Go Back
+ servings
oxtail feature image

Jamaican Oxtail Stew

Delicious tender oxtails cooked in a rich gravy with butter beans and fresh vegetables.
5 from 6 votes
Print Pin
Course: Main Course
Cuisine: Jamaican
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 609kcal

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, jalapeño 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

Notes

It is traditional made using a scotch bonnet or habanero pepper which is strongly encouraged. My family doesn't have a high tolerance for spice and they thought of that pepper was a no so I replaced it with a much milder pepper.

Nutrition

Calories: 609kcal | Carbohydrates: 36.6g | Protein: 55.1g | Fat: 25.9g | Saturated Fat: 10.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 10.7g | Cholesterol: 165.6mg | Sodium: 2363.9mg | Potassium: 1085.6mg | Fiber: 4.4g | Sugar: 19.1g
Tried this recipe?Mention @itairaeats on Instagram and hashtag #itairaeats!