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Authentic Jamaican oxtail recipe

Authentic Jamaican oxtail recipe

Authentic Jamaican oxtail recipe. One of Jamaica's most delicious cuisines, you must try this recipe
Course Main Course
Cuisine Jamaican
Keyword Jamaican oxtail recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings 3 Servings
Calories 103kcal
Author Lesa


  • 2 lbs Oxtail chopped into 2 to 3cm chunks
  • 1 Cup Butterbean
  • 1 tbsp Oxtail or all-purpose seasoning
  • 1 tsp Browning
  • 1 tsp Salt
  • 1 ½ tbsp Dark brown sugar
  • 1 Maggi stock cube
  • 1.8 oz Onion Sliced
  • 2.5 oz Bell pepper Sliced
  • ½ Scotch bonnet pepper Seeds remove and finely chopped
  • 2.1 oz Tomato Diced
  • 1.5 oz Stalks scallion (green onion) Chopped
  • 4 Cloves garlic Crushed
  • 5 Sprig thyme
  • 0.28 oz Freshly grated ginger
  • 7 Pimento barriers (allspice)
  • 2 tbsp Ketchup
  • 3 tbsp Cooking oil
  • Water
  • 1 Small lime To wash the oxtail
  • 1 tbsp Vinegar To wash the oxtail


  • Wash the oxtail in water with vinegar and lime juice. Drain away all the water, getting the meat as dry as possible.
  • Season the oxtail with salt, oxtail/all-purpose seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. If you like, leave to marinate for at least an hour.
  • Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
  • Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
  • Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.
  • Make sure the pressure cooker cool off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
  • Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, ketchup and Maggi stock cube.
  • Cover the pot with a normal pot cover and let it cook for another 30 minutes.


  • Try getting oxtail that have very little fat on it. Too much fat on the oxtail makes the gravy fatty. 
  • You can use more are less scotch bonnet pepper if you like your oxtail stew more or less spicy


Serving: 308g | Calories: 103kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 492mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg