Oxtail is a very popular cut of beef in many parts of the world, including countries in the West Indies, West Africa and Asia.

You should be able to find oxtail in any grocery store that has a decent international section, at international markets, or a local butcher.

Because this is a tougher cut of beef, oxtail is traditionally prepared with a slow cooking method, either stove-top or in an electric slow-cooker. I have done that before, but sometimes I want it cooked faster, while still having fall-off-the-bone tenderness. This is where a pressure cooker saves the day. If you want to use a slow cooker, look in the notes section of the recipe below.

Marinating oxtail is a major key for optimal tenderness. Add the oxtail and marinade to a gallon-sized zipper storage bag or large bowl that can be covered. Let marinate for at least 6 hours.

Another crucial step is searing the oxtail on all sides before you cook it in the liquid. This step helps seal in the flavors of the marinade, while providing rich color and good texture.

If you’re a nerd like me who likes food science, this next part is for you. Searing meat creates the Maillard reaction. Due to the chemical reaction between the meat’s amino acids and its sugars, the surface of the oxtail almost caramelizes to develop a rich, savory flavor. 

Here’s a convenient Pinterest-friendly image for you to use if you want to save this recipe for later:

Disclaimer: I am of course not Jamaican. This recipe is my version based on recipes I have seen over the years from others who are. I do not at all claim to be a Jamaican cuisine expert. 

Try out the recipe and let me know what you think! Feel free to ask any questions