Recipe

Quick & Easy Jamaican Oxtail

Tender, deeply seasoned oxtail with a bright, fresh finish. Big island flavor, clear steps, and weeknight-friendly shortcuts that still taste like you meant it.

By Matt Campbell

•

4.8

A real photograph of Jamaican oxtail stew in a wide bowl with glossy brown gravy, butter beans, and sliced scallions on top, with rice and peas blurred in the background on a kitchen table

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Oxtail is one of those dishes that looks like it takes all day because it kind of does, traditionally. But here’s the good news: you can get that classic Jamaican-style richness without babysitting a pot for eight hours. The move is simple. Brown hard. Build a punchy base. Then let pressure cooking do the heavy lifting while you pretend you are the kind of person who always has stew simmering in the background.

This recipe lands in that sweet spot I love: cozy, sticky, fall-apart meat plus a fresh, vibrant finish that keeps every bite from feeling heavy. Think thyme, ginger, scallions, allspice, a little heat, and a squeeze of lime at the end like a mic drop.

A real photograph of raw oxtail pieces on a cutting board being seasoned with chopped scallions, thyme, and minced garlic in a home kitchen

Why It Works

Deep flavor fast: Browning the oxtail and blooming the spices in the pot builds the kind of savory backbone that tastes slow-cooked, even when you are not.
Tender, not greasy: A quick skim at the end keeps the gravy glossy and rich without feeling heavy. If you want it even lighter, chill and lift off the fat cap before reheating.
Fresh and vibrant finish: Lime juice and scallions wake everything up, so the stew tastes lively instead of sleepy.
Flexible heat: Scotch bonnet flavor is iconic, but you can control the fire by leaving it whole or swapping in habanero or a mild chile.

Pairs Well With

Storage Tips

How to Store It

Fridge: Cool completely, then store in an airtight container for up to 4 days. The gravy will thicken as it sits. That is a feature, not a bug.
Freezer: Freeze in a sealed container for up to 3 months. For best texture, freeze the oxtail in gravy (it protects the meat).
Reheat: Warm gently on the stove over medium-low with a splash of water or broth to loosen the sauce. Microwave works too, but stir halfway so the gravy reheats evenly.
Skim tip: When chilled, fat rises and firms up on top. Lift off a spoonful or two before reheating if you want it lighter.

A real photograph of leftover oxtail stew in a glass storage container with a lid beside a small pot on a stove

Common Questions

Is this authentic Jamaican oxtail?

It is Jamaican-inspired and hits the classic flavor notes: browning, thyme, allspice, scallion, ginger, and a Scotch bonnet style heat. The “quick” part comes from using an Instant Pot or pressure cooker, which is not traditional but is very effective.

Do I have to use browning sauce?

No. Browning sauce gives that signature deep color fast, but you can skip it. If you skip it, just take your time with browning the oxtail and tomato paste. You will still get a gorgeous gravy.

How spicy is it?

If you add a whole Scotch bonnet and do not break it, you get aroma and mild heat. If you slice it or it bursts, you get real heat. For gentle heat, keep it whole and fish it out before serving. Also, please do not blend it into the sauce unless you want things truly spicy.

Can I make it on the stove instead of pressure cooking?

Yes. After browning and building the base, simmer covered on low until tender, usually 2.5 to 3.5 hours. Add water as needed to keep the oxtail mostly submerged.

When do I add butter beans?

Add them at the end so they stay intact. Pressure cooking them the whole time can turn them soft and a little chalky. Canned butter beans are intentional here for speed.

My gravy is thin. How do I thicken it?

Use Sauté to reduce for 8 to 12 minutes. If you want it faster, mash a few butter beans into the sauce. For a slurry, start with 1 tablespoon cornstarch + 2 tablespoons water, then add a little at a time until it looks right.

Why does my Instant Pot say “Burn”?

Usually it means something is stuck to the bottom. Make sure you scrape up every browned bit after adding liquid, especially around the tomato paste, and do not leave any dry spots on the bottom before pressure cooking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Instant Pot or electric pressure cooker (6-quart works great)
Large bowl for seasoning
Tongs for browning
Chef’s knife and cutting board
Measuring spoons
Fine-mesh strainer or spoon for skimming fat (optional but helpful)

The first time I tried making oxtail at home, I treated it like a lazy Sunday project. Spoiler: it demanded my full attention and then some. The next time, I got smarter, not more heroic. Pressure cooker, hard sear, and a big fresh finish with lime and scallions. That was the moment it clicked. Oxtail does not need drama. It needs browning, balance, and somebody tasting the gravy like it owes them money.

Quick & Easy Jamaican Oxtail

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Servings 4 to 6

Ingredients

Oxtail: 3 to 3 1/2 pounds oxtail pieces, patted dry
1 1/2 teaspoons kosher salt, plus more to taste (consider starting with 1 teaspoon if using regular soy sauce and salted broth)
1 teaspoon black pepper
1 teaspoon allspice (ground pimento)
1 teaspoon smoked paprika (optional modern twist, but great)
1 tablespoon brown sugar
2 tablespoons soy sauce (low-sodium preferred)
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil (for browning)
1 large yellow onion, chopped
4 scallions, chopped, white and green parts separated
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 to 2 teaspoons Jamaican curry powder (optional, for extra warmth)
3 cups beef broth (low-sodium preferred, or water, but broth is richer)
1 tablespoon browning sauce (optional)
1 Scotch bonnet pepper, whole (or habanero)
2 carrots, sliced thin into 1/4-inch rounds or half-moons (optional)
1 (15-ounce) can butter beans, drained and rinsed
1 tablespoon fresh lime juice, plus lime wedges for serving
Chopped cilantro or extra scallion greens, for finishing (optional modern twist)

Note: If your oxtail is very fatty, trim any thick exterior fat. Leave some, because it carries flavor.

Instant Pot note: Do not fill past the Max line.

Instructions

Season the oxtail. In a bowl, toss oxtail with salt, pepper, allspice, paprika (if using), brown sugar, soy sauce, and Worcestershire. Let it sit while you chop the aromatics, about 10 minutes. This is a quick rest, not a long marinade.
Brown like you mean it. Set the Instant Pot to Sauté (high, if available). Add oil. Brown oxtail in batches, 2 to 3 minutes per side, until you get deep golden edges. Transfer browned pieces to a plate. Do not rush this step. Color equals flavor.
Build the base. Add onion and the white parts of the scallions to the pot. Cook 2 to 3 minutes, scraping up the browned bits. Add garlic and ginger, cook 30 seconds. Stir in tomato paste, thyme, and curry powder (if using). Cook 1 minute to bloom everything.
Deglaze. Pour in about 1/2 cup broth and scrape the bottom very well until it is smooth and nothing is stuck. This is the “do not burn” insurance policy.
Pressure cook. Add remaining broth, browning sauce (if using), and return oxtail to the pot. Nestle in the whole Scotch bonnet (do not puncture it unless you want serious heat). Check that the sealing ring is in place and the valve is set to Sealing. Lock the lid and cook on High Pressure for 45 minutes. Natural release for 10 minutes, then carefully quick release any remaining pressure.
Doneness check: Oxtail size varies. If it is not tender enough (you want it very close to falling off the bone), pressure cook an additional 10 to 15 minutes, then do a quick release.
Finish the stew. Remove Scotch bonnet and discard. Stir in carrots (if using) and butter beans. Set to Sauté and simmer 8 to 12 minutes to thicken the gravy and cook the carrots through. If your carrots are thicker-cut, simmer a few minutes longer until tender.
Make it vibrant. Turn off heat. Stir in lime juice and the green parts of the scallions. Taste and adjust salt, pepper, and a little extra lime if needed.
Serve. Spoon over rice and peas, white rice, or mashed potatoes. Add lime wedges on the side and let people season their own bowls.

A real photograph of finished oxtail stew simmering in an Instant Pot insert with butter beans visible and a wooden spoon stirring the glossy gravy

Timing note: Total time includes browning, pressure time, and the pot coming to pressure. Your machine and batch size can add 10 to 20 minutes.

Nutrition information is estimated.

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