HOW TO MAKE THE BEST AUTHENTIC JAMAICAN OXTAIL RECIPE USING PRESSURE COOKER

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 using lemon juice and white distilled vinegar.

Cut off excess fat from the oxtail using kitchen scissors.

Pat dry the cleaned oxtail with paper towels.

Combine all dry seasonings (ginger powder, pimento seed, garlic powder, onion powder, all-purpose seasoning, paprika, oxtail seasoning) in a bowl and mix well.

Sprinkle the mixed dry seasonings over the oxtail, reserving some for later.

Pour the green seasoning over the oxtail and add crushed pimento seeds.

Rub the seasonings into the oxtail thoroughly.

Add a small amount of browning to the oxtail and rub it in.

Add a little soy sauce and massage it into the meat.

Sprinkle a small amount of salt over the oxtail and ensure everything is well combined.

Cover the seasoned oxtail and let it marinate for 2 to 3 hours.

Wash the vegetables (thyme, garlic, sweet peppers, onion, carrot) for the oxtail.

Heat a dutch pot on the stove and add 2 tablespoons of cooking oil.

Add the marinated oxtail to the heated oil and brown it, stirring occasionally for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: