Description
This Instant Pot Jamaican Oxtail recipe delivers tender, flavorful oxtail simmered with aromatic spices, scotch bonnet pepper, and butter beans. Quick and convenient, this pressure-cooked dish captures authentic Caribbean flavors with rich allspice, thyme, and soy sauce, perfect for a comforting and hearty meal.
Ingredients
Scale
Meat
- 3 lbs oxtail (trimmed of excess fat)
Vegetables & Aromatics
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 scotch bonnet pepper (deseeded and finely chopped, optional)
- 4 green onions (chopped)
- 1 can (15 oz) butter beans (drained and rinsed)
Spices & Herbs
- 2 tbsp allspice berries (ground, divided)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- Salt and black pepper to taste
Liquids & Sauces
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp browning sauce
Instructions
- Season the Oxtail: Season the oxtail pieces evenly with salt, black pepper, and 1 tablespoon of ground allspice. If you have the time, let them marinate for 30 minutes to allow the flavors to permeate.
- Brown the Meat: Set your Instant Pot to sauté mode and heat the vegetable oil. Brown the oxtail pieces in batches until they develop a deep golden crust on all sides. Remove and set aside to prevent overcrowding and ensure even browning.
- Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, and finely chopped scotch bonnet pepper (if using). Sauté for about 2-3 minutes until fragrant and softened, incorporating all browned bits from the meat for extra flavor.
- Combine Ingredients: Return the browned oxtail to the Instant Pot. Pour in the beef broth, soy sauce, browning sauce, remaining tablespoon of ground allspice, and add the fresh thyme sprigs or dried thyme. Stir gently to distribute all ingredients evenly.
- Pressure Cook: Close the lid securely and set the valve to sealing. Cook on high pressure for 45 minutes to tenderize the meat and infuse the rich spices.
- Release Pressure: Allow the Instant Pot to do a natural pressure release for 15 minutes. After that, carefully perform a quick release to let out any remaining pressure before opening the lid.
- Add Butter Beans and Thicken: Stir in the drained butter beans. Switch back to sauté mode and simmer uncovered for 10 minutes to thicken the sauce and meld the flavors.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped green onions and serve the oxtail hot with your choice of side dishes.
Notes
- For a less spicy dish, omit the scotch bonnet pepper or use only a small amount.
- Marinating the oxtail overnight enhances flavor but is optional.
- You can substitute butter beans with lima beans or kidney beans if preferred.
- Serve with traditional Caribbean sides like rice and peas, fried plantains, or steamed vegetables.
- Be cautious during pressure release; always use a utensil to avoid burns.
