First, I mise en place my ingredients by chopping my onions, garlic, and scotch bonnet or Abner pepper. Make sure to remove the seeds and membrane from the hot pepper, or your oxtail will be too spicy.
Then prepare your oxtails by cleaning them with a little of water and vinegar and then dry them off with some paper towels. I know, they say not to wash your meat but my mom would literally cuss me out if I didn’t.
Next, season your oxtails with brown sugar, salt, black pepper, garlic powder, all spice, soy sauce, Worcestershire sauce, and browning. Use your hands and mix, ensuring that your oxtail pieces are fully covered.
If using an Instant Pot, select “Sauté and press the “+” button until it is the “more” setting. Once you’ve browned your oxtail, deg laze your pressure cooker by adding about 2 tbsp of beef broth to the insert.
Take a wooden spoon and deg laze your pot by removing the brown bits at the bottom. Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.
Double check by making sure that the pin button has dropped or switch the valve to “Venting” to ensure all the pressure has been released. Remove the oxtail pieces and vegetables from the PressureCooker and place in a bowl and set aside.
If your oxtail is extremely fatty, use a paring knife to remove some excess fat. Don’t forget to click the thumbs up button and Subscribe for more recipe videos.
Print Pin This JamaicanOxtails recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection.
Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails. Set Pressure Cooker on High Sauté and once hot, add vegetable oil.
Deg laze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deg laze your pot by removing the brown bits at the bottom.
Add drained butter beans into pressure cooker and allow simmering for about 5 minutes, until liquid is slightly thickened and butter beans are warmed. Once oxtail are browned, deg laze skillet by adding 2 Tbsp of beef broth.
30 minutes before serving, add drained butter beans to slow cooker. Stove Top Instructions Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionally or until oxtails are tender.
Add the butter beans when there is about 30 minutes left on the cook time. If your oxtail is extremely fatty, use a paring knife to remove some excess fat.
Calories: 876kcal | Carbohydrates: 27g | Protein: 90g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 312 mg | Sodium: 2882 mg | Potassium: 297 mg | Fiber: 2g | Sugar: 18g | vitamin A: 5261IU | vitamin C: 11 mg | Calcium: 113 mg | Iron: 13 mg Subscribe to my YouTube Channel for full length recipe videos.
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I hope this recipe helps you make a great oxtail and you enjoy this Jamaican staple. It’s a gelatin Rich meat and it’s usually cooked as a stew or braised to get it extremely tender.
Season your oxtail with coconut amino, Worcestershire sauce, salt, garlic powder, allspice, and Browning. Once the pressure cooker is hot, add oil, and then place your oxtail in the pan and sear on both sides.
And you’ll be able to take a spatula and loosen the brown bits at the bottom of the pan. Add your onion carrots garlic, thyme and peppers to the pan to sauté.
You’ll cook these for 5 to 6 minutes, stirring constantly and watching as the ingredients caramelize. Put your oxtail into the pan, pour in beef broth and cover with the pressure cooker lid.
Cook the gravy in the pan at a high temperature to reduce it by half and thicken it. Enjoy plain, or as an optional step you can cook your white beans in the gravy before spooning it over at the oxtail.
Similar rules apply to tearing the meat before you may just have to adjust the temperature and cooking times for those other methods. This question is bound to come up as once you take the oxtails out of the pan you’ll notice that the gravy isn’t very thick.
Scale1x2×3x 3 1/2 lb of oxtail 1 tbsp coconut amino (alternative: soy sauce) 1 tablespoon Worcestershire sauce 2 tbsp salt 2 teaspoons allspice 1 tbsp garlic powder 1/4 cup of Browning 2 tablespoons avocado oil 1/4 cup red wine One, medium-sized diced white onion 2 tablespoons chopped garlic 2 julienne carrots 1 pepper seeds removed (Scotch bonnet, Abner or any other hot pepper will do) 2 cups beef broth 8 to 10 sprigs of fresh thyme Optional: butter beans or red kidney beans Season your oxtail with coconut amino, Worcestershire sauce, salt, garlic powder, allspice, and Browning.
Once the pressure cooker is hot, add oil, and then place your oxtail in the pan and sear on both sides. And you’ll be able to take a spatula and loosen the brown bits at the bottom of the pan.
Add your onion carrots garlic, thyme and peppers to the pan to sauté. You’ll cook these for 7 to 8 minutes, stirring constantly and watching as the ingredients caramelize.
Remove browned oxtail pieces and transfer to a plate. Step 2 Add chopped onion to the pot and cook, stirring, for about 2 minutes.
Step 3 Return browned oxtails and any accumulated juices to the pot, nestling them into vegetables. Stir in beef broth, water, Abner pepper, mushrooms, soy sauce, thyme, ground allspice, beans, and black pepper.