Jamaican Oxtails Recipe

This Jamaican Oxtails Recipe is all about tender, juicy meat that falls right off the bone and is packed with bold, comforting flavors. You can whip it up in about an hour using a pressure cooker, or let it gently simmer all day long in a slow cooker for an easy, no-fuss meal.

All the ingredients and step-by-step instructions are in the recipe card at the bottom of this post. Be sure to stick around for some handy tips and tricks that’ll make this Jamaican oxtail recipe a total winner in your kitchen!

If you ask me what my favorite Jamaican dish is, I’ll probably say oxtail every time. It’s a dish my mom used to make when we had something to celebrate — a real special-occasion dish. I wish we had it more often, but oxtail can be pricey, so it was reserved for those memorable Sundays or special dinners.

Cooking oxtails typically takes hours, but the taste and melt-in-your-mouth tenderness make the wait worth it every time. Thankfully, I’m a pressure cooker fan, which speeds the process up big time without sacrificing that rich flavor and soft texture. This Jamaican oxtail recipe works beautifully with a pressure cooker but also does well in a slow cooker if you want to set it and forget it.

This Jamaican oxtails recipe is a Caribbean classic that’s perfect for dinner any night of the week. Rich, tender oxtails simmered with butter beans until everything’s just right. Make it in an Instant Pot or electric pressure cooker, or follow the slow cooker and stovetop directions for a hands-off approach.

Nutrition

Calories: 876kcal Carbohydrates: 27g Protein: 90g Fat: 45g Saturated Fat: 21g Cholesterol: 312mg Sodium: 2882mg Potassium: 297mg Fiber: 2g Sugar: 18g Vitamin A: 5261IU Vitamin C: 11mg Calcium: 113mg Iron: 13mg

Notes

Notes on Pressure Cooker Oxtails

• Try to use medium-sized oxtails that are close in size for even cooking. Don’t stress if they vary a bit — the recipe is forgiving.
• If your oxtails have a lot of fat, it can make the gravy greasy. You want a bit of fat for flavor, but trim off any excess with a small knife before cooking.
• This recipe calls for scotch bonnet peppers, which pack heat. If you don’t have any, habaneros make a fine substitute.

Tried this recipe?

Drop a comment and tell us how your Jamaican oxtail recipe turned out!

This is my tried-and-true Jamaican oxtail recipe—rich, deeply flavored, and tender enough to melt right in your mouth. Whether you’re short on time or want a slow, hands-off approach, I’ve got you covered with methods for pressure cooking (about an hour), slow cooking (8 to 10 hours), or simmering on the stove for around three hours.

Keep scrolling to find the printable recipe with exact measurements, a step-by-step video, and plenty of helpful hints, variations, storage tips, and troubleshooting advice so you can cook it your way and nail it every time.

• A quick pressure cooker version that still gives you the classic gelatinous gravy and super tender oxtail.
• Slow cooker and stove top options for when you want to set it and forget it or take the old-school, slow braise route.
• Ingredient notes (like the scotch bonnet pepper and butter beans), pro tips on browning meat and skimming fat, plus make-ahead and storage ideas.

Why It Tastes So Good

This Jamaican oxtail recipe delivers all the flavors you want—fall-off-the-bone tender meat (see tips in Most Tender Oxtail Ever!) swimming in a rich, flavorful gravy. The pressure cooker method slashes cooking time compared to traditional braising but preserves all that signature gelatinous goodness. Plus, it’s so flexible—use a pressure cooker, a slow cooker (Slow Cooker Oxtail Recipe), or the stove, whichever fits your schedule. The simple staple ingredients like brown sugar, soy, allspice, thyme, and butter beans create a true taste of the Caribbean. It’s perfect for a special meal but also sturdy enough to make ahead and reheat with your favorite sides like rice and peas or dumplings.

• Pressure cooker speeds things up, while slow cooker gives you hands-free comfort.
• Rich, beefy gravy with tender oxtails and creamy butter beans.
• Simple, straightforward steps using pantry basics like browning, deglazing, and thickening.

What You’ll Need

• 2.5 lbs oxtails
• ¼ cup light 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
• 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 16 oz can Butter Beans drained

How to Cook Oxtails

1. Rinse oxtails with a mixture of water and vinegar, then pat dry with paper towels.
2. Trim excess fat from oxtails with a small knife.
3. Coat oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning; rub seasonings into the meat.
4. Optional: Marinate oxtails in the fridge 8 hours or overnight.
5. Set pressure cooker to High Sauté and heat vegetable oil.

6. Place larger oxtail pieces flat side down about 1/4″ apart and brown on each side until golden (about 2 minutes per side); remove and set aside.

7. Deglaze the pot with ~2 tablespoons beef broth and scrape up browned bits.
8. Add yellow onion, green onions, carrots, garlic, and chopped scotch bonnet pepper and sauté ~5 minutes until onions soften.
9. Add dried thyme, the browned oxtails and any marinade juices, remaining beef broth, and ketchup to the pot.
10. Cancel Sauté, seal the lid, set valve to Seal, and cook on High Pressure for 45 minutes.
11. Allow pressure to release naturally (about 25 minutes), then open the lid.
12. Remove oxtails and vegetables with a spider strainer or slotted spoon, leaving the sauce in the pot.
13. Switch the pot back to Sauté and bring the sauce to a simmer.
14. Whisk cornstarch with water to make a slurry and slowly stir it into the simmering sauce to thicken.
15. Add drained butter beans to the sauce and simmer about 5 minutes until heated and sauce thickens.
16. Return oxtails and vegetables to the pot and gently stir.
17. Slow cooker option: Brown oxtails in a skillet over medium-high heat, deglaze pan with 2 tablespoons beef broth, cook onions and carrots until softened, transfer everything (except butter beans) to a slow cooker with remaining ingredients, and cook on low 8–10 hours.
18. About 30 minutes before serving in the slow cooker, stir in a cornstarch slurry and the drained butter beans.
19. Stovetop option: After initial prep and browning, simmer everything on medium-low for ~3 hours, stirring occasionally, and add drained butter beans about 30 minutes before the end of cooking.

Tips for Best Texture and Flavor

• Try to get medium-sized oxtails that are similar in size for even cooking. No worries if there’s some variation, though — this recipe is pretty forgiving.
• Too much fat on the oxtails will make the gravy greasy. You want just enough fat for flavor, but trim excess if you spot any heavy chunks with a paring knife before cooking.
• The classic ingredient here is the scotch bonnet pepper, but if you can’t find one, habanero peppers work well. Just be sure to remove seeds and membranes to control the heat level.

Wondering what to serve with this Jamaican oxtail recipe? Here are some tasty ideas to round out your meal: rice and peas, fried plantains, or a cozy Caribbean Plantain Curry.

Other favorites from Jamaica you might enjoy:

Don’t forget to check out the full video tutorial on YouTube! Give it a thumbs-up if you like what you see, and subscribe so you never miss a recipe video.

If you’ve made this oxtail recipe or anything else from the blog, I’d love to hear what you think! Drop a comment below — your feedback means the world!

Flavor Swaps and Substitutions

• If you don’t have scotch bonnet peppers, swap them for habaneros—and take out the seeds and membranes for a milder heat level, or leave them out altogether if you prefer no spice at all.
• If oxtails aren’t available, bone-in short ribs or well-marbled beef chuck are great substitutes. Just adjust your cooking times depending on the cut size.
• Want to try different proteins? Lamb shanks have a similar rich, braised texture—just tweak your seasoning and cook times accordingly. For a plant-based twist, try the Vegan Jackfruit Oxtail recipe.
• For deeper color and a little extra flavor, stir in a splash of dark rum or an extra teaspoon of browning sauce.
• Add in some diced potatoes or cassava toward the end of cooking—last hour for slow cooker or 30-45 minutes if cooking on the stove—to prevent them from turning to mush.
• Instead of a cornstarch slurry, you can thicken the sauce with a beurre manié (butter and flour paste) or simply let the sauce reduce longer on the stove.
• If you need a gluten-free option, swap soy sauce with tamari or coconut aminos. You can also reduce or omit the sugar to suit your tastes.

Storing and Reheating

Let leftovers cool down to room temperature (but don’t leave them out for more than two hours), then pop them in airtight containers for storage.

• Refrigerate leftovers for 3 to 4 days. You can store the oxtails and gravy together or separately—the latter helps if you want to skim fat when reheating. Leftovers also make an easy next-day oxtail stew.
• Freeze leftovers up to 3 months using freezer-safe containers or heavy-duty bags. Remove as much air as possible before freezing. To thaw, transfer to the fridge overnight.
• Planning ahead? You can brown the oxtails and prep everything up to the braising step a day in advance. Keep everything chilled, then finish cooking when you’re ready.
• Reheat gently on the stove over low to medium heat, adding a splash of beef broth (a batch of homemade beef bone broth works great) or water if your sauce has thickened too much. The microwave works too—heat in short bursts and stir often. If using a pressure cooker to reheat, just use the Sauté mode (don’t pressure cook frozen food).
• If your sauce needs more thickening after reheating, whisk together a small cornstarch slurry (1 part cornstarch to 2 parts water) and stir it into the simmering sauce until it reaches your desired consistency.

Common Questions and Troubleshooting

• Q: Can I skip browning the oxtails?

  A: You can, but browning adds a ton of flavor and gives the gravy that beautiful deep color. If you’re short on time, try browning just the biggest pieces for a nice balance. For a relaxed stovetop approach that really builds that fond, see this step-by-step oxtail braise for calm days.

• Q: Can I cook oxtails from frozen in the pressure cooker?

  A: It’s best to thaw your oxtails first since cooking frozen meat can lead to uneven results and might not be safe for your pressure cooker.

• Q: How can I make the dish less spicy?

  A: Remove all seeds and membranes from the scotch bonnet pepper before cooking, or just leave the pepper out entirely. Using milder peppers or cutting the amount is another easy fix.

• Q: What can I use if I don’t have oxtail?

  A: Bone-in short ribs or a well-marbled beef chuck roast work well. You just might need to adjust the cook times depending on thickness.

• Q: Why do you recommend a cornstarch slurry to thicken the sauce?

  A: It’s a quick, easy way to thicken your sauce without changing the flavor. You can also let the sauce simmer longer or use a beurre manié (butter and flour) if you prefer.

• Q: Can I double this recipe?

  A: Absolutely! Just be careful not to fill your pressure cooker past the max fill line. You might need to brown your oxtails in batches and ensure there’s enough room for pressure to build.

• Q: How do I get rid of excess fat in the gravy?

  A: Chill the stew in the fridge then skim off the hardened fat from the surface before reheating. You can also use a fat separator when ladling the sauce.