HOW TO MAKE TENDER JAMAICAN STYLE OXTAIL IN UNDER 1 HOUR

oxtail

🥗Healthier: beef shank

💰Cheaper: pork shank

Beef shank is leaner, while pork shank is more affordable.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces fat while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

Clean the oxtail by removing some fat but leaving some to render flavor.

Check the freshness of the oxtail by ensuring the meat is bright red, not gray.

Squeeze lime juice over the oxtail to wash it, then rinse with white vinegar and fresh water.

Season the oxtail with about 2 to 2.5 tablespoons of seasoning and 1 teaspoon of black pepper.

Add 1 tablespoon of soy sauce and 1 tablespoon of burnt sugar, then mix in 5 cloves of garlic.

Marinate the oxtail for at least 30 minutes, ideally overnight.

Heat about 2 tablespoons of oil in a pressure cooker and sear the oxtail for 2-3 minutes on each side until browned.

Add the oxtail back into the pot with all the juices, then add enough water to cover (about 2.5 to 3 cups).

Seal the pressure cooker and cook for 30 minutes; if not using a pressure cooker, cook for 2.5 hours.

After 30 minutes, transfer the oxtail to another pot if the pressure cooker isn't working well.

Remove the thyme sticks from the pot and add a little black pepper for seasoning.

Add 1.5 tablespoons of tomato ketchup, then add carrots and half an onion, reserving the other half for later.

Add fresh thyme and 3 more cloves of garlic, stirring to combine.

Let the oxtail cook without the pressure cooker for another 15 minutes to soften the carrots and thicken the sauce.

Add pre-cooked lima beans and warm them through for about 5 minutes on medium-low heat.

Let the dish simmer until the oxtail is tender and the sauce is thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary