Description
This Instant Pot Jamaican Oxtail recipe delivers tender, flavorful meat that has been slow-cooked to perfection with traditional Caribbean spices. Featuring aromatic allspice, thyme, and a hint of Scotch bonnet pepper, this dish combines rich beef broth and soy sauce to create a deep, savory stew enhanced with creamy butter beans. Perfect for a comforting family meal, it utilizes the Instant Pot for dramatically reduced cooking time without sacrificing taste.
Ingredients
Scale
Meat
- 3 lbs oxtail (trimmed of excess fat)
Seasonings and Aromatics
- 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)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- Salt and black pepper to taste
Liquids and Sauces
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp browning sauce
Additional Ingredients
- 1 can (15 oz) butter beans, drained and rinsed
- 4 green onions (chopped, for garnish)
Instructions
- Season the Oxtail: Season the oxtail pieces generously with salt, black pepper, and 1 tablespoon of ground allspice. For best flavor, allow them to marinate for 30 minutes if time permits.
- Brown the Oxtail: Set the Instant Pot to sauté mode and heat the vegetable oil. Brown the oxtail pieces in batches, ensuring each piece develops a rich crust. Remove browned oxtail and set aside.
- Sauté Aromatics: In the remaining oil and juices in the pot, sauté the chopped onion, minced garlic, and finely chopped Scotch bonnet pepper (if using) until fragrant and softened, about 2 to 3 minutes.
- Add Liquid and Spices: Return the browned oxtail pieces to the pot. Pour in the beef broth, soy sauce, and browning sauce. Sprinkle the remaining allspice and add thyme sprigs.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Cook at high pressure for 45 minutes to tenderize the meat thoroughly.
- Release Pressure: Let the pressure release naturally for 15 minutes, then carefully perform a quick release to release any remaining pressure.
- Add Butter Beans and Simmer: Open the lid and stir in the drained butter beans. Switch the pot back to sauté mode and simmer for an additional 10 minutes to thicken the sauce and heat the beans through.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions and serve hot for a hearty, flavorful meal.
Notes
- Marinating the oxtail enhances the flavor but is optional if you’re short on time.
- Deseeding the Scotch bonnet pepper reduces its heat—add according to your spice preference.
- Browning the meat adds depth of flavor and a better texture to the final stew.
- You can substitute butter beans with kidney beans or pigeon peas as preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure the Instant Pot valve is properly sealed to avoid pressure cooking issues.
