THE BEST JAMAICAN OXTAIL RECIPE | easy stovetop method w/ extra oxtail gravy | The Seasoned Skillet

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.

Using kitchen shears, trim any excess fat from the oxtails. Place oxtails in a large bowl and add cool water with vinegar or lemon juice. Gently rub the pieces of meat together to remove any debris or excess fat. Rinse, drain, and pat dry the oxtails.

To the large bowl with the oxtails, add fresh seasoning - garlic, escallion, ginger, green and red bell peppers, and onion. Add the browning, soy sauce, brown sugar, seasoning salt or all-purpose seasoning, garlic powder, onion powder, black pepper, and salt. Cover and allow to marinate in the fridge overnight, or at least a few hours.

Set Instant Pot to 'SAUTE' on HIGH and add vegetable oil. When hot, add your oxtails, starting with the larger pieces first, flat side down and brown on each side, then remove and set aside.

Change setting to 'PRESSURE COOK' on HIGH for 45 minutes and add beef broth to deglaze the bottom of the pot. Add all the oxtail pieces including the fresh seasonings and vegetables on top. Once the timer has ended, carefully turn the float valve to 'VENTING' and wait until all steam has released and the valve has dropped. Remove the lid.

Remove oxtails and set the Instant Pot to 'SAUTE' on HIGH. Once liquid begins to simmer, add ketchup and butter beans. Allow to simmer for a few minutes or until gravy has thickened to your liking and butter beans are warmed through. If needed, add in cornstarch slurry to thicken gravy, then return oxtails back to the Instant Pot, give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

Prepare oxtails as noted in steps 1 and 2. Heat a large shallow pan over medium-high heat and add vegetable oil. When pan is hot, place your oxtails, starting with the larger pieces first, flat side down and brown on each side, then remove and set aside.

Place all the browned oxtail pieces into the slow cooker, then add the fresh seasonings and vegetables on top. Cover and cook on low heat setting for 6-8 hours or high heat setting for 4-5 hours. When 1 hour remaining on the timer, open lid and carefully stir in ketchup and butter beans. Close lid and allow to continue slow cooking until timer ends. If needed, spoon off any excess oil, and add in cornstarch slurry to thicken gravy. Give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

Prepare oxtails as noted in steps 1 and 2. Heat a large dutch oven over high heat and add vegetable oil. When the pan is hot, add the oxtails and brown on all sides, then remove and set aside. Add all the vegetables and fresh seasonings/herbs to the pot. Sauté for about 3–4 minutes, then add back the oxtails. Add 4 cups of water, cover, and cook on medium-high heat for about 1–2 hours. Continue adding water gradually until the meat is fork tender. Once the oxtail is tender, stir in the butter beans, ketchup, and any additional seasonings to taste. Allow the stew to simmer until the liquid reduces and thickens into a rich gravy. If needed, mix a small cornstarch slurry and stir it in to thicken. Serve hot and enjoy!

Prepare oxtails as noted in steps 1 and 2. Preheat oven to 375°F (190°C). Heat a large dutch oven over medium-high heat and add vegetable oil. When pan is hot, place your oxtails, starting with the larger pieces first, flat side down and brown on each side, then remove and set aside. When all meat is browned, add back to the dutch oven with all the vegetables and fresh seasonings/herbs. Cover with a heavy lid, and place in preheated oven for 2 to 3 hours. Periodically check back to ensure the pot hasn't dried out. If it has, add a combination of beef stock/water until meat is tender. When the oxtail is fork tender, add in butter beans, ketchup, and additional seasonings to taste. If needed, add in cornstarch slurry to thicken gravy, give a gentle stir to combine meat, gravy, and beans, serve while hot and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary