Oxtails are common in a lot of different cultures but ain’t nothing like a good Jamaican oxtail recipe. It consistently produces rich, tender meat and the most aromatic, flavorful gravy that’s worthy of it’s own post.
For those unfamiliar with either oxtails or Jamaican cuisine, Jamaican oxtail can sound daunting, but the steps are simple and few but result in greatness.
Traditionally these are cooked long long long braised style, but for this version I used my Instant Pot
Mood Music
Once upon a time oxtails were considered cheap eats or the nasty bits that only poor people ate. We ate a lot of oxtails growing up but never steak or short ribs due to lack of affordability. Now things done changed as white chefs have made oxtails famous, basically gentrifying them. Oxtails have gone from the hood to trendy upscale restaurants.
Ordinarily I would move on to the next better value beef cut, but oxtails are special, and I’m so gone, I can’t let go. You can dress them up and charge crazy money for them, but it’s still a hood classic. You can take them out of da hood but you can’t take the hood out of them. Oxtails for life! Now make them cheap again lol.
Ingredients Needed To Make Jamaican Oxtail
- Oxtail
- Browning sauce
- Soy Sauce
- Worcestershire sauce
- Onions
- Celery
- Carrots
- Garlic Cloves
- Scotch Bonnet (or Habanero)
- Allspice
- Garlic Powder
- Kosher Salt
- Black Pepper
- Jerk Paste
- Red Wine
- Beef Broth
- Fresh Thyme
- Bay Leaves
- Cognac (optional)
How To Make Oxtails the Jamaican Way
Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours.
Set Instant Pot to high “Saute” settings. Once “hot” add oil, butter or ghee. Add the oxtail and brown on all sides. Remove and set aside.
Cut slits into the sides of the chili using the point end of a sharp knife then add to the pot.
Add carrots, onions, celery, and garlic and sauce 2-3 minutes adding a bit of the seasoning as you go. Add the paste and mix well.
Add the red wine being sure to deglaze the pot by scrubbing the bottom with a wooden spoon. Allow the wine to cook down slightly (2-3 minutes). Add the cognac, beef broth, thyme, bay leaves, and any remaining dry spice seasoning.
Add the oxtail back to the pot, mixing well.
Close the lid and pressure cook 45 minutes and then allow the pressure to release naturally.
Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to gravy consistency.
Instant Pot Jamaican Oxtail Cooking Considerations and Tips
This recipe can be conducted via traditional cooking methods. Follow the same steps but using a braising pan and cook at about 250 degrees F 3-4 hours until oxtails are super tender.
Season at every step.
Use a full-bodied red, but don’t break the bank for it. Do choose the one you’d feel good about drinking and enjoy a glass while you wait.
If you prefer not to make your own paste, feel free to use store-bought brands like Grace or Walkerswood.
If scotch bonnets are available to you, definitely use them in this recipe. Their sweet aroma and flavor give a unique, authentic element. Habaneros are a fine substitute though.
Be sure to remove the chili when you remove the oxtails from cooking. Otherwise, they will disintegrate in your gravy and make it fiery as hell.
These taste even better overnight. Leftovers will be a treat!
Serve with coconut rice and a side of curry collard greens.
Frequently Asked Questions (FAQs)
Where can I find Browning Sauce?
Browning sauce is easily accessible in ethnic markets focused on Caribbean/African food. Many mainstream groceries will carry it where you find dry packaged gravy.
Where Can I Find Oxtails?
Most grocery stores will have them. Oxtails have gone mainstream and are now premium priced. Look for sales or shop in ethnic markets where you get a better price. Hispanic, Asian, and Caribbean markets offer best values.
Can I cook Jamaican Oxtail in Crockpot?
Yes you can though I still highly recommend browning the oxtails in a skillet before adding to the crockpot to maximize flavor.
Are these spicy?
No these aren’t spicy assuming you use mild jerk paste and use the whole scotch bonnet chili vs. cutting it open and allowing the veins and seeds to be a factor.
Similar Recipes
Instant Pot Cuban Flavored Oxtail and Grits
make this recipe
If you make this Instant Pot Jamaican Oxtail recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.
Equipment
- instant pot
Ingredients
- 2 lbs Oxtail
- 1 tsp Browning sauce
- ¼ cup Soy Sauce
- 2 tbsp Worcestershire sauce
- 1 Yellow Onion diced
- 2 medium Celery Stalks diced
- 2 medium Carrots peeled and diced
- 4 Cloves Garlic diced
- 1 whole Scotch Bonnet or Habanero
- 1 tsp Allspice
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- ¼ cup Jerk Paste
- 1 cup Red Wine
- 1 pint Beef Broth
- 4 sprigs Fresh Thyme
- 2 Bay Leaves
- 2 tbsp Cognac optional
Instructions
- Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours.
- Set Instant Pot to high “Saute” settings. Once “hot” add oil, butter or ghee. Add the oxtail and brown on all sides. Remove and set aside.
- Cut slits into the sides of the chili using the point end of a sharp knife then add to the pot.
- Add carrots, onions, celery, and garlic and sauce 2-3 minutes adding a bit of the seasoning as you go. Add the paste and mix well.
- Add the red wine being sure to deglaze the pot by scrubbing the bottom with a wooden spoon. Allow the wine to cook down slightly (2-3 minutes). Add the cognac, beef broth, thyme, bay leaves, and any remaining dry spice seasoning.
- Add the oxtail back to the pot, mixing well.
- Close the lid and pressure cook 45 minutes and then allow the pressure to release naturally.
- Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to gravy consistency.
Leave a Reply