flavorful sauce with buttery beans.
02 -
This dish shines with a side of rice and peas, making it a comforting pick for family meals or celebrations.
03 -
No pressure cooker? Don’t worry—there are slow cooker and stovetop directions if needed.