Description
Indulge in the rich flavors of Caribbean cuisine with this quick and easy Jamaican Oxtail recipe. Using an instant pot or pressure cooker, you can achieve tender, fall-off-the-bone oxtail in just 30 minutes. This dish is characterized by its unique blend of spices and a savory sauce that pairs perfectly with rice, vegetables, or even tacos for a fun twist. Perfect for family dinners or special occasions, this meal is sure to impress your guests while being simple enough for any home cook.
Ingredients
Scale
- 1.5 lb oxtail
- 3 garlic cloves (minced)
- 1 tbsp Worcestershire sauce
- 1 tsp allspice
- ½ medium onion (diced)
- 16 oz butter beans (rinsed)
- 1 cup baby carrots
- 1 tsp paprika
- 1 tsp salt
- 2 tsp chicken bouillon
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 4 sprigs thyme (or 1 tsp dried)
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 2 tomatoes (diced)
- 2–3 bay leaves
- 4 tbsp cooking oil
- 3 cups water (plus 3 tbsp for mixing cornstarch)
- 1 tbsp cornstarch
Instructions
- Rinse and trim the oxtail, then marinate with garlic, Worcestershire sauce, allspice, salt, chicken bouillon, cayenne pepper, brown sugar, and thyme for at least 30 minutes.
- Set the instant pot to sauté mode and sear the oxtail for about 1 minute on each side until brown.
- Remove oxtail and sauté onions and tomatoes for about 3 minutes.
- Return the oxtail to the pot with water and bay leaves; pressure cook on high for 20 minutes.
- Add butter beans and carrots; thicken sauce with cornstarch mixed in water and simmer for another 5 minutes.
- Serve over rice or your preferred side.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg