The BEST Jamaican Oxtail Recipe

Jamaican Oxtail is a beloved dish that is rich in flavor and history. This tender and savory meat dish is slow-cooked in a delicious blend of spices and sauces, making it a true comfort food. Whether you serve it over rice or with a side of peas and carrots, this recipe is a surefire way to impress your family and friends.

Why Make This Recipe

This Jamaican Oxtail recipe is packed with bold flavors that reflect the essence of Caribbean cooking. The combination of tender oxtails, sweet brown sugar, and spicy scotch bonnet pepper creates a taste that is simply irresistible. Not only is this dish satisfying, but it is also easy to prepare, especially if you use a pressure cooker. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish will add a touch of Jamaican flair to your meal.

How to Make The BEST Jamaican Oxtail Recipe

Ingredients:

2.5 lbs oxtails
¼ cup brown sugar
1 Tablespoon soy sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon ground allspice
1 teaspoon browning sauce
2 Tablespoons vegetable oil
1 yellow onion, chopped
4 green onions, chopped
1 Tablespoon garlic, chopped
2 whole carrots, chopped
1 scotch bonnet or habanero pepper, seeds and membrane removed and chopped
1 cup beef broth
1 Tablespoon ketchup
1 teaspoon dried thyme
2 Tablespoons water
1 Tablespoon cornstarch
1 (16 oz) can butter beans, drained

Directions:

Rinse oxtails with water and vinegar, then pat dry. Rub them with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning sauce.
In a pressure cooker, set to high sauté, add vegetable oil. Brown the oxtails on each side, then remove and set aside.
Deglaze the cooker with 2 tablespoons of beef broth, scraping the bottom to remove browned bits. Add onions, green onions, carrots, garlic, and scotch bonnet pepper. Sauté for about 5 minutes until softened.
Return oxtails to the pot, add dried thyme, remaining beef broth, and ketchup. Cancel the sauté mode. Cover and cook on high pressure for 45 minutes. Let the steam release naturally.
Remove the oxtails and vegetables, leaving the liquid. Turn the pressure cooker back to sauté and make a cornstarch slurry with water. Stir this into the simmering liquid. Add the drained butter beans and simmer for about 5 minutes.
Add the oxtails and vegetables back to the cooker. Serve and enjoy!

Slow Cooker Instructions:

For slow cooking, brown the oxtails as instructed, then transfer everything (except the butter beans) to the slow cooker. Cook on low for 8-10 hours until tender. Add the butter beans 30 minutes before serving.

Stove Top Instructions:

For stove top cooking, follow the same initial steps and then simmer on medium-low for about 3 hours, adding butter beans 30 minutes before done.

Notes:

Aim for medium-sized oxtails for even cooking.
Trim excess fat for better results.
If using a different pepper, adjust to taste.

How to Serve The BEST Jamaican Oxtail Recipe

Serve your Jamaican Oxtail over fluffy rice or with dumplings. This dish is even better with a side of fried plantains or steamed vegetables to elevate your meal.

How to Store The BEST Jamaican Oxtail Recipe

Store any leftover oxtails in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a stovetop pan, adding a splash of broth if needed.

Tips to Make The BEST Jamaican Oxtail Recipe

Allow the oxtails to marinate for a few hours or overnight for deeper flavor.
Use a meat thermometer to ensure the oxtails are cooked perfectly.
For more heat, include more scotch bonnet pepper or add some hot sauce.

Variation

For a twist, try adding vegetables like potatoes or bell peppers during the cooking process for extra flavor and nutrition.

FAQs

Can I use beef instead of oxtail? Yes, other cuts of beef can work, but the flavor may differ.
How spicy is this dish? Using a scotch bonnet pepper adds a significant kick. Substitute with milder peppers if desired.
Can I freeze leftover oxtail? Yes, store it in a freezer-friendly container. Enjoy within 2-3 months for the best flavor.