Delicious and tender oxtails and beans are used in this Instant Pot-cooked Jamaican oxtail stew.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
Ingredients
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon hickory-flavored liquid smoke
- 2 ½ pounds beef oxtails
- 2 tablespoons vegetable oil
- 1 cup beef broth, divided
- 2 medium carrots, chopped
- 1 medium yellow onion, chopped
- 4 medium green onions, chopped
- 1 tablespoon minced garlic
- 1 Scotch bonnet chile pepper, chopped
- 1 tablespoon ketchup
- 1 teaspoon dried thyme
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 (16 ounce) can pinto beans, rinsed and drained
Instructions
- Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
- Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
- Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release the pressure using the natural-release method according to the manufacturer’s instructions, 20 to 40 minutes. Unlock and remove the lid.
- Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.
- You can use other chile peppers like habanero instead of the Scotch bonnet pepper, or use Scotch bonnet sauce as a substitute.
Nutrition Facts
| Calories | 971 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 312 mg |
| Dietary Fiber | 8 g |
| Protein | 94 g |
| Saturated Fat | 17 g |
| Sodium | 3154 mg |
| Sugars | 18 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor,I added a few things and omitted the cinnamon.
If using a insta pot you should double the cooking time. The meat was not cooked too a an easy, pull off the bone tenderness. Instead of coating the meat prior to browning I did it after, while still sizzling hot. Added some ginger too.