I thought jerk chicken was my favorite jamaican dish until I finally tried delicious oxtails from a local jamaican restaurant. I was always intimidated because I thought they had too much fat and were very gelatinous, I was wrong. Oxtail meat was once considered a cheap cut of beef but now is pretty pricey making it more expensive in restaurants. I remember the first time I made it for myself and was so impressed with how it turned out that I've made it for family and friends. Now I eat it less or for special occasions because of the price. If you can't find it in your local grocery store, it can be found at a latin or caribbean market. This Jamaican oxtail stew recipe is so good, it will have you making it more often than you'd think.
Oxtail Stew Ingredients
Oxtails- the star ingredient! Once considered a cheap cut of meat is now a pricey item as of lately but they are worth every penny when you taste this recipe.
Seasonings- allspice is a key ingredient in jamaican cuisine. It's from dried allspice berries. Dried thyme, brown sugar, garlic powder, salt, and black pepper is also used.
Liquids- soy sauce, worcestershire sauce, browning, ketchup, and beef broth. These items are going to help make the delicious oxtail gravy.
Vegetables- onion, tomato, carrots, bell peppers, and scotch bonnet pepper. If you can not get a scotch bonnet pepper a habanero pepper will work too.
Starch- butter beans are typical in oxtail stew. Navy beans or lima beans can be used as well.
Let's Make Some Oxtail Stew
In a small bowl, add soy sauce, worcestershire, browning, allspice, brown sugar, garlic powder, salt and pepper to make marinade/ seasoning sauce.
Season oxtails with the marinade and mix well to coat evenly in a large bowl.
In your instant pot/ multi cooker on the saute function, heat olive oil. Brown oxtail on both side for 2-3 minutes on each side. Brown in batches to not over crowd the pot. Remove browned oxtails and sit to the side.
Once finished browning, add the onion, bell pepper, tomato, and carrots into the pot. I also add the liquid that came from the seasoning that was on the oxtail to this pot as well to deglaze the pot. With a wooden spoon, scrap up any brown bits from the bottom of the pan and cook for about 5 minutes.
Turn off saute function and add oxtail pieces and accumulated juices, beef broth, thyme, and ketchup to the pot and give a good stir. Close pressure cooker and cook at high pressure for 45 minutes. Allow to natural release for 10-15 minutes.
Remove tender oxtails from gravy and turn on saute function. To make the gravy thick add slurry (2 tablespoons water and 2 tablespoons cornstarch) and stir. Add drained butter beans and cook for 5 minutes.
Add oxtails meat back to pot, stir and enjoy!
Other Recipes You May Enjoy!
Jamaican Oxtail Stew
Equipment
Ingredients
- 4.5 lbs oxtail
- 2 tbsp soy sauce
- 2 tbsp worcestershire sauce
- 2 tbsp browning
- 1 tbsp salt
- 1 tbsp garlic powder
- 2 tsp allspice
- 2 tsp black pepper
- 1/3 cup brown sugar
- 1 onion diced
- 1 jalapeno ribs & seeds removed, diced
- 1/3 cup tomato diced
- 4 cloves garlic
- 1/2 cup carrot chopped
- 2 cups beef broth
- 2 tbsp ketchup
- 4-5 sprigs thyme
- 15.5 oz butter beans can
- 2 tbsp cornstarch
- 4 tbsp water
Instructions
- In a small bowl, add soy sauce, worcestershire, browning, allspice, brown sugar, garlic powder, salt and pepper to make marinade/ seasoning sauce.
- In a large bowl season oxtails with the marinade and mix well to coat evenly.
- In your instant pot/ multi cooker on the saute function, heat olive oil. Brown oxtail on both side for 2-3 minutes on each side. Brown in batches to not over crowd the pot. Remove browned oxtails and sit to the side.
- Once finished browning, add the onion, bell pepper, tomato, and carrots into the pot. I also add the liquid that came from the seasoning that was on the oxtail to this pot as well to deglaze the pot. With a wooden spoon, scrap up any brown bits from the bottom of the pan and cook for about 5 minutes.
- Turn off saute function and add oxtail pieces and accumulated juices, beef broth, thyme, and ketchup to the pot and give a good stir. Close pressure cooker and cook at high pressure for 45 minutes. Allow to natural release for 10-15 minutes.
- Remove tender oxtails from gravy and turn on saute function. To make the gravy thick add slurry (2 tablespoons water and 2 tablespoons cornstarch) and stir. Add drained butter beans and cook for 5 minutes.
- Add oxtails meat back to pot, stir and enjoy!
Video
Juls says
Use water instead of beef broth and cut out the sodium. No Jamaican use broth to cook. Leave put the corn starch too. Enjoy.
Itaira says
Thanks for looking at my recipe! I found that beef broth adds more flavor than just using water. I should note that I used low sodium broth but I do understand what you are saying about the sodium. I've also had it simmer to thicken the sauce naturally while reducing but I just like a thicker gravy that was achieved by the cornstarch. Totally personal preference.