Description
Authentic Jamaican oxtail braised until fall-off-the-bone tender in rich gravy with butter beans.
Ingredients
Scale
- 2 pounds oxtails
- 4 cloves garlic, crushed
- 2 stalks escallion (green onion), crushed
- 1 teaspoon fresh grated ginger
- 3 sprigs fresh thyme
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 small onion, chopped
- Scotch bonnet pepper, optional
- 1 teaspoon browning
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon ketchup
- 1/4 cup beef broth
- 1 can butter beans, drained
- 2 to 4 tablespoons vegetable oil
Instructions
- Trim and rinse oxtails, then pat dry
- Season oxtails with all herbs, spices, and sauces
- Marinate overnight or at least 8 hours
- Brown oxtails on all sides in hot oil
- Pressure cook oxtails with seasonings until tender
- Simmer gravy and add butter beans
- Return oxtails to pot and serve hot
Notes
- Marinate overnight for best flavor
- Always brown oxtails before cooking
- Add butter beans near the end to prevent breaking
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 145mg