Instant Pot Jamaican Oxtail Stew

Name: Instant Pot Jamaican Oxtail Stew
Prep time: 5 min
Cook time: 1 h 14 min
Total time: 1 h 19 min
Yield: 6 servings
Ingredients: 1/4 cup light or dark brown sugar; 1 tablespoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon allspice; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 teaspoon curry powder (optional); 3 pounds beef oxtail, sliced into 1-inch disks (can sub other meat); 1/4 cup vegetable oil; 4 tablespoons (1/2 stick) salted butter, divided in half; 1 large Spanish or yellow onion, diced; 1 bunch scallions, sliced; 2 medium carrots, peeled and sliced into 1/4-inch disks; 1 Scotch bonnet pepper; 3 cloves (1 tablespoon) garlic, minced or crushed; 1 tablespoon Worcestershire sauce; 1 tablespoon low-sodium soy sauce; 1 cup beef broth (I used 1 teaspoon Beef Better Than Bouillon + 1 cup water); 1/4 cup ketchup; 2 tablespoons cornstarch + 2 tablespoons water mixed to form a slurry; 2 tablespoons tomato paste; 1 teaspoon Gravy Master or Kitchen Bouquet (optional); 16-ounce can of butter beans, rinsed and drained; Any other veggies you want (mushroom, potato, radish, bell pepper, garbanzo beans, lentils, any beans, green beans, celery, cabbage, corn, broccoli

6 servings

servings

5 minutes

active time

1 hour 19 minutes

total time

Start Cooking

Ingredients

1/4 cup light or dark brown sugar

1 tablespoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon allspice

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon curry powder (optional)

3 pounds beef oxtail, sliced into 1-inch disks (can sub other meat)

1/4 cup vegetable oil

4 tablespoons (1/2 stick) salted butter, divided in half

1 large Spanish or yellow onion, diced

1 bunch scallions, sliced

2 medium carrots, peeled and sliced into 1/4-inch disks

1 Scotch bonnet pepper

3 cloves (1 tablespoon) garlic, minced or crushed

1 tablespoon Worcestershire sauce

1 tablespoon low-sodium soy sauce

1 cup beef broth (I used 1 teaspoon Beef Better Than Bouillon + 1 cup water)

1/4 cup ketchup

2 tablespoons cornstarch + 2 tablespoons water mixed to form a slurry

2 tablespoons tomato paste

1 teaspoon Gravy Master or Kitchen Bouquet (optional)

16-ounce can of butter beans, rinsed and drained

Any other veggies you want (mushroom, potato, radish, bell pepper, garbanzo beans, lentils, any beans, green beans, celery, cabbage, corn, broccoli

Directions

In bowl, mix brown sugar, kosher salt, garlic powder, onion powder, allspice, dried thyme, paprika and curry powder. Coat the oxtail pieces

Add oil and 2 tbsp butter to Instant Pot. Sauté on High. After 3 minutes of heating, add coated oxtail pieces and sear for 45-60 seconds on each side until lightly browned. Remove with when done and let sit on plate.

Add Worcestershire sauce and deglaze (scrape) pot. Add remaining butter and stir.

Add onion, scallions, carrots, pepper and other veggies and sauté for 2 minutes. Add soy sauce, sauté 3 minutes. Add garlic, sauté 1 minute.

Pour broth and ketchup and stir. Return lightly browned oxtail pieces to pot. Pressure Cook or Manual at high for 45 minutes. When done, allow a 15 minutes natural release followed by a quick release.

Sauté high. Once bubbling, stir in the cornstarch slurry. After 30 seconds of bubbling, turn the pot off. Stir in tomato paste and gravy Master (if using) and beans and allow everything to rest for 3-5 minutes so the beans are heated and the gravy thickens nicely.

Serve over a rice of your choice!

Notes

Add veggies such as mushroom, green beans, bell peppers, radish, and any other veggie you want when you put carrots. Can make perpetual stew by adding ground beef after finishing the oxtail. Can also sub with beef ribs or any other meat. Use garbanzo beans or any other beans at the end.