Easy Jamaican Oxtail Recipe

Ingredients

• 1 kgoxtails
• 4 tbspbrown sugar
• 1 tbspsoy sauce
• 1 tbspWorcestershire sauce
• to tastesalt
• to tasteblack pepper
• 1 tspground allspice
• 1 tspbrowning (optional)
• 2 tbspvegetable oil
• 1onion, chopped
• 3garlic cloves, chopped
• 1Scotch bonnet or habanero
• 240 ml (1 cup)beef broth
• 480 ml (2 cups)water
• 1 tspdried thyme or fresh sprigs
• 2 tbspwater
• 1 tbspcornflour
• 454 g (16 oz)butter beans, canned

Instructions

1. 1

   Marinate the oxtails

   Put the oxtails in a bowl with the soy sauce, Worcestershire sauce, brown sugar, ground allspice, browning if using, salt and black pepper. Rub the mixture over the meat, cover the bowl and refrigerate overnight, or for at least 1 hour.

2. 2

   Brown the meat

   Heat a splash of the vegetable oil in a pressure cooker. Add the oxtails and brown on both sides for 7–10 minutes.

3. 3

   Cook the aromatics

   Add the onion, garlic and Scotch bonnet or habanero. Cook for 2–3 minutes, until aromatic.

4. 4

   Pressure-cook the stew

   Pour in the beef broth and 480 ml water. Cook at medium to high pressure for 35–40 minutes.

5. 5

   Add beans and thicken

   Add the thyme, butter beans and the cornflour mixed with 2 tbsp water, if using. Stir gently and cook at low pressure for 10 minutes, or until the stew thickens.

6. 6

   Cool and serve

   Let the stew cool, then serve with rice and peas and plantain.

What is Jamaican oxtail stew?

Oxtail stew is a slow-cooked Caribbean dish built around the rich, gelatinous meat and bone of the oxtail. Jamaican versions commonly bring together allspice, thyme, hot pepper and a savoury, dark gravy.

Here, a pressure cooker shortens the cooking time while the marinade seasons the meat and the butter beans make the finished stew more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 654 calories, 64g protein, 23g carbs, 33g fat.

The oxtails provide most of the protein and fat, while the brown sugar, butter beans and suggested rice contribute carbohydrates. Serve a measured portion with rice and peas or white rice, and add plantain to suit your appetite.

The marinade and seasoning

Sweet and savoury: brown sugar, soy sauce and Worcestershire sauce season the oxtails, while allspice gives the marinade its distinctive warm aroma. Browning is optional; use it if you have it and want a deeper colour.

Time: the recipe allows an overnight rest or at least 1 hour in the fridge. The longer option gives the marinade more time to flavour the meat.

Browning before pressure cooking

In batches: arrange the oxtails so they have room to brown on both sides. Crowding the cooker can make it harder to colour the meat evenly.

Aromatic base: once the meat is browned, briefly cook the onion, garlic and hot pepper until fragrant. This is a short step, so keep the ingredients moving and avoid letting the garlic scorch.

Pressure-cooker timing

First cook: the recipe calls for 35–40 minutes at medium to high pressure with the broth and water added. Follow your pressure cooker's instructions for reaching and releasing pressure.

Final cook: add the beans and, if using, the cornflour slurry before cooking at low pressure for 10 minutes. The recipe uses this second stage to thicken the gravy.

Getting the gravy right

Cornflour slurry: mix the cornflour with 2 tbsp water before adding it, so it can disperse through the stew. It is optional, so leave it out if you prefer a thinner gravy.

Gentle stirring: fold in the beans carefully so they keep their shape. The gravy should thicken during the final cook.

What to serve with oxtail

Rice and peas are a classic partner, soaking up the savoury gravy and making the meal more filling. Plain white rice also works well.

Plantain adds a sweet contrast to the spiced stew. Serve it alongside the rice and beans for a generous plate.

Recipe notes & tips

• Marinate the oxtails overnight when you have time, or give them at least 1 hour in the fridge.
• Brown the oxtails on both sides before adding the aromatics.
• Use the Scotch bonnet or habanero whole if you want its flavour without chopping it into the stew.
• Mix the cornflour thoroughly with the 2 tbsp water before adding it.
• Stir the butter beans in gently to help keep them intact.

Variations

• Skip the browning: leave it out for a version without the optional colouring ingredient.
• Choose the pepper: use a Scotch bonnet or habanero, as listed, to give the stew its heat.
• Use fresh thyme: replace the dried thyme with fresh sprigs.
• Leave out the slurry: omit the cornflour mixture for a thinner gravy.
• Serve with white rice: swap the suggested rice and peas for plain white rice.

Common mistakes to avoid

• Skipping the marinade: give the oxtails at least 1 hour in the fridge before cooking.
• Crowding the cooker: brown the meat with enough room for both sides to colour.
• Scorching the garlic: cook the onion, garlic and pepper for just 2–3 minutes, until aromatic.
• Adding dry cornflour: mix it with 2 tbsp water first to make a slurry.
• Stirring roughly: fold the stew gently after adding the butter beans.

How to store

Cool the stew and refrigerate it in a covered container. Use within 3 days, reheating until piping hot; add a splash of water if the gravy has thickened in the fridge.

Frequently asked questions