Description
Discover the delightful flavors of Jamaican Oxtail, a dish that brings comfort and richness to your dining table. Utilizing the convenience of an instant pot or pressure cooker, this recipe allows you to enjoy tender, savory oxtails in just 30 minutes. Every bite bursts with a unique blend of spices and herbs, making it perfect for family gatherings or special occasions. Serve it alongside rice and peas, mashed potatoes, or steamed vegetables for a truly satisfying meal.
Ingredients
Scale
- 1.5 lb Oxtail
- 3 Garlic cloves (minced)
- 1 tsp Allspice
- 1 tsp Paprika
- 1 tsp Salt
- 2 tsp Chicken bouillon (or beef, vegetable bouillon)
- 1 tsp Cayenne Pepper
- 1 tbsp Brown sugar
- 4 sprigs Thyme (or 1 tsp dried)
- 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 tbsp Cornstarch
- 2 tbsp Tomato paste
- 2–3 Bay leaves
- 4 tbsp Cooking oil
- 3 cups Water (plus 3 tbsp for mixing cornstarch)
Instructions
- Rinse oxtail with water, lemon, and vinegar; trim excess fat and pat dry.
- Marinate oxtail with garlic, allspice, salt, cayenne pepper, thyme, brown sugar, and bouillon for at least 30 minutes or overnight.
- Sear marinated oxtail in the instant pot on sauté mode until browned on each side.
- Remove oxtail and sauté onions, bell peppers, tomatoes, and tomato paste until softened.
- Return oxtail to the pot with water and bay leaves; pressure cook on high for 20 minutes.
- After cooking, stir in green onion, butter beans, and carrots; thicken sauce with cornstarch mixed in water.
- Simmer briefly before serving warm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg