Jamaican Oxtail (Stew)

READY IN: 1hr 15mins
Recipe by byZula

Using a pressure cooker for your oxtail drastically cuts cooking time from several hours to just about 1 1/2 hours! I love this stew with (183964 Flour Dumplings) added to it.

Top Review by Falafelfreak

My meal was fab!! I added coconut milk, Ginger, chopped green peppers, a few whole scotch bonnet peppers and a bit of catsup. I made it with jasmine rice. I add beef stock instead of water to the rice and add coconut milk. Yummy!!!!!

Ingredients Nutrition


  1. Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
  2. Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
  3. Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
  4. Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
  5. Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
  6. When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
  7. Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
  8. The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

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