Get ready to savor a rich and hearty dish bursting with bold Caribbean flavors. This recipe brings tender, slow-cooked oxtail to life with aromatic spices and a touch of sweetness that will have everyone asking for seconds.
Start by mixing the oxtail with onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a big bowl. Cover it up with plastic wrap and let it marinate in the fridge for at least 8 hours, or even overnight if you have the time.
When you're ready to cook, heat up your pressure cooker on medium-high. Add the oxtail pieces and brown them well, turning halfway through so they get a nice color all around—this should take about 10 minutes. Pour in a cup of broth and some water, then lock the lid in place and set the pressure according to your cooker’s instructions. Turn the heat down low and let it simmer until the meat is mostly tender, which usually takes around 2 and a half hours.
Next, stir in the rest of the beef broth and the tomato paste. Seal the pot again, crank the heat back up to high, and wait until you hear the steady steam whistle—this usually takes 7 to 10 minutes. Once it’s whistling, turn the heat down to low and let it cook until the oxtail is really tender, about 40 minutes to an hour.
After the cooking time, let the pressure release naturally for 5 to 10 minutes before opening the lid. Toss in the beans, season with salt and pepper, then turn the heat up to medium-high and cook for another 5 minutes so all the flavors come together beautifully.
- Brown the oxtail well before slow cooking to develop a rich flavor.
- Use fresh thyme and Scotch bonnet peppers for an authentic taste.
- Simmer slowly for several hours to make the meat extra tender and flavorful.
This dish brings rich, deep flavors with tender oxtail that melts in your mouth. The blend of traditional Jamaican spices creates a warm and comforting meal. It’s perfect for special occasions or a hearty family dinner.
Serve with steamed rice and peas or buttered dumplings to soak up the delicious sauce. A side of sautéed callaloo or steamed vegetables adds a nice balance. This dish pairs well with a cold tropical drink.
Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Oxtail stew also freezes well; portion it out and freeze for up to 3 months. Reheat gently on the stove to keep the meat tender.
