Jamaican Oxtail

This Jamaican Oxtail recipe is a delightful dish that brings the vibrant flavors of the Caribbean right to your kitchen. With tender, fall-off-the-bone meat and a rich sauce, this dish is perfect for family dinners or special occasions. The use of an instant pot or pressure cooker makes it quick and easy, ensuring you can enjoy a delicious meal in just 30 minutes.

Why You’ll Love This Recipe

• Quick Preparation: Using an instant pot or pressure cooker cuts down cooking time significantly, making it ideal for busy weeknights.
• Flavorful Marinade: The blend of spices and ingredients creates a mouthwatering taste that will leave your guests asking for more.
• Versatile Serving Options: Serve over rice, with peas, or alongside your favorite vegetables for a complete meal.
• Tender Texture: The pressure cooking method ensures that the oxtail is incredibly tender and juicy.
• Nutrient-Rich Ingredients: Packed with vegetables and protein, this dish is both satisfying and nutritious.

Tools and Preparation

Before getting started on your Jamaican Oxtail, gather the necessary tools to make the cooking process smooth and efficient.

Essential Tools and Equipment

• Instant pot or pressure cooker
• Mixing bowl
• Wooden spoon or spatula
• Knife and cutting board

Importance of Each Tool

• Instant pot or pressure cooker: This tool dramatically reduces cooking time while infusing flavors deeply into the meat.
• Mixing bowl: Essential for marinating the oxtail thoroughly, ensuring every piece is coated in flavor.
• Wooden spoon or spatula: Perfect for stirring without scratching your pots, allowing you to deglaze easily without damage.

Ingredients

To prepare this delicious Jamaican Oxtail, you’ll need the following ingredients:

Main Ingredients

• 1.5 lb Oxtail
• 1 tsp Browning
• 3 Garlic cloves (minced or diced)
• 1 tbsp Worcestershire sauce
• 1 tsp Allspice
• 1 tsp Paprika
• 1 tsp Salt
• 2 tsp Chicken bouillon (or beef, vegetable bouillon)
• 1 tsp Cayenne Pepper
• 1 tbsp Brown sugar
• 4 sprigs Thyme (or 1 tsp dried)
• 1 medium Onion
• ½ Red bell pepper (diced)
• ½ Green bell pepper (diced)
• 2 Green onion (sliced)
• 2 Tomatoes (diced)
• 16 oz Butter beans (rinsed)
• 1 cup Baby carrots (or chopped whole carrots)
• 1 tbsp Cornstarch
• 2 tbsp Tomato paste
• 2-3 Bay leaves
• 4 tbsp Cooking oil
• 3 cups Water (plus 3 tbsp for mixing cornstarch)
• Pinch of Salt and Bouillon

How to Make Jamaican Oxtail

Step 1: Prepare the Oxtail

1. Wash and rinse oxtail with water, lemon juice, and vinegar.
2. Trim excess fat from the oxtail pieces and pat dry with a paper towel.

Step 2: Marinate the Oxtail

1. In a mixing bowl, combine all the ingredients listed above.
2. Mix well using your hands until each piece of oxtail is thoroughly coated.
3. Cover the bowl and let it marinate for at least 30 minutes. For better flavor, marinate overnight.

Step 3: Sear the Oxtail

1. Set your instant pot or pressure cooker to sauté mode.
2. Add cooking oil to the pot.
3. Sear each side of the oxtail for about 1 minute until browned. Reserve drippings in the mixing bowl.

Step 4: Cook Vegetables

1. Remove oxtails from the pot and set aside.
2. Add tomatoes, onion, bell peppers, and tomato paste to deglaze while stirring until vegetables release liquid.
3. Season with a pinch of salt and bouillon; sauté veggies for about 3 minutes until soft.

Step 5: Pressure Cook

1. Return oxtails to the pot along with reserved drippings, bay leaves, and water; stir well.
2. Cover the pot; press cancel to exit sauté mode.
3. Set to high pressure for 20 minutes; allow natural steam release afterward.

Step 6: Final Touches

1. Open lid; switch back to sauté mode.
2. Add green onions, butter beans, and carrots to the pot.
3. Mix cornstarch with water in a separate bowl; add to pot while stirring well.
4. Let simmer for about 5 minutes until sauce thickens.

Step 7: Serve

Serve hot with rice and peas or your choice of side dishes for a delightful meal!

Enjoy your flavorful Jamaican Oxtail!

How to Serve Jamaican Oxtail

Serving Jamaican Oxtail is all about enhancing its rich flavors and creating a satisfying meal. This dish pairs wonderfully with various sides and garnishes that complement its savory taste.

With Rice and Peas

• Rice and peas are a classic pairing, providing a hearty base that soaks up the oxtail’s flavorful sauce.

With Plantains

• Fried or baked plantains add a sweet contrast to the savory oxtail, balancing the meal beautifully.

Topped with Fresh Herbs

• A sprinkle of fresh herbs like cilantro or parsley can brighten the dish and add a touch of freshness to each bite.

With Coleslaw

• A side of coleslaw adds crunch and a tangy flavor, making it a refreshing accompaniment to the tender oxtail.

On a Bed of Greens

• Serving oxtail over sautéed greens like spinach or kale adds nutrients and enhances the dish’s color.

How to Perfect Jamaican Oxtail

To achieve the best results when making Jamaican Oxtail, consider these helpful tips for perfecting your dish.

• Marinate Longer: The longer you marinate the oxtail, the more flavorful it will become. Aim for at least 30 minutes, but overnight is ideal.

• Sear Properly: Make sure to sear the oxtail until browned on all sides. This step locks in juices and adds depth to the flavor.

• Deglaze Effectively: After sautéing your vegetables, deglaze the pot well. Scraping up any brown bits will enhance the flavor of your sauce.

• Use Quality Bouillon: Opt for high-quality chicken or beef bouillon for added richness in your broth, ensuring a deeper flavor profile.

• Adjust Consistency: If you prefer a thicker sauce, let it simmer longer after adding cornstarch until you reach your desired thickness.

Best Side Dishes for Jamaican Oxtail

Pairing your Jamaican Oxtail with delightful side dishes can elevate your meal experience. Here are some great options:

1. Fried Rice: Flavorful fried rice complements oxtail perfectly, adding texture and an extra layer of taste.

2. Cornbread: A slice of warm cornbread can soak up delicious sauces while offering a slightly sweet contrast.

3. Coconut Rice: The creamy texture and subtle sweetness of coconut rice pair wonderfully with savory oxtail.

4. Steamed Vegetables: Lightly steamed broccoli or carrots provide freshness and balance to the rich meat.

5. Mashed Potatoes: Creamy mashed potatoes create a comforting side that absorbs the rich gravy from the oxtails.

6. Baked Sweet Potatoes: Their natural sweetness complements the spices in the oxtail while providing added nutrition.

7. Quinoa Salad: A light quinoa salad with diced vegetables offers a refreshing crunch alongside tender oxtails.

8. Naan Bread: Serve with warm naan bread for an enjoyable way to scoop up every bit of this delicious dish.

Common Mistakes to Avoid

Cooking Jamaican Oxtail is a delightful experience, but there are common mistakes that can affect the final dish.

• Bold seasoning options: Using too little seasoning will lead to bland flavors. Make sure to marinate adequately for a more robust taste.
• Bold not trimming excess fat: Leaving too much fat on the oxtail can make the dish greasy. Trim excess fat before cooking for a cleaner flavor.
• Bold skipping the marination process: Rushing this step can result in tough meat. Allow at least 30 minutes for marination, or even overnight if possible.
• Bold ignoring the sauté step: Not searing the oxtail properly may prevent the rich flavors from developing. Sear each side for about a minute to enhance taste.
• Bold using insufficient liquid: A lack of liquid during pressure cooking can lead to uneven cooking. Always ensure enough water is added to cover the ingredients partially.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Can be kept for up to 3 days.

Freezing Jamaican Oxtail

• Use freezer-safe containers or heavy-duty freezer bags.
• Can be frozen for up to 3 months.

Reheating Jamaican Oxtail

• Oven: Preheat to 350°F (175°C) and heat for about 20-25 minutes until warm throughout.
• Microwave: Heat in short bursts, stirring in between, until heated evenly.
• Stovetop: Warm over low heat in a pan, stirring occasionally until hot.

Frequently Asked Questions

Here are some frequently asked questions about Jamaican Oxtail.

How long does it take to cook Jamaican Oxtail?

The total time for cooking Jamaican Oxtail is about 30 minutes using a pressure cooker or instant pot.

Can I use beef instead of oxtail?

Yes, you can substitute with beef cuts like chuck roast or brisket, but adjust cooking times as needed.

What are some side dishes that go well with Jamaican Oxtail?

Jamaican Oxtail pairs wonderfully with rice and peas, coleslaw, or steamed vegetables for a complete meal.

How do I know when the oxtail is tender?

The oxtail is tender when it easily pulls apart with a fork after cooking. It should not be chewy.

Can I customize the spices in Jamaica Oxtail?

Absolutely! Feel free to add more spices like ginger or adjust heat levels according to your preference.

Final Thoughts

This Jamaican Oxtail recipe is not only delicious but also versatile. You can easily customize it by adding your favorite vegetables or adjusting spices. Give it a try and enjoy a hearty meal that will impress your family and friends!

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Jamaican Oxtail

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• Author: Alexia
• Total Time: 1 hour
• Yield: Approximately 4 servings 1x

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Description

Experience the vibrant flavors of the Caribbean with this delicious Jamaican Oxtail recipe. This dish features tender, fall-off-the-bone beef, simmered in a rich, aromatic sauce made from a blend of spices and fresh vegetables. Prepared in an instant pot or pressure cooker, you can enjoy this hearty meal in just 30 minutes, making it perfect for family dinners or special occasions. Serve it over rice and peas or alongside your favorite veggies for a satisfying and nutritious feast that will leave everyone asking for seconds.

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Ingredients

Scale 1x2x3x

• 1.5 lb beef oxtail
• 3 garlic cloves (minced)
• 1 tsp allspice
• 1 tbsp tomato paste
• 4 sprigs thyme
• 1 medium onion (chopped)
• 2 tomatoes (diced)
• 16 oz butter beans (rinsed)
• 1 cup baby carrots (chopped)
• 3 cups water
• 1 tbsp cooking oil
• 2–3 bay leaves
• 1 tbsp brown sugar
• Pinch of salt
• 2 tsp chicken bouillon (or beef, vegetable bouillon)
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1/2 red bell pepper (diced)
• 1/2 green bell pepper (diced)
• 2 green onions (sliced)
• 2–3 tbsp cornstarch (mixed with water for thickening)

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Instructions

1. Rinse the oxtail with water and lemon juice; trim excess fat and pat dry.
2. In a mixing bowl, combine all ingredients and marinate for at least 30 minutes.
3. Set the instant pot to sauté; add oil and sear oxtail until browned on all sides.
4. Remove oxtail; sauté onions, tomatoes, and bell peppers in the same pot until softened.
5. Return oxtail to the pot with water and bay leaves; cook on high pressure for 20 minutes.
6. After natural release, stir in green onions, butter beans, and carrots; mix cornstarch with water and add to thicken sauce.
7. Simmer for an additional 5 minutes before serving hot.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Pressure Cooking
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 5g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg