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Jamaican Oxtail Recipe is a foundational and classic dish in many Jamaican households. It’s made by seasoning and marinating oxtails in a flavourful array of Jamaican herbs and spices, then they are braised and slow cooked down until fall of the bone tender.

Try my Jamaican Rice and Peas, or my Easy Jamaican Pigeon “Gungo” Peas and Rice for classic and delicious side options. You can also try my Vegan Jamaican Bulgur Wheat & Peas for a healthier alternative. If you want more oxtail recipes, try my Oxtail Pizza and Oxtail Patty as well.

oxtail in pressure cooker (instant pot) insert.
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Authentic Jamaican Oxtail Recipe

This is one of Jamaica’s most iconic, most known and classic recipes. When you think Jamaican cuisine, it’s almost impossible not to mention Jamaican oxtail stew. Typically served with Jamaican Rice and Peas, and coleslaw this recipe does not miss!

Growing up, oxtail was always reserved for special occasions such as Christmas, Thanksgiving and Sunday dinners after church. Oxtail was never apart of the midweek dinner lineup.

Thinking back, it could be because this was a dish that needed time to marinate overnight and simmer on the stove top. Or, perhaps it was simply way too expensive – this is a topic we can debate over another time!

Regardless of when, where, or why this dish was being served I always knew when I saw the serving dish full of oxtail, butterbeans and gravy it would be a good meal.

Here’s Why You’ll Love this Recipe

  • 4 Different Cooking Methods – you can prepare oxtail traditionally on the stovetop, or low and slow in the slow cooker, fast but still flavourful in the pressure cooker or even in the oven.
  • Tender and Flavourful – the best part of this recipe is how deeply flavourful and fall off the bone tender this meat is.
  • The Perfect Main – this oxtail recipe can be served with a variety of side dishes such as rice and pasta. It can also be stuffed into patties, put on pizza, or simply eaten by itself!
  • Traditional: This is a very authentic Jamaican Oxtail recipe. It does not call for Worcestershire sauce or red wine. Instead you will use browning seasoning, beef broth, about 1 tablespoon seasoned salt, and other seasonings
jamaican oxtails in black bowl.

What is Oxtail?

Oxtail is a gelatin rich meat from the tail of either beef or veal cattle (for Jamaican recipes, oxtail is only sourced from cows). It’s gelatin rich nature is due to the connective tissue, and large amount of collagen present.

Collagen is a protein that makes up most of the connective tissue. Therefore, it can be coined a superfood for aiding in healthy bones, cartilage, teeth and gums.

Oxtail is also high in fat so it’s an ideal source of energy for those on a ketogenic (keto), paleo, low carb or carnivore diet.

How to Make Jamaican Oxtail Recipe

There are a number of ways to cook oxtails, and each culture/region has their particular style. However, regardless of the dish, the method of “long and slow” is a constant theme.

Due to the high amount of bone and cartilage it needs to be stewed, braised or slow cooked which releases amazing flavour. Pressure cookers and slow cookers are therefore ideal cooking terminals for this type of meat.

How to Prepare Oxtail Meat for Cooking

Prep Oxtail I – Trim and Rinse

  1. Using kitchen shears, trim any excess fat. Then, place oxtails in a large bowl and add cool water with either some vinegar or lemon juice.
  2. Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the oxtails.

Prep Oxtail II – Season

  1. To the large bowl with the oxtails, add fresh seasoning – garlic, escallion, ginger, green and red bell peppers and onion. Then add the browning, soy sauce, seasoning salt or all purpose seasoning, garlic powder (or minced garlic), onion powder, black pepper and salt.
  2. Cover and allow to marinate in fridge overnight, or at least a few hours.

4 Methods – Pressure Cooker, Slow Cooker, Stovetop and Oven

Pressure Cooker (Instant Pot) Method

1. Brown Oxtails – set Instant Pot to “SAUTE” on HIGH and add vegetable oil or olive oil. When hot, add your oxtails, and brown on each side for about 5 minutes , then remove and set aside.

2. Pressure Cook – when done browning your meat, change setting to “PRESSURE COOK” on HIGH for 45 minutes and add beef broth to deglaze the bottom of the pot insert and add and back all the oxtail pieces including the fresh seasonings and vegetables on top.

3. Make Oxtail Gravy -remove oxtails and set the instant pot to “SAUTE” on HIGH. Once liquid begins to simmer, add ketchup and butter (lima) beans. Allow to simmer for a few minutes or until gravy has thickened to your liking and butterbeans are warmed through.

4. Thicken Gravy – if needed, add in cornstarch slurry to thicken gravy, then return oxtails back to the instant pot, give a gentle stir to combine meat, gravy, and beans, serve the jamaican oxtail stew while hot and enjoy!

Stovetop Method

  1. Prepare oxtails as noted in steps 1 and 2. Heat a large dutch oven over high heat and add vegetable oil. When pan hot, add the oxtails (shaking off the fresh seasonings and herbs) and brown (sear) on all sides, then remove and set aside.
  2. Add all the vegetables and fresh seasonings/herbs to the pot, saute for about 3-4 minutes, then add back the oxtails. Add 4 cups of water then cover and allow to cook on medium-high heat for approx. an hour to two hours. You will need to continue adding water gradually (up to 10 cups additional) until meat tender.
  3. When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings, to taste, if needed. Give a gentle stir to combine meat, gravy, and beans, simmer until gravy reduced and thickened, then serve while hot and enjoy!

Slow Cooker Method

  1. Heat a large shallow pan over medium high heat and add vegetable oil. When pan hot, place your oxtails and brown on each side, then remove and set aside.
  2. Place all the browned oxtail pieces into the slow cooker then, add the fresh seasonings and vegetables on top. Cover and cook on low heat setting for 6-8 hours or high heat setting for 4-5 hours.
  3. When 1 hour remaining on the timer, open lid and carefully stir in ketchup and butter beans. Close lid and allow to continue slow cooking until timer ended. Then, if needed spoon off any excess oil, and add in cornstarch slurry to thicken gravy. Give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!
jamaican oxtail in slow cooker.
Jamaican oxtail in slow cooker

Oven Method

  1. Preheat oven to 375°F (190°C). Then, heat a large dutch oven over medium high heat and add vegetable oil.
  2. When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside if working in batches. This step is optional.
  3. When all meat browned, add back to the dutch oven with all the vegetables and fresh seasonings/herbs. Cover with a heavy lid, and place in preheated oven for 2 to 3 hours. Periodically check back, to ensure the pot hasn’t dried out. If it has, add a combination of beef stock/water until meat tender.
  4. When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings to taste. If needed, add in cornstarch slurry to thicken gravy, give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!
jamaican oxtails.

History of Oxtail

Oxtails used to be considered “throwaway” meat, ironic right? It can be dated back to slavery days, when African slaves were given only the leftovers or the “throwaway” parts of animals that the plantation owners did not eat. Such as, the tail of ox/cattle.

What Does Oxtail Taste Like?

Oxtail meat tastes like beef, comparably to short ribs with a more tender texture. When slow cooked, or cooked down until fall off the bone tender makes for a deeply rich and flavourful dish.

Tips for Buying the Best Oxtail

Oxtails are typically sold cut into round, crosswise sections. They range is size (larger pieces and smaller pieces), as the tail naturally gets narrower towards the end.

Freshness is essential, so it should have no scent. The fat should be white, the bone white in the center (due to the cartilage), and the meat bright red.

You may find some oxtails in the freezer section of supermarkets, however fresh is always best.

Should Oxtails be Washed (Rinsed) Before Cooking?

This is one of the most debatable topics. However, how I was raised (Jamaican/Caribbean), we ALWAYS wash or rinse our meat. Whether it is chicken/poultry, beef, pork, or seafood.

It is definitely up to personal preference, however I prefer to at least rinse off my oxtail with a little vinegar or lemon/lime. This helps to remove any debris (bone or cartilage fragments), and fat.

Ingredients You Need for Jamaican Oxtail Recipe

  • Oxtails – 2 pounds of fresh oxtails, trimmed of fat, rinsed, and dried. Frozen then thawed will work as well.
  • Garlic –  this adds a beautiful aroma and great flavour to this dish. Use fresh garlic, minced or grated for a more pungent taste.
  • Escallion – also known as green onion or scallion, crushed, using the handle end of a chefs knife if needed.
  • Ginger – this is a underestimated ingredient, but melds so well with the other ingredients.
  • Thyme – this fresh aromatic and flavourful herb is essential in many jamaican dishes, and definitely great in this one as well.
  • Green and Red Bell Pepper – any colour variety of sweet pepper will work.
  • Onion – use sweet or yellow cooking onions.
  • Scotch Bonnet Pepper – finely chopped, optional, as desired. This packs a good spicy punch, and flavour to the soup. Alternatively, you can use habanero peppers or your favourite variety of pepper.

Seasonings

  • Browning – You will use about 1 teaspoon. This is simply an optional colour-enhancer and is simply put browned brown sugar.
  • Soy Sauce – add about 1 teaspoon to add colour as well as flavour.
  • Seasoning Salt – or all purpose seasoning/ spice herb blend
  • Garlic Powder – for added flavour.
  • Onion Powder – for added flavour.
  • Salt and Black Pepper – season to taste, using more or less as desired.
  • Brown Sugar – used for a touch of sweetness and to mellow out the spice of the scotch bonnet pepper.

Other Ingredients

  • Ketchup – used for taste and to flavour the stew. You can also add tomato paste or tomato sauce
  • Beef Broth – this is used to deglaze the pot, after browning the oxtail as well as provide enough liquid to make the gravy.
  • Butter Beans – drained and rinsed, also referred to as lima beans. You can also add broad beans as a substitution.
  • Vegetable Oil – to sear oxtails, any kind of neutral cooking oil such as avocado oil, canola or peanut oil will work
butter (lima) beans.

Recipe Notes and Tips for the Best Oxtail Recipe

  • Brown (Sear) Meat – this is the best way to amplify the flavour. This process caramelizes the natural sugars in the meat and forms a rich flavourful brown crust on the surface of the meat.
  • Butter (Lima) Beans – ensure you drain and rinse beans before adding to oxtail.
  • Bring Marinated Meat to Room Temp – allow the refrigerated oxtail to come to room temperature for at least 30 minutes before cooking.
  • Leftovers – if you know anything about next day oxtail, then you know it’s truly a taste of heaven. Add the cooked oxtail stew to an airtight container and store them in the refrigerator.

How to Make Oxtail Gravy

To make the very delicious oxtail gravy, you can do so by thickening the natural juices/liquid made during the cooking process. You can also add additional fresh and dried seasonings to taste, ketchup, beans, carrots and spinners after the oxtails are cooked.

To thicken the gravy make a cornstarch slurry using the following recipe:

  1. Add one tablespoon cornstarch mixed with one tablespoon cold water.
  2. Thoroughly mix the cornstarch and water together and pour into your gravy while stirring to avoid clumps.

You may need to add more slurry, or less depending on how thick you like your gravy. That being said, add the slurry in slowly and wait for gravy to thicken before adding more.

cooked jamaican oxtail in pressure cooker (instant pot) with butterbeans.

How to Prep Ahead

Oxtail is best prepared and served on the same day (although it does make great leftovers as well). However, you can prep your fresh ingredients a day ahead. Note, the oxtail should be seasoned and marinate in the fridge overnight or at least a few hours prior to cooking.

Storage Instructions

  • To Store (Fridge) – once cooled, add oxtails and gravy to an airtight container, preferably glass and cover with a lid. Store in fridge for up to 3 days.
  • To Store (Freezer) – once cooled, add to a freezer safe container and store in freezer for up to 3 months.

Reheating Instructions

  • To Reheat from Frozen – place container in fridge overnight to thaw then proceed with one of the methods listed below.
  • Stovetop – heat a pot over medium heat and add meat, beans and gravy. Once heated and warmed through, remove from stove, serve and enjoy.
  • Microwave – using a microwave-safe dish, add oxtail, beans and gravy. Cover with a microwave-safe lid or paper towel and warm until heated through.

Oxtails in Instant Pot with Gravy and Butterbeans

oxtails in black bowl.
Jamaican Oxtail Recipe

Recipe Variations and Substitutions

The are many slight variations to the ingredients in this recipe.

Scotch Bonnet Pepper – when using scotch bonnet pepper, you can keep them whole which provides the most flavour and the least amount of heat. You can also just cut off a piece of the pepper (removing the seeds) and this will give you flavour and the amount of heat you desire, alternatively you can completely omit using the peppers (the other ingredients will more than compensate for flavour).

Here are a few add in you can consider:

  • Carrots
  • Spinners
  • Bay Leaf
  • Broad beans instead of butterbeans

What to Serve What to Serve with Beef Oxtail?

Serve this Jamaican oxtail recipe with a rice dish such as this Jamaican Rice and Peas, or my Easy Jamaican Pigeon “Gungo” Peas and Rice. You can also try mashed potatoes or my Vegan Jamaican Bulgur Wheat & Peas for a healthier alternative.

How to Make Spinners

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup Water
  • 1/4 tsp Salt

Instructions

  1. In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the spinners. Dough should be soft but not sticky and wet.
  2. Pinch or cut off 6 to 8 equal sized pieces. Use the palms of your hands to make long thin dumpling style spinners. Set each spinner aside.

See My Story Below for Step-by-Step Instructions!

Frequently Asked Questions (FAQ’s)

What is Browning?

Browning is simply charred brown sugar. It’s made by adding brown sugar to a hot sauce pan, and cooking until charred or browned. Water is then added to make a sauce used in many recipes mainly as a colour enhancer.


How many hours does it take to cook oxtail?

Depending on the method of cooking the time varies. If you are cooking on the stovetop or oven it can take anywhere between 2 hours to 4 hours. If using slow cooker, between 4 to 8 hours, and the pressure cooker cuts the time down significantly to about 1 1/2 hours.

How do you make oxtails tender?

Due to the high amount of bone and cartilage it needs to be stewed, braised or slow cooked which releases amazing flavour and tenderizes the meat. Pressure cookers and slow cookers are therefore ideal cooking terminals for oxtails.

Are oxtails only a Jamaican food?

Absolutely not. There are so many ways oxtails can be prepared depending on culture and location. Countries in South America, West Africa, China, Spain, Korea and Indonesia are some to name a few.

How to make this oxtail recipe low carb/ketogenic?

Omit the sugar, browning ketchup and bean and swap with low carb/keto friendly alternatives.

Why doesn’t this recipe use Worcestershire sauce?

This isn’t an ingredient we use in traditional Jamaican oxtail, but is added sometimes to enhance flavour. It’s not needed here but feel free to add (about 1tsp same time you’re adding the soy sauce and browning).

jamaican oxtail recipe simmering in pot with oxtail gravy.
Jamaican Oxtail Recipe

Interested in more Jamaican Recipes? Check These Out!

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4.64 from 33 votes

The Most Authentic Jamaican Oxtail Recipe

This authentic Jamaican Oxtail Recipe yields the most flavourful, tender, fall-off-the-bone braised beef. Make this traditional Jamaican dish in the pressure cooker, slow cooker, stovetop, or oven.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Marinating Time: 8 hours
Total Time: 1 hour 30 minutes
Servings: 4 servings

Equipment

  • Pressure Cooker or Instant Pot
  • Slow Cooker optional, for slow cooker method
  • Stovetop/Oven Friendly Enameled Cast Iron Dutch Oven optional, for oven or stovetop cooking method
  • Large Mixing Bowl to season and marinate oxtail

Ingredients 

  • 2 pounds Oxtails, trimmed, rinsed and dried
  • 4 cloves Garlic, crushed
  • 2 stalks Escallion, green onion, crushed
  • 1 tsp Ginger, fresh, grated
  • 3 sprigs Thyme, fresh
  • 1/2 Green Bell Pepper, small
  • 1/2 Red Bell Pepper, small
  • 1/2 Onion, small
  • Scotch Bonnet Pepper, finely chopped, optional, as desired
  • 1 tsp Browning
  • 3 tbsp Soy Sauce
  • 1 tbsp Brown Sugar
  • 1 tbsp Seasoning Salt, or all purpose seasoning/ spice herb blend
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt, more or less to taste
  • 1 tbsp Ketchup
  • 1/4 cup Beef Broth, optional (if using pressure cooker method)
  • 1 can Butter (Lima) Beans, drained and rinsed, optional
  • 2-4 tbsp Vegetable Oil, to sear oxtails
SAVE THIS RECIPE!
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Instructions 

Prep Oxtail I – Trim and Rinse

  • Using kitchen shears, trim any excess fat. Then, place oxtails in a large bowl and add cool water with either some vinegar or lemon juice. Using your hands, gently rub the pieces of meat together to remove any debris or excess fat. Then, rinse, drain and pat dry the oxtails.
    fresh uncooked oxtails in bowl.

Prep Oxtail II – Season

  • To the large bowl with the oxtails, add fresh seasoning – garlic, escallion, ginger, green and red bell peppers and onion. Then add the browning, soy sauce, brown sugar, seasoning salt or all purpose seasoning, garlic powder, onion powder, black pepper and salt. Cover and allow to marinate in fridge overnight, or at least a few hours.
    seasoned oxtails.

Pressure Cooker (Instant Pot) Method

  • Set Instant Pot to "SAUTE" on HIGH and add vegetable oil. When hot, add your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside.
    browning (searing) oxtail in instant pot.
  • When done browning your meat, change setting to "PRESSURE COOK" on HIGH for 45 minutes (see notes section) and add beef broth to deglaze the bottom of the pot insert and add and back all the oxtail pieces including the fresh seasonings and vegetables on top. Once timer has ended, very carefully turn the float valve to “VENTING”, and wait until all of the steam has released and the valve has dropped. Then, remove the lid.
    oxtails and vegetables in instant pot before pressure cooking.
  • Remove oxtails and set the instant pot to "SAUTE" on HIGH. Once liquid begins to simmer, add ketchup and butter (lima) beans. Allow to simmer for a few minutes or until gravy has thickened to your liking and butterbeans are warmed through.
    butter (lima) beans.
  • If needed, add in cornstarch slurry to thicken gravy, then return oxtails back to the instant pot, give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!
    cooked jamaican oxtail in pressure cooker (instant pot) with butterbeans.

Slow Cooker Method

  • Prepare oxtails as noted in steps 1 and 2. Then, heat a large shallow pan over medium high heat and add vegetable oil. When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside.
  • Place all the browned (seared) oxtail pieces into the slow cooker (larger pieces at bottom) then, add the fresh seasonings and vegetables on top. Cover and cook on low heat setting for 6-8 hours or high heat setting for 4-5 hours.
  • When 1 hour remaining on the timer, open lid and carefully stir in ketchup and butter beans. Close lid and allow to continue slow cooking until timer ended. Then, if needed spoon off any excess oil, and add in cornstarch slurry to thicken gravy. Give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

Stovetop Method

  • Prepare oxtails as noted in steps 1 and 2. Heat a large dutch oven over high heat and add vegetable oil. When pan hot, add the oxtails (shaking off the fresh seasonings and herbs) and brown (sear) on all sides, then remove and set aside.
  • Add all the vegetables and fresh seasonings/herbs to the pot, saute for about 3-4 minutes, then add back the oxtails. Add 4 cups of water then cover and allow to cook on medium-high heat for approx. an hour to two hours. You will need to continue adding water gradually (up to 10 cups additional) until meat tender.
  • When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings, to taste, if needed. Give a gentle stir to combine meat, gravy, and beans, simmer until gravy reduced and thickened, then serve while hot and enjoy!

Oven Method

  • Prepare oxtails as noted in steps 1 and 2. Preheat oven to 375°F (190°C). Then, heat a large dutch oven over medium high heat and add vegetable oil. When pan hot, place your oxtails (shaking off the fresh seasonings and herbs), starting with the larger pieces first, flat side down and brown (sear) on each side, then remove and set aside if working in batches. This step is optional.
  • When all meat browned, add back to the dutch oven with all the vegetables and fresh seasonings/herbs. Cover with a heavy lid, and place in preheated oven for 2 to 3 hours. Periodically check back, to ensure the pot hasn't dried out. If it has, add a combination of beef stock/water until meat tender.
  • When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings to taste. If needed, add in cornstarch slurry to thicken gravy, give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

Video

Notes

Fresh Seasonings and Vegetables – when this is reference, I am referring to the seasonings and vegetables that the oxtails marinated in overnight.
Take the Chill Off – remove meat from fridge at least 30 minutes ahead of time, to take the chill off before cooking.
Sear the Meat – for whichever cooking method you use, always start by searing the seasoned oxtails first. Whether you sear in the pressure cooker on the “SAUTE” setting, or on the stovetop before moving on to the next step.
Add-Ins – you can add in carrots and spinners if desired. See above notes section for spinner recipe.
Instant Pot Method – 10 seconds after choosing the settings, the cooker will beep 3 times and display “ON” to indicate that the cooker has entered preheating cycle. This preheating cycle can last anywhere from a few minutes to 40 minutes for the pressure and the float valve to rise. Once the pressure is reached, the cooker will display the remaining cooking time and countdown.
Stovetop/Oven Method – when using the oven or stovetop, you will need to add additional seasonings (fresh herbs, dried spices etc.) to your meat one fork-tender. This is done to taste, add seasonings as desired.

Nutrition

Calories: 789kcal | Carbohydrates: 36g | Protein: 77g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 3468mg | Potassium: 390mg | Fiber: 7g | Sugar: 13g | Vitamin A: 639IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 12mg
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About Taneisha Morris

My name is Taneisha, this is my online kitchen and I'm thrilled you're here. Take your time exploring the site; there's plenty to discover and be inspired by. Pull up a seat and make yourself at home!

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Recipe Rating




32 Comments

  1. 5 stars
    This oxtail is better than what I typically buy at our favorite Jamaican spot! Thank you for saving me some money and boosting my confidence because I hadn’t successfully made oxtail before finding your recipe!

      1. 5 stars
        I forgot to ask this. Those peppers are really hot. What would be less hot. Also I saw that someone add Wortershire sauce. How would that be incorporated in the recipe?

        1. No problem – ok, so when using scotch bonnet pepper, you can keep them whole which provides the most flavour and the least amount of heat. You can also just cut off a piece of the pepper (removing the seeds) and this will give you flavour and the amount of heat you desire, alternatively you can completely omit using the peppers (the other ingredients will more than compensate for flavour). Lastly, you can use habanero pepper but this is also quite spicy. Best bet is to omit, or only use a little piece (no seeds). As for Worcestershire sauce – this isn’t an ingredient we use in traditional Jamaican oxtail, but is added sometimes to enhance flavour. It’s not needed here but feel free to add (same time you’re adding the soy sauce/browning).

  2. 5 stars
    I’ve never made oxtail myself but now I will be making them nonstop. This was absolutely perfect in the instant pot!

  3. 5 stars
    This Jamaican Oxtail recipe looks delicious. Will try it for New Year’s. I really appreciate that you gave 4 different cooking methods. And explained the rational for the ingredients. This is the most informative recipe that I’ve seen.

    1. Hi Daphne! This is amazing feedback to hear – I wanted this recipe post to be as informative as possible so I’m glad I delivered! Thanks so much for this – I hope you have the best holiday season!

    1. Hi Shanee, you will add the brown sugar the same time you’re adding the browning and soy sauce. It’s used to mellow out the heat from the scotch bonnet peppers if using and also adds a touch of sweetness which makes the oxtail gravy so so so good!

  4. Funny how my mom tells me back when she was a kid the butcher shops would throw the oxtails away or give them away nobody wanted them now they’re $10 a pound or more

    1. I’m telling you! Now its a delicacy, can’t even afford it some days! Hahah! A whole message can preach from the history of oxtails!

  5. Hi, I’ve got my oxtail marinating right now, but I just wanted make sure about something.
    I’m making 3lbs of oxtail, and advising to the recipe I would only need 1/3 cup of beef broth. Am I reading that correctly? Seems like a small amount for what’s going into the instant pot. I just want to make sure so I don’t run into problems or ruin things when I cook them 🙂

    1. Hi Sam! You won’t need any more than 1/3cup, as it pressure cooks the natural juices will release in combination with broth which will be the base to make your gravy! Let me know if you have any more questions!

  6. 5 stars
    Nailed it! Thanks so much for this awesome recipe. My husband is a big fan of oxtail and since they are now sold at Costco, I really wanted to learn how to cook them properly. As they were cooking, I knew this recipe was on point from the look and aroma that I recognize from the oxtail purchased from Janaican restaurants. Hubs said they were good so this is the recipe I’ll be using. Thank you!!!