How to Make Bayy's Special Jamaican-Style Oxtail - A Step-by-Step Guide

Welcome to Bayy's Special Jamaican-Style Oxtail recipe! This is a dish that is packed with robust flavors and a hearty, comforting appeal that is sure to satisfy even the most discerning of palates. Oxtail, a cut of beef that comes from the tail of the cow, is slow-cooked to perfection in a rich and savory sauce that is the epitome of Jamaican cuisine.

Bayy's Special Jamaican-Style Oxtail is a dish that is steeped in tradition and heritage. Oxtail has long been a staple of Jamaican cu...

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Ingredients

  • 3 pounds beef oxtail
  • 1 small onion, chopped
  • 2 bunches fresh thyme, chopped
  • 3 tablespoons browning sauce (such as Grace®)
  • 2 scallions, chopped
  • 3 tablespoons red pepper flakes
  • 2 tablespoons grated fresh ginger root
  • 1 tablespoon ground allspice
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 3 cups beef broth, divided
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can butter beans, drained and rinsed (Optional)
  • salt and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 30 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 11 hrs 45 mins
  • Servings: 6
  • Yield: 3 pounds of oxtail

  • Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  • Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
  • Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
  • Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.
  • Nutrition

    384 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 125mg
    • Sodium: 913mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 7g
    • Total Sugars: 2g
    • Protein: 41g
    • Vitamin C: 21mg
    • Calcium: 127mg
    • Iron: 8mg
    • Potassium: 517mg