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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the oxtail dry and season thoroughly with salt, black pepper, all-purpose seasoning, paprika, garlic powder, allspice and Worcestershire sauce. Let it marinate for at least 2 hours, preferably overnight.
Heat the oil in your pressure pot over medium-high heat. Brown the oxtail in batches until you get a deep, dark crust. Remove and set aside.
If using bottled browning, add it later with the liquids. If making your own, add the brown sugar to the hot pot and allow it to melt and become very dark brown, but don't let it burn black. Carefully add a small amount of hot stock to stop the caramelization.
Add the onions, garlic, bell peppers and scallions. Sauté for 3–4 minutes. Add the tomato paste and cook for another minute. Add the thyme, rosemary, bay leaves and Scotch bonnet.
Pour in the Guinness and sweet red wine. Scrape the bottom of the pot to release all those browned bits. Allow the alcohol to cook off for about 3–4 minutes.
Return the browned oxtail to the pot. Add enough beef stock to come about ¾ of the way up the meat. Don't completely cover it. Add Worcestershire sauce, soy sauce if using, and bottled browning if you didn't make your own. Seal the pressure cooker. Cook at high pressure for 45–50 minutes. Allow the pressure to release naturally for about 15 minutes, then carefully release the remaining pressure.
Remove the oxtail and skim off excess fat from the surface of the liquid. Simmer the gravy uncovered for 15–25 minutes, allowing it to reduce and become thick, glossy and rich. Taste and adjust the salt, pepper and sweetness. Return the oxtail to the gravy and simmer another 5–10 minutes so the meat gets coated beautifully.
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For that deep Caribbean brown-stew flavor, don't rush the initial browning of the oxtail. The pressure cooker makes it tender, but the dark sear is what builds the flavor. The combination of Guinness + sweet red wine + caramelized browning gives you a rich, slightly sweet, savory gravy without needing beans.
Can I use a different type of meat?
Yes, you can substitute oxtail with beef short ribs or another cut of meat with similar cooking properties.
What can I serve with brown stew oxtail?
It pairs well with rice & peas, white rice, mashed potatoes, macaroni pie, or steamed vegetables.
Can I make this without a pressure cooker?
Yes, you can simmer it on the stovetop, but it will take longer for the meat to become tender.
Is there a substitute for Guinness?
You can use another dark stout or beer as a substitute for Guinness.
How spicy is this dish?
The Scotch bonnet peppers add heat, but you can adjust the spice level by using fewer peppers or omitting them.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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