Name: Bayy's Special Jamaican-Style Oxtail
Prep time: 10 min
Cook time: 210 min
Total time: 705 min
Ingredients: 3 pounds beef oxtail; 1 small onion, chopped; 2 bunches fresh thyme, chopped; 3 tablespoons browning sauce (such as Grace®); 2 scallions, chopped; 3 tablespoons red pepper flakes; 2 tablespoons grated fresh ginger root; 1 tablespoon ground allspice; 3 cloves garlic, chopped; 2 bay leaves; 3 cups beef broth, divided; 1 cup water; 1 tablespoon tomato paste; 1 (15 ounce) can butter beans, drained and rinsed; salt and ground black pepper to taste

Bayy's Special Jamaican-Style Oxtail

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Bayyinah's authentic Caribbean oxtails. Savory and flavorful oxtails cooked until the meat is fall-off-the-bone delicious.

Submitted by Gimme that Recipe! by Bayyinah

Updated on February 19, 2025

Prep Time:

10 mins

Cook Time:

3 hrs 30 mins

Additional Time:

8 hrs 5 mins

Total Time:

11 hrs 45 mins

Servings:

Yield:

3 pounds of oxtail

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Ingredients

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Original recipe (1X) yields 6 servings

3 pounds beef oxtail
1 small onion, chopped
2 bunches fresh thyme, chopped
3 tablespoons browning sauce (such as Grace®)
2 scallions, chopped
3 tablespoons red pepper flakes
2 tablespoons grated fresh ginger root
1 tablespoon ground allspice
3 cloves garlic, chopped
2 bay leaves
3 cups beef broth, divided
1 cup water
1 tablespoon tomato paste
1 (15 ounce) can butter beans, drained and rinsed (Optional)
salt and ground black pepper to taste

Directions

Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

Cook's Note:

You can substitute 2 Scotch bonnet peppers for the red bell peppers, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

384	Calories
17g	Fat
19g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 384
% Daily Value *
Total Fat 17g	21%
Saturated Fat 7g	34%
Cholesterol 125mg	42%
Sodium 913mg	40%
Total Carbohydrate 19g	7%
Dietary Fiber 7g	26%
Total Sugars 2g
Protein 41g	82%
Vitamin C 21mg	24%
Calcium 127mg	10%
Iron 8mg	43%
Potassium 517mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.