Growing up in Guyana, oxtail stew was not popularly served in my household. To be quite transparent, I did not learn how to make Oxtails until I moved to the US and was exposed to so many other Caribbean cuisines. Specifically, after living in New York for a few years, I was exposed to many amazing Caribbean cuisines, especially Jamaican food. Oxtail stew is absolutely delicious. The rich, tender meat shimmered in a flavorful gravy with butter beans, thyme, and a touch of scotch bonnet pepper for heat—there’s nothing quite like it.

After cooking it so many times, I can put my spin on a classic Jamaican dish. This recipe is infused with spices such as ginger, cinnamon, and pimento seeds, which add so many wonderful flavors to the stew. These added spices are different from your traditional Jamaican oxtail recipe, but I guarantee you will not regret giving this recipe a try! I have tested this oxtail recipe many times, and it is simply amazing. It is always a feast at home when I make it. I love to pair my oxtail stew with either rice and peas or white rice, along with fried plantains and steamed cabbage. When I make oxtail, it never lasts long at home; that’s how much everyone really enjoys it.

Oxtail is rich in gelatin; therefore, it takes a while for the meat to break down. This is the main reason why it takes a few hours to cook until it is tender. For this recipe, I used the pressure cooker to tenderize the meat and reduce cooking time. I personally prefer not to wait hours until I can enjoy my oxtail. While pressuring the meat, I love to add a bit of herb and spice so that all those flavors can infuse into the meat while cooking. It is so flavorful and yummy!

I hope you enjoy this recipe!

Helpful Tips: 

1. Oxtail takes a long time to cook when using traditional methods. The use of a pressure cooker will significantly speed up the process and provide delicious juices which can also be added to your stew.

2. The final gravy should be thick and glossy, I usually boil my stew down until it thickens up.

3. I used a traditional pressure cooker for this recipe, but you can also use an instant pot.

4. I usually clean my oxtail with ¼ cup vinegar and lime juice. This is optional,  and it is all about preference.

5. If you do not like your food spicy, then you can use ½ of a scotch bonnet pepper as well. Just remove the seeds.

6. A top tip for thickening the gravy is to add a sprinkle of flour.