If you’re craving a rich, deeply flavorful dish that takes you straight to the Caribbean, this Jamaican Oxtail Recipe is exactly what you need. With succulent oxtail, tender butter beans, and that signature kick from scotch bonnet pepper, this dish is comfort food at its finest. The pressure cooker makes it even easier to achieve perfectly tender oxtails in a fraction of the usual cooking time. Whether you’re making this for a special occasion or a lazy weekend meal, this is one recipe that will have everyone coming back for seconds!Jump to Recipe

Why You’ll Love This Jamaican Oxtail Recipe

Flavor Explosion: From the earthy all-spice to the fiery scotch bonnet, every bite is packed with bold, authentic flavors.

Quick and Easy: Using a pressure cooker cuts down the cooking time while still delivering tender, fall-off-the-bone oxtail.

Hearty and Comforting: The rich oxtail and butter beans come together in a thick, savory sauce that’s perfect for soaking up with rice or bread.

Perfect for a Weekend Feast: This dish is the ultimate comfort food—great for slow, leisurely meals that feel like a celebration.

Ingredients You’ll Need

• 2.5 lbs oxtails – The star of the dish! Try to choose medium-sized oxtail pieces for even cooking.
• ¼ cup brown sugar – Adds sweetness and helps with caramelizing the oxtails.
• 1 Tbsp soy sauce – For a touch of umami flavor.
• 1 Tbsp Worcestershire Sauce – Adds depth and richness.
• 1 tbsp salt – To season the oxtails perfectly.
• 2 tbsp garlic powder – Infuses a robust garlic flavor.
• 1 tbsp black pepper – For just the right amount of spice.
• 1 tbsp all-spice – The key Caribbean spice that adds warmth and depth.
• 1 tbsp browning – Adds color and an extra layer of flavor.
• 2 tbsp vegetable oil – For browning the oxtails.
• 1 yellow onion, chopped – Adds sweetness and texture.
• 4 green onions, chopped – For a mild onion flavor and brightness.
• 1 tbsp garlic, chopped – Fresh garlic always makes things better!
• 2 carrots, chopped – Adds sweetness and balances the heat.
• 1 scotch bonnet or habanero pepper, seeds and membrane removed and chopped – For that signature Jamaican kick! 
• 1 (16oz) can Butter Beans, drained – Adds creaminess and texture.
• 1 cup beef broth – The base of your rich gravy.
• 1 tbsp ketchup – Adds tang and richness to the sauce.
• 1 tbsp dried thyme – For a subtle, earthy flavor.
• 1 tbsp water – Used in the cornstarch slurry.
• 1 tbsp cornstarch – To thicken the sauce.

How to Make Jamaican Oxtails in the Pressure Cooker

1. Prep the Oxtails

First, you’ll want to clean your oxtails with water and vinegar, then pat them dry with paper towels. Once dry, season the oxtails by covering them with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning. Rub the seasoning into the oxtails to ensure they’re well-coated.

2. Brown the Oxtails

Set your pressure cooker to High Sauté mode. Once it’s hot, add the vegetable oil and then carefully place your oxtails into the pot, making sure not to overcrowd them. Brown the oxtails on each side until they’re golden brown. Tip: If needed, do this in batches so each piece gets that beautiful caramelization.

Once browned, remove the oxtails from the pressure cooker and set them aside on a plate.

3. Deglaze the Pot

To capture all that delicious flavor stuck to the bottom of the pot, deglaze the pressure cooker by adding about 2 tablespoons of beef broth to the insert. Use a wooden spoon to scrape up the browned bits. This step adds richness to your gravy.

4. Sauté the Vegetables

Now, add the yellow onions, green onions, carrots, garlic, and scotch bonnet to the pot. Sauté for about 6 minutes, or until the onions have softened and everything smells irresistible.

5. Add Oxtails and Broth

Once the veggies are softened, add the dried thyme, browned oxtails, remaining beef broth, and ketchup to the pressure cooker. Press “Cancel” to stop the sauté function.

6. Cook Under Pressure

Secure the lid on your pressure cooker, making sure it’s properly sealed. Set the cooker to High Pressure and cook for 50 minutes. Once the timer is done, allow the pressure to naturally release.

7. Thicken the Gravy

Once the pressure has fully released, open the lid and carefully transfer the oxtails and vegetables to a separate pan, leaving the liquid in the pressure cooker.

Set the cooker to Sauté mode again, and as the liquid begins to simmer, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir the slurry into the simmering liquid to thicken it.

8. Add Butter Beans

Once the gravy has thickened slightly, stir in the drained butter beans and let them cook for about 6 minutes, until they’re heated through.

9. Combine and Serve

Finally, return the oxtails and vegetables back to the pressure cooker and give everything a good stir. Your Jamaican Oxtails with Butter Beans are now ready to serve! Plate them up with rice, plantains, or your favorite side, and enjoy! 

Tips for Perfect Oxtails Every Time

• Choose the Right Size: Try to get medium-sized oxtails that are similar in size for even cooking.
• Trim Excess Fat: Oxtail is naturally fatty, but too much fat can make the gravy overly greasy. Use a paring knife to trim any excess fat before cooking.
• Scotch Bonnet Substitution: If you can’t find a scotch bonnet pepper, a habanero works well. For an even milder option, try using a scotch bonnet pepper sauce instead.
• Thickening the Gravy: If your gravy is too thin, simply add a little more cornstarch slurry. If it’s too thick, thin it out with a bit of beef broth.

Serving Suggestions

Pair this rich, flavorful Jamaican Oxtail Stew with:

• Rice and Peas: The classic Caribbean side dish.
• Fried Plantains: Adds a sweet contrast to the savory oxtails.
• Steamed Vegetables: A lighter option to balance the richness of the dish.