Juicy Jamaican Oxtail Recipe (with VIDEO!) - Roxy Chow Down

How many hours does it take to cook Oxtail?

The time it takes to cook oxtail depends on the method used. There are two main ways to cook oxtail. One way to cook oxtail is to slow-cook it on the stove top for approximately 3 – 3.5 hours or until the meat is tender. The other way is to use a pressure cooker to speed up the cooking process. Some people prefer to pressure cook oxtails because it makes the oxtail tender in a shorter time. Using a pressure cooker to cook your oxtail reduces the cooking time to about 1 hour and makes meal time less demanding.

How do you make Oxtail tender on the Stovetop

Jamaican Oxtail is one of my favourite recipes because it is flavourful and filling. I often slow cook my oxtails on the stovetop not only because my mother did it that way, but I find the stovetop method gives my oxtails a deeper flavour. However, it takes over 3 hours to get oxtails tender on the stovetop. If you’re pressed for time, not enthused about hanging over a hot pot for hours, eager to ‘dig-in’ to your meal and also have a pressure cooker at your convenience, then I’ve added some special tips below to help you with that.

Quick & Easy Pressure Cooker Method

To make sure you get the best results when using a pressure cooker, here are my TOP recommendations –

• Always start by searing the seasoned oxtails on the stovetop before moving on to the pressure cooker.
• Add just enough water to cover the meat before you pressure cook it.
• Cook the oxtails for just enough time to get perfectly tender meat. My oxtail is usually perfectly tenderized in 25 – 30 minutes. However, you may need to adjust the time to determine what works for you. 

Oh-So-Good Right Down to the Bone!

If the oxtail bone ain’t succulent, then you know that oxtail just ain’t cutting it! Here’s how I cook my Jamaican oxtail recipe so that it’s ‘Oh-So-Good’ right down to the bone. My technique is self-dubbed the ‘Double Layer of Flavour’. This simply means that I add a delicious blend of herbs, spices and seasoning at the start, and then again at the end of the cooking process. As a result, the seasoning is richly infused into the meat as it cooks. 

How to Make the BEST Oxtail Gravy!

It’s actually quite simple to make the best oxtail gravy. The key is to balance the flavours and to find the right consistency. My secret formula is to add lots of fresh seasoning along with some tomato ketchup, broad beans (or butter beans), carrots or spinners (skinny Jamaican-style dumplings), after the oxtail has cooked. 

Even though the beans, carrots and spinners are optional, they help to thicken your gravy. They also give your oxtail great flavour. If you choose to omit those ingredients there are two other ingredients that can help you to thicken the oxtail gravy.

How to Thicken Oxtail Gravy

There are two simple ways to thicken your oxtail gravy. You can use either cornstarch or flour mixed with a little water, and then add it to your stew. Here’s how it’s done: First, dilute 1 – 2 teaspoons of cornstarch or flour in 3 – 4 tablespoons of cold water then add it to the pot and stir in well. Next, cook the oxtail on high heat with the pot partially uncovered, until the desired gravy consistency is achieved.