Authentic Jamaican Oxtail Recipe: Tender, Flavorful, and Easy to Make

Discover the ultimate Jamaican oxtail recipe that combines rich flavors, tender meat, and authentic Caribbean spices. Perfect for a hearty meal, this dish is a crowd-pleaser and a must-try for anyone craving a taste of Jamaica. Follow our step-by-step guide to create this mouthwatering dish in your own kitchen.

Ingredients

• 2.5 lbs oxtails – The star of the dish, oxtails are rich in flavor and become tender when slow-cooked.
• ¼ cup brown sugar – Adds a sweet caramelized touch to the oxtails.
• 1 Tablespoon soy sauce – Enhances the umami flavor.
• 1 Tablespoon Worcestershire Sauce – Adds depth and complexity.
• 1 Tablespoon salt – Seasons the meat perfectly.
• 2 teaspoons garlic powder – Infuses a garlicky aroma.
• 1 teaspoon black pepper – Adds a subtle heat.
• 1 teaspoon ground allspice – A key Jamaican spice for authenticity.
• 1 teaspoon browning – Gives the dish a rich, dark color.
• 2 Tablespoons vegetable oil – For searing the oxtails.
• 1 yellow onion chopped – Adds sweetness and texture.
• 4 green onions chopped – Provides a fresh, mild onion flavor.
• 1 Tablespoon garlic chopped – Boosts the garlic flavor.
• 2 whole carrots chopped – Adds natural sweetness and color.
• 1 scotch bonnet or habanero pepper (seeds and membrane removed, chopped) – For a subtle heat (adjust to taste).
• 1 cup beef broth – Creates a rich, savory sauce.
• 1 Tablespoon ketchup – Adds a tangy sweetness.
• 1 teaspoon dried thyme – Infuses herbal notes.
• 2 Tablespoons water – For the cornstarch slurry.
• 1 Tablespoon cornstarch – Thickens the sauce.
• 1 16 oz can Butter Beans (drained) – Adds creaminess and texture.

Preparation

1. Marinate the Oxtails: Rinse oxtails with water and vinegar, pat dry, and rub with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning.
2. Brown the Oxtails: Heat vegetable oil in a pressure cooker on high sauté. Brown the oxtails on each side and set aside.
3. Sauté Vegetables: Deglaze the pot with beef broth, then sauté yellow onions, green onions, carrots, garlic, and scotch bonnet pepper until softened.
4. Pressure Cook: Add dried thyme, oxtails, remaining beef broth, and ketchup. Cook on high pressure for 45 minutes, then naturally release the pressure.
5. Thicken the Sauce: Remove oxtails and vegetables, then simmer the liquid. Stir in a cornstarch slurry and add butter beans until thickened.
6. Combine and Serve: Return oxtails and vegetables to the pot, mix well, and serve hot.

Enjoy this authentic Jamaican oxtail recipe with rice, plantains, or your favorite side dish for a truly satisfying meal!