Jamaican Oxtail Recipe
Enjoy this mouthwatering and authentic Jamaican Oxtail recipe and bring the vibrant flavors of Jamaica straight to your kitchen! 🍖
INGREDIENTS
- 2 pounds Oxtail, trimmed of excess fat and cut into 2 to 3-inch pieces.
- 1 can Butter Beans (also known as lima beans), drained and rinsed
- 3 tablespoons Vegetable Oil for searing the meat
- 1 tablespoon Seasoning (all-purpose seasoning, oxtail seasoning or meat seasoning)
- 1 teaspoon Browning
- 2 tablespoons Soy Sauce
- 1 tablespoon Ketchup
- 1 ½ tablespoon Brown Sugar
- 1 large Carrot sliced
- 1 medium Bell pepper sliced (or use half green and half red for a mix of color)
- 1 Scotch Bonnet Pepper whole or sliced (adjust to your spice preference).
- 4 cloves Garlic crushed
- 1 small Onion sliced
- 1 small Tomato diced
- 2 stalk Scallions green onions
- 3 sprigs Thyme fresh
- 6 Pimento allspice berries
- 1 tsp Ginger fresh, grated
- Salt and Black Pepper to taste
- Water
- 1 Small lime to wash the oxtail before cooking
- 1 tablespoon Vinegar to wash the oxtail before cooking
INSTRUCTIONS
- Wash the oxtail with water, vinegar, and lime juice. Drain well and pat dry.
- Mix the oxtail with salt, oxtail/all-purpose seasoning, garlic, ginger, browning, brown sugar and Scotch bonnet pepper. Ensure it's evenly coated. Let it marinate for at least 1 hour if possible.
- Heat oil in a pressure cooker on high heat.
- Add the oxtail and sear until all sides are browned.
- Add 3 cups of water, close the pressure cooker lid, and cook on high pressure for 30–40 minutes.
- Let the pressure cooker cool, then carefully remove the lid. Check that the oxtail is tender and falling off the bone.
- Return the pot to medium-high heat. Add onion, thyme, scallion, tomato, bell pepper, carrot, butter beans and ketchup.
- Cover with a regular pot lid and simmer for another 30 minutes, to allow the flavors to blend and the sauce to thicken.
- Once the oxtail is simmering, taste the sauce occasionally and adjust the seasoning as needed.
- Ensure the sauce has thickened to your liking, then serve hot with your favorite side.
NOTES
1. Use oxtail pieces with little fat to avoid making the gravy too greasy. Trimming any excess fat before cooking can also help.
2. Feel free to use more or less Scotch bonnet pepper depending on your spice tolerance. Keep in mind that a whole pepper adds bold heat, while sliced peppers distribute the spice more evenly.
3. If you don’t have a pressure cooker, cook the oxtail low and slow on medium-low heat on the stovetop for 2 to 3 hours, or until tender. Keep an eye on the liquid level and add water as needed to prevent the oxtail from drying out.