Oxtail, with its rich flavor and tender meat falling off the bone, is a beloved dish in Jamaican cuisine. Whether you’re a seasoned chef or new to Jamaican cooking, this recipe promises to deliver a taste of the Caribbean straight to your kitchen. So, fire up your pressure cooker and get ready to savor the flavors of Jamaica with this mouthwatering Jamaican Oxtail recipe.

Ingredients:

• 2.5 lbs oxtails
• ¼ cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon browning
• 2 tablespoons vegetable oil
• 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
• 1 cup beef broth
• 1 tablespoon ketchup
• 1 teaspoon dried thyme
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 16 oz can butter beans, drained

Instructions:

1. Begin by preparing the oxtails. Rinse them thoroughly with water and vinegar, then pat them dry. In a bowl, mix together the brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning. Rub this flavorful mixture all over the oxtails until they are well coated.
2. Heat vegetable oil in the pressure cooker using the High Sauté mode. Once hot, add the oxtail pieces and brown them on all sides. You may need to work in batches to ensure even browning. Once browned, transfer the oxtails to a bowl and set them aside.
3. Deglaze the pressure cooker by adding a splash of beef broth and scraping up any browned bits from the bottom of the pot. Add the chopped yellow onions, green onions, carrots, garlic, and scotch bonnet pepper to the pot. Sauté the vegetables until they are softened and fragrant, about 5 minutes.
4. Return the browned oxtails to the pressure cooker along with the dried thyme, remaining beef broth, and ketchup. Cancel the sauté mode, cover the pressure cooker, and cook on high pressure for 45 minutes. Allow the pressure to release naturally once the cooking time is complete.
5. After the pressure has fully released, open the lid and remove the oxtails and vegetables from the pot, leaving the liquid behind. Switch the pressure cooker back to sauté mode and bring the liquid to a simmer.
6. In a small bowl, mix together the water and cornstarch to create a slurry. Stir the slurry into the simmering liquid to thicken it slightly. Add the drained butter beans to the pot and allow them to heat through.
7. Finally, return the oxtails and vegetables to the pressure cooker. Serve the Jamaican oxtail hot, with some authentic Jamaican Rice and Peas, or pumpkin rice for your favorite holiday celebration, Mother’s Day, Christmas Dinner or just to show the in-laws you can cook.

This recipe captures the essence of Jamaican cooking, bringing together bold flavors and comforting textures in every bite. Whether you’re serving up a taste of the islands for a special occasion or simply craving a hearty meal, Jamaican oxtail is sure to satisfy. So, gather your ingredients and let your pressure cooker do the work. For other great recipes visit My Forking Life.