Authentic Jamaican Oxtail Stew & Rice and Peas RECIPE (EASY Step-by-Step)

🥘 Jamaican Oxtail Stew - Serves 4–6 Ingredients • 2.5–3 lbs oxtail • 2 tbsp browning • 2 tbsp vegetable oil • 1 medium onion, chopped • 4 cloves garlic, minced • 2 scallions, chopped • 1 tbsp grated ginger • 1–2 Scotch bonnet peppers (whole) • 2 sprigs thyme • 1 tbsp tomato paste or ketchup • 1 tbsp soy sauce • 1 tbsp Worcestershire sauce • 1 tsp all-purpose seasoning • 1 tsp paprika • ½ tsp black pepper • Salt to taste • 1½ cups beef broth or water (important: less liquid than stovetop) • 1 cup butter beans (cooked or canned, drained) • 1 tbsp brown sugar (optional) • 1 tbsp cornstarch + 2 tbsp water (optional) 🔹 Instant Pot Version 1. Season & marinate oxtail for 4-24hours (overnight is best) 2. Sauté and brown oxtail in oil. 3. Add tomato paste, deglaze pot. 4. Add broth (about 1½ cups), thyme & whole Scotch bonnet. 5. Pressure Cook (High) 45 mins. 6. Natural release 15 mins, then quick release. 7. Add butter beans, simmer on Sauté to thicken. ⸻ 🔹 Stovetop Version 1. Season & marinate oxtail for 4-24hours (overnight is best) 2. Brown oxtail in pot with oil. 3. Add seasonings & tomato paste. 4. Add water/broth to cover oxtail. 5. Add thyme & whole Scotch bonnet. 6. Simmer on low 2.5–3 hours, stirring occasionally. 7. Add butter beans, simmer uncovered to thicken. 🍚 Jamaican Rice & Peas Ingredients • 2 cups long-grain white rice (washed) • 1 cup dried red kidney beans or 1 can (drained) • 1 can coconut milk • 2 cups water (use bean water if using dried beans) • 2 cloves garlic • 2 scallions, crushed • 1 sprig thyme • 1 whole Scotch bonnet (not cut) • 1 tsp salt • 1 tsp sugar (optional) 🔹 Instant Pot Version 1. Add coconut milk, water, kidney beans, garlic, scallions, thyme, Scotch bonnet, salt & sugar. 2. Stir, add washed rice, stir once. 3. Seal lid → Pressure Cook (High) 4 mins. 4. Natural release 10 mins, then quick release. 5. Remove Scotch bonnet & thyme, fluff rice. ⸻ 🔹 Stovetop Version 1. Boil kidney beans until tender (if dried). 2. Add coconut milk, bean water/water, garlic, scallions, thyme, Scotch bonnet, salt & sugar. 3. Bring to a boil. 4. Add washed rice, stir once. 5. Cover, reduce heat, cook 18–20 mins. 6. Remove Scotch bonnet & thyme, fluff rice. ________________________________________________________________________________________________________________________________