Pressure Cooker Oxtail And Beans- Jamaican Style

If you are a fan of Jamaican-style oxtail and butter beans, this pressure cooker version is one for the books.

I have been making oxtails on the stovetop ever since I fell in love with this cut of beef. I was always afraid to use my pressure cooker because I thought I’d overcook it and lose most of the meat in the pot.

On the stove, I can monitor the process, add water when needed, and taste as I go. But the truth is, that method takes hours, and I don’t always have the time.

So after I searched Google, I decided to test it out in the pressure cooker. I was shocked by how tender my oxtails came out.

The butter beans were soft but not mushy, and the gravy was thick and rich, just how I like it. It tasted just as good as the stovetop version, maybe even better.

Now, if I want a quicker way to make oxtails, I come back to this recipe. It saves time and gives that same slow-cooked taste without all the waiting. If you love oxtail and butter beans but want them done faster, this is the recipe to try. NO CAP!!!

Why You’ll Love This Recipe

My amazing recipe gives you that same traditional flavor in half the time. The oxtail stays juicy and tender, while the butter beans add the creamy, hearty texture needed for every Jamaican-style oxtail dish.

I like that all the seasoning has a purpose; the thyme, pimento, Scotch bonnet, and browning for that dark, glossy gravy. Once you pressure the meat, it just falls off the bone, and that’s how you know it’s done right.

This recipe goes well with rice and peas, fried plantains, or steamed vegetables. Perhaps the best part is that you can make it any day of the week.

Ingredients

Oxtail and Seasoning

• 3 lbs oxtail (cleaned and trimmed of excess fat)
• 1 lemon (for washing the meat)
• 2 tablespoons white vinegar (for cleaning)
• 1 teaspoon browning
• 1 tablespoon soy sauce
• 1 teaspoon oxtail seasoning (Grace brand or similar)
• 1 teaspoon all-purpose seasoning
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ginger powder
• 1 teaspoon salt (add more to taste)
• 1 tablespoon pimento seeds (crushed)
• 2 tablespoons green seasoning (thyme, scallion, garlic, and Scotch bonnet blend)

For Cooking

• 4 cloves garlic (crushed)
• 1 small onion (chopped)
• 1 carrot (sliced)
• 1 small sweet pepper (chopped)
• 1 sprig thyme
• 1 Scotch bonnet pepper (pierced, not cut)
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 can of butter beans (drained and rinsed)
• Hot water (to cover the meat)

Instructions

The only time-consuming part is rinsing the oxtail with lemon juice and vinegar to remove any residue or raw scent. Trim away excess fat with kitchen scissors. Then pat dry with paper towels until there’s no moisture left.

Season the Oxtail

Combine all dry seasonings, including the oxtail seasoning, all-purpose seasoning, paprika, black pepper, garlic powder, onion powder, and ginger powder, into a small bowl.

Mix well and sprinkle evenly over the oxtail. Add green seasoning, soy sauce, browning, and crushed pimento seeds. Massage everything into the meat with your hands until well coated. Add salt last and mix again. Cover and let it marinate for at least 2 to 3 hours.

Sear the Oxtail and Pressure Cook

Heat oil in a skillet over medium heat. Add the oxtail and sear until each side is browned. That can take about 10 minutes total. Do not burn; you’re just building that deep brown color for flavor. Remove from heat.

Transfer the seared oxtail to your pressure cooker. Add enough hot water to cover the meat. Drop in crushed garlic cloves and cover the lid tightly.

Pressure for 1 hour and 30 minutes, checking occasionally to ensure the water doesn’t dry out. If needed, add a little more hot water during cooking.

Add Veggies and Build the Gravy

Once the meat is tender and falling off the bone, pour the oxtail and liquid back into your skillet (no need to wash it). Add chopped onion, sweet pepper, carrot, and thyme. Stir to combine and let simmer.

Add ketchup, brown sugar, and a little of the reserved cooking liquid. Stir gently until the gravy starts to thicken.

Add Scotch Bonnet and Butter Beans

Pierce the Scotch bonnet pepper and drop it into the pot. Add butter beans and let simmer for another 10 minutes until the sauce is thick, rich, and glossy. Remove the thyme and Scotch bonnet before serving.

My Best Tips For Success

If you want your oxtail extra rich, use a touch of butter at the end. Like in many of my recipes, I always advise you guys not to bust the Scotch bonnet pepper because the heat is unpredictable.

Use browning sparingly; a little goes a long way. Also, if your sauce feels too thin, let it simmer uncovered until it thickens. Whenever I am reheating oxtail, I add a splash of water to loosen the gravy, especially if it is too thick.

Storage and Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it slowly on the stove over low heat, adding a few tablespoons of water to bring the sauce back to life.

You can also freeze oxtail for up to 2 months. Just thaw overnight in the fridge before reheating.

Serving Suggestions

This dish goes perfectly with rice and peas, plain white rice, or even mashed potatoes if you want to switch it up. I like mine with fried plantains on the side, but that’s just me. Eat it with whatever you like.

If you have a pressure cooker, you need to try this recipe. I am not joking, if you follow my instructions properly, you will not lose meat to the sauce. We all know how expensive oxtails are.

What I love most about this recipe is how soft the meat is. They literally fall off the bone. Oxtails, Jamaican-style, have always been my comfort food, and my family enjoys them so much that I hardly have any leftovers.

More Oxtail Recipes

• Classic Jamaican Oxtail Stew Recipe
• Tasty Jamaican Oxtail and Cabbage
• How To Get Tender Oxtails?
• The Most Delicious Oxtail Loaded Fries
• The Best Cheesy Oxtail Lasagna Recipe
• Oxtail Loaded Bake Potatoes Recipe
• Delicious Jamaican Curry Oxtail Recipe
• Caribbean Slow Cooked Oxtail Soup
• Delicious Homemade Oxtail Pizza Recipe

Pressure Cooker Oxtail And Beans- Jamaican Styled

Recipe by Ren PetersCourse: SIdesCuisine: JamaicanDifficulty: Medium

Servings

5-6

servings

Prep time

20

minutes

Cooking time

1

hour 

45

minutes

Calories

480

kcal

This Jamaican-style oxtail and butter bean recipe is cooked in a pressure cooker for tender, fall-off-the-bone meat in half the time.

Ingredients

• 3 lbs oxtail (cleaned and trimmed of excess fat)

• 1 lemon (for washing the meat)

• 2 tablespoons white vinegar (for cleaning)

• 1 teaspoon browning

• 1 tablespoon soy sauce

• 1 teaspoon oxtail seasoning (Grace brand or similar)

• 1 teaspoon all-purpose seasoning

• 1 teaspoon paprika

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ginger powder

• 1 teaspoon salt (add more to taste)

• 1 tablespoon pimento seeds (crushed)

• 2 tablespoons green seasoning (thyme, scallion, garlic, and Scotch bonnet blend)

• 4 cloves garlic (crushed)

• 1 small onion (chopped)

• 1 carrot (sliced)

• 1 small sweet pepper (chopped)

• 1 sprig thyme

• 1 Scotch bonnet pepper (pierced, not cut)

• 2 tablespoons ketchup

• 1 tablespoon brown sugar

• 1 tablespoon butter

• 2 tablespoons vegetable oil

• 1 can of butter beans (drained and rinsed)

• Hot water (to cover the meat)

Directions

• The only time-consuming part is rinsing the oxtail with lemon juice and vinegar to remove any residue or raw scent. Trim away excess fat with kitchen scissors. Then pat dry with paper towels until there’s no moisture left.
• Combine all dry seasonings, including the oxtail seasoning, all-purpose seasoning, paprika, black pepper, garlic powder, onion powder, and ginger powder, into a small bowl.
• Mix well and sprinkle evenly over the oxtail. Add green seasoning, soy sauce, browning, and crushed pimento seeds. Massage everything into the meat with your hands until well coated. Add salt last and mix again. Cover and let it marinate for at least 2 to 3 hours.
• Heat oil in a skillet over medium heat. Add the oxtail and sear until each side is browned. That can take about 10 minutes total. Do not burn; you’re just building that deep brown color for flavor. Remove from heat.
• Transfer the seared oxtail to your pressure cooker. Add enough hot water to cover the meat. Drop in crushed garlic cloves and cover the lid tightly.
• Pressure for 1 hour and 30 minutes, checking occasionally to ensure the water doesn’t dry out. If needed, add a little more hot water during cooking.
• Once the meat is tender and falling off the bone, pour the oxtail and liquid back into your skillet (no need to wash it). Add chopped onion, sweet pepper, carrot, and thyme. Stir to combine and let simmer.
• Add ketchup, brown sugar, and a little of the reserved cooking liquid. Stir gently until the gravy starts to thicken.
• Pierce the Scotch bonnet pepper and drop it into the pot. Add butter beans and let simmer for another 10 minutes until the sauce is thick, rich, and glossy. Remove the thyme and Scotch bonnet before serving.