Jamaican Oxtail
This Jamaican Oxtail is a fall-off bone and tender meat ready in 30 minutes. You can save time making oxtails because the instant pot or pressure cooker makes the process quick.
Servings: 4 -5 people
Calories: 446kcal
Equipment
Ingredients
To Marinate the Oxtail
- 1.5 lb Oxtail
- 1 teaspoon Browning
- 3 Garlic cloves minced or diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Allspice
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 teaspoon Chicken bouillon or beef, vegetable bouillon
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Brown sugar
- 4 sprigs Thyme 1 teaspoon dried
For The Oxtail Stew
- 1 medium Onion
- ½ Red bell pepper diced
- ½ Green bell pepper diced
- 2 Green onion sliced
- 2 Tomatoes diced
- 16 oz Butter beans rinsed
- 1 cup Baby carrots or chopped whole carrots
- 1 tablespoon Cornstarch
- 2 tablespoon Tomato paste
- 2-3 Bay leaves
- 4 tablespoon Cooking oil
- 3 cups Water plus 3 tablespoon for mixing cornstarch
- Pinch of Salt and Bouillon
Instructions
- Wash and rinse oxtail with water, lemon and vinegar. Trim excess fat and pat dry with a paper towel.
- Marinate the oxtail with all the above ingredients and mix well with your hand until it is well-coated.
- Cover and let it marinate for at least 30 minutes to overnight. The longer it marinates, the better.
- Set the instant pot or pressure cooker on sauté. Add the oil and sear each side of the oxtail for 1 minute till brown. It won't be fully cooked at this point. Save the drippings of the marinade in the mixing bowl for later.
- Remove the oxtail from the pot and set aside.
- Add the tomatoes, onion, bell peppers, and tomato paste and keep stirring until they release liquid to deglaze the pot.
- Season with a pinch of salt and bouillon, and sauté veggies for 3 minutes until soft.
- Add the oxtails, drippings from the pan, bay leaves and water. Stir well.
- Cover the pot, press cancel to leave the sauté option and pressure cook for 20 minutes on high pressure. Allow the steam to release by itself.
- Open the lid, and change the option to sauté. Add the green onion, butter beans, and carrot.
- Mix the cornstarch with water in a separate bowl and add to the pot. Stir well and let it simmer for 5 minutes until it thickens.
- Serve with rice and peas or any side.
If Using A Stove Top
- Repeat all the above steps, replace the pressure cooker with a stovetop pot, and cook on medium heat for 2-3 hours.
- Check the pot often and add water if needed until it's tender and fall off bone.
Video
Nutrition
Calories: 446kcal | Carbohydrates: 44g | Protein: 63g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 187mg | Sodium: 1261mg | Potassium: 995mg | Fiber: 11g | Sugar: 13g | Vitamin A: 6017IU | Vitamin C: 47mg | Calcium: 111mg | Iron: 11mg