Jamaican Oxtail

This Jamaican Oxtail is a fall-off bone and tender meat recipe ready in 30 minutes. You can save time making oxtails because the instant pot or pressure cooker makes the process quick.

Despite its name, it doesn't contain an ox's tail but rather a cow's tail, which is stewed in herbs, spices and aromatics of deep flavours. Let the flavours fill your home. Since oxtail is a tough part of meat, it requires a long cooking time, but with the instant pot, just a few minutes. Jamaican oxtail isn't only enjoyed in Jamaica but in the Caribbean and the whole world.

This recipe is easy and straightforward, so let's jump right in.

Ingredients Used

• Oxtail
• Fresh Herbs: Green Onion and thyme.
• Aromatics: Garlic and Onion.
• Vegetables: Tomatoes, Carrots, Green and Red Bell Peppers.
• Condiments: Worcestershire sauce and Browning.
• Butter Beans or Lima Beans
• Dry Ingredients: Paprika, Salt, Allspice, Black pepper, Chicken bouillon, Cayenne Pepper.
• Corn Starch
• Brown Sugar
• Bay leaves
• Tomato Paste

Important Recipe Tips

• Always trim excess fat from the ox tail to avoid greasy food.
• The longer the meat marinates, the better. I always plan ahead of time, like marinating overnight.
• Cooking in a pot takes longer than a pressure pot, so prepare for a longer cooking time if you don't own a pressure or instant pot.
• You can add scotch bonnets for a kick of heat.
• If you have green seasoning, feel free to add it. Here is my Green Seasoning Recipe.

How to make Jamaican Oxtail with Pictures.

Check the recipe card at the end of this post for a detailed recipe.

• Wash and rinse oxtail with water, lemon and vinegar. Trim excess fat and pat dry with a paper towel.

• Marinate the oxtail with all the above ingredients and mix well with your hand until it is well-coated. Let it marinate.

• Set the instant pot or pressure cooker on sauté. Add the oil and sear each side of the oxtail for 1 minute till brown. It won't be fully cooked at this point. Save the drippings of the marinate for later.

• Add the tomatoes, onion, bell peppers, and tomato paste and keep stirring until they release liquid to deglaze the pot and soften.

• Add the oxtails, drippings from the pan, bay leaves and water. Stir well. Cover the pot, press cancel to leave the sauté option, and pressure cook for 20 minutes at high pressure. Allow the steam to release by itself.

• Open the lid and change the option to sauté. Add the green onion, butter beans, and carrot. Mix the cornstarch with water in a separate bowl and add to the pot. Stir well and let it simmer for 5 minutes until it thickens.

• Serve with rice and peas or any side.

CHECK OUT THESE OTHER RECIPES

1. Green Seasoning
2. Jamaican Carrot Drink
3. Brown Stew Fish
4. One Pot Jerk Chicken and Rice
5. Baked Red Snapper
6. Escovitch Fish