the seasoned skillet
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.
Prep Time: 15 Min
Oxtails trimmed, rinsed and dried Garlic crushed Escallion green onion, crushed Ginger fresh, grated Thyme fresh Green Bell Pepper small Red Bell Pepper small Onion small Scotch Bonnet Pepper finely chopped, optional, as desired
Cook Time: 1hr 15Min
Ingredients
Browning Soy Sauce Seasoning Salt Garlic Powder Onion Powder Black Pepper Salt more or less to taste Brown Sugar Ketchup Beef Broth Butter (Lima) Beans drained and rinsed Vegetable Oil to sear oxtails
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.
Prep Oxtail II - Season To the large bowl with the oxtails, add fresh and dried seasoning, herbs and spices. Cover and allow to marinate in fridge overnight, or at least a few hours.
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 - 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.
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!