Easy Jamaican Oxtail with Broad Beans – Tender Pressure Cooker Recipe
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👉 Jamaican oxtail with broad beans is a rich, comforting island classic: meaty oxtail slowly braised until it falls off the bone, bathed in a glossy, peppery gravy and finished with tender beans. This easy Jamaican oxtail recipe uses a pressure cooker, so you get that slow-cooked flavor in about an hour instead of half a day.
🥩 Why Oxtail Works So Well
Oxtail is full of collagen. As it cooks under pressure, that collagen melts into the liquid and turns it into a naturally thick, silky sauce. Browning the meat first adds a deep, caramelized flavor that is the backbone of every good Jamaican oxtail stew.
🍳 How to Make Jamaican Oxtail with Broad Beans
1. Season the oxtail. In a large bowl, combine the oxtail pieces with the chopped onion, spring onion, minced garlic, ginger, Scotch bonnet, soy sauce, thyme, salt and black pepper. Toss until every piece is well coated.
2. Brown the meat. Warm the vegetable oil in a large frying pan over medium-high heat. Add the seasoned oxtail and sear it, turning occasionally, for about 10 minutes, until it is browned on all sides.
3. Pressure cook. Move the browned oxtail into a pressure cooker and add 375 ml of water. Seal and cook at pressure for 25 minutes. Take the cooker off the heat and release the pressure and open the lid following your manufacturer’s instructions.
4. Add the beans and allspice. Stir in the broad beans and the pimento berries, then bring everything to a simmer over medium-high heat.
5. Thicken the gravy. Mix the cornflour with 2 tablespoons of water until smooth, then stir it into the simmering pot. Keep cooking and stirring for a few minutes, until the sauce has thickened and the broad beans are tender.
🍽️ What to Serve with Jamaican Oxtail
Oxtail is traditionally served with Jamaican rice and peas, plain white rice, fried plantains, or steamed cabbage. Spoon plenty of the gravy over the top – it’s the best part.
💡 Tips for the Best Oxtail
- Don’t rush the browning – a deep golden crust means a richer gravy.
- Scotch bonnet is very hot. For a milder dish, remove the seeds or add the pepper whole and take it out before serving.
- Can’t find broad beans? Butter beans (lima beans) are the classic Jamaican swap.
- Oxtail tastes even better the next day, once the flavors have had time to settle.
❓ Jamaican Oxtail FAQ
How long does oxtail take to cook?
In a pressure cooker it needs about 25 minutes at pressure plus browning time – roughly 1 hour in total. On the stovetop it can take 3 hours or more.
Is Jamaican oxtail spicy?
It has a gentle warmth from the Scotch bonnet. You control the heat by how much of the pepper and its seeds you use.
What are pimento berries?
Pimento is the Jamaican name for allspice. The whole berries add a warm, clove-like aroma that is typical of Jamaican cooking.
🌍 Outbound Link
👉 Learn more about Jamaican cuisine:
Check more recipes on my website:
👉 https://cuisinesguide.com/recipes/
👉 Brown Stew Chicken
👉 Jamaican Steamed Cabbage
Footnotes:
Photo: Jamaican Oxtail and Butter Beans by Sumit Surai, Wikimedia Commons, licensed under CC BY-SA 4.0. Cropped and color-adjusted by Cuisines Guide.
