I love oxtails so much, but they can be a bit expensive. This is ironic because oxtail stew came about many ages ago when the poor and working class used every part of the ox so that nothing went to waste. Now a days, they can be pricey, so you’ve got to make sure you have a recipe that makes them worth the money! Well this recipe fits the criteria.
First off, oxtails are not actually from an ox (although long, long ago they did come from oxen). The oxtails of today are from the tail of cows. It is a highly flavorful, gelatin-rich meat and is typically braised or stewed for long periods of time to make it tender. People from all over the world enjoy oxtail stew, but you will mainly find recipes for oxtail stew from Africa and Asia followed by Jamaican and French versions.
Easy Instant Pot Oxtail Stew
- 5 lbs. Oxtail make sure to trim all visible fat
- ½ tsp cayenne pepper
- 1 tsp All purpose seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 3 tbsp Browning & Seasoning Sauce
- 2 tbsp grapeseed oil
- 5 Garlic Cloves minced
- 1 large Yellow Onion, Chopped
- 2 tsp smoked paprika
- 2 tsp dried parsley
- 1 tsp smoked sea salt
- ½ tsp ground allspice
- 2 cups Beef Stock
- 1 tbsp Pepper Sauce
- 4 tbsp Worcestershire Sauce
- 1 large bell pepper, seeded and chopped
- 4 medium Carrots Chopped
- 1 cup spring onions chopped
- 2-3 bay leaves
- 1 bunch Fresh Thyme
- 1 – 14.5 oz. can of Chopped Tomatoes drained
- 2 – 16 oz. cans Butter Beans drained
Wash and trim some of the fat from the oxtails. Place the meat into a mixing bowl and season with onion powder, garlic powder, black pepper, cayenne pepper, all purpose seasoning salt, and browning & seasoning sauce. Place seasoned meat into a ziplock bag let marinate for at least one hour or overnight in the refrigerator.
Add grapeseed oil to the Instant Pot bowl and put into Sauté mode. Add oxtails in batches (don’t over crowd) and brown meat on all sides. Reserve the marinade in the bag to use in a later step.
Remove the browned oxtail and set aside in a bowl. Add onions and garlic to the Instant Pot and saute until softened. Be sure to scrape the brown bits from the bottom of the pot. This adds flavor!
Return the oxtail to the Instant Pot, pour in the remaining marinade, beef stock, paprika, smoked sea salt, parsley, ground allspice, worcestershire sauce, and optional pepper sauce. Mix everything together, put the lid on the Instant Pot, and set to pressure cook for 30 minutes. Make sure the valve is set to sealing. Let the Instant Pot naturally release for an additional 15 minutes after it has done cooking.
After you have let the Instant Pot naturally release for 15 minutes, quick release any remaining steam, then open the lid once the valve has dropped and it is safe to open. Add in the spring onions, carrots, bell pepper, thyme, bay leaves, butter beans, and diced tomatoes. Place the lid back on the Instant Pot and place into manual mode for 15 minutes. Once the Instant Pot has come to pressure, the timer will countdown. Leave the Instant pot for an additional 15 minutes after it has done for the pressure to release naturally.
Serve with couscous, rice, mashed potatoes, or zucchini noodles.