Jamaican Oxtail Recipe

Name: Jamaican Oxtail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. oxtail; 1 1/3 Tbsp. salt; 1 1/2 Tbsp. pepper; 3 Tbsp. oil; 1 c. sliced onions; 2 cloves garlic, crushed; 1 Tbsp. thyme; 3 Tbsp. flour; 3 c. water; 1/4 c. tomato ketchup; 1 tsp. lime juice; 1 c. drained butter beans

Servings: persons

2 lb. oxtail
1 1/3 Tbsp. salt
1 1/2 Tbsp. pepper
3 Tbsp. oil
1 c. sliced onions
2 cloves garlic, crushed
1 Tbsp. thyme
3 Tbsp. flour
3 c. water
1/4 c. tomato ketchup
1 tsp. lime juice
1 c. drained butter beans

1
Season the oxtail with salt and pepper.
2
Fry until brown. Place in pressure cooker.
3
Saute onion and garlic.
4
Add with thyme to the oxtail.
5
Add flour to the remaining oil and stir well with a spoon.
6
Cook this roux for about 8 minutes until it is rich brown in color.
7
Add water and stir well.
8
When the liquid boils pour it over the ingredients in the pressure cooker.
9
Pressure cook for 40 minutes.
10
Cook, without pressure, for 20 minutes more.
11
Stir in ketchup, lime juice and beans.
12
Serve hot with white rice and vegetables.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. oxtail, 1 1/3 Tbsp. salt, 1 1/2 Tbsp. pepper, 3 Tbsp. oil, and more.

Yes, Jamaican Oxtail falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Oxtail

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