All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Jamaican Oxtail recipe stands out as a rich, comforting Caribbean stew that’s both deeply flavorful and wonderfully tender.
The slow cooking process—whether in an Instant Pot, slow cooker, or stovetop—breaks down the oxtail’s connective tissues, resulting in melt-in-your-mouth meat.
Nutritionally, this dish is a great source of protein and iron, vital for muscle repair and energy, while the inclusion of butter beans adds fiber and plant-based protein, supporting digestive health and sustained fullness.
The recipe balances good fats from the oxtail with hearty vegetables and spices like allspice and scotch bonnet peppers, providing antioxidants and a subtle kick without excess saturated fat.
This stew’s versatility and ease, especially when using pressure cooking, make it a perfect everyday meal option that’s satisfying and meal-prep friendly—offering leftovers that only deepen in flavor with time.
Must-Have Tools for Perfect Results
Instant Pot 6 Qt Pressure Cooker
Essential for tenderizing tough oxtail quickly, it combines pressure cooking and sautéing functions, saving time without sacrificing flavor. Beyond this recipe, it’s a versatile workhorse for soups, stews, rice, and even yogurt making.
Wooden Spatula
Ideal for deglazing the pot and stirring delicate ingredients without scratching cookware. Its gentle touch makes it a kitchen staple for sautéing and mixing.
Heavy-Bottomed Skillet
Perfect for browning oxtails evenly, creating rich caramelized flavors that form the stew’s base. A quality skillet is invaluable for searing meats and vegetables alike.
Measuring Spoons
Precise seasoning is key in this recipe, and reliable measuring spoons ensure perfect balance every time. They’re indispensable for baking and cooking accuracy.
Caribbean Oxtail Stew
Equipment
- 1 Instant Pot 6 Qt Pressure Cooker
- 1 Wooden Spatula
- 1 Heavy-Bottomed Skillet
- Measuring Spoons (set)
Ingredients
- 2.5 pounds oxtail pieces
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground allspice
- 1 teaspoon browning sauce
- 2 tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- 4 stalks green onions sliced
- 1 tablespoon minced garlic
- 2 medium carrots diced
- 1 small scotch bonnet or habanero pepper seeds and membrane removed, 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 and rinsed
Instructions
- Prepare and Marinate Oxtails: Start by rinsing the oxtail pieces under cold water mixed with a splash of vinegar, then pat them dry with paper towels. In a large bowl, combine the brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning sauce. Coat the oxtails thoroughly with this spice mixture and let them marinate for at least 15 minutes to absorb the flavors.
- Brown the Oxtails: Set your pressure cooker to the sauté function and heat the vegetable oil until shimmering. Carefully place the oxtail pieces in the pot, arranging them flat side down without crowding, and brown each side until they develop a rich, caramelized crust (about 3-4 minutes per side). Once browned, transfer the oxtails to a bowl and set aside.
- Sauté Aromatics and Vegetables: In the same pot, pour in about 2 tablespoons of beef broth to deglaze the bottom, scraping up all the browned bits with a wooden spatula for extra flavor. Add the yellow onion, green onions, garlic, carrots, and chopped scotch bonnet pepper. Stir frequently and cook for about 5 minutes, or until the onions soften and become translucent.
- Combine Ingredients and Pressure Cook: Return the browned oxtails to the pot along with any accumulated marinade juices. Pour in the remaining beef broth and ketchup, then sprinkle in the dried thyme. Stir gently to combine, then seal the pressure cooker lid and set it to cook at high pressure for 45 minutes. After cooking, allow the pressure to release naturally before opening the lid.
- Thicken Sauce and Add Butter Beans: Carefully remove the oxtails and vegetables from the pot and place them on a serving dish. Turn the pressure cooker back to sauté mode and bring the liquid to a simmer. In a small bowl, mix the cornstarch with water to create a smooth slurry, then slowly stir this into the simmering sauce. Add the drained butter beans and cook for about 5 minutes, until the sauce thickens and the beans are heated through.
- Recombine and Serve: Return the oxtails and vegetables to the pot to warm through with the thickened sauce. Serve hot and enjoy the rich, comforting flavors of this traditional Jamaican stew.
Notes
- Spice Level: The scotch bonnet pepper adds authentic heat. Remove the seeds and membranes to reduce spiciness, or substitute with a milder pepper if preferred.
- Browning Sauce Substitute: If you can’t find browning sauce, you can omit it or use a small amount of soy sauce for color.
- Slow Cooker Alternative: Brown the oxtails on the stove, then transfer everything (except butter beans) to a slow cooker. Cook on low for 8-10 hours until tender. Add butter beans and thicken sauce near the end.
- Serving Suggestions: Serve with steamed white rice, fried plantains, or sautéed greens for a full Caribbean-inspired meal.
- Leftovers: This dish tastes even better the next day as flavors deepen—store in an airtight container in the fridge for up to 3 days.
Chef’s Secrets for Tender, Flavorful Oxtails
The key to perfect Jamaican oxtails lies in proper seasoning and browning. Marinating the meat with a blend of spices and sauces not only enhances flavor but also helps tenderize the tough cuts.
Don’t rush the browning step; taking time to sear each piece develops a deep, caramelized crust that forms the foundation of the stew’s rich taste.
Deglazing the pot with beef broth is a crucial step that lifts those flavorful browned bits, infusing the vegetables and sauce with extra depth.
Using a pressure cooker significantly reduces cooking time while still producing tender, fall-off-the-bone meat, but slow cooking on low heat yields similarly tender results with slightly different texture nuances.
For milder heat, removing the seeds from the scotch bonnet or swapping it for a milder chili keeps the authentic flavor without overwhelming spice.
Adding butter beans towards the end preserves their creamy texture and balances the dish with fiber and plant-based protein.
Serving Suggestions to Elevate Your Meal
Jamaican oxtail stew pairs wonderfully with traditional Caribbean sides like fluffy white rice or rice and peas, which soak up the luscious sauce perfectly.
For added freshness, a simple side of steamed or sautéed callaloo or collard greens complements the richness of the stew with a slight bitterness and vibrant color.
Fried plantains offer a sweet contrast that balances the savory, spicy flavors of the oxtails.
If you prefer a lighter meal, serve the stew alongside a crisp green salad tossed with a tangy vinaigrette to cut through the richness.
For an authentic presentation, use colorful serving dishes and garnish with freshly chopped green onions or cilantro to brighten the plate visually and flavor-wise.
Storage Tips for Flavorful Leftovers
Jamaican oxtail stew stores exceptionally well and often tastes even better the next day, as the flavors meld and deepen.
To preserve freshness, transfer cooled leftovers into airtight containers and refrigerate promptly; they will keep well for up to 3-4 days.
For longer storage, freeze the stew in freezer-safe containers or heavy-duty zip bags for up to 3 months.
When reheating, do so gently over low heat on the stovetop to avoid drying out the meat and beans; add a splash of beef broth or water if the sauce seems too thick.
Avoid reheating multiple times, as this can affect texture and flavor.
If freezing, thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions About Oxtail Recipe
1. Can I substitute oxtail with another cut?
Yes, you can use beef short ribs or chuck roast as alternatives, but the unique gelatin-rich texture of oxtail makes it special. Other cuts won’t produce quite the same silky sauce.
2. Is the scotch bonnet pepper very spicy?
Scotch bonnet is known for its heat, but removing seeds and membranes reduces the intensity. You can substitute with milder peppers like jalapeño or omit entirely for less heat.
3. Can I make this recipe without a pressure cooker?
Absolutely! You can slow cook the stew for 8-10 hours or simmer on the stovetop for 3 hours until the meat is tender, adjusting times as needed.
4. What are butter beans, and can I use another bean?
Butter beans are large, creamy lima beans that add texture and fiber. Cannellini or navy beans can be used as substitutes but have a firmer texture.
5. How do I achieve the perfect thickness in the sauce?
Using a cornstarch slurry near the end of cooking helps thicken the sauce. Add it gradually while simmering and stir until desired consistency is reached.
This recipe is inspired by myforkinglife and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.