Jamaican Oxtail

Ingredients

• 680 g (1.5 lb)oxtail
• 3 clovesgarlic, minced
• 5 ml (1 tsp)allspice
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)salt
• 10 ml (2 tsp)chicken, beef or vegetable bouillon
• 5 ml (1 tsp)cayenne pepper
• 15 ml (1 tbsp)brown sugar
• 4 sprigs (or 5 ml/1 tsp dried)thyme
• 1 mediumonion
• ½red pepper, diced
• ½green pepper, diced
• 2spring onions, sliced
• 2tomatoes, diced
• 454 g (16 oz)butter beans, rinsed
• 150 g (1 cup)baby carrots, or chopped whole carrots
• 8 g (1 tbsp)cornflour
• 30 ml (2 tbsp)tomato purée
• 2–3bay leaves
• 60 ml (4 tbsp)cooking oil
• 710 ml (3 cups), plus 45 ml (3 tbsp) for mixing with the cornflourwater

Instructions

1. 1

   Rinse the oxtail

   Rinse the oxtail with water, lemon and vinegar. Trim away excess fat, then pat the pieces dry.

2. 2

   Marinate the meat

   Mix the oxtail with the garlic, allspice, salt, cayenne, thyme, brown sugar and bouillon. Leave to marinate for at least 30 minutes or overnight.

3. 3

   Brown the oxtail

   Set the pressure cooker to sauté and sear the marinated oxtail until browned on each side.

4. 4

   Soften the vegetables

   Take the oxtail out of the pot. Sauté the onion, peppers, tomatoes and tomato purée until softened.

5. 5

   Pressure cook

   Return the oxtail to the pot with the water and bay leaves. Cook on high pressure for 20 minutes.

6. 6

   Add beans and carrots

   After cooking, stir in the spring onions, butter beans and carrots. Mix the cornflour with 45 ml (3 tbsp) water and use it to thicken the sauce.

7. 7

   Simmer and serve

   Simmer briefly, then serve warm.

What is Jamaican oxtail?

Oxtail is a slow-braised meat dish associated with Jamaican and wider Caribbean cooking. The pressure-cooker version keeps the familiar seasoned, saucy character while shortening the cooking time.

The recipe builds flavour with allspice, thyme, garlic and peppers, then finishes with butter beans and carrots. Those additions make the sauce substantial enough to serve over a starch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 30g protein, 32g carbs, 22g fat.

The oxtail supplies most of the protein and a substantial share of the fat, with cooking oil adding further fat. Butter beans, carrots and the tomato-based sauce contribute carbohydrates; serve with a generous helping of vegetables alongside a measured portion of rice or potatoes.

The seasoning and aromatics

Marinade: Give the oxtail at least 30 minutes with the garlic, spices, thyme, sugar and bouillon; overnight is an option when you have time.

Vegetables: Sauté the onion, peppers, tomatoes and tomato purée after browning the meat. Softening them first gives the sauce a savoury base.

Getting good browning

Sear: Brown the oxtail on each side in the sauté setting before pressure cooking. Browning adds a deeper flavour to the finished stew.

Work in batches if needed so the pieces can make contact with the pot rather than crowding together.

Pressure-cooking and texture

Timing: The recipe specifies 20 minutes at high pressure, after the oxtail has been browned and the vegetables softened.

Finish: Add the beans and carrots after pressure cooking, then simmer briefly. The cornflour mixture thickens the sauce; stir it in thoroughly to avoid lumps.

What to serve alongside

Rice and peas: A classic partner that soaks up the seasoned sauce and makes the meal more filling.

Other sides: Mashed potatoes or steamed vegetables also work well. Choose a simple side so the oxtail and sauce remain the focus.

Balancing the plate

The oxtail and cooking oil contribute much of the fat, while the meat provides protein. The beans and carrots add carbohydrates, alongside any rice or potatoes served with the stew.

For a balanced plate, serve a moderate portion of oxtail with plenty of vegetables and a portion of rice and peas or another chosen side.

Recipe notes & tips

• Pat the oxtail dry before searing to help it brown.
• Let the meat marinate overnight when you want to prepare ahead.
• Brown the pieces in batches if the pot is crowded.
• Stir the cornflour into cold water before adding it to the sauce.
• Taste the sauce before serving, as the bouillon contributes salt.

Variations

• Adjust the heat: Reduce the cayenne for a milder stew.
• Use dried thyme: Swap the sprigs for 5 ml (1 tsp) dried thyme as listed.
• Change the bouillon: Use beef or vegetable bouillon instead of chicken.
• Use whole carrots: Chop them into pieces if baby carrots are unavailable.
• Serve with potatoes: Pair the stew with mashed potatoes instead of rice and peas.

Common mistakes to avoid

• Wet oxtail: Pat it dry before searing so it can brown properly.
• Crowded pot: Brown the meat in batches if the pieces do not fit in a single layer.
• Short marinade: Allow at least 30 minutes for the seasoning to sit on the meat.
• Lumpy thickener: Mix the cornflour smoothly with water before adding it.
• Over-thickened sauce: Stir in the cornflour mixture gradually and stop when the sauce reaches the texture you want.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a saucepan over a gentle heat, stirring occasionally; add a splash of water if the sauce has thickened.

Frequently asked questions