Rich, savory Jamaican oxtail stew slow-cooked with herbs, peppers, and butter beans for a true Caribbean experience.

Scale

2 pounds Oxtails, trimmed, rinsed and dried

4 cloves Garlic, crushed

2 stalks Escallion, green onion, crushed

1 tsp Ginger, fresh, grated

3 sprigs Thyme, fresh

1/2 Green Bell Pepper, small

1/2 Red Bell Pepper, small

1/2 Onion, small

Scotch Bonnet Pepper, finely chopped, optional

1 tsp Browning

3 tbsp Soy Sauce

1 tbsp Brown Sugar

1 tbsp Seasoning Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Black Pepper

1 tsp Salt

1 tbsp Ketchup

1/4 cup Beef Broth

1 can Butter Beans, drained and rinsed

2–4 tbsp Vegetable Oil

1. Trim and rinse oxtails using vinegar or lemon water, then pat dry.

2. Add garlic, escallion, peppers, and all seasonings. Mix well.

3. Marinate overnight or for at least 2 hours.

4. Set Instant Pot to SAUTE, add oil, and sear oxtails on all sides.

5. Add broth, switch to PRESSURE COOK on HIGH for 45 minutes.

6. Quick release steam, then remove lid.

7. Set to SAUTE, add ketchup and butter beans, simmer until thick.

8. Stir gently, coat oxtails in gravy, and serve hot.

For thicker gravy, mix cornstarch with water and stir in during simmering.

Adjust spice level with Scotch bonnet pepper as desired.

Keywords: Jamaican oxtail, oxtail stew, butter beans gravy, Caribbean recipes, slow cooker oxtail