This rich and flavorful Jamaican Oxtail recipe is a classic Caribbean comfort dish, perfect for weekends when you want something hearty, tender, and deeply satisfying. Slow-cooked (or pressure-cooked) oxtail becomes melt-in-your-mouth soft, infused with bold spices, herbs, and a thick, savory gravy that pairs beautifully with rice and peas or mashed potatoes.
With butter beans, Scotch bonnet pepper, and aromatic seasonings, this dish delivers the true taste of Jamaican home cooking in every bite. Using a pressure cooker makes the process faster while still keeping all the traditional flavor intact.
Why You'll Love This Recipe
- Incredibly tender, fall-off-the-bone oxtail.
- Rich, deeply flavored Caribbean-style gravy.
- Made faster using a pressure cooker.
- Authentic Jamaican spices and ingredients.
- Perfect for family dinners and special occasions.
Equipment
- Pressure cooker (Instant Pot or similar)
Ingredients
- 2.5 lbs oxtails
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon allspice
- 1 tablespoon browning sauce
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 4 green onions, chopped
- 1 tablespoon garlic, chopped
- 2 carrots, chopped
- 1 Scotch bonnet pepper (seeds and membrane removed, chopped)
- 1 (15 oz) can butter beans, drained
- 1 cup beef broth
- 1 tablespoon ketchup
- 1 tablespoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
Instructions
- Clean the oxtails with water and vinegar, then pat dry thoroughly.
- Season the oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning sauce. Rub the seasoning well into the meat and let it marinate for at least 15–30 minutes.
- Set the pressure cooker to Sauté mode and heat the vegetable oil.
- Working in batches, brown the oxtails on all sides, leaving space between each piece. Once browned, remove and set aside.
- Deglaze the pot with a small amount of beef broth, scraping up all the browned bits from the bottom for extra flavor.
- Add the onion, green onions, carrots, garlic, and Scotch bonnet pepper. Sauté for about 5–6 minutes until softened and fragrant.
- Return the oxtails to the pot and add the remaining beef broth, ketchup, and dried thyme. Stir well to combine.
- Cancel sauté mode, seal the pressure cooker, and cook on high pressure for 50 minutes.
- Allow the pressure to release naturally once cooking is complete.
- Open the lid and carefully remove the oxtails and vegetables, leaving the liquid in the pot.
- Switch the pressure cooker back to Sauté mode and bring the liquid to a gentle simmer.
- In a small bowl, mix cornstarch and water to create a slurry, then stir it into the simmering liquid to thicken the gravy.
- Add the drained butter beans and cook for about 5–6 minutes until the sauce thickens and the beans are heated through.
- Return the oxtails and vegetables to the pot, stir gently, and let everything combine in the rich gravy.
- Serve hot with rice, mashed potatoes, or your favorite side dish.
Recipe Notes
- Try to use medium-sized oxtail pieces for even cooking.
- If your oxtail is very fatty, trim excess fat for a cleaner gravy.
- Scotch bonnet pepper adds authentic heat; habanero can be used as a substitute.
- For less spice, reduce or remove the pepper seeds and membrane.
- The gravy tastes even better the next day after the flavors develop.
Serving Suggestions
Serve Jamaican oxtail with traditional rice and peas, steamed white rice, mashed potatoes, or fried plantains for a complete Caribbean-style meal.