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
Escallion green onion, crushed
Ginger fresh, grated
Green Bell Pepper small
Red Bell Pepper small
Scotch Bonnet Pepper finely chopped, optional, as desired
Cook Time: 1hr 15Min
Salt more or less to taste
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!