Jamaican Oxtail Stew Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Jamaican Oxtail Stew Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 45 minutes at HIGH pressure

  • 2 tablespoons vegetable or olive oil
  • 2 pounds oxtail pieces
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 bunch green onions (white and light green parts), trimmed and sliced ¼ inch thick
  • 2 large carrots, sliced 1/3 inch thick, larger pieces halved crosswise
  • 1 tablespoon finely minced peeled fresh ginger
  • 2 tablespoons all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 2 cups water
  • 2 teaspoons browning sauce or 1 tablespoon soy sauce
  • 1 cup dried fava beans or dried large lima beans (no need to soak them)
  • 1 Scotch bonnet or habanero pepper (for a milder dish, substitute 1 jalapeno pepper)
  • 3 or 4 sprigs fresh thyme, tied together with string for easy removal, or ½ teaspoon dried thyme
  • 1 tablespoon allspice berries or ground allspice
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • sea salt


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Brown the oxtail pieces well in batches in a single layer on all sides, about 10 minutes per batch for the larger pieces
  3. Take care not to crowd the pan
  4. As the pieces are browned, remove them to a plate
  5. Add the onion to the pot and cook for about 2 minutes, stirring
  6. Add the garlic, green onions, carrots, and ginger and cook for about 2 minutes
  7. Sprinkle with the flour and cook, stirring, for about 2 minutes
  8. Return the oxtails and any accumulated juice to the pot, nestling them into the vegetables
  9. Add the broth, water, browning sauce, dried beans, chile, thyme, and black pepper and stir to combine
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 45 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Quick Release method or the Natural Release method (let stand for 15 minutes)
  16. Be careful of the steam as you remove the lid
  17. You are looking for a thick stew consistency, so let the stew simmer, uncovered, for 10 minutes or so on stovetop, if necessary
  18. Taste the broth for salt and pepper
  19. Remove and discard the bundle of thyme and the chile
  20. Serve the stew over rice in shallow bowls, or refrigerate it overnight, remove the layer of congealed fat, and reheat gently to serve
  21. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or the freezer up to 4 months
  22. Based on caramelized sugar and vegetable extracts, browning sauce adds both color and a savory note
  23. Kitchen Bouquet or Gravy Master are two brands of browning sauce that are widely available in the U
  24. Kitchen Bouquet or Gravy Master are two brands of browning sauce that are widely available in the U
  25. Thanks to the magic of the Internet, you can easily order Jamaican brands online like Grace Browning and Benjamins Browning
  26. If you don’t want to use browning sauce, try substituting soy sauce

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