Authentic Jamaican oxtail recipe

Method8 steps

1. 1

   Step 1: Use the separate rinse water, juice from the small lime (1 small) and measured tablespoon white vinegar (1 tablespoon) for the oxtail (2 pounds) rinse. Drain that rinse liquid away completely and pat all the oxtail pieces dry. Keep the measured 2½ cups cooking water aside for the pressure-cooking step.

   Uses 2 pounds oxtail, trimmed of excess fat and chopped into 2–3 cm pieces · Separate water, as needed for the lime-and-vinegar rinse; drain away · 1 small lime, juiced, for the oxtail rinse · 1 tablespoon white vinegar for the oxtail rinse

2. 2

   Step 2: Coat all the dried oxtail pieces with all the salt (1 teaspoon), the selected oxtail or all-purpose seasoning (1 tablespoon), crushed garlic, grated ginger (0.28 ounces), browning sauce (1 teaspoon), chopped Scotch bonnet and all 7 whole allspice berries. Mix thoroughly. If desired, cover and refrigerate for at least 1 hour to marinate; otherwise proceed to browning.

   Optional minimum refrigerated oxtail marinade · 60 minUses Complete dried oxtail batch after discarding its rinse liquid · 1 teaspoon salt · 1 tablespoon oxtail seasoning or all-purpose seasoning · 4 garlic cloves, crushed · 0.28 ounces fresh ginger, grated · 1 teaspoon browning sauce · ½ Scotch bonnet pepper, seeds removed and finely chopped · 7 whole allspice berries (pimento)

3. 3

   Step 3: Put all 3 tablespoons vegetable oil and the full 1½ tablespoons dark brown sugar in the open pressure-cooker pot. Heat using the cooker’s stovetop heat or sauté function.

   Uses 3 tablespoons vegetable cooking oil · 1½ tablespoons dark brown sugar

4. 4

   Step 4: When the oil is hot and the sugar has melted, add the complete seasoned oxtail batch with its seasonings. Sear until all sides of the meat are browned, turning as needed; do not let the sugar burn.

   Uses Hot vegetable oil and melted dark brown sugar in the cooker pot · Complete seasoned oxtail, refrigerated if marinated

5. 5

   Step 5: Add the measured 2½ cups cooking water to the browned oxtail and its pan juices. Follow the cooker’s liquid and fill guidance, lock the pressure lid and cook at HIGH pressure for 30–35 minutes, timing from when high pressure is reached.

   Pressure-cook oxtail at HIGH pressure · 35 minUses Complete browned seasoned oxtail and its pan juices · 2½ cups water for pressure cooking the browned oxtail

6. 6

   Step 6: Let the cooker cool and release pressure according to its instructions. Open the lid only after pressure is fully released. Check that the oxtail is tender and starting to fall off the bone. If still tough, continue cooking as directed by the cooker and fully release pressure again before opening.

   Uses Complete pressure-cooked oxtail in its cooking liquid

7. 7

   Step 7: Return the open pot of tender oxtail and its cooking liquid to the heat. Add all the sliced onion (1.8 ounces) and bell pepper (2.5 ounces), chopped scallions (1.5 ounces), diced tomato (2.1 ounces), 5 thyme sprigs, the cup of ready cooked drained butterbeans (1 cup) and the stock cube. Add the measured ketchup (2 tablespoons) if using. Add separate extra water only if needed to maintain enough liquid for the final simmer.

   Uses Tender pressure-cooked oxtail and its actual cooking liquid · 1.8 ounces onion, sliced · 2.5 ounces bell pepper, sliced · 1.5 ounces scallions, chopped · 2.1 ounces tomato, diced · 5 fresh thyme sprigs · 1 cup already-cooked butterbeans, drained · 1 Maggi stock cube

8. 8

   Step 8: Cover with a normal pot lid rather than the pressure lid and simmer gently for about 30 minutes, until the vegetables soften, the beans are hot, the oxtail is very tender and the gravy reduces to your preferred consistency. Stir and check the liquid during cooking. Remove thyme stems and whole allspice berries before serving the stew in 3 portions.

   Finish oxtail stew under a normal lid · 30 minUses Complete oxtail stew with cooked butterbeans, vegetables, thyme, stock cube and optional ketchup