Hi Reader,

I just got back from spending the holidays in Jamaica, and I'm still thinking about the food. Every time I visit, I'm reminded why Caribbean cooking holds such a special place in my heart—and my stomach.

I spent time with family, visited the house where I spent many summers, and ate some amazing food. Which brings me to one of my all-time favorite Jamaican dishes: Oxtail.

I recently remade this recipe and filmed a full video showing the stovetop method. I usually make oxtail in my pressure cooker for speed, but the stovetop version lets you really control the process and build those deep, rich flavors.

Watch the full video

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I walk you through every step, from trimming the oxtail, to "washing" the meat and explaining why, to cooking it on the stovetop.

A few things about making oxtail:

🍖 Low and slow wins – Whether you're using a pressure cooker or the stovetop, oxtail needs time to get tender. On the stove, plan for 3 hours or more. In the pressure cooker, I cook it on high for 45 minutes.

🍖 Butter beans are traditional – They soak up all that sauce and add great texture. You can also skip them if you aren't a fan.

🍖 Serve it with rice – I prefer my oxtail with white rice, but many people love it with rice and peas.

This dish takes time, but it's absolutely worth it. The meat literally falls off the bone, and the sauce is so good you'll want to soak up every last drop.

If you've never made oxtail before or you've been nervous to try, the video will help. And if you're already an oxtail pro, I'd love to hear how you make yours.

As always, happy cooking!