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Caribbean Oxtail Stew

Ruth M. MoranRuth M. Moran
A hearty Caribbean classic, this Jamaican Oxtail stew combines tender oxtails, fragrant spices, and butter beans in a rich, savory sauce. Perfect for pressure cooking or slow simmering, it’s a flavorful, protein-packed meal that’s simple to prepare and deeply satisfying.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Caribbean
Servings 4 people

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.
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