Jamaican Oxtail Recipe (Pressure Cooker)
Main Course
jamaican oxtails
Difficulty
Easy 👌
Total
1h 20m
Prep
20m
Cook/Bake
1h
Servings
4
This Jamaican Oxtails recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Stove top and slow cooker instructions also included.
🧺Ingredients
1x
2 ½ lb
oxtails
¼ cup
brown sugar
1 Tablespoon
soy sauce
1 Tablespoon
Worcestershire Sauce
1 Tablespoon
salt
2 tsp
garlic powder
1 tsp
black pepper
1 tsp
ground allspice
1 tsp
browning
2 Tablespoons
vegetable oil
1
yellow onion
chopped
4
green onions
chopped
1 Tablespoon
garlic
chopped
2
carrots
whole, chopped
1
scotch bonnet pepper
seeds and membrane removed and chopped
1
habanero pepper
seeds and membrane removed and chopped
1 cup
beef broth
1 Tablespoon
ketchup
1 tsp
dried thyme
2 Tablespoons
water
1 Tablespoon
cornstarch
16 oz
Butter Beans
drained
🍳Instructions
Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.
Remove oxtail after browning and place in bowl.
Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
Add dried thyme, oxtails (and the liquid from the marinade), remaining beef broth, and ketchup to the pressure cooker insert.
Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.
Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
Add oxtails and vegetables back to the pressure cooker. Serve and enjoy :)
🍴Equipment
No equipment found
📝Notes
Slow Cooker Instructions:
Prepare recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, add drained butter beans to slow cooker.
Stove Top Instructions:
Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionally or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.