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Instant Pot Jamaican Oxtail Stew

Instant Pot Jamaican Oxtail Stew

Cost $30, save $20

Source: Recommended by CookPal

  • 75 Min
  • 4 Servings
  • $30

INGREDIENTS

  • Seasoning and Marinade

    • ¼ cup brown sugar
    • 1 tablespoon soy sauce
    • 1 tablespoon Worcestershire sauce
    • 🧂 1 tablespoon salt
    • 2 teaspoons garlic powder
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon hickory-flavored liquid smoke

  • Meat and Oils

    • 2 ½ pounds beef oxtails
    • 2 tablespoons vegetable oil

  • Vegetables

    • 2 medium carrots, chopped
    • 🧅 1 medium yellow onion, chopped
    • 4 medium green onions, chopped
    • 1 tablespoon minced garlic
    • 1 Scotch bonnet chile pepper, chopped

  • Liquids and Thickeners

    • 1 cup beef broth, divided
    • 1 tablespoon ketchup
    • 1 teaspoon dried thyme
    • 2 tablespoons water
    • 1 tablespoon cornstarch

  • Canned Goods

    • 1 (16 ounce) can pinto beans, rinsed and drained

STEPS

1

Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.

2

Turn on the Instant Pot and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.

3

Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions are softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.

4

Close and lock the lid of the Instant Pot. Select high pressure. Cook for 45 minutes, allowing 10 to 15 minutes for pressure to build.

5

Release pressure naturally for 20 to 40 minutes, unlock and remove the lid.

6

Remove oxtails and vegetables, leaving liquid behind. Select Sauté function, bring liquid to a simmer. Combine water and cornstarch, stir into liquid. Add pinto beans and simmer until liquid is thickened and beans warmed, about 5 minutes. Return oxtails and vegetables to the pot and mix.

NUTRIENTS

Per 1 serving

🔥

971

Calories

  • 94
    Protein
  • 44
    Carbs
  • 47
    Fats

💡 Use fresh green onion and Scotch bonnet pepper for authentic flavor.For a spicier dish, leave the seeds in the Scotch bonnet pepper.Serve with a side of steamed rice or roasted vegetables.