Pressure Cooker Oxtail Stew – Jamaican Style
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.
The Delicious Result!
Perfect Pressure Cooker Oxtail Stew
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Pressure Cooker Jamaican Oxtail Stew
- 3 lbs. oxtails
- 1 Tbsp. sea salt
- 1 tsp. black pepper
- 1/4 cup brown sugar
- 1 1/2 cups yellow onions roughly chopped
- 1 Tbsp. garlic minced
- 3 Tbsp. fresh ginger grated
- 6 green onions roughly chopped
- 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
- 1/4 cup water
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. 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!
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