Jamaican Oxtails Recipe – Tender, Rich & Packed with Flavor

Fall-Off-the-Bone Jamaican Oxtail in a Fraction of the Time

Jamaican oxtail is one of those dishes that tastes like pure comfort—slow-cooked, rich, and so tender it slides off the bone the moment you touch it. Traditionally, it takes hours to get that perfect texture, but thanks to the pressure cooker, you can enjoy all that deep island flavor in just about an hour. And if you’re a true “low and slow” lover, the slow cooker still delivers magic every time.

Before we even get into the recipe, I have to tell you something straight from the heart: this dish and ackee and saltfish are my top two Jamaican meals of all time. I could eat oxtail day or night—it doesn’t matter. In Jamaica, this is a true staple, the kind of dish that brings families together and fills the whole house with memories. The flavors are unmatched. And I know I might sound biased, but when I’m talking about the top three dishes in the world, this one absolutely earns its place.

As someone who cooks a lot and relies on pressure cookers more than I like to admit, I found that using one for oxtail not only cuts down the time but locks in every bit of that beloved Jamaican flavor. So whether you’re using a classic Instant Pot or letting it simmer old-school, this recipe brings the taste of Jamaica home.

Would you plan to eat? Jamaican Steamed Cabbage (Classic Island Recipe By Charles Mattocks)

Ingredients You’ll Need

Oxtail

Choose medium-sized pieces that are similar in size so they cook evenly. Look for cuts with a good balance of meat—too much fat will make the dish greasy.

Marinade

• Brown sugar
• Soy sauce
• Worcestershire sauce
• Salt
• Garlic powder
• Black pepper
• Allspice
• Browning (optional for color)

Other Ingredients

• Vegetable oil
• Yellow onion
• Green onion
• Fresh garlic
• Carrots
• Scotch bonnet or habanero pepper
• Beef broth
• Fresh thyme
• Cornstarch and water (slurry)
• Butter beans
• Ketchup (optional)

How to Make Jamaican Oxtails and Gravy

Step 1 – Prep All Your Ingredients

Dice your onions, garlic, carrots, and pepper. Remove the seeds and membrane from your Scotch bonnet unless you want intense heat.

Step 2 – Clean and Season the Oxtail

Wash the oxtail with vinegar and water, then pat dry.
Season with brown sugar, soy sauce, Worcestershire sauce, garlic powder, allspice, salt, black pepper, and browning. Rub everything thoroughly.

Marinating overnight boosts flavor, but if you’re pressure cooking or slow cooking, you can skip it and still get incredible results.

Pressure Cooker Instructions

Step 3 – Brown the Oxtail

Set your pressure cooker to Sauté – High. When it reads “Hot,” add the oil.
Place the larger oxtail pieces flat-side down with some space between them. Brown about 2 minutes per side.

Keep an eye on it—burnt bits will make the gravy taste bitter.

Step 4 – Build the Flavor

Deglaze the pot with 2 tablespoons of beef broth, scraping up all the flavorful browned bits.
Add onions, green onions, garlic, carrots, and Scotch bonnet. Sauté for 5 minutes until softened.

Step 5 – Pressure Cook

Add:

• Thyme
• Oxtails + any marinade
• Remaining beef broth
• Ketchup

The liquid will not cover the oxtail fully—this is normal.

Cancel sauté mode.
Seal the lid and cook on High Pressure for 45 minutes.
Allow a natural release, about 25 minutes.

Remove the oxtails and vegetables and set aside.

Step 6 – Thicken the Gravy

Turn on Sauté. Bring the liquid to a boil.
Mix cornstarch and water in a small bowl, then slowly whisk it into the pot.
Add the drained butter beans and cook for 5 minutes until the sauce thickens and the beans warm through.

Return the oxtails and vegetables to the pot and coat them in the gravy.

Serve hot and enjoy every bite.

Serving Size & Cooking Time

• Prep Time: 17 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Caribbean
• Calories: ~875

FAQs

1. Is oxtail better in a pressure cooker or a slow cooker?

Both yield amazing results. The pressure cooker saves time; the slow cooker gives that old-fashioned simmered flavor.

2. How spicy should Jamaican oxtail be?

Removing the pepper seeds keeps it mild. Add more Scotch bonnet if you want true island heat.

3. Can I make it the day before?

Yes! Oxtail tastes even better the next day as the flavors deepen.

4. Do butter beans have to be added?

They’re traditional and help thicken the gravy, but you can leave them out if you prefer.

About the Author

Charles Mattocks is an award-winning filmmaker, actor, author, and global health advocate. The nephew of reggae legend Bob Marley, Charles has devoted his life to raising awareness about chronic illness, health equity, and personal empowerment. His groundbreaking television projects — including Reversed and Eight Days — have aired on major networks and inspired audiences worldwide. Through his work in film, writing, and health media, Charles continues to champion wellness and the importance of evidence-based care across communities.