This Jamaican Oxtail recipe is your ticket to a flavorful, tender dish that melts in your mouth. Perfect for family dinners or special occasions, the rich combination of spices and ingredients creates an unforgettable meal. With a pressure cooker, you can prepare this delightful dish in just 30 minutes, making it both convenient and delicious.
Why You’ll Love This Recipe
- Quick Cooking: The instant pot or pressure cooker makes this dish ready in about 30 minutes.
- Bold Flavors: A mix of allspice, cayenne pepper, and browning sauce infuses every bite with deep flavor.
- Versatile Pairing: Serve with rice and peas or your favorite side for a well-rounded meal.
- Tender Meat: The pressure cooking process ensures the meat is fall-off-the-bone tender.
- Easy Preparation: Minimal prep time means you can spend more time enjoying the meal and less time cooking.
Tools and Preparation
To make Jamaican Oxtail, you’ll need some essential tools to ensure everything goes smoothly. Having the right equipment makes the process easier and enhances your cooking experience.
Essential Tools and Equipment
- Instant Pot or Pressure Cooker
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Wooden Spoon
Importance of Each Tool
- Instant Pot or Pressure Cooker: This tool significantly reduces cooking time while ensuring perfectly cooked oxtail.
- Mixing Bowl: Essential for marinating the oxtail thoroughly, allowing flavors to develop.
- Knife: A sharp knife is crucial for trimming fat from the oxtail and preparing veggies.
- Measuring Spoons: Accurate measurements ensure balanced flavors throughout the dish.
Ingredients
To create this delectable Jamaican Oxtail dish, gather the following ingredients:
- 1.5 lb Oxtail
- 1 tsp Browning
- 3 Garlic cloves (minced or diced)
- 1 tbsp Worcestershire sauce
- 1 tsp Allspice
- 1 tsp Paprika
- 1 tsp Salt
- 2 tsp Chicken bouillon (or beef, vegetable bouillon)
- 1 tsp Cayenne Pepper
- 1 tbsp Brown sugar
- 4 sprigs Thyme (or 1 tsp dried)
- 1 medium Onion
- ½ Red bell pepper (diced)
- ½ Green bell pepper (diced)
- 2 Green onion (sliced)
- 2 Tomatoes (diced)
- 16 oz Butter beans (rinsed)
- 1 cup Baby carrots (or chopped whole carrots)
- 1 tbsp Cornstarch
- 2 tbsp Tomato paste
- 2–3 Bay leaves
- 4 tbsp Cooking oil
- 3 cups Water (plus 3 tbsp for mixing cornstarch)
- Pinch of Salt and Bouillon
How to Make Jamaican Oxtail
Step 1: Prepare the Oxtail
- Wash and rinse the oxtail with water, lemon juice, and vinegar.
- Trim excess fat from the meat and pat dry with a paper towel.
Step 2: Marinate the Oxtail
- In a mixing bowl, combine all ingredients.
- Mix well using your hands until the oxtail is evenly coated with marinade.
- Cover and let marinate for at least 30 minutes to overnight for optimal flavor.
Step 3: Sear the Oxtail
- Set your instant pot or pressure cooker on sauté mode.
- Add cooking oil to the pot.
- Sear each side of the oxtail for about one minute until browned.
- Save any drippings from the marinade in your mixing bowl for later use.
Step 4: Cook Vegetables
- Remove seared oxtail from the pot and set aside.
- Add diced tomatoes, onion, bell peppers, and tomato paste to deglaze by stirring until they release their liquid.
- Season with a pinch of salt and bouillon; sauté vegetables for about three minutes until softened.
Step 5: Pressure Cook
- Return oxtails to the pot along with drippings from earlier, bay leaves, and water.
- Stir everything well before covering the pot.
- Cancel sauté mode; pressure cook on high pressure for twenty minutes.
- Allow steam to release naturally after cooking.
Step 6: Final Touches
- Open the lid once steam has released; switch back to sauté mode.
- Add sliced green onions, butter beans, and carrots to the pot.
- In a separate bowl, mix cornstarch with water before adding it to thicken the sauce; let it simmer for five minutes.
Step 7: Serve
Serve your delicious Jamaican Oxtail with rice and peas or any side of choice to complete this hearty meal! Enjoy!
How to Serve Jamaican Oxtail
Serving Jamaican Oxtail can elevate your dining experience and create a delightful meal. It’s all about pairing it with the right sides and garnishes to enhance its rich flavors.
With Rice and Peas
- This classic pairing complements the oxtail’s savory taste, offering a balance of textures.
Over Mashed Potatoes
- Creamy mashed potatoes provide a comforting base for the tender oxtail, making each bite indulgent.
Accompanied by Fried Plantains
- Sweet fried plantains add a delicious contrast to the savory oxtail, rounding out the meal beautifully.
Garnished with Fresh Herbs
- A sprinkle of chopped parsley or cilantro can brighten up your dish and add a touch of freshness.
Paired with Coleslaw
- A crunchy coleslaw helps cut through the richness of the oxtail, offering a refreshing crunch with every bite.
How to Perfect Jamaican Oxtail
To achieve the best flavor and tenderness in your Jamaican Oxtail, consider these essential tips:
Marinate Longer: Allowing your oxtail to marinate overnight will deepen the flavors and result in more tender meat.
Sear Properly: Take time to sear each piece until golden brown. This step adds depth through caramelization.
Use Fresh Ingredients: Opt for fresh herbs and vegetables to enhance the overall taste of your dish.
Check for Tenderness: Cooking times may vary. Ensure that you check for tenderness before serving; it should fall off the bone easily.
Adjust Seasoning: Always taste your dish before serving. Adjust salt or spices according to your preference for perfect seasoning.
Best Side Dishes for Jamaican Oxtail
Pairing side dishes with Jamaican Oxtail can enhance your meal’s flavors. Here are some great options:
Coconut Rice: Lightly sweetened coconut rice complements the savory oxtail perfectly. Cook rice with coconut milk for added richness.
Steamed Vegetables: A mix of steamed broccoli, carrots, and bell peppers brings color and nutrition, balancing out the hearty oxtail.
Cornbread: This slightly sweet bread adds warmth to your meal while soaking up delicious juices from the oxtail.
Jamaican Festival: These fried dumplings are slightly sweet and crispy on the outside, providing a delightful contrast to tender oxtails.
Sweet Potato Mash: Creamy mashed sweet potatoes offer a sweetness that pairs nicely with savory dishes like oxtail.
Avocado Salad: A light salad featuring ripe avocados adds freshness and healthy fats, enhancing the overall meal experience.
Common Mistakes to Avoid
Cooking Jamaican Oxtail can be a delightful experience, but avoiding common mistakes is essential for the best results.
- Bold Marinating Time: Not allowing enough marinating time can lead to less flavorful meat. Aim for at least 30 minutes, or ideally, overnight.
- Bold Overcooking: Cooking oxtail too long can make it mushy. Follow the pressure cooking time closely for tender but firm meat.
- Bold Ignoring Vegetables: Skipping vegetables in the recipe may lead to a dull flavor profile. Always include onions and bell peppers for depth.
- Bold Wrong Bouillon Usage: Using the wrong type of bouillon can affect the dish’s overall taste. Choose chicken, beef, or vegetable bouillon based on your preference.
- Bold Inadequate Searing: Not searing the oxtail properly can result in a lack of richness. Ensure each piece is well-browned before proceeding.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Jamaican Oxtail in an airtight container.
- It will stay fresh for up to 3-4 days in the refrigerator.
Freezing Jamaican Oxtail
- Allow the dish to cool completely before freezing.
- Use freezer-safe containers or resealable bags, and it can last up to 3 months.
Reheating Jamaican Oxtail
- Bold Oven: Preheat your oven to 350°F (175°C) and cover the oxtail with foil. Heat for about 20-25 minutes until warmed through.
- Bold Microwave: Use a microwave-safe dish and cover it loosely with a lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway.
- Bold Stovetop: Place oxtail in a skillet over medium heat. Stir occasionally until heated thoroughly, adding a splash of water if needed.
Frequently Asked Questions
Here are some common questions about making Jamaican Oxtail.
How do I make Jamaican Oxtail tender?
Tenderness comes from proper cooking methods. Using a pressure cooker helps achieve this quickly while retaining flavor.
Can I use different meats instead of oxtail?
Yes! You can substitute with beef or lamb if you prefer. Adjust cooking times accordingly to ensure tenderness.
What can I serve with Jamaican Oxtail?
Jamaican Oxtail pairs beautifully with rice and peas, mashed potatoes, or steamed vegetables for a complete meal.
Is Jamaican Oxtail spicy?
The spice level depends on how much cayenne pepper you include in your recipe. Feel free to adjust according to your taste!
How long does Jamaican Oxtail last in the fridge?
Jamaican Oxtail stays fresh for about 3-4 days when stored properly in an airtight container in the refrigerator.
Final Thoughts
This Jamaican Oxtail recipe offers rich flavors and tender meat that makes it perfect for any occasion. You can customize it with your favorite vegetables or spices, making it versatile enough for everyone’s taste buds. Try this delicious dish today!
Jamaican Oxtail
Indulge in the comforting flavors of Jamaican Oxtail, a dish renowned for its tender meat and rich seasoning. This recipe transforms oxtail into a melt-in-your-mouth experience, perfectly suited for family gatherings or special occasions. Utilizing a pressure cooker, you can bring this delightful meal to the table in just 30 minutes, allowing you to savor every bite without spending hours in the kitchen. The combination of spices like allspice and cayenne pepper infuses each piece with bold flavor, while fresh vegetables add depth and texture. Serve alongside rice and peas or your favorite sides for a well-rounded feast that everyone will love.
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
Ingredients
- 1.5 lb chicken oxtail
- 3 garlic cloves (minced)
- 1 tsp allspice
- 1 medium onion (diced)
- 2 tbsp tomato paste
- 1 cup baby carrots
- 16 oz butter beans (rinsed)
- 3 cups water
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 4 sprigs thyme (or 1 tsp dried)
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 2 green onions (sliced)
- 2–3 bay leaves
- 4 tbsp cooking oil
- 1 tbsp cornstarch
- Pinch of salt and bouillon
Instructions
- Rinse oxtail with water, lemon juice, and vinegar; trim excess fat.
- In a mixing bowl, combine oxtail with minced garlic, allspice, onion, tomato paste, baby carrots, butter beans, and water.
- Let marinate for at least 30 minutes.
- Set your pressure cooker to sauté mode; sear oxtail on both sides until browned.
- Add marinated mixture to the pot; cover and cook on high pressure for 20 minutes.
- Release steam naturally, then stir in green onions and cornstarch mixed with water to thicken sauce; simmer for an additional five minutes.
- Serve warm alongside rice and peas or your preferred sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For deeper flavor, marinate the oxtail overnight. You can substitute oxtail with beef or lamb as desired; adjust cooking time accordingly. Fresh herbs can enhance flavor—consider adding thyme or parsley before serving.