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    Home » Recipes » Beef

    Jamaican Oxtail Stew (Instant Pot)

    Published: Jun 26, 2022 · This post may contain affiliate links · 10 Comments

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    I thought jerk chicken was my favorite jamaican dish until I finally tried delicious oxtails from a local jamaican restaurant. I was always intimidated because I thought they had too much fat and were very gelatinous, I was wrong. Oxtail meat was once considered a cheap cut of beef but now is pretty pricey making it more expensive in restaurants. I remember the first time I made it for myself and was so impressed with how it turned out that I've made it for family and friends. Now I eat it less or for special occasions because of the price. If you can't find it in your local grocery store, it can be found at a latin or caribbean market. This Jamaican oxtail stew recipe is so good, it will have you making it more often than you'd think.

    Oxtail Stew Ingredients

    overhead shot of oxtail ingredients with labels

    Oxtails- the star ingredient! Once considered a cheap cut of meat is now a pricey item as of lately but they are worth every penny when you taste this recipe.

    Seasonings- allspice is a key ingredient in jamaican cuisine. It's from dried allspice berries. Dried thyme, brown sugar, garlic powder, salt, and black pepper is also used.

    Liquids- soy sauce, worcestershire sauce, browning, ketchup, and beef broth. These items are going to help make the delicious oxtail gravy.

    Vegetables- onion, tomato, carrots, bell peppers, and scotch bonnet pepper. If you can not get a scotch bonnet pepper a habanero pepper will work too.

    Starch- butter beans are typical in oxtail stew. Navy beans or lima beans can be used as well.

    Let's Make Some Oxtail Stew

    oxtail seasoning/ marinade mixed in a silver mixing bowl

    In a small bowl, add soy sauce, worcestershire, browning, allspice, brown sugar, garlic powder, salt and pepper to make marinade/ seasoning sauce.

    oxtails covered in seasoning/marinade in large bowl

    Season oxtails with the marinade and mix well to coat evenly in a large bowl.

    browned oxtail pieces in a bowl

    In your instant pot/ multi cooker on the saute function, heat olive oil. Brown oxtail on both side for 2-3 minutes on each side. Brown in batches to not over crowd the pot. Remove browned oxtails and sit to the side.

    vegetables cooking in instant pot for oxtails

    Once finished browning, add the onion, jalapeño pepper, tomato, and carrots into the pot. I also add the liquid that came from the seasoning that was on the oxtail to this pot as well to deglaze the pot. With a wooden spoon, scrap up any brown bits from the bottom of the pan and cook for about 5 minutes.

    all ingredients added to instant pot to cook oxtails

    Turn off saute function and add oxtail pieces and accumulated juices, beef broth, thyme, and ketchup to the pot and give a good stir. Close pressure cooker and cook at high pressure for 45 minutes. Allow to natural release for 10-15 minutes.

    Oxtail gravy cooking in instant pot with butter beans

    Remove tender oxtails from gravy and turn on saute function. To make the gravy thick add slurry (2 tablespoons water and 2 tablespoons cornstarch) and stir. Add drained butter beans and cook for 5 minutes.

    Jamaican oxtail stew plated with white rice

    Add oxtails meat back to pot, stir and enjoy!

    Other Recipes You May Enjoy!

    • Jerk Chicken
    • Spicy Jamaican Beef Patties
    • Tostones
    • Ropa Vieja
    • Pollo Guisado
    • Jamaican Curry Chicken
    • Jamaican Brown Stew Chicken
    oxtail feature image

    Jamaican Oxtail Stew

    Delicious tender oxtails cooked in a rich gravy with butter beans and fresh vegetables.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Jamaican
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 6
    Calories: 609kcal

    Equipment

    Instant Pot
    Mixing Bowls

    Ingredients

    • 4.5 lbs oxtail
    • 2 tbsp soy sauce
    • 2 tbsp worcestershire sauce
    • 2 tbsp browning
    • 1 tbsp salt
    • 1 tbsp garlic powder
    • 2 tsp allspice
    • 2 tsp black pepper
    • 1/3 cup brown sugar
    • 1 onion diced
    • 1 jalapeno ribs & seeds removed, diced
    • 1/3 cup tomato diced
    • 4 cloves garlic
    • 1/2 cup carrot chopped
    • 2 cups beef broth
    • 2 tbsp ketchup
    • 4-5 sprigs thyme
    • 15.5 oz butter beans can
    • 2 tbsp cornstarch
    • 4 tbsp water

    Instructions

    • In a small bowl, add soy sauce, worcestershire, browning, allspice, brown sugar, garlic powder, salt and pepper to make marinade/ seasoning sauce.
    • In a large bowl season oxtails with the marinade and mix well to coat evenly.
    • In your instant pot/ multi cooker on the saute function, heat olive oil. Brown oxtail on both side for 2-3 minutes on each side. Brown in batches to not over crowd the pot. Remove browned oxtails and sit to the side.
    • Once finished browning, add the onion, jalapeño pepper, tomato, and carrots into the pot. I also add the liquid that came from the seasoning that was on the oxtail to this pot as well to deglaze the pot. With a wooden spoon, scrap up any brown bits from the bottom of the pan and cook for about 5 minutes.
    • Turn off saute function and add oxtail pieces and accumulated juices, beef broth, thyme, and ketchup to the pot and give a good stir. Close pressure cooker and cook at high pressure for 45 minutes. Allow to natural release for 10-15 minutes.
    • Remove tender oxtails from gravy and turn on saute function. To make the gravy thick add slurry (2 tablespoons water and 2 tablespoons cornstarch) and stir. Add drained butter beans and cook for 5 minutes.
    • Add oxtails meat back to pot, stir and enjoy!

    Video

    Jamaican Oxtail Stew

    Notes

    It is traditional made using a scotch bonnet or habanero pepper which is strongly encouraged. My family doesn't have a high tolerance for spice and they thought of that pepper was a no so I replaced it with a much milder pepper.

    Nutrition

    Calories: 609kcal | Carbohydrates: 36.6g | Protein: 55.1g | Fat: 25.9g | Saturated Fat: 10.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 10.7g | Cholesterol: 165.6mg | Sodium: 2363.9mg | Potassium: 1085.6mg | Fiber: 4.4g | Sugar: 19.1g
    Tried this recipe?Mention @itairaeats on Instagram and hashtag #itairaeats!
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    Reader Interactions

    Comments

    1. Juls says

      July 11, 2022 at 9:02 pm

      Use water instead of beef broth and cut out the sodium. No Jamaican use broth to cook. Leave put the corn starch too. Enjoy.

      Reply
      • Itaira says

        July 12, 2022 at 8:31 pm

        Thanks for looking at my recipe! I found that beef broth adds more flavor than just using water. I should note that I used low sodium broth but I do understand what you are saying about the sodium. I've also had it simmer to thicken the sauce naturally while reducing but I just like a thicker gravy that was achieved by the cornstarch. Totally personal preference.

        Reply
    2. Anjali says

      November 27, 2022 at 11:11 pm

      5 stars
      Just made this! This was not only delicious but also easy and it was a very well written recipe! The oxtail came out tender and the stew was flavorful. Thank you and I can’t wait to try more of your recipes!

      Reply
      • Itaira says

        December 03, 2022 at 5:09 pm

        Thank you for trying the recipe and I am so happy you enjoyed it!

        Reply
    3. Liz says

      November 27, 2022 at 11:12 pm

      5 stars
      Super easy recipe that resulted in a delicious stew and tender oxtail!

      Reply
      • Itaira says

        December 03, 2022 at 5:10 pm

        So happy you enjoyed it!

        Reply
    4. Sish says

      November 27, 2022 at 11:13 pm

      5 stars
      Great recipe! I didn’t have white onion so I used red, I also noticed it said “add bell pepper” but I just assumed it was talking about the jalapeño. I used a scotch bonnet and my family loved this!

      Reply
      • Itaira says

        December 03, 2022 at 5:14 pm

        Thank you for pointing out that error, I went back to correct it. When I was writing it I was originally using bell pepper but convinced my family to allow jalapeño instead! I would love to use scotch bonnet if I was just making it for myself, the thought of using a super spicy pepper wouldn't fly with the family lol. Glad you enjoyed!

        Reply
    5. Asha says

      November 27, 2022 at 11:14 pm

      5 stars
      Easy and delicious! I never made oxtail before but it was so easy!

      Reply
      • Itaira says

        December 03, 2022 at 5:15 pm

        I'm happy to help. Happy you enjoyed!

        Reply

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    My name is Itaira and I’m from the garden state known as New Jersey. I’ve had passion for many things but the one thing that is consistent is food. I love everything there is to love about food in every aspect. I welcome you all to join me on this food journey. I hope to inspire you to cook and try new foods... learn more

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