This EASY JAMAICAN OXTAILS RECIPE is delicate and flavorful, falling off the bone. It takes around an hour to make in a pressure cooker, or it takes a long time in a slow cooker.



— 2.5 lbs oxtails
— 1 Tablespoon soy sauce
— ¼ cup brown sugar
— 1 Tablespoon Worcestershire Sauce
— 1 Tablespoon salt
— 2 teaspoons garlic powder
— 1 teaspoon black pepper
— 1 teaspoon all-spice
— 2 Tablespoons vegetable oil
— 1 teaspoon browning
— 1 yellow onion chopped
— 4 green onions chopped
— 1 Tablespoon garlic chopped
— 2 whole carrots chopped
— 1 scotch bonnet or habanero pepper seeds and membrane removed and chopped
— One cup beef broth
— 1 Tablespoon ketchup
— 1 teaspoon dried thyme
— 2 Tablespoons water
— 1 Tablespoon cornstarch
— 1 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 the timer is done, allow the pressure cooker to naturally release.

Once all pressure has released, open the lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once the liquid begins to simmer, create a corn starch slurry by combining corn starch and water in a separate bowl. Stir into simmering liquid. Add drained butter beans into the 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!!

Slow Cooker Instructions:

Prepare the recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once the oxtail are browned, deglaze the skillet by adding 2 Tbsp of beef broth. Add onions and carrots to the 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, create a cornstarch slurry by combining corn starch and water in a separate bowl. Stir into slow cooker along with the drained butter beans.

Stove Top 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 occasionally or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.

Thanks heaps for reading, and don’t forget to share this recipe with family and friends.

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