You won't believe it! Easy Jamaican Oxtail Recipe ready in 15 minutes. No wasting of long hours

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.

Cut out any extra fat from the oxtail.

Wash the oxtail with lemon and vinegar, then rinse and pat dry with a paper towel.

Season the oxtail with Worcestershire sauce, Browning sauce, brown sugar, and fresh thyme; mix until well coated.

Cover and marinate the oxtail for 3 to 4 hours or overnight.

In an Instant Pot, add olive oil and brown the oxtail on both sides until it has a seared look; set aside.

Add onion, green and red bell peppers to the pot to deglaze, stirring until the liquids from the veggies release.

Add tomato paste and stir until softened; season with chicken bouillon and salt.

Return the browned oxtail to the pot along with bay leaves and the marinade drippings; add water and cover.

Cancel the sauté option and switch to pressure cook for 15 to 20 minutes, allowing the pressure to release naturally.

Once cooked, add butter beans, green onion, and carrots; mix cornstarch with water to thicken.

Switch back to sauté mode and let it simmer until thickened; serve with rice and peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary