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A rich and tender Caribbean comfort stew featuring fall-off-the-bone oxtails simmered with butter beans and traditional Jamaican seasonings, prepared using a pressure cooker, slow cooker, or stovetop.

  • Total Time: 1 hour 5 minutes (pressure cooker)
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2.5 lbs oxtails
  • ¼ cup light brown sugar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon browning
  • 2 Tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 4 green onions, chopped
  • 1 Tablespoon garlic, chopped
  • 2 whole carrots, chopped
  • 1 scotch bonnet or habanero pepper, seeds and membrane removed and chopped
  • 1 cup beef broth
  • 1 Tablespoon ketchup
  • 1 teaspoon dried thyme
  • 2 Tablespoons water
  • 1 Tablespoon cornstarch
  • 1 16 oz can Butter Beans, drained

Instructions

  1. Chop yellow onion, green onions, garlic, carrots, and remove seeds and membranes from scotch bonnet or habanero pepper and chop it.
  2. Trim excess fat from the oxtails as needed.
  3. Rinse oxtails with water and vinegar mixture, then pat dry.
  4. Rub oxtails with light brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, ground allspice, and browning ensuring even coating.
  5. Optionally, marinate oxtails in the fridge for 8 hours to overnight.
  6. For Pressure Cooker: Set pressure cooker to High Sauté and heat vegetable oil.
  7. Brown oxtails flat-side down in hot oil, spacing pieces about ¼ inch apart, browning each side (~2 minutes), then remove and set aside.
  8. Deglaze pot with 2 Tablespoons beef broth, scraping browned bits from the bottom.
  9. Add chopped yellow onion, green onions, carrots, garlic, and chopped scotch bonnet; sauté about 5 minutes until onions soften.
  10. Stir in dried thyme, oxtails with marinade juices, remaining beef broth, and ketchup.
  11. Cancel Sauté, close lid, set valve to Seal, and cook on High Pressure for 45 minutes.
  12. Let pressure release naturally (~25 minutes), then carefully vent and open lid.
  13. Remove oxtails and vegetables with slotted spoon and set aside.
  14. Turn on Sauté to bring cooking liquid to a simmer.
  15. Whisk cornstarch and water to make a slurry, stir into simmering sauce.
  16. Add drained butter beans and cook ~5 minutes until sauce thickens and beans heat through.
  17. Return oxtails and vegetables to pot, stir gently and serve.

Notes

Use medium-sized oxtails close in size for even cooking, but variation is acceptable., Trim excess thick fat to avoid greasy sauce; some fat enhances flavor., Scotch bonnet peppers provide signature heat; habaneros are acceptable substitutes., Browning oxtails adds depth and color to the sauce but can be skipped if short on time., Marinating enhances flavor but pressure cooking or slow cooking provides great taste even without it., Skim excess fat after cooking or chill and remove solidified fat before reheating., Thicken sauce with cornstarch slurry or by simmering uncovered to desired consistency., Butter beans can be substituted with cannellini, kidney, or fresh lima beans (requires longer cooking)., Substitute oxtails with beef short ribs or chuck roast, adjusting cook times accordingly., Add potatoes, yams, or parsnips during last hour of slow cooking or last 30-45 minutes on stovetop for extra vegetables., Use low-sodium soy sauce and broth for lower sodium version, adjust salt accordingly., Leftovers keep 3-4 days refrigerated and up to 3 months frozen; reheat gently.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes (pressure cooker); 8-10 hours (slow cooker); 3 hours (stovetop)
  • Category: Main Course
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 serving
  • Calories: 876 kcal per serving
  • Fat: 45 g per serving
  • Carbohydrates: 27 g per serving
  • Protein: 90 g per serving