Growing up in Guyana, oxtail stew was not popularly served in my household. To be quite transparent, I did not learn how to make Oxtails until I moved to the US and was exposed to so many other Caribbean cuisines. Specifically, after living in New York for a few years, I was exposed to many amazing Caribbean cuisines, especially Jamaican food. Oxtail stew is absolutely delicious. The rich, tender meat shimmered in a flavorful gravy with butter beans, thyme, and a touch of scotch bonnet pepper for heat—there’s nothing quite like it.
After cooking it so many times, I can put my spin on a classic Jamaican dish. This recipe is infused with spices such as ginger, cinnamon, and pimento seeds, which add so many wonderful flavors to the stew. These added spices are different from your traditional Jamaican oxtail recipe, but I guarantee you will not regret giving this recipe a try! I have tested this oxtail recipe many times, and it is simply amazing. It is always a feast at home when I make it. I love to pair my oxtail stew with either rice and peas or white rice, along with fried plantains and steamed cabbage. When I make oxtail, it never lasts long at home; that’s how much everyone really enjoys it.
Oxtail is rich in gelatin; therefore, it takes a while for the meat to break down. This is the main reason why it takes a few hours to cook until it is tender. For this recipe, I used the pressure cooker to tenderize the meat and reduce cooking time. I personally prefer not to wait hours until I can enjoy my oxtail. While pressuring the meat, I love to add a bit of herb and spice so that all those flavors can infuse into the meat while cooking. It is so flavorful and yummy!
I hope you enjoy this recipe!
Helpful Tips:
- Oxtail takes a long time to cook when using traditional methods. The use of a pressure cooker will significantly speed up the process and provide delicious juices which can also be added to your stew.
- The final gravy should be thick and glossy, I usually boil my stew down until it thickens up.
- I used a traditional pressure cooker for this recipe, but you can also use an instant pot.
- I usually clean my oxtail with ¼ cup vinegar and lime juice. This is optional, and it is all about preference.
- If you do not like your food spicy, then you can use ½ of a scotch bonnet pepper as well. Just remove the seeds.
- A top tip for thickening the gravy is to add a sprinkle of flour.
Oxtail Stew Recipe
Description
Rich, savory, fall-off-the-bone pot of goodness. This oxtail recipe is full of flavor and absolutely delicious!
Ingredients
- 3 lbs. oxtail (cut into 2-inch pieces)
- 2 scallions, chopped
- 1/2 green bell pepper, chopped
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 scotch bonnet pepper
- 4 sprigs fresh thyme
- 1 can butter beans, drained
- 2.5-inch piece of cinnamon
- ½ small carrot
- 6 pimento seeds
- 1 tbsp. green seasoning
- 2 tbsp browning sauce
- 1 tbsp. ketchup
- Pinch of brown sugar
- Adobo seasoning
- Chicken bouillon
- Creole seasoning
- Salt and black pepper to taste
- 1 tbsp vegetable oil
Instructions
- Season oxtail with green seasoning, adobo seasoning, chicken bouillon, creole seasoning, salt and pepper to taste. Add fresh thyme and browning sauce. Mix very well and set aside.
- Place the entire seasoned oxtail mixture into the pressure pot along with scotch bonnet pepper, pimento seeds, cinnamon stick and ginger. Add enough water to cover the meat then add ¼ tsp of chicken bouillon to water.
- On medium-high heat, pressure meat for 15-20 minutes (**depending on the cut of the oxtails it might require a bit longer, the whole idea is to cut the cooking time but not to make the oxtails too tender). Be sure not to overpressure oxtail as it will be cooking on the stove top as well. Remove from heat when done.
- To a skillet, add vegetable oil then sauté onions, garlic, carrots, bell peppers for 2-3 minutes. Add only oxtails leaving juices behind. Allow to brown for 1-2 minute (**if you desire to add more browning sauce then add about 1 tsp for added color). Then add oxtail juices from pressure pot. Add salt and pepper to taste. Add a pinch of brown sugar. (Note: I usually love my oxtail stew on the thicker end, so I add a pinch of flour as well to give the sauce some body).
- On medium-high heat; cook oxtails until sauce liquid reduces about 1/2 and meat is tender. Add butter beans and allow to cook for 2 minutes.
- Garnish with scallions. Allow to cook for 1 minute then remove from heat.
- Serve with your favorite rice, plantains and sauteed vegetables.
- Category: Lunch
This looks great, I’m going to try it soon!
Author
Do hope you enjoy 🙂
Would like recipes to teach my after-school group of teens.
Author
Hi Elwanda! would be happy to speak to you about this please shoot me an email @ foodienotachef2020@gmail.com
Can’t wait to try this recipe for my family
Author
so excited for you! 🙂 ..do enjoy!
Tried this recipe last night and it was beautiful. I enjoyed how well the flavors came together. It took more more than the avg cooking time but it was all worth it. Paired it with some sliced bread and had it for breakfast.
Author
hehe sooooo worth it!!! so happy you enjoyed this recipe!
Thank you for posting your recipes. I too grew up in a Guyanese household with many of these recipes cooked by my mother and grandmother ❤️. Unfortunately, they’re both no longer here and at times I struggle to recall all that’s needed in these recipes.
Samantha
Samantha, this truly touched my heart and I really do hope some of these recipes ignite memories of them. It’s my pleasure 🙂
Is there a difference between green onion and scallion? In my country they are synonyms.
No in the US they call it green onions and where I am from it’s scallion 🙂