Oxtail Recipe

Give me a big bowl of braised oxtail stew, chuck roast, or Poulet en sauce over a bed of rice, and I am in my happy place!

There are so many varieties of braised oxtail recipes and it seems like everybody has their own version. BUT, prepare to fall in love with my Instant Pot Braised Oxtail Stew Recipe!

Although oxtail stew can get overwhelming to make, but try not to worry as this easy braised oxtail recipe will become your favorite recipe.

This tender, fall-off-the-bone chunks of oxtail, beans, and carrots are all cooked together in a deliciously seasoned sauce in the Instant Pot.

There’s nothing better than a comforting hearty stew, tomato soup, or squash soup – especially during the colder days. But this oxtail stew might actually top them all as it is a hearty, flavorful and melt-in-your mouth traditional Haitian-Style beef stew.

Authentic Jamaican Oxtail Recipe

Simply the best Jamaican Oxtail Recipe Out there.

Prep: 30min

Total: 220min

Ingredients:

• 31/2 lbs of Oxtail
• 1 tsp of Complete Seasoning
• 1 tsp of Adobo
• 1 tbsp of Black Pepper
• 1 tsp of Paprika
• 1 tsp of Onion Powder
• 1 tsp of Garlic Powder
• 1 tsp of Oregano
• 3 tbsp of Browning
• 2 tbsp of Jerk Seasoning
• 1/4 cup of Canola Oil
• 1 tbsp of minced Garlic
• 2 cloves of Garlic
• 1/2 tsp of pimento
• 3 stems of Thyme
• 1 whole scotch-bonnet Pepper
• 6 cups of Water (may vary with amount of meat)
• 2 tbsp of Sugar
• 1 cup of ketchup
• 1 tbsp of green Seasoning (optional)
• 1/4 cup of sweet pepper
• 1 tbsp of Ginger
• 1 can of Butter beans
• 1 tsp of salt
• 2 tbsp of Honey BBQ Sauce

Instruction:

1. Wash Oxtails with Water and lime
2. Let it soak for 10 mins
3. Rinse off oxtail with cool water
4. Now it’s time to season the oxtail with dry seasonings(if you can let it soak overnight, if not the least 30 mins)
5. Add your oil to the pot
6. Add the 2 cloves of Garlic
7. Add the pimento
8. Add oxtail to pot and brown each side (do this until you have done all of the pieces)
9. As each one is brown put it on a paper towel to get rid of the excess oil
10. After you have browned all the oxtail throw away the oil that is left in the pot
11. Now it’s time to add all your oxtail back into the pot to boil for at least 3 hours (depending on the size)
12. Add the minced garlic to the pot of oxtail
13. Add green seasoning (optional)
14. Add water to the pot until the oxtails are fully covered(we used about 6 1/2 cups of water)
15. Keep adding water until the oxtail is fully cooked and tender
16. Add sweet pepper
17. Add your thyme
18. Add Scotch Bonnet Pepper
19. Add Ginger
20. Add your cup of Ketchup
21. The bowl that you season the oxtail in use all the remainder liquid (juices) to the pot
22. Now give that a stir
23. Cover the pot and boil for 2-4hours
24. After each hour stick a fork in your oxtail to check the process. Because depending on the size of your meat the done time might vary.
25. After your meat is tender and falling off the bones ( just stick a fork in the meat, if the fork goes through effortlessly the meat is done)
26. Season again with onions, scallions, thyme, sweet pepper, black pepper, honey BBQ sauce, sugar, adobo, complete seasoning, salt.
27. Add your butter beans
28. Give that a Stir
29. Let it boil for at least 10 more mins then you are ready to serve

The BEST Jamaican Oxtail Recipe

This Jamaican Oxtails recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that is cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. Stove top and slow cooker instructions also included.

Prep: 20min

Total: 65min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 876 kcal, Carbohydrate 27 g, Protein 90 g, Fat 45 g, Saturated Fat 21 g, Cholesterol 312 mg, Sodium 2882 mg, Fiber 2 g, Sugar 18 g, servingSize 1 serving

Ingredients:

• 2.5 lbs oxtails
• ¼ cup brown sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon browning
• 2 Tablespoons vegetable oil
• 1 yellow onion (chopped)
• 4 green onions (chopped)
• 1 Tablespoon garlic (chopped)
• 2 whole carrots (chopped)
• 1 scotch bonnet or habanero pepper (seeds and membrane removed and chopped)
• 1 cup beef broth
• 1 Tablespoon ketchup
• 1 teaspoon dried thyme
• 2 Tablespoons water
• 1 Tablespoon cornstarch
• 1 16 oz can Butter Beans (drained)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.’, ‘name’: ‘Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.’, ‘name’: ‘Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove oxtail after browning and place in bowl.’, ‘name’: ‘Remove oxtail after browning and place in bowl.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.’, ‘name’: ‘Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.’, ‘name’: ‘Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.’, ‘name’: ‘Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.’, ‘name’: ‘Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Add oxtails and vegetables back to the pressure cooker. Serve and enjoy :)’, ‘name’: ‘Add oxtails and vegetables back to the pressure cooker. Serve and enjoy :)’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Slow Cooker Instructions’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Prepare the recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into slow cooker along with the drained butter beans.’, ‘name’: ‘Prepare the recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into slow cooker along with the drained butter beans.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-1-0’}]}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘Stove Top Instructions’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.’, ‘name’: ‘Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.’, ‘url’: ‘https://www.myforkinglife.com/jamaican-oxtails/#wprm-recipe-6637-step-2-0’}]}

Oxtail Stew

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it’s you’re first time working with oxtail.

Prep: 15min

Total: 210min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 729 kcal, Carbohydrate 23 g, Protein 80 g, Fat 35 g, Saturated Fat 13 g, Cholesterol 249 mg, Sodium 1196 mg, Fiber 6 g, Sugar 5 g

Ingredients:

• 2 tablespoon olive oil
• 3-4 pounds oxtails
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 1 large onion (chopped)
• 6 cloves garlic (minced)
• 2 teaspoon fresh ginger (grated)
• 1 habanero (diced)
• ¼ teaspoon allspice (ground)
• ½ teaspoon smoked paprika
• ¼ cup tomato paste
• 2 tablespoon soy sauce (low sodium)
• 4-6 cups beef broth (low sodium)
• 4 sprigs fresh thyme (chopped)
• 2 bay leaves
• 15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
• 1 tablespoon cornstarch
• 3 green onions (chopped)

Instruction:

1. Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
2. Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
3. Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
4. Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
5. Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.

Instant Pot Braised Oxtail Stew Recipe

Fall-off-the-bone braised oxtail stew recipe that’s easy to make in the instant pot. Comforting Haitian hearty oxtail stew that’s easily made in the pressure cooker to save you time on a busy night.

Prep: 10min

Total: 80min

Yield: 6

Serving Size: 6 Servings

Nutrition Facts: servingSize 6 Servings, calories 457 kcal, Carbohydrate 21 g, Protein 40 g, Fat 21 g, Saturated Fat 7 g, Cholesterol 119 mg, Sodium 1581 mg, Fiber 6 g, Sugar 4 g, unSaturated Fat 11 g

Ingredients:

• 2 lbs. Oxtail
• 1 15 oz. can Great Northern Beans
• 2 large Carrots (sliced)
• 3 Cloves Garlic (chopped)
• 2 Green Onions (sliced)
• 2 Sprigs Thyme
• 1/2 cup Yellow Onions (chopped)
• 1 cup Beef broth (or vegetable broth)
• 2 tbsp. Worcestershire Sauce
• 1 tsp. Ground Clove
• 1 tsp. Black Pepper
• 1 tsp. Kosher salt
• 2 tbsp. Vegetable oil
• 1 tbsp. 100% Premium Glaze or Rosemary
• 2 Celery Stalks, (sliced)
• 2 Shallots (Chopped)
• 1 tbsp. Tomato Paste
• ½ Cup Water
• ¼ Tbsp. Cornstarch
• 1 Tbsp. Ground Ginger (or fresh)
• 1 Tbsp. Chili Powder

Instruction:

1. in a small bowl combine the cornstarch and ½ cup water. Mix well and set aside. Wash and pat dry the meat. Set aside. In a small bowl, mix together the Worcestershire sauce, chili powder, salt and pepper, ground cloves, premium glaze or browning, and mix well. Pour the mixture over the meat and let marinate for 30 minutes (or longer). On the instant pot, click on Sauté and set timer to 15 minutes. Add and heat the oil.Sear the oxtail on all sides. Reserve the marinating mixture. Once the oxtail is seared on all sides, remove it and place the meat on a plate.
2. Click on cancel then click on sauté again, and set the timer for another 30 minutes. Add the vegetables and herbs. Cook for 5 minutes. Stirring constantly. Add the tomato paste, then add the meat. Stir. Then add the beans.
3. Add broth, reserved marinade, ginger powder or juice, and the cornstarch mixture. Cover. Turn the knob to sealing. Cook on pressure high for 45 minutes. Serve warm and enjoy!

How to make Jamaican OXTAIL! (EASY Step by Step!)