Bayy's Flavorful Jamaican Oxtail Dish

Ingredients 0/15

Step 1

Combine the oxtail with onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a big bowl. Cover it up and let it marinate in the fridge for at least 8 hours, or overnight if you have the time.

Step 2

When you’re ready to cook, heat up your pressure cooker over medium-high. Toss in the oxtail and brown it on all sides, turning halfway through, until you see some juices come out and the meat is nicely browned—this should take about 10 minutes. Pour in 1 cup of broth along with some water, then lock the lid and set the pressure according to your cooker’s instructions. Turn the heat down to low and let it simmer until the meat is mostly tender, which usually takes around 2 and a half hours.

Step 3

Stir in the rest of the beef broth and the tomato paste. Seal the cooker again, crank the heat back up to high, and wait until you hear the steam start to whistle steadily, about 7 to 10 minutes. Once that happens, lower the heat to low and let it cook for another 40 minutes to an hour, until the oxtail is really tender.

Step 4

After cooking, let the pressure release naturally for about 5 to 10 minutes, then carefully open the lid. Add the beans along with salt and pepper to taste. Turn the heat back up to medium-high and cook everything together for about 5 minutes so the flavors blend nicely. Then it’s ready to enjoy!