How long does oxtail stew take to cook?

Oxtail requires 2–3 hours of braising on low heat (or pressure cooker: 45–60 minutes) until the meat is completely tender and pulls easily from the bone.

Can I use a pressure cooker or instant pot?

Yes. Follow the same searing and spice steps, then pressure cook on high for 45–60 minutes. Natural release for 15 minutes, then quick release.

What cut of meat should I ask the butcher for?

Request beef oxtail sliced into 1-inch disks (cross-sections through the bone). Most butchers cut them this way by default; if not, ask specifically and they'll do it.

Can I make this ahead?

Yes. Braise fully, cool, and refrigerate up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much.

Is curry powder essential?

No. It's listed as optional and adds warmth and depth, but the stew is delicious without it. The allspice, thyme, and garlic provide authentic Jamaican seasoning on their own.

Jamaican Oxtail Stew with Butter Beans

Name: Jamaican Oxtail Stew with Butter Beans
Prep time: 5 min
Cook time: 1 h 14 min
Total time: 1 h 19 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1/4 cup light or dark brown sugar; 1 tablespoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon allspice; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 teaspoon curry powder (optional); 3 pounds beef oxtail, sliced into 1-inch disks (they usually already come like this at the market – if not, ask the butcher to cut them like this for you); 1/4 cup vegetable oil; 4 tablespoons (1/2 stick) salted butter, divided in half; 1 large Spanish or yellow onion, diced; 1 bunch scallions, sliced; 2 medium carrots, peeled and sliced into 1/4-inch disks; 1 Scotch bonnet pepper (or habanero pepper or Jamaican hot pepper), diced, with the seeds and ribs (inner white part) discarded (NOTE: this pepper may look small but don’t be fooled – it is VERY powerful and spicy. If you choose to keep the ribs and seeds in, expect the spice level to be extreme as that’s the key source of heat. Therefore, if not using gloves, DO NOT touch your eyes after handling the seeds and ribs or the inside of the pepper itself. Wash your hands thoroughly with dish soap first. Alternatively, for a milder spice, sub a jalapeño pepper or just leave the pepper out altogether if you don’t want any heat factor. It won’t be a true Jamaican Oxtail Stew without it, but who cares? It’ll still taste incredible.); 3 cloves (1 tablespoon) garlic, minced or crushed; 1 tablespoon Worcestershire sauce; 1 tablespoon low-sodium soy sauce; 1 cup beef broth (I used 1 teaspoon Beef Better Than Bouillon + 1 cup water); 1/4 cup ketchup; 2 tablespoons cornstarch + 2 tablespoons water mixed to form a slurry; 2 tablespoons tomato paste; 1 teaspoon Gravy Master or Kitchen Bouquet (optional); 16-ounce can of butter beans, rinsed and drained

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Jamaican Oxtail Stew with Butter Beans | CookOS

Instructions

1
In a bowl, mix together the brown sugar, kosher salt, garlic powder, onion powder, allspice, dried thyme, paprika and curry powder (if using). Coat the oxtail pieces with them and discard any of the remaining spice mixture.
2
Add the oil and 2 tablespoons of the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High setting. After 3 minutes of heating, in batches, add the coated oxtail pieces and sear for about 45-60 seconds on each side until lightly browned. Remove with tongs when done and let sit on a plate to rest.
3
Then, add the Worcestershire sauce and deglaze (scrape) the bottom of the pot so it’s free of anything that was stuck on it previously (Worcestershire sauce is amazing at deglazing anything caked onto the bottom of a pot). Follow by adding in the remaining butter and stir it around to make it melt quickly.
4
Next, add the onion, scallions, carrots and the pepper and sauté for 2 minutes. Then, add in the soy sauce and continue to sauté for another 3 minutes. Add in the garlic and sauté for 1 minute longer. By now, any blackened brown sugar stuck on the perimeter of the pot’s bottom from the searing in Step 2 should have dissolved.
5
Pour in the broth and the ketchup and stir until everything is well combined. Return the lightly browned oxtail pieces to the pot (it’s fine to rest them on top of each other). Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 45 minutes. When done, allow a 15 minutes natural release followed by a quick release.
6
When the lid comes off, use tongs to carefully transfer the oxtail pieces (they will be super tender) to a large serving dish to rest. Hit Keep Warm/Cancel and then hit Sauté again and adjust so it’s on the more or high setting. Once bubbling, stir in the cornstarch slurry. After 30 seconds of bubbling, hit Keep Warm/Cancel to turn the pot off. Stir in the tomato paste until melded and then add the Gravy Master (if using) and beans and allow everything to rest for 3-5 minutes so the beans are heated and the gravy thickens nicely.
7
When ready to serve, stir the gravy and ladle it over the oxtail on a serving dish. Serve over a rice of your choice!