I love oxtails so much, but they can be a bit expensive. This is ironic because oxtail stew came about in the 17th century when the poor and working class used every part of the ox so that nothing went to waste. Many different cultures, French, Chinese, Caribbean, have a version of this amazing dish and they are all a bit different. You’ll find that the main difference in oxtail stew from region to region is the type of spices and vegetables that are used. I’ve always been partial to spicy foods, so the version of oxtail stew that I make is southern style with a heavy Caribbean influence.
Now a days, “oxtails” come for cows and they can be pricey, so you’ve got to make sure you have a recipe that makes them worth the money and that’s exactly what you have here! Oxtail stew is full of nutrients including the protein collagen. Traditionally, it would takes hours to simmer the stew to make the meat nice and tender. In this version, I cut the cooking time down drastically with the help of one of my favorite cooking tools…the pressure cooker. It does a wonderful job of sealing in the flavor while tenderizing the meat to fall-off-the-bone goodness!
Instant Pot Oxtail Stew
A delightful, flavorful, caribbean inspired dish cooked in 1/2 the time of traditional preparation.
- 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, toss to coat well, and 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. Brown all sides of the meat, being careful to save 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.
Open the Instant Pot and 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 rice, couscous, or mashed potatoes.