Jamaican Oxtail is a foundational and classic recipe in many Jamaican households. It’s made by seasoning and marinating oxtails in a flavourful array of Jamaican herbs and spices, then it’s braised and slow cooked down until fall off the bone tender. Served with butter beans and a delicious oxtail gravy, this is a must-try dinner recipe. Recipe includes pressure cooker (instant pot), slow cooker, oven and stove top instructions.
Wondering what to serve with this Jamaican Oxtail Recipe? 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.
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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 oxtail. 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. So, let’s get into this recipe that I hold so near and dear to my heart.
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!
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 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.
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 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.
How to Cook Oxtails
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.
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.
How to Prepare Oxtail for Cooking – Trim, Rinse and Season
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.
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, 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.
Ingredients and Ingredient Notes
- 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.
- Browning – this is simply an optional colour-enhancer and is simply put browned brown sugar.
- Soy Sauce – this is for added 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.
- Ketchup – used for taste and to flavour the gravy.
- 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.
- Vegetable Oil – to sear oxtails, any kind of neutral cooking oil such as avocado oil, canola or peanut oil will work
Equipment Needed to Make this Recipe
- 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
How to Make this Recipe (4 Methods – Pressure Cooker, Slow Cooker, Stovetop and Oven)
See above section for how to prep; trim fat, wash (rinse), and season oxtails. Once these steps are complete, move onto the following:
Pressure Cooker (Instant Pot) Method
- Brown Oxtails – set Instant Pot to “SAUTE” on HIGH and add vegetable oil. When hot, add your oxtails, and brown on each side, then remove and set aside.
- 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.
- 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.
- 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 while hot and enjoy!
Slow Cooker Method
- 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.
- 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.
- 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
- 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 cover with a heavy lid. This is the browning(searing) process.
- The oxtail will eventually spring its own “water” or liquid, when this has drawn down (almost like frying) add all the vegetables and fresh seasonings/herbs, 2 cups beef stock and 2 cups water to the pot. Covers and allow to cook on medium heat for approx. an hour. You will need to continue adding a combination of beef stock/water until meat tender.
- When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings (fresh and dried) 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!
Oven Method
- 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!
See My Story Below for Step-by-Step Instructions!
Recipe Notes & Tips
- 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.
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:
- Add one tablespoon cornstarch mixed with one tablespoon cold water.
- 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.
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 a 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.
Recipe Variations and Substitutions
The are many slight variations to the ingredients in this recipe. Here are a few add in you can consider:
- Carrots
- Spinners
- Bay Leaf
How to Make Spinners
Ingredients
- 1 cup All Purpose Flour
- 1/2 cup Water
- 1/4 tsp Salt
Instructions
- 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.
- 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.
Frequently Asked Questions (FAQ’s)
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.
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 my Vegan Jamaican Bulgur Wheat & Peas for a healthier alternative.
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 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.
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.
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.
Omit the sugar, browning ketchup and bean and swap with low carb/keto friendly alternatives.
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).
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).
Interested in more Jamaican Recipes? Check These Out!
- Easy Jamaican Pigeon “Gungo” Peas and Rice, pictured
- Jamaican Pickled Vegetables (Escovitch Sauce), pictured
- Jamaican Curry Goat
- Brown Stew Fish
- Jamaican Festival Recipe
- Jamaican Escovitch Fish
- Jamaican Brown Stew Chicken
- Jamaican Rice and Peas
- Jamaican Fried Dumpling
- Jamaican Curry Shrimp (Seafood)
- Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
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Jamaican Oxtail Recipe
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
- 1 can Butter (Lima) Beans drained and rinsed
- 2 tbsp Vegetable Oil to sear oxtails
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.
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.
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.
- 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.
- 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.
- 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!
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 cover with a heavy lid. This is the browning(searing) process.
- The oxtail will eventually spring its own "water" or liquid, when this has drawn down (almost like frying) add all the vegetables and fresh seasonings/herbs, 2 cups beef stock and 2 cups water to the pot. Cover and allow to cook on medium heat for approx. an hour. You will need to continue adding a combination of beef stock/water until meat tender.
- When the oxtail is fork tender, add in butter beans, ketchup and additional seasonings (fresh and dried) 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!
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
Nutrition
31 Comments
Franny
November 2, 2022 at 6:41 pmsuch thorough instructions thank you. I feel so confident to make this recipe this weekend. We first tried this on the Riu Montego Bay resort this past summer I’m excited to try at home.
Taneisha Morris
November 2, 2022 at 6:55 pmAmazing! This recipe will bring you back to the days when you were vacationing on the island! Jamaica is home for me, and this recipe brings me there every time! Hope you enjoy!
Marta
November 3, 2022 at 10:29 amI absolutely love Jamaican oxtail and your recipe is just what I want in the dish. It’s so packed with flavor and the oxtail are fork tender.
Taneisha Morris
November 3, 2022 at 1:33 pmPacked with flavour and fall-off-the-bone tender!! Just how I like it!
Kanyi Muraguri
November 3, 2022 at 1:08 pmIt’s funny how “throw away” meat (in the right hands) can end up becoming so delicious and sought after.
Taneisha Morris
November 3, 2022 at 1:32 pmHow ironic right?! You’re so right, in the right hands anything can become something great!
Shani Whisonant
November 6, 2022 at 12:01 pmThis was my first time making oxtail (I know 😩) but let me tell you IT WON’T BE MY LAST and this is my go-to recipe!!! Thank you for sharing!
Taneisha Morris
November 7, 2022 at 8:13 amAmazing! I’m so thrilled to hear that! The recipe will always be here for you to come back to!
Michael Derewicz
November 8, 2022 at 5:16 pmIt would be nice if you were more specific on your recipe for slow cooking. There are zero measurements for ingredients. Next, your recipe says to add fresh ingredients to marinade. Exactly what ingredients? Thirdly, do you put the FRESH ingredients in the pan when searing? Then, once again, fresh ingredients go on top in slow cooker. What about the ingredients from the searing? How much ketchup? Your recipe is so full of holes it isn’t funny.
Taneisha Morris
November 19, 2022 at 11:03 pmHi Michael, I’m sorry you haven’t found this recipe and blog post to be helpful. Did you scroll down to the bottom of the post to the recipe card where the ingredients and instructions are clearly outlined? However to answer your question when I refer to fresh seasonings and vegetables I’m referring to all the seasonings/vegetables that the oxtails marinated in overnight..once you brown (sear) your meat you will add these on top of the meat, cover, and cook. You do not put these fresh seasonings/vegetables in the pan when searing. You use 1 tbsp of ketchup as outlined in the recipe card. Hopefully this clarifies things for you!
Britney
November 8, 2022 at 9:04 pmThis recipe was everything I wanted and more! The oxtails were tender and the gravy was flavorful and slightly spicy. This literally came out better than my local takeout spot! I’m never ordering from there again, I’m going to make this recipe over and over!!
Chenée
November 9, 2022 at 2:46 amThis was my first time making oxtails myself and I am so glad I did! I used the instant pot, and it was so perfect! Even better than take out!
Robin
November 9, 2022 at 3:15 amI grew up eating African American style oxtails so I was excited to try a recipe with distinct flavors from those I knew. The aromatics coupled with the spinners made this dish simply heavenly!
Kaluhi
November 9, 2022 at 5:13 amI have tried many oxtail recipes but this one remains one of my all-time favorites. The heavy time investment was so worth it and I LOVED the explosive flavor!
Taneisha Morris
November 10, 2022 at 10:01 amYes!! I completely agree!! Totally worth the time if going that method and the instant pot or pressure cooker method makes a long process so quick and still flavoursome!
Krys
November 9, 2022 at 10:49 amWe make oxtails all the time, but this was my first time trying a Jamaican Oxtail recipe. I have been missing out! I used the slow cooker method, and let me tell you… Delicious! Only thing I added was a little Worcestershire sauce (my husband swears by it). Perfect recipe!
Taneisha Morris
November 10, 2022 at 9:59 amYes!! That’s a common ingredient that many add!! Glad you made it your own and loved it!
Jazz
November 9, 2022 at 12:00 pmThis 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!
Taneisha Morris
November 10, 2022 at 9:54 amYay!! This is wonderful to hear Jazz!
Daphne Johnson
November 17, 2022 at 5:19 amI 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?
Taneisha Morris
November 17, 2022 at 12:49 pmNo 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).
Jessica
November 9, 2022 at 9:16 pmI’ve never made oxtail myself but now I will be making them nonstop. This was absolutely perfect in the instant pot!
Taneisha Morris
November 10, 2022 at 9:54 amAmazing Jessica! So happy to hear!
Daphne Johnson
November 17, 2022 at 5:13 amThis 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.
Taneisha Morris
November 17, 2022 at 12:41 pmHi 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!
Shanee
November 18, 2022 at 7:48 amIs the brown sugar used to cut the heat? I’m the recipe I don’t see when to add it.
Taneisha Morris
November 19, 2022 at 10:54 pmHi 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!
G. S
December 23, 2022 at 2:13 pmFunny 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
Taneisha Morris
December 23, 2022 at 9:52 pmI’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!
Sam A
December 30, 2022 at 7:10 amHi, 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 🙂
Taneisha Morris
December 30, 2022 at 7:56 amHi 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!