← home

Jamaican Oxtail

Pressure cooker method

Ingredients

• 2.5-3.5 lbs beef oxtail
• 1/4 cup low-sodium soy sauce
• 3 tbsp vegetable or canola oil
• 2 tbsp ground Jamaican allspice (yes, two TABLEspoons)
• 1 tbsp minced garlic
• 1 tbsp brown sugar
• 1 tsp ground ginger or grated fresh ginger
• 1 lime, juiced
• 1 cup diced sweet onions
• 4 cups water
• 1 habañero pepper
• Fresh thyme sprigs
• Green onions, for garnishing (optional)

Directions

1. Mix marinade ingredients: soy sauce, 2 tbsp vegetable oil, allspice, garlic, brown sugar, ginger, lime juice, and thyme sprigs.
2. Place oxtail in gallon size resealable bag or large bowl. Pour marinade over oxtails and mix to cover evenly.
3. Marinate for at least 6 hours. Best results if you can marinate for 24.
4. Heat 1 tbsp oil in large pressure cooker.
5. Remove oxtail from marinade but KEEP THE MARINADE.
6. Sear oxtail on all sides in batches, set aside on clean plate.
7. Carefully pour out all but about 1 tsp of the oil/rendered fat out the pan. Be very careful with the hot oil.
8. Saute onions until translucent.
9. Add browned oxtails, leftover marinade, and water.
10. Cover and bring to pressure according to manufacturer’s instructions.
11. Once at pressure, cook 75 minutes.
12. Remove from heat and let pressure pot cool naturally until safe to open.
13. Taste and add additional seasoning as desired.
14. To thicken broth, cook pot uncovered over medium-high heat until the liquid reduces about 50%

Reference

• http://serenityfood.com/jamaican-oxtail