Jamaican Oxtail and Beans,

🍳 Instructions

1. Season the oxtail: Rinse with water and vinegar, pat dry. Rub with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning sauce.
2. Brown the meat: Heat oil in a pot or pressure cooker. Brown oxtail pieces on both sides, then remove and set aside.
3. Sauté vegetables: Deglaze the pot with a bit of broth. Add onions, green onions, carrots, garlic, and pepper. Sauté until softened.
4. Cook the stew:
   • Add thyme, remaining broth, ketchup, and the seasoned oxtail.
   • Pressure cook for 45 minutes or simmer on stovetop for 2.5–3 hours until tender.
5. Thicken the gravy: Remove oxtail and veggies. Simmer the liquid, then stir in cornstarch slurry. Add butter beans and simmer until thickened.
6. Finish and serve: Return oxtail and veggies to the pot. Serve hot with rice and peas or steamed white rice.

This dish is hearty, spicy, and deeply satisfying—perfect for a Sunday dinner or special occasion.

Would you like a version adapted for a slow cooker or with black beans instead of butter beans?