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Fall-Off-The-Bone Jamaican Oxtail in Rich, Spiced Gravy cooked either via instant pot or in the oven.
Yo! flavor fam—this Jamaican oxtail right here? It’s slow-braised heartbreak food converted for instant pot with swagger, soul, and “So Gone” levels of emotional depth.
We talkin’ tender, fall-off-the-bone oxtails, cooked low and slow in a rich, spiced gravy loaded with Jamaican ingredient vibes - fresh thyme, allspice, soy sauce, and that signature browning sauce—each one laying down a different layer of smoky, salty, sweet, and savory.
Jamaican oxtail has been goin after jerk chicken status of late lol.
That scotch bonnet pepper brings the heat with a tropical fire that kisses without burnin’ the house down, and a scoop of butter beans (optional) softens the finish with creamy comfort.
Want that next-level depth? Trini green seasoning, worcestershire sauce, and beef broth adds complexity, but you can sub with a good rub if needed. And don’t forget to sear those oxtails first—you want that golden crust to lock in flavor before the braise begins.
For traditional cooking method make these oven braised Jamaican oxtail style.
Beats and Eats (music to pair with Jamaican oxtail stew)
Monica’s track hits the same: layered, slow-burning, and undeniable—you can feel every note, just like you can taste every hour in that pot.
You’ve got Monica’s raw vocal runs weaving through a beat that simmers, just like those oxtails soaking in that rich gravy. The track and the dish both start slow, but they don’t stay soft—they explode with flavor and feeling when you least expect it. And just like love gone wrong in Monica’s voice, oxtail done right sticks with you, clings to the bone, and leaves you wanting more.
What To Serve With Oxtail
Serve this Jamaican oxtail recipe with Jamaican classic dishes like rice and peas, fried plantains, and steamed cabbage, and let the whole plate sing back, “you so gone… for this flavor.” Start it off with callaloo soup.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Instant Pot Jamaican Oxtail
Ingredients
- 2 lbs Oxtail
- 1 teaspoon Browning sauce
- ¼ cup Soy Sauce
- 2 tablespoon Worcestershire sauce
- 1 Yellow or Red Onion diced
- 2 medium Celery Stalks diced
- 2 medium Carrots peeled and diced
- 4 Green Onions sliced
- 1 med Red Bell Pepper diced
- 4 Cloves Garlic diced
- 1 whole Scotch Bonnet or Habanero
- 1 teaspoon Allspice
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3-5 whole Allspice Berries
- ¼ cup Green Seasoning
- 1 cup Red Wine optional
- 1 pint Beef Broth
- 4 sprigs Fresh Thyme
- 2 Bay Leaves
- 2 tablespoon Cognac optional
- ¼ inch Fresh Ginger diced
- 14 oz Canned Butter Beans drained
Method
- Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add garlic, ginger, ½ the yellow or red onions, ½ the green onions, browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours preferably overnight.
- 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. Reserve the marinade.
- Add the whole scotch bonnet pepper to the pot. If you want a bit more heat cut slits into the sides of the pepper using the point of a sharp knife.
- Add carrots, remaining yellow or red onions, remaining green onions, celery, bell peppers, and saute 2-3 minutes adding a bit of the seasoning as you go. Add the green seasoning and mix well.
- Add the red wine if using 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.
- If using add the butter beans at this step and cook on saute settings for 10-15 minutes.
- Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to gravy consistency or mix in a corn starch slurry to thicken.
When you say add the sauce, what sauce are you referring to the soy sauce? Browning sauce marinade? I am making this today and I’m a little confused.
Not sure which part you are referring to, but if it's the fourth step with (garlic, onions, and celery) there is no sauce to add. It should read "saute"
That's not a Jamaican oxtail,, have of the ingredients is not even Jamaican,, no doubt it taste good,, but it cannot be classified as a Jamaican oxtail, sorry. Celery, broth, red wine,, seriously!! Smh
Hi thanks for the feedback. In the post I clearly state the recipe was ADJUSTED for Instant Pot cooking. I don't think 3 out of 20 ingredients count as half but I respect and appreciate your larger point. I agree red wine is not a typical ingredient in Jamaican cooking but Jamaican cooking does include a lot of acidic ingredients (soy, lime juice, etc.) and acidity is needed when cooking fatty foods such as oxtail. Secondly when cooking with instant pot if you don't add enough liquid in recipes like this the instant pot will actually shut-off. I tried adding more water, more soy, more worcestershire, etc. but the taste wasn't there. Adding more water dilutes the flavor. The taste of soy and worcestershire are strong so adding more changes the flavor profile too much and not in a good way. After multiple attempts I determined that a combination of beef broth and Red wine in my opinion was the best option since it flavors, tenderizes, and breaks up the fattiness without changing the flavor too much.