Jamaican Oxtail
Jamaican oxtail is a hearty, flavorful stew with tender meat, rich spices, and savory beans, perfect for comforting family meals and those who enjoy bold Caribbean flavors.
Ingredients
Instructions
- Season the oxtail with salt and pepper.
- Fry the oxtail until browned, then place it in a pressure cooker.
- Sauté the sliced onions and crushed garlic.
- Add the sautéed onions and garlic, along with thyme, to the pressure cooker with the oxtail.
- In the remaining oil, add the flour and stir well to make a roux.
- Cook the roux for about 8 minutes until it turns a rich brown color.
- Add water to the roux and stir well.
- Pour the water and roux mixture over the ingredients in the pressure cooker.
- Pressure cook for 40 minutes.
- Then, cook without pressure for an additional 20 minutes.
- Stir in ketchup, lime juice, and drained butter beans.
- Serve hot with white rice and vegetables.
Tips & Substitutions
For best results, marinate the oxtail overnight with salt and pepper to enhance the flavors. If you don't have thyme, you can substitute with Italian seasoning. Make sure to brown the oxtail well for added richness. Adjust the seasoning to your taste, and you can add a dash of hot sauce for heat if desired.
Serving Suggestions
Serve the oxtail hot over a bed of fluffy white rice and pair it with sautéed vegetables for a complete meal. This dish is also excellent with crusty bread to soak up the flavorful sauce. For a delightful dessert, consider following it with Brilliant Raspberry Dip to refresh your palate.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat until heated through. You can also microwave it in short intervals, stirring in between. For longer storage, freeze in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaican Oxtail contains roughly 370 calories, with 5g protein, 43g carbohydrates, and 20g fat. It is a good source of protein (11% of the Daily Value), dietary fiber (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1614mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat instead of oxtail?
While oxtail provides a unique flavor and tenderness, you can substitute with beef chuck or shank. Keep in mind that cooking times may vary, so adjust accordingly to ensure the meat is tender.
How can I thicken the sauce further if it's too thin?
If your sauce is too thin after cooking, you can mix a tablespoon of cornstarch with cold water to create a slurry and stir it into the sauce. Cook for a few more minutes until thickened to your desired consistency.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the oxtails and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the meat is tender and falling off the bone.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).