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A traditional Jamaican dish featuring tender, juicy oxtails cooked with butter beans and a blend of flavorful seasonings. Can be made using a pressure cooker, slow cooker, or stovetop for versatile preparation.

Ingredients

Scale
  • 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 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 (16 oz) can butter beans, drained

Instructions

  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 sauce; rub seasonings into the meat thoroughly.
  4. Optional: Marinate oxtails in the fridge for 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 inch apart and brown on each side until golden (about 2 minutes per side); remove and set aside.
  7. Deglaze the pot with approximately 2 tablespoons beef broth and scrape up browned bits.
  8. Add yellow onion, green onions, carrots, garlic, and chopped scotch bonnet pepper; sauté about 5 minutes until onions soften and vegetables are aromatic.
  9. Add dried thyme, browned oxtails along with any marinade juices, remaining beef broth, and ketchup to the pot.
  10. Cancel Sauté mode, 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 pot back to Sauté and bring sauce to a simmer.
  14. Whisk cornstarch with water to make a slurry and slowly stir into simmering sauce to thicken.
  15. Add drained butter beans to the sauce and simmer about 5 minutes until heated through and sauce thickens.
  16. Return oxtails and vegetables to the pot, stir gently, and serve warm.

Notes

Use medium-sized oxtails close in size for even cooking; slight variations are acceptable., Trim excess fat from oxtails to prevent greasy gravy while retaining some fat for flavor., Scotch bonnet peppers add characteristic heat; habaneros are a suitable substitute., In slow cooker method, brown oxtails on stovetop, deglaze, sauté onions and carrots, then slow cook on low for 8-10 hours, adding cornstarch slurry and butter beans 30 minutes before serving., For stovetop method, simmer browned oxtails and ingredients on medium-low for about 3 hours, adding butter beans 30 minutes before end of cooking.

Nutrition

Find it online: https://cookingcrumbs.com/jamaican-oxtails-recipe/