Description
This Instant Pot Jamaican Oxtail recipe delivers tender, flavorful oxtail cooked to perfection with traditional Jamaican spices and hearty butter beans. The pressure cooking method ensures a rich, meaty stew bursting with authentic Caribbean flavors in a fraction of the time.
Ingredients
Scale
Meat and Marinade
- 3 lbs oxtail (trimmed of excess fat)
- Salt and black pepper to taste
- 1 tbsp ground allspice (for marinating)
For Cooking
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 scotch bonnet pepper (deseeded and finely chopped, optional)
- 2 tbsp allspice berries (ground, divided)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp browning sauce
- 1 can (15 oz) butter beans (drained and rinsed)
- 4 green onions (chopped, for garnish)
Instructions
- Season the Oxtail: Generously season the oxtail pieces with salt, black pepper, and 1 tablespoon of ground allspice. If time permits, let the meat marinate for 30 minutes to allow the flavors to penetrate.
- Brown the Oxtail: Set your Instant Pot to sauté mode and heat the vegetable oil. Brown the oxtail pieces in batches to develop a deep, rich flavor, ensuring they get a nice sear on all sides. Remove the browned pieces and set them aside.
- Sauté Aromatics: In the same pot, add chopped onion, minced garlic, and the finely chopped scotch bonnet pepper if using. Cook for about 2-3 minutes until fragrant, stirring frequently to avoid burning.
- Add Liquids and Seasonings: Return the browned oxtail to the pot. Pour in the beef broth, soy sauce, and browning sauce. Add the remaining ground allspice and fresh thyme sprigs. Stir gently to combine all ingredients.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 45 minutes to make the oxtail tender and infused with spices.
- Release Pressure: Allow the Instant Pot to naturally release pressure for 15 minutes, then carefully perform a quick release for any remaining pressure.
- Add Butter Beans: Open the lid and stir in the drained butter beans. Switch back to sauté mode and simmer for 10 minutes to allow the sauce to thicken and flavors to meld.
- Adjust and Serve: Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped green onions and serve the oxtail hot for a hearty, comforting meal.
Notes
- Deseeding the scotch bonnet pepper reduces its heat while still providing its fruity flavor; omit or adjust according to your spice preference.
- Marinating the oxtail is optional but enhances flavor and tenderness.
- Browning the meat properly adds depth to the stew’s flavor profile.
- Use fresh thyme for best flavor, but dried thyme works well as a substitute.
- Butter beans add creaminess and texture, but you can substitute with kidney beans if preferred.
- The browning sauce adds color and depth; if unavailable, soy sauce alone will work, but flavor may be lighter.
