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jamaican oxtail recipe

Authentic Pressure Cooker Jamaican Oxtail Stew

A rich and tender Jamaican oxtail stew made quickly in a pressure cooker, featuring melt-in-your-mouth meat and creamy butter beans in a savory gravy.
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Cook Time 2 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds oxtails trimmed of excess fat
  • 1 onion large, chopped
  • 1 green bell pepper large, chopped
  • 1 tablespoon paprika
  • 2 tablespoons salt or seasoning salt
  • 3 carrots cleaned and chopped
  • 1 ounce Jamaican browning sauce
  • 1 can butter beans 14 ounce
  • 2 garlic cloves
  • 4 stalks thyme fresh
  • 6 allspice berries also called pimento berries
  • 1 ounce vinegar for cleaning the meat
  • 4 cups water for cooking

Equipment

  • Pressure cooker
  • Saucepan

Method
 

  1. Trim excess fat from oxtails and wash in a cold water and vinegar solution.
  2. Place oxtails in a pressure cooker with browning sauce, paprika, and salt. Add water, cover, and turn heat to high.
  3. Once pressure reaches maximum, cook for 2 minutes.
  4. Turn off heat, wait one minute, then cool the pot by natural release or under cold water.
  5. Transfer to a saucepan and simmer over medium heat until oxtails are tender. Add onion, bell pepper, carrots, garlic, thyme, and allspice berries during simmering.
  6. Two minutes before finished, stir in butter beans. Taste and adjust seasoning if needed.
  7. Serve with rice, bread, or desired sides.

Notes

For authentic flavor, use Jamaican browning sauce and fresh thyme; the stew tastes even better when made a day ahead.