How to Cook Oxtails: A Delicious Jamaican Recipe Guide

Jamaican oxtails are a beloved dish, celebrated for their rich, deep flavor and incredibly tender, fall-off-the-bone texture. Traditionally braised for hours, modern cooking methods like pressure cookers and slow cookers have made it easier than ever to enjoy this Caribbean delicacy at home. This guide will walk you through How To Cook Oxtails to perfection, focusing on a flavorful Jamaican style that will impress your family and friends. Whether you’re using an Instant Pot, slow cooker, or the stovetop, you’ll discover the secrets to making oxtails that are bursting with savory goodness.

Essential Ingredients for Jamaican Oxtails

The key to authentic Jamaican oxtails lies in a vibrant blend of seasonings and aromatics. Here’s what you’ll need to gather to create this flavorful dish:

• Oxtails: Select about 2.5 lbs of beef oxtails. Aim for medium-sized pieces that are relatively uniform in size for even cooking. It’s also beneficial to choose oxtails that aren’t excessively fatty, as this can lead to a greasier gravy.
• Marinade Base: The marinade is crucial for infusing the oxtails with that signature Jamaican flavor. You’ll need brown sugar for sweetness, soy sauce and Worcestershire sauce for umami depth, salt, garlic powder, black pepper, and allspice. A touch of browning sauce enhances the rich color and flavor.
• Aromatic Vegetables: A mix of yellow onion and green onions provides a foundational savory note. Fresh garlic and carrots add sweetness and body to the gravy.
• Scotch Bonnet Pepper: For authentic Jamaican heat, scotch bonnet pepper is essential. If unavailable, habanero is a suitable substitute. Remember to remove the seeds and membranes to control the spice level. For a milder heat, consider using a scotch bonnet pepper sauce sparingly.
• Liquid and Flavor Enhancers: Beef broth forms the base of the braising liquid. Ketchup adds a subtle tang and sweetness, while dried thyme contributes an earthy, herbaceous note.
• Thickening Agent: Cornstarch will be used to create a slurry to thicken the gravy to the perfect consistency at the end.
• Butter Beans: Canned butter beans, drained, are added towards the end of cooking for a creamy texture and traditional touch.
• Vegetable Oil: Used for browning the oxtails, adding depth of flavor.

Step-by-Step Guide to Cooking Jamaican Oxtails

Before you begin cooking, prepare your ingredients. Chop the onions, garlic, carrots, and scotch bonnet pepper. Remember to handle scotch bonnet peppers with care and remove the seeds and membrane to adjust the heat to your preference.

Preparing the Oxtails:

1. Clean and Dry: Rinse the oxtails with a mixture of water and vinegar. Pat them thoroughly dry with paper towels. This step is important for browning and removing any impurities.
2. Season Generously: In a large bowl, combine the brown sugar, soy sauce, Worcestershire sauce, salt, black pepper, garlic powder, allspice, and browning. Add the oxtails to the bowl and use your hands to ensure each piece is fully coated with the marinade.
3. Marinate (Optional): For deeper flavor, marinate the oxtails in the refrigerator for at least 8 hours or overnight. However, even without marinating, pressure cooking or slow cooking will still yield delicious results.

Cooking Oxtails in a Pressure Cooker (Instant Pot):

Pressure cooking is the quickest way to achieve tender oxtails. Here’s how to do it using an Instant Pot or similar electric pressure cooker:

1. Sauté and Brown: Turn on the pressure cooker and select the “Sauté” function on “High” or “More” setting. Once the pot is hot, add vegetable oil. Place the larger oxtail pieces in the pot, flat side down, ensuring not to overcrowd. Brown them for about 2 minutes per side. Browning enhances the flavor and color of the final dish.
2. Deglaze the Pot: After browning the oxtails, deglaze the pot by adding about 2 tablespoons of beef broth. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot. This step prevents burning and adds depth to the gravy.
3. Add Aromatics: Add the chopped yellow onions, green onions, carrots, garlic, and scotch bonnet pepper to the pot. Sauté for approximately 5 minutes, or until the onions become softened.

4. Pressure Cook: Add dried thyme, the seasoned oxtails (including any marinade liquid), the remaining beef broth, and ketchup to the pressure cooker. The broth may not fully cover the oxtails, which is perfectly fine.
5. Set Pressure and Cook: Cancel the “Sauté” function. Secure the pressure cooker lid, ensuring the valve is set to “Sealing.” Select “High Pressure” and set the cooking time for 45 minutes.
6. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure cooker to release pressure naturally for about 25 minutes. After the natural release, confirm that the pressure is fully released by checking if the pin has dropped or by briefly and carefully switching the valve to “Venting.”
7. Separate Oxtails and Vegetables: Open the lid and carefully remove the oxtails and vegetables from the pressure cooker using a slotted spoon or spider strainer. Place them in a separate bowl and set aside.
8. Thicken the Gravy: Press the “Sauté” button again to bring the liquid in the pressure cooker to a simmer. In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the slurry into the simmering liquid, stirring continuously. Add the drained butter beans and stir them in. Cook for about 5 minutes, or until the gravy has thickened slightly and the butter beans are heated through.

9. Combine and Serve: Return the cooked oxtails and vegetables to the pressure cooker and gently stir to combine with the gravy and butter beans. Serve hot and enjoy!

Slow Cooker Method for Oxtails:

For a low and slow approach, a slow cooker is an excellent choice, resulting in incredibly tender oxtails:

1. Brown Oxtails: Follow steps 1 and 2 of the pressure cooker instructions to season and brown the oxtails in a skillet on the stovetop. Deglaze the skillet with beef broth after browning.
2. Sauté Aromatics: In the same skillet, sauté the onions and carrots until softened, then add the garlic and scotch bonnet pepper and cook for another minute.
3. Combine in Slow Cooker: Transfer the browned oxtails, sautéed vegetables, and deglazing liquid to a slow cooker. Add the thyme, remaining beef broth, and ketchup.
4. Slow Cook: Cook on low heat for 8-10 hours, or on high for 4-5 hours, until the oxtails are extremely tender and easily pull away from the bone.
5. Thicken Gravy and Finish: About 30 minutes before serving, create a cornstarch slurry and stir it into the slow cooker to thicken the gravy. Add the drained butter beans and cook until heated through.

Stovetop Braising for Oxtails:

If you prefer traditional stovetop cooking, braising oxtails low and slow will yield fantastic results:

1. Brown and Sauté: Follow steps 1-3 of the pressure cooker instructions for browning the oxtails and sautéing the aromatics in a large, heavy-bottomed pot or Dutch oven.
2. Braise on Stovetop: Add thyme, beef broth, ketchup, and the oxtails to the pot. Bring to a simmer, then reduce the heat to low, cover, and braise for approximately 3 hours, or until the oxtails are very tender. Stir occasionally during cooking.
3. Add Butter Beans and Thicken Gravy: In the last 30 minutes of cooking, add the drained butter beans. Once the oxtails are tender, remove them and the vegetables from the pot. Create a cornstarch slurry and whisk it into the braising liquid to thicken the gravy to your desired consistency. Return the oxtails and vegetables to the pot.

Tips for Perfect Jamaican Oxtails

• Oxtail Size Matters: Whenever possible, choose oxtails that are similar in size to ensure they cook evenly. If size variance is unavoidable, it will still work, but keep an eye on the smaller pieces.
• Trim Excess Fat: While some fat is desirable for flavor and richness, excessively fatty oxtails can lead to a greasy gravy. Trim off any large pieces of excess fat before cooking.
• Spice Level Adjustment: Scotch bonnet peppers are quite hot. Adjust the quantity or substitute with habanero or scotch bonnet pepper sauce to control the heat. Always remove seeds and membranes for less intense spice.
• Don’t Skip Browning: Browning the oxtails is a crucial step for developing deep, complex flavors. It’s worth the extra time and effort.
• Natural Pressure Release is Key: For pressure cooking, allowing a natural pressure release is important for tender oxtails. A quick release can sometimes result in tougher meat.

Serving Suggestions for Jamaican Oxtails

Jamaican oxtails are traditionally served with rice and peas (coconut rice and kidney beans). They also pair wonderfully with:

• White Rice: Simple steamed white rice is perfect for soaking up the flavorful gravy.
• Mashed Potatoes: Creamy mashed potatoes offer a comforting side.
• Polenta: For a change of pace, creamy polenta complements the rich oxtail stew.
• Steamed Vegetables: Balance the richness with some steamed greens like cabbage or callaloo.

Enjoy making this classic Jamaican dish at home. With these methods and tips, you’re well on your way to creating tender, flavorful oxtails that will transport you to the Caribbean with every bite!