Before you begin cooking, gather the following ingredients:
- 2.5 pounds oxtails
- 1/4 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 can (16 ounces) butter beans, drained
Instructions
Follow these simple steps to prepare your Jamaican Oxtail:
- Step 1: Rinse oxtails with water and vinegar, then pat dry. Rub brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning into the oxtails.
- Step 2: Set the pressure cooker on high sauté and heat vegetable oil. Add larger oxtail pieces flat side down about 1/4 inch apart and brown on each side. Remove browned oxtails and set aside.
- Step 3: Deglaze the pressure cooker by adding 2 tablespoons beef broth and scraping up browned bits with a wooden spoon. Add yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Sauté about 5 minutes until onions soften.
- Step 4: Add dried thyme, oxtails, remaining beef broth, and ketchup. Cancel sauté mode, cover, and cook on high pressure for 45 minutes. Allow for natural pressure release.
- Step 5: Remove oxtails and vegetables, leaving liquid. Turn pressure cooker to sauté. Mix cornstarch and water to create a slurry and stir into simmering liquid. Add drained butter beans and simmer for 5 minutes until the sauce thickens and the beans warm.
- Step 6: Return oxtails and vegetables to the cooker. Serve and enjoy.
Slow Cooker Instructions
If you prefer using a slow cooker, follow these adjustments:
- Prepare as above through browning the oxtails. After browning and deglazing, add onions and carrots to the slow cooker with remaining ingredients except butter beans.
- Cook on low for 8–10 hours until oxtails are tender. Thirty minutes before serving, stir in cornstarch slurry and drained butter beans.
Stovetop Instructions
To make this dish on the stovetop:
- Follow the initial steps, then cook on medium-low heat for about 3 hours, stirring occasionally, until oxtails are tender. Add butter beans during the last 30 minutes.
FAQs
1. Can I use beef instead of oxtails?
While oxtails offer a unique flavor and texture, you can substitute them with beef short ribs or other cut but may not get the same results.
2. Can I make this recipe spicy?
Yes! You can increase the number of scotch bonnet peppers or add a dash of hot sauce for extra heat.
3. Can I freeze leftovers?
Absolutely! You can freeze oxtails for up to 3 months. Just allow them to cool completely before transferring to an airtight container.
4. How do I know when oxtails are cooked?
Oxtails are done when they are tender and the meat begins to pull away easily from the bone.
5. What should I serve with oxtails?
Pairs wonderfully with rice and peas, steamed vegetables, or a fresh salad to balance the rich flavors.
Conclusion
This Jamaican Oxtail recipe dives deep into the rich culinary traditions of Jamaica, offering a delightful exploration of flavor and texture. With its tender meat and savory sauce, it’s sure to become a favorite among your family and friends. Whether you cook it in a pressure cooker, slow cooker, or on the stovetop, enjoy this dish as part of your culinary repertoire and share the vibrant taste of Jamaica with everyone at your table.
