How To Make Jamaican Style Oxtail In Instant Pot

Indulge in the soulful flavors of Jamaican Oxtail – a succulent marriage of tender meat, aromatic spices, and a hint of heat. Discover the essence of Caribbean cuisine in every savory bite!

Related Oxtail Recipes Posts:

• Beef Oxtail Soup
• Southern Oxtail
• Instant Pot Oxtail

Oxtails are common in a lot of different cultures but ain’t nothing like a good Jamaican oxtail recipe which besides jerk chicken is my favorite Jamaican dish to eat.It consistently produces rich, tender meat and the most aromatic, flavorful gravy that’s worthy of it’s own post.

For those unfamiliar with either oxtails or Jamaican cuisine, Jamaican oxtail can sound daunting, but the steps are simple and few but result in greatness.

I would describe this as my take on a Jamaican oxtail recipe that is converted for instant pot cooking. Traditionally these are cooked long long long braised style, but for this version, I sped things up and condensed timing by pressure cooking.

I also had to make some alterations/substitutions on a few ingredients due to some of the limitations of the instant pot. It's very easy to get the dreaded "burn" notice with your instant pot if you don't have enough liquid. I added broth and red wine as a solve and enhancer.

Beats and Eats (music to pair with Jamaican oxtail stew)

Once upon a time oxtails were considered cheap eats or the nasty bits that only poor people ate. We ate a lot of oxtails growing up but never steak or short ribs due to lack of affordability. Now things done changed as white chefs have made oxtails famous, basically gentrifying them. Oxtails have gone from the hood to trendy upscale restaurants. 

Ordinarily I would move on to the next better value beef cut, but oxtails are special, and I’m so gone, I can’t let go. You can dress them up and charge crazy money for them, but it’s still a hood classic. You can take them out of da hood but you can’t take the hood out of them. Oxtails for life! Now make them cheap again lol.

Monica's soulful anthem "So Gone" provides the perfect melodic backdrop to the culinary masterpiece of a Jamaican-style oxtail recipe. As the rich, velvety vocals serenade your senses, let the slow-cooked perfection of the oxtail, infused with Jamaican spices, take you on a journey of flavor.

The sultry rhythm of the song mirrors the depth of the dish, creating a harmonious experience where soulful music meets the vibrant tapestry of Caribbean flavors. Whether you're savoring the oxtail's tender succulence or getting lost in Monica's timeless vocals, this pairing promises a symphony for the soul.

What Is Oxtail

Oxtail refers to the tail of cattle, specifically from the cow. Despite the name, it is not exclusive to oxen but is commonly taken from beef cattle. Oxtail is known for its rich and flavorful meat, which becomes particularly tender and succulent when slow-cooked. The tail is typically cut into segments, each containing a portion of meat surrounded by connective tissue, fat, and bone.

Oxtail is valued in culinary traditions around the world and is a popular ingredient in various dishes. Its high collagen content makes it well-suited for braising or slow cooking, allowing the meat to become tender while infusing the cooking liquid with rich flavors. Oxtail is often used in stews, soups, and braised dishes, and it is prized for the depth of flavor it adds to culinary creations.

In Caribbean and Jamaican cuisine, oxtail is a staple ingredient in dishes like oxtail stew or oxtail soup. The meat's distinctive taste, combined with the slow-cooking process and the addition of flavorful spices and herbs, results in a hearty and satisfying dish that is beloved in many cultures worldwide.

What Is Browning Sauce

Browning sauce is a versatile condiment used to enhance the color and flavor of various dishes, particularly in Caribbean and Creole cuisine. Here’s a detailed overview:

Flavor Profile

• Smoky and Sweet: The caramelization of sugar gives it a smoky, slightly sweet taste.
• Savory and Rich: Enhances the umami flavors in savory dishes.

Uses in Cooking

1. Coloring Agent: Adds a dark, rich color to stews, gravies, and sauces, making them more visually appealing.
2. Flavor Enhancer: Deepens the flavor of meats, soups, and rice dishes.
3. Marinades: Used in marinades to impart a robust flavor and color to meats before cooking.
4. Gravy and Sauce Base: Often used as a base for making gravies and sauces richer and more flavorful.

Common Dishes

• Caribbean and Jamaican Cuisine: Used in traditional dishes like oxtail stew, brown stew chicken, and jerk dishes.

Commercial Browning Sauce

• Brands: Common brands include Grace, Kitchen Bouquet, and more.
• Availability: Available in most supermarkets, especially in the international or Caribbean section.

key ingredients needed to make jamaican oxtail

• Oxtail - trimmed and cleaned
• Browning sauce - Browning sauce contributes a deep, rich, and dark color to the oxtail, giving it the signature appearance associated with traditional Jamaican oxtail dishes. It also imparts a subtle, caramelized flavor to the oxtail. This enhances the overall taste profile of the dish by providing a slightly sweet and savory undertone.
• Soy Sauce - contributes a deep umami flavor to the oxtail, enhancing the overall savory richness of the dish. This depth of flavor complements the natural meatiness of the oxtail.
• Worcestershire sauce - contains fermented ingredients like anchovies and tamarind, providing a potent umami flavor. This helps deepen the overall savory taste of the oxtail, contributing to a richer and more complex dish. The sauce's combination of vinegar and molasses imparts a subtle tanginess and sweetness to the oxtail.
• Scotch Bonnet Pepper (or Habanero pepper) - are a staple in Jamaican cuisine, and their use is synonymous with the authenticity of Caribbean flavors. Incorporating these peppers into oxtail recipes ensures an unmistakably Jamaican taste. Beyond its heat, the Scotch bonnet pepper also imparts a unique fruity and citrusy flavor.
• Allspice - is a cornerstone of Jamaican seasoning and is often referred to as "pimento" in the region. Its use in oxtail recipes ensures an authentic Jamaican flavor, capturing the essence of Caribbean culinary traditions. It has a warm and aromatic fragrance that infuses the oxtail with a comforting and inviting scent during the cooking process, creating an appetizing atmosphere. True to its name, allspice combines the flavors of cinnamon, cloves, and nutmeg. This complexity adds depth to the oxtail, providing a well-rounded and multi-dimensional taste experience.
• Jerk Paste
• Red Wine - While red wine is not a traditional ingredient in Jamaican oxtail recipes, its addition can bring several enhancements to the dish. Red wine adds a layer of richness and depth to the oxtail, intensifying the overall flavor profile. The acidity in red wine serves as a natural meat tenderizer.
• Beef Broth - Beef broth adds a deep and savory richness to the oxtail. It also contributes to the overall consistency of the dish, ensuring that the oxtail remains moist and juicy.
• Fresh Thyme - The fragrant aroma of fresh thyme infuses the oxtail with a depth of earthy, citrusy, and slightly minty notes
• Bay Leaf - Bay leaves impart a mild, herbal aroma to the oxtail as it cooks. While not overpowering, this fragrance adds a delicate layer to the overall olfactory experience of the dish.
• Cognac (optional) - not a typical ingredient for an authentic Jamaican oxtail recipe, but often carries fruity and spicy undertones, which can infuse the oxtail with additional flavor dimensions. These notes may complement the other spices used in Jamaican cuisine, creating a harmonious blend.

cooking oxtail the jamaican way

Wash and dry oxtail. Place the cleaned oxtail pieces in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours.

Set Instant Pot to high “Saute” settings. Once “hot” add oil, butter or ghee. Add the oxtail and brown on all sides. Remove and set aside.

Cut slits into the sides of the chili using the point end of a sharp knife then add to the pot.

Add carrots, onions, celery, and garlic and saute 2-3 minutes adding a bit of the seasoning as you go. Add the paste and mix well.

Add the red wine being sure to deglaze the pot by scrubbing the bottom with a wooden spoon. Allow the wine to cook down slightly (2-3 minutes). Add the cognac (if using), beef broth, thyme, bay leaves, and any remaining dry spice seasoning.

Add the browned oxtails back to the pot, mixing well.

Close the lid and high pressure cook 45 minutes and then allow the pressure to release naturally.

Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to thick and delicious oxtail gravy.

what to serve with this Jamaican oxtails recipe

Creating a well-rounded meal to complement the rich and flavorful Jamaican-style oxtail is key to a delightful dining experience. Here are some traditional and complementary Jamaican dishes (sides):

1. Rice and Peas:
   • A classic Jamaican staple, the coconut-infused rice and peas add a subtly sweet and creamy element that pairs perfectly with the savory oxtail.
2. Steamed Vegetables:
   • Lightly steamed or sautéed vegetables, such as cabbage, carrots, and green beans, bring a fresh and crisp component to balance the richness of the oxtail.
3. Fried Plantains:
   • The sweet and caramelized notes of fried plantains complement the savory oxtail, adding a delightful touch of sweetness to each bite.
4. Bammy:
   • This flatbread made from cassava adds a unique and slightly chewy element to the meal, enhancing the overall dining experience.
5. Avocado Salad:
   • A simple avocado salad with tomatoes, red onions, and lime dressing adds a creamy and refreshing side that complements the robust flavors of the oxtail.
6. Callaloo:
   • A nutritious and delicious leafy green, callaloo can be steamed or sautéed with onions and garlic, offering a vibrant and flavorful side dish.

instant pot jamaican oxtail cooking considerations and tips

Clean oxtails are a must! I wash mine with either lime or lemon juice and water.

This recipe can be conducted via traditional cooking methods. Follow the same steps but use a braising pan and cook at about 250 degrees F 3-4 hours until oxtails are super tender.

Season at every step. Some recipes call for brown sugar to add a bit of sweetness and counter the heat of the scotch bonnet. I didn't use as this version is on the mild side.

If available to you add whole allspice berries (aka pimento berries) to your marinade step for even more authentic Jamaican flavor.

Red wine is not a traditional Jamaican ingredient but it is typical in braising and essential to cooking oxtail in an instant pot.

Use a full-bodied red, but don’t break the bank for it. Do choose the one you’d feel good about drinking and enjoy a glass while you wait. Wine helps make oxtail tender

If you prefer not to make your own paste, feel free to use store-bought brands like Grace or Walkerswood.

If scotch bonnets are available to you, definitely use them in this recipe. Their sweet aroma and flavor give a unique, authentic element. Habaneros are a fine substitute though.

Be sure to remove the chili when you remove the oxtails from cooking. Otherwise, they will disintegrate in your gravy and make it fiery as hell.

These taste even better overnight. Leftovers will be a treat! My favorite leftover dish is taking the oxtail gravy plus those pieces of oxtail meat that fell off the bone to season canned black beans.

Oxtail have much fat so it's a good idea to trim them some before cooking. That fat will render during the cooking process leaving a lot of excess fat behind which can be no fun to eat. Use a few paper towels to soak up that excess after cooking.

To make this dish more of a Jamaican oxtail stew recipe add a can of butter beans to the pot after pressure cooking then saute 5-7 minutes before the next step.

Be sure to remove the thyme stems and any allspice berries from the oxtail after cooking. Biting into either ain't no phone!

Serve with your favorite white rice recipe such as coconut rice and a side of curry collard greens. Jamaican cabbage is another side dish to pair with these tender oxtail

Garnish with green onions

Substitutions

If you're making Jamaican oxtail but need to substitute some ingredients, here are some suitable alternatives:

Browning Sauce

• Soy Sauce and Sugar: Mix soy sauce with a bit of brown sugar or molasses and cook until it thickens slightly.
• Worcestershire Sauce: Can be used for a similar depth of flavor.
• Molasses: Adds sweetness and color.

Scotch Bonnet Peppers

• Habanero Peppers: Similar in heat and flavor profile.

Allspice (Pimento)

• Ground Cloves and Cinnamon: Mix a small amount to mimic the flavor of allspice.
• Nutmeg: Adds a warm, aromatic flavor.
• Five-Spice Powder: Contains similar warm spices, use sparingly.

Fresh Thyme

• Dried Thyme: Use about half the amount of fresh thyme called for in the recipe.
• Oregano: For a different but complementary herbal note.

Butter Beans

• Canned Cannellini Beans: Similar texture and flavor.

These substitutions can help you make a delicious Jamaican oxtail dish, even if you're missing a few traditional ingredients. Adjust the quantities and combinations to suit your taste and availability.

Variations

Jamaican oxtail is a flavorful and hearty dish, but there are many variations you can try to put your own twist on this classic recipe. Here are some ideas:

Traditional Jamaican Oxtail

• Ingredients: Oxtail, browning sauce, scotch bonnet peppers, allspice, fresh thyme, garlic, onions, carrots, bell peppers, butter beans, beef or chicken stock, and cooking wine or beer.
• Method: The traditional stove-top slow-cooked method, allowing the flavors to meld together over several hours.

Jamaican Oxtail with Coconut Milk

• Ingredients: Add a can of coconut milk for a richer, creamier sauce.
• Method: Simmer the oxtail in the coconut milk along with the usual ingredients.
• Flavor Profile: Adds a slightly sweet and tropical twist to the dish.

Slow Cooker Jamaican Oxtail

• Convenience: Prepare the oxtail and other ingredients, then transfer everything to a slow cooker.
• Cooking Time: Cook on low for 8-10 hours or on high for 4-6 hours.
• Result: A hands-off approach that yields tender, flavorful oxtail.

Jamaican Oxtail Stew

• Vegetables: Add more root vegetables like potatoes, yams, or turnips.
• Consistency: Thicken the stew with a bit of cornstarch mixed with water towards the end of cooking.
• Serving: Serve in a bowl as a hearty, standalone meal.

Storing Leftover Oxtail

1. Cool Completely: Allow the oxtail to cool to room temperature before storing it. This prevents condensation and helps maintain the quality of the meat.
2. Transfer to Airtight Containers: Place the oxtail and its sauce in airtight containers. Ensure the containers are sealed tightly to prevent air from entering.
3. Refrigerate: Store the containers in the refrigerator. Leftover oxtail can be kept in the fridge for up to 3-4 days.

Frequently Asked Questions (FAQs)

Where can I find Browning Sauce?

Browning sauce adds that element of a traditional Jamaican dish but admittedly it's not always easy to find. However it is easily accessible in ethnic markets focused on Caribbean/African food. Many mainstream groceries will carry it where you find dry packaged gravy. 

Where Can I Find Oxtails?

Most grocery stores will have them. Oxtails have gone mainstream and are now premium priced. Look for sales or shop in ethnic markets where you get a better price. Hispanic, Asian, and Caribbean markets offer best values.

Can I cook Jamaican Oxtail in Crockpot?

Yes you can though I still highly recommend browning the oxtails in a skillet before adding to the crockpot to maximize flavor.

Can I make delicious oxtails on the stovetop the traditional way?

This oxtail dish is actually pretty versatile. Pressure cooker, slow cooker, and traditional oven are all great options for cooking with a few modifications depending on approach. The main thing is to brown the oxtail as well as cook slow in a large pot or dutch oven at a medium-low temperature. Also, be sure to use a tight-fitting lid.

Are these spicy?

No these aren’t spicy assuming you use mild jerk paste and use the whole scotch bonnet chili vs. cutting it open and allowing the veins and seeds to be a factor.

Are oxtails really from the tail of an ox?

For all intents and purposes when we're talking about oxtail it's in the context of a cut of meat from a cow's tail.

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make this recipe

From the tantalizing aroma of slow-cooked spices to the fork-tender perfection of the meat, each bite transports you to the vibrant heart of Caribbean cuisine. The lingering warmth of Jamaican spices and the satisfaction of a hearty meal linger on the palate.

If you make this Instant Pot Jamaican Oxtail recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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