This Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth, the heat, and the sweetness we love - it's perfectly balanced.
Whether you grew up eating oxtail or you're brand new to the experience, this Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth of fresh ginger, the heat of Scotch bonnet pepper, and the sweetness of caramelized brown sugar, this soup presents a bold, yet perfectly balanced, flavor.
Oxtail stew is traditionally slow-cooked, with a cook time upward of three hours. Fortunately, with our friend the Instant Pot, we now can create a delicious pressure cooker oxtail stew in less than two hours!
What is Oxtail?
Though I grew up eating oxtail, my wife didn't. So, when I said that I was making pressure cooker oxtail stew for dinner, my wife asked me... "What is oxtail?"
The quick answer: Oxtail is the the tail of a cow. However, what my wife really wanted to know was what to expect as far as the quality, texture and taste of oxtail. Though oxtail is bony and a gelatin-rich meat, perfect for braising, stew and stock, the meat itself is similar in texture to pot roast.
Oxtail used to be considered a "poor man's food." However, as oxtail has gained popularity among connoisseurs and foodies, the price has gone up considerably. No longer a budget meal, oxtail stew remains a popular, and delicious dish.
How to Make Pressure Cooker Oxtail Stew
And This is the Amazing Result...
★ Did you make this recipe? Please give it a star rating below! ★
Pressure Cooker Jamaican Oxtail Stew
Ingredients
- 3 lbs. oxtails
- 1 Tbsp. sea salt
- 1 tsp. black pepper
- ¼ cup brown sugar
- 1 ½ cups yellow onions roughly chopped
- 1 Tbsp. garlic minced
- 3 Tbsp. fresh ginger grated
- 6 green onions roughly chopped
- 2 Tbsp. Worcestershire sauce
- 1 scotch bonnet pepper
- 6 thyme sprigs
- 12 allspice berries
- 4 cups beef stock
- 3 medium carrots roughly chopped
- 2 cans butter beans drained, rinsed
- 2 Tbsp. cornstarch
- ¼ cup water
Instructions
- Add salt, pepper, and brown sugar to mixing bowl. Whisk them together, making sure to break up the brown sugar. Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.
- Turn on sauté setting. Once hot - add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.
- Meanwhile - add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.
- Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don't you dare wash out this amazing fond! Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits. Then add ginger, garlic, and half of the green onions - cook for 2 minutes or so. Add Worcestershire and continue cooking for a minute or two.
- Return oxtails to pot along with beef stock and cheesecloth (on top). Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).
- Carefully remove oxtails and set them aside in a large bowl. Cover with foil. Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients. Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.
- Meanwhile - make a cornstarch slurry.
- Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil. Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.
- Serve with rice. Enjoy!
Nutrition
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Anna
I am cooking this as I write. There is some information missing and I wonder if you would update this recipe. 1. How much worcestershire sauce? It is not mentioned in the list of ingredients. 2. When do you add the cheesecloth with the scotch bonnet? I went ahead and put it in just before pressure cooking & keeping my fingers crossed that the scotch bonnet stays intact.
I haven't given this a rating yet as I am still in the process of making it. So far it smells divine!
Chef Gary
Hey Anna! Sorry for the oversight. The ingredients list should have 2 tablespoons of Worcestershire sauce. And you were correct in adding the cheesecloth after returning the oxtails to the IP, before closing the lid. I sure hope you enjoy them as much as we do!
Deb
Can you sub in a less fiery pepper than the Scotch Bonnet without affecting the overall flavour profile?
Gary
Yes, you can use any pepper that you like. Scotch Bonnet is just the traditional pepper used.
Yanny
What size instapot is your recipe for?
Gary
6 quart
Dina Bardakh
I can't find allspice berries anywhere! Any idea how much allspice powder I could use to get a similar effect?
Gary
Have you tried looking on the Hispanic aisle? They usually have small packets of the Badia brand. If you still can’t find it, I’d suggest using 1/4 teaspoon of ground.
Dina Bardakh
Thank you so much! I looked everywhere in the regular supermarket and the Korean one and neither of them had the allspice berries.
Christy M Stewart
also called Jamaican allspice
David
Loved this. Followed the recipe pretty closely but rather than use fresh thyme, allspice berries and a whole pepper we used instead a large tablespoon of some homemade jerk seasoning we had made that was mostly those same ingredients and added it straight to the stew. We also just put the brown sugar in with the oil rather than coat the meat with it as it was easier and our sugar was kind of hard. A very rich and delicious stew, and we served it with coconut rice. Recommended!!
Carolyn
If you’ve been unable to find the allspice berries, they’re also known as pimento berries. So, check for pimento berries in the international section of your grocery store. When all else fails, there’s always Amazon.
LT
Great taste! I didn’t use the cheese cloth for the Scotch Bonnet pepper or Tyme. I just just strained it out with the other cooked ingredients at that step in the recipe.
Gary
Glad you enjoyed it!
PAMELA HAMLIN
My kitchen smells so good! Followed your instructions except for the following: My oxtail was frozen and I put it in the pot, adding salt and pepper and pinces of brown sugar on the top of the pieces. When seared I turned them over and repeated the process. I also laid the pepper and whole thyme stems on top of the meat since I did not have any cheesecloth. At the last step I added a peeled and cut up russet potato with the carrots and onions and did not use the butter beans (which I do not like). I cannot wait to serve this up for dinner...I cheated and ate a small piece of the oxtail and it was FANTASTIC!. 5+ stars and I will be adding this to my ever growing Foodi recipe file!
Joann
I tried this recipe today and on my golly!! I will be running extra time on my treadmill but it’s worth every bite.
Chris Brignolle
It’s Sunday morning, and my oxtails are ready to go!!!! Thanks for the help, as my home is filled with the sent of pure island richness....
Sally
My husband says this is one of his best meals ever! It was really delicious. Made a few tweaks but the basic spices/herbs are amazing and such a wonderful change to the "usual". Thank you.
John John
Five star
Sharon
I tried this and it turned out fabulous. I love using my pressure cooker. Any suggestions on recipe for pork chop in pressure cooker.
Gary White
Glad you enjoyed it! While we love doing pork roasts and ribs in the pressure cooker, we have not made pork chops. I believe Amy + Jacky over at https://www.pressurecookrecipes.com/ have several Instant Pot pork chop recipes.
Charles
Made it just as the recipe stated, except i substituted whole cloves (1 for 1) as i couldn't find allspice berries either. Family loved it and it will be put in regular dinner rotation.
Monica
Oh my... so easy and so good. Time saver and real Trini husband pleaser! Thank you.
Selwyn S Hopkins
This was the best recipe of Oxtails yet!
Thank you.
Hallen
Its so easy to cook food and delicious recipes in pressure cooker. I really love it. A great reading for me, thank you for sharing git.
Janee
so easy and so good. Time saver and pretty delicious! Thank you.
Dimmy
Thanks for the awesome guide
Christy M Stewart
Does the brown sugar make it sweet?
Gary White
No
Clara McMartha
Loved the recipe. Tried it according to your instructions. it was perfect. Made it a second time with a little twist and it turned out the BEST dish. Better than your version TBH.
I just added one little piece of cinnamon stick crushed roughly and also crushed the Cardamon. Well, the flavors released by these two condiments complimented the Oxtail stew.