Instant Pot Oxtail Stew
Instant Pot Oxtail stew is a rich and flavorful dish that has tender, melt-in-your-mouth meat and an aromatic, savory sauce. The oxtails are pressured cooked to perfection, absorbing the bold flavors of the spices.
Servings: 4
Ingredients
Marinade
- ¼ cup Brown Sugar
- ¼ cup Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Salt
- 1 Tablespoon Garlic Powder
- 1 teaspoon Ground Allspice
- 1 teaspoon Black Pepper
- 1 teaspoon Browning Sauce, kitchen bouquet or other
Stew
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 2 ½ pounds Oxtails, rinsed
- 1 cup Chopped Onion
- 4 Green Onions, chopped
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Tomato Paste
- 3 Tablespoons All-Purpose Flour
- ½ cup Carrots, cut into rounds
- 1 Scotch Bonnet or Habanero Pepper chopped, seeds removed
- 2 Bay Leaves
- 3 cups Beef Broth
- ½ cup Ketchup
- ½ cup Tomato Sauce
- 1 teaspoon Ground Thyme
Optional
- 1 16 ounce can Butter Beans, drained
Instructions
Make the Marinade
- In a large bowl, combine the brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, ground allspice, black pepper, and browning sauce. Mix well.
Marinate the Oxtails
- Add the rinsed oxtails to the marinade and toss to coat evenly. Let them marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
Sear the Oxtails
- Set the Instant Pot to Sauté mode and when hot, add the olive oil and butter.
- Working in batches, sear the oxtails on all sides until browned, about 3–4 minutes per side. Remove the oxtails and set them aside.
Sauté the Aromatics
- Add the chopped onion, green onions, and minced garlic to the pot. Sauté for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the tomato paste and cook for 1–2 minutes. Then sprinkle in the flour, mixing well to coat the aromatics, and cook for another minute.
- Add the carrots, chopped scotch bonnet pepper (seeds removed), and bay leaves to the pot. Stir to combine.
- Pour in the beef broth, scraping the bottom of the pot to get up any browned bits. Then add the ketchup and tomato sauce. Stir in the ground thyme and reserved marinade, ensuring everything is well mixed.
Pressure Cook the Oxtail Stew
- Place the seared oxtails back into the Instant Pot, ensuring they are mostly submerged in the liquid.
- Close the lid and set the valve to the Sealing position.
- Select Pressure Cook or Manual mode and set the timer for 45 minutes on High Pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 15–20 minutes. After that, carefully turn the valve to Venting to release any remaining pressure.
- Open the lid and stir in the drained butter beans. if using.
- Switch the Instant Pot back to Sauté mode and simmer the stew for 10–15 minutes to thicken the sauce. Stir occasionally to prevent sticking. You could also make a cornstarch slurry to thicken (2 Tablespoons each cornstarch and cold water, mixed and stirred into simmering pot until thickened).
- Taste the stew and adjust seasoning with additional salt or pepper if needed. Remove the bay leaves before serving.
Plate the Dish
- Serve the oxtail stew hot over steamed white rice, Jamaican rice and peas, or alongside fried dumplings.
Notes
Instant Pot Oxtails are best when served over some hot cooked rice.
Store leftovers in airtight container up to 5 days in the refrigerator.
Nutrition
Calories: 532kcal
