Jamaican Oxtail with Butter Beans (Pressure Cooker)

Jamaican Oxtail with Butter Beans is a rich, deeply satisfying Caribbean classic, featuring tender, slow-cooked oxtail in a thick, savoury gravy infused with aromatic herbs, warming allspice and the unmistakable heat of Scotch bonnet pepper. Using a pressure cooker dramatically reduces the cooking time while still producing beautifully tender meat that falls from the bone.

Finished with creamy butter beans and a richly seasoned gravy, this comforting dish is perfect for family dinners, weekend feasts or special occasions. Serve it with your favourite sides for a meal that’s packed with authentic flavour and hearty goodness.

Why You’ll Love This Recipe

• Authentic Caribbean-inspired flavours.
• Tender, melt-in-the-mouth oxtail.
• Pressure cooker method saves time.
• Rich, savoury gravy with butter beans.
• Perfect for family meals and entertaining.

Ingredients

• 2½ lb oxtails
• ¼ cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon ground allspice
• 1 tablespoon browning
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 2 carrots, chopped
• 1 Scotch bonnet or habanero pepper, seeded and chopped
• 1 (16 oz) can butter beans, drained
• 1 cup beef broth
• 1 tablespoon ketchup
• 1 tablespoon dried thyme
• 1 tablespoon water
• 1 tablespoon cornflour (cornstarch)

Equipment

• Pressure cooker
• Large bowl
• Wooden spoon
• Sharp knife
• Measuring spoons and cups

Method

1. Clean the oxtails with water and vinegar, then pat them dry thoroughly.
2. Season the oxtails with the brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice and browning. Rub the seasoning over every piece until evenly coated.
3. Select the High Sauté setting on the pressure cooker and heat the vegetable oil.
4. Brown the oxtails on all sides, working in batches if necessary to avoid overcrowding. Transfer the browned oxtails to a plate.
5. Add approximately 2 tablespoons of the beef broth to the cooker and scrape up the browned bits from the base of the pot.
6. Add the onion, green onions, carrots, garlic and Scotch bonnet pepper. Sauté for about 6 minutes, until softened.
7. Return the browned oxtails to the cooker and add the remaining beef broth, ketchup and dried thyme.
8. Cancel the sauté function, secure the lid and cook on High Pressure for 50 minutes.
9. Allow the pressure to release naturally before opening the lid.
10. Transfer the cooked oxtails and vegetables to a serving dish, leaving the cooking liquid in the pressure cooker.
11. Switch back to the Sauté setting and bring the liquid to a gentle simmer.
12. Mix the cornflour with the water to form a smooth slurry, then stir it into the simmering liquid until the gravy thickens.
13. Add the drained butter beans and cook for about 6 minutes, until heated through.
14. Return the oxtails and vegetables to the gravy, stir gently to coat, then serve immediately.

Serving Suggestions

• Rice and peas
• Fried plantains
• Steamed vegetables
• Crusty bread for soaking up the gravy

Tips for Success

• Choose similarly sized oxtails for even cooking.
• Trim away any excess fat before seasoning.
• Brown the meat thoroughly to develop a deeper flavour.
• If Scotch bonnet peppers are unavailable, use a habanero instead.
• If the gravy is too thin, add a little more cornflour slurry. If it becomes too thick, stir in a little extra beef broth.

Storage

Store any leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.

Recipe Information

• Category: Main Dish
• Cuisine: Jamaican
• Cooking Method: Pressure Cooker

Frequently Asked Questions

Can I use a habanero instead of a Scotch bonnet?

Yes. A habanero is a suitable substitute if Scotch bonnet peppers are unavailable.

Why should I brown the oxtails first?

Browning develops flavour and gives the finished gravy greater depth.

How do I thicken the gravy?

Mix the cornflour with water to make a slurry, then stir it into the simmering cooking liquid until the desired consistency is reached.

Can I adjust the heat level?

Yes. Reduce the amount of Scotch bonnet or remove the seeds and membrane for a milder flavour.

Final Thoughts

Jamaican Oxtail with Butter Beans is the ultimate Caribbean comfort food, combining tender, richly seasoned oxtail with creamy butter beans in a deeply flavourful gravy. Thanks to the pressure cooker, you can enjoy all the traditional taste with less cooking time, making this an excellent recipe for both special occasions and relaxed weekend meals.

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