Description
This authentic Jamaican Oxtail recipe offers a rich and flavorful experience with tender oxtails simmered in a savory blend of spices, vegetables, and butter beans. Perfectly cooked in an Instant Pot, this dish delivers deep Caribbean flavors in a fraction of the traditional cooking time, making it an ideal comfort meal served over classic rice and peas.
Ingredients
Scale
Meat and Marinade
- 1.5 lb Oxtail
- 3 Garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Allspice
- 2 tsp Chicken bouillon
Vegetables
- 1 medium Onion, diced
- ½ Red bell pepper, diced
- ½ Green bell pepper, diced
- 2 tbsp Tomato paste
- 16 oz Butter beans, rinsed
- 2 medium Carrots, sliced
Other Ingredients
- Cooking oil (about 2 tbsp)
- Water (about 2-3 cups)
- 1-2 Bay leaves
- Juice of 1 lemon (for rinsing)
- 2 tbsp Vinegar (for rinsing)
Instructions
- Prepare the oxtails: Rinse the oxtails thoroughly under running water with lemon juice and vinegar to clean and reduce any strong odor. Trim any excess fat from the meat to avoid greasiness in the final dish.
- Marinate the oxtails: Combine the minced garlic, Worcestershire sauce, allspice, chicken bouillon, and oxtails in a bowl. Mix well, ensuring the meat is coated with all ingredients. Let it marinate for at least 30 minutes to deepen the flavors.
- Sear the oxtails: Set the Instant Pot to sauté mode and add cooking oil. Once hot, sear the oxtails in batches until they develop a golden-brown crust on all sides. This step enhances the flavor and texture of the meat.
- Sauté vegetables: In the same Instant Pot, add diced onions, red and green bell peppers, and tomato paste. Cook while stirring until the vegetables soften and the tomato paste caramelizes slightly, about 3-4 minutes.
- Pressure cook the oxtails: Return the seared oxtails to the pot. Add water to just cover the contents along with bay leaves. Seal the Instant Pot lid and cook on high pressure for 20 minutes, which tenderizes the meat quickly while melding flavors.
- Add butter beans and carrots: After pressure cooking, release the pressure carefully. Add the rinsed butter beans and sliced carrots. Set the Instant Pot to sauté and simmer the mixture uncovered for an additional 5 minutes to heat through and combine flavors.
- Serve: Remove bay leaves, then serve the Jamaican oxtail hot over traditional rice and peas or your preferred side dish for an authentic Caribbean meal experience.
Notes
- Marinating time can be extended to overnight for deeper flavor infusion.
- Adjust the water quantity to ensure oxtails are just covered to avoid a watery stew.
- Substitute butter beans with lima beans if unavailable.
- Serve with steamed cabbage or fried plantains for a complete Jamaican-style meal.
- Smoking the allspice or adding a Scotch bonnet pepper can enhance the heat and flavor profile.
