jamaican oxtails

This Jamaican Oxtails recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Stove top and slow cooker instructions also included.

Jamaican Oxtails Recipe

2.5 lbs oxtails

brown sugar

soy sauce

Worcestershire Sauce

Tbsp salt

garlic powder

tsp black pepper

tsp all-spice

tsp browning

Tbsp vegetable oil

onion

onions

garlic

carrots

scotch bonnet pepper

beef broth

Tbsp ketchup

thyme

water

cornstarch

16 oz can Butter Beans (drained)

Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.

Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.

Remove oxtail after browning and place in bowl.

Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.

Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.

Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.

Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.

Add oxtails and vegetables back to the pressure cooker. Serve and enjoy :)

Prepare recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, add drained butter beans to slow cooker.

Slow Cooker Instructions

Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.

Stove Top Instructions

https://embed.mediavine.com/videos/hxdvz9qv9uuga6lz9gn3

This Jamaican Oxtail recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Stovetop and slow cooker instructions also included.

This tasty dish is loved and served worldwide, While I'm sure all the recipes are delicious, there is something special about Jamaican oxtails.

lbs oxtails ((chopped into small to medium pieces))

tbsp vegetable oil (may be substituted with olive oil)

tbsp black pepper

garlic (chopped)

paprika

scallions (chopped (AKA green onions))

allspice seeds (AKA pimento seeds))

tbsp ketchup

Worcestershire sauce

butter beans

tbsp browning sauce

The first thing you want to do is clean your oxtails. You start by trimming the excess fat from your chopped oxtails with a knife. You then soak them in a solution of lemon juice, and water, you can also use salt, or white vinegar as a substitute for lemon juice.Let the oxtails sit in this solution for about an hour. You then rinse the oxtails in fresh water. Your oxtails are now ready to be seasoned

In a large mixing bowl, add 1 tablespoon of black pepper to your oxtails. You then add 1 teaspoon of paprika, add your chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds. Add Worcestershire sauce and browning sauce to your oxtails. Rub vigorously until your oxtails are completely coated and infused by the seasonings you've just added. Let sit for 1 hour (overnight is ideal for a proper marinade).

Add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), place your seasoned oxtails in the saucepan until your oxtails become brown (approximately 5 minutes).&nbsp;

Add 3 cups of water and add your beef bullion cube. Stir occasionally and let cook under a medium flame for about 2 hrs while stirring intermittently. Add the butter beans (remember to drain the water from the can) after about 1/ ½ hr. Let simmer and add a little water if needed. You have just made Jamaican oxtails. Enjoy and don't forget to share it.

https://www.youtube.com/watch?v=H6zJic4qjtY

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Hi guys! ♡

Today, I’m making Jamaican-style braised oxtails with butter beans.😋 This has been one of my FAVORITE meals since I was a little girl! You just can’t go wrong with it & some good rice & peas! 

**Just a quick note, I currently have a cold — so excuse my voice at the moment** 🤒

PLEASE NOTE THAT THE TOTAL COOKING TIME FOR ME WAS APPROXIMATELY 2 1/2 - 3 HOURS!
DEPENDING ON HOW HARD OR TENDER THE TEXTURE OF YOUR MEAT IS, COOK ACCORDINGLY. PLEASE COOK UNTIL TENDER!!!!!!


Ingredients: 
* ​3 lbs oxtails, cut in medium pieces 
* 2-3 tablespoons Grace browning 
* 1 medium onion,chopped
* 3 stalks scallion (green onions),chopped
* 3 cloves garlic,finely chopped 
* a few sprigs of fresh thyme
* 1 scotch bonnet pepper 
* 1/4 red bell pepper 
* 1/4 green bell pepper 
* a pinch of black pepper
* 1/2 teaspoon all purpose seasoning 
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon cayenne pepper 
* 2-3 tablespoons olive oil
* 5 cups hot water (total)
* 4 tablespoons ketchup
* 4 tablespoons soy sauce
* 1 tablespoon brown sugar 
* 1 can of Grace classic butter beans 

I hope you guys enjoyed this video! 
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HOW TO MAKE JAMAICAN OXTAIL  (THE SIMPLEST STEP-BY-STEP RECIPE)

You'll love this authentic Jamaican Oxtail Stew recipe, friends! Heavily marinated oxtail cooked until meltingly tender and falling apart in a rich, aromatic stew loaded with big, bold Caribbean flavors. So filling, cozy, and comforting is this oxtail stew with butter beans in the tastiest gravy. So very easy to make with stovetop, slow cooker, and pressure cooker instructions provided. Video tutorial included, too!

Authentic Jamaican Oxtail Stew

beef

browning sauce, I use the Grace brand

worcestershire

Jamaican curry powder

Jamaican ground allspice

smoked paprika

kosher salt & black pepper,

white onion, chopped

garlic paste

freshly grated ginger or ginger paste

scallions, chopped

vegetable oil, plus more as needed

tomato paste

carrots,

tomato sauce

bay leaves

scotch bonnet pepper, left whole- do not cut!

butter beans, liquid drained

Prep &amp; marinate oxtail

Add the oxtail pieces into a large bowl or gallon-sized ziplock bag. Then add in the browning sauce, worcestershire, brown sugar, curry powder, allspice, paprika, salt/pepper- to taste, onion, garlic, ginger, and scallions. Use your hands to massage all the aromatics and spices into the oxtail pieces, massaging very well to ensure the oxtail pieces are thoroughly coated.

Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the oxtail pieces at least once. This will ensure even flavor marination throughout.

Brown oxtail pieces

Remove the oxtail pieces from the marinade mixture, shaking off excess onion/scallion bits- but do not discard the marinade, set aside. Set the oxtail aside on a large plate/platter.

In a large heavy-bottomed pot or dutch oven; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few oxtail pieces into the pot, working in batches, careful not to overcrowd. Sear the oxtail on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned oxtail onto a clean, large plate/platter and repeat the process until all the oxtail pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned oxtail aside and reduce the heat to medium.

Add the flavor agents &amp; assemble the stew

Add all the reserved marinade mixture into the same pot along with the tomato paste. Use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot and stirring the paste to coat the marinade, about 4-5 minutes. Then add all browned oxtail pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, bay leaves, scotch bonnet pepper, fresh thyme, and beef broth- the oxtail pieces should be almost completely submerged under the liquid. Gently stir everything together until well combined.

Stew the oxtail

Reduce the heat to medium-low and cover the pot with a lid. Allow the oxtail to stew for 2 &#8211; 2 1/2 hours, covered- until oxtail pieces are meltingly tender and falling apart.

Add butter beans

Empty the drained can of butter beans into the pot, gently stirring to combine. Let the butter beans cook in the oxtail stew for another 30 minutes until tender.

Adjust stew gravy, if needed

Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. Skim any fat off the top of the liquid, as needed. If you&#8217;d like to thicken the stew gravy in the pot (see notes directly below for cornstarch slurry option), place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.

Serve

this Jamaican oxtail stew immediately. I love serving this oxtail stew in shallow bowls with a helping of extra stew gravy and alongside side items like rice and peas and plantains, too. Enjoy!

Can't find scotch bonnet peppers anywhere (although I now have the seeds so I will grow my own this summer).

Would you sub with an orange habanero or a scotch bonnet hot sauce?

https://www.youtube.com/watch?v=jmWRlyvWIXI

You'll love this authentic Jamaican Oxtail Stew recipe, friends! Heavily marinated oxtail cooked until meltingly tender and falling off the bone in a rich, aromatic stew loaded with big, bold Caribbean flavors. So filling, cozy, and comforting is this oxtail stew with butter beans in the tastiest gravy. So easy to make with stovetop, slow cooker, and pressure cooker instructions provided!

FULL RECIPE: https://www.butterbeready.com/jamaican-stewed-oxtails/

Thanks for watching!

Q.

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Jamaican Oxtail Stew

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Jamaican Oxtails Recipe

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