INSTANT POT® JAMAICAN OXTAIL STEW
Caribbean stew with delicious and tender oxtail and beans. Cooked in the Instant Pot®.
Provided by Katie Woodford
Time 1h55m
Yield 4
Number Of Ingredients 22
Steps:
- Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
- Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
- Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.
Nutrition Facts : Calories 970.6 calories, Carbohydrate 44 g, Cholesterol 312.1 mg, Fat 47.3 g, Fiber 7.9 g, Protein 94.4 g, SaturatedFat 17.3 g, Sodium 3153.6 mg, Sugar 18.3 g
OXTAIL STEW
This oxtail stew is inspired by the Jamaican version, with tender oxtails and butter beans seasoned with spicy habaneros, ginger and allspice. Time is the key to the comforting brown gravy, which simmers for several hours, intensifying in flavor and rich color. We love it even more the next day, once the beans have had time to break down and the oxtails melt into the gravy even more. Serve with a few dashes of hot sauce for added heat and acidity.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove.
- Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an "X" in the pointy end of the chile (opposite the stem) with a small paring knife, then add to the pot.
- Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
- Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice.
JAMAICAN OXTAIL STEW
I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!
Provided by hillct
Categories World Cuisine Recipes Latin American Caribbean Jamaican
Time 11h15m
Yield 8
Number Of Ingredients 21
Steps:
- Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
- Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
- Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
- Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
- Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
- Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g
More about "instant pot jamaican oxtail stew recipes"
INSTANT POT JAMAICAN OXTAIL STEW - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.5/5 (20)Total Time 1 hr 19 minsCategory MeatCalories 1078 per serving
- In a bowl, mix together the brown sugar, kosher salt, garlic powder, onion powder, allspice, dried thyme, paprika and curry powder (if using). Coat the oxtail pieces with them and discard any of the remaining spice mixture.
- Add the oil and 2 tablespoons of the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High setting. After 3 minutes of heating, in batches, add the coated oxtail pieces and sear for about 45-60 seconds on each side until lightly browned. Remove with tongs when done and let sit on a plate to rest.
- Then, add the Worcestershire sauce and deglaze (scrape) the bottom of the pot so it’s free of anything that was stuck on it previously (Worcestershire sauce is amazing at deglazing anything caked onto the bottom of a pot). Follow by adding in the remaining butter and stir it around to make it melt quickly.
- Next, add the onion, scallions, carrots and the pepper and sauté for 2 minutes. Then, add in the soy sauce and continue to sauté for another 3 minutes. Add in the garlic and sauté for 1 minute longer. By now, any blackened brown sugar stuck on the perimeter of the pot’s bottom from the searing in Step 2 should have dissolved.
INSTANT POT JAMAICAN OXTAIL RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
Ratings 1Total Time 5 hrs 20 minsCategory Main CourseCalories 530 per serving
IVY'S INSTANT POT JAMAICAN OXTAIL STEW RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PRESSURE COOKER OXTAIL STEW - JAMAICAN STYLE - THE FOODIE …
From thefoodieeats.com
JAMAICAN OXTAIL STEW - PINCH OF NOM
From pinchofnom.com
4.3/5 (23)Category DinnerCuisine CaribbeanTotal Time 1 hr 5 mins
- Place the meat into a mixing bowl and season with the all purpose seasoning. Place seasoned meat into a ziplock bag and add the black pepper, gravy browning and 1tsp of minced garlic. Mix well and if possible place bag into the fridge and marinade over night. If you can't do this - it's fine, it just absorbs the flavours better.
- Spray the Instant Pot bowl with low calorie cooking spray and put into Sauté mode. Brown all sides of the meat, being careful to save the marinade in the bag.
- Remove the browned oxtail and set aside on a plate. Deglaze the Instant Pot with a bit of the stock, making sure to get all the bits off the bottom.
JAMAICAN OXTAIL STEW RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (7)Total Time 3 hrs 45 minsCategory Main, Main CourseCalories 749 per serving
INSTANT POT JAMAICAN OXTAIL STEW | RECIPE | JAMAICAN OXTAIL STEW ...
From pinterest.com
TOP 48 INSTANT POT OXTAIL STEW RECIPES - DMAX.YOURAMYS.COM
From dmax.youramys.com
INSTANT POT JAMAICAN OXTAIL STEW - YOUTUBE
From youtube.com
TOP 41 OXTAIL INSTANT POT RECIPE CHINESE RECIPES
From hola.churchrez.org
CURRY OXTAIL STEW INSTANT POT - TODAY'S DELIGHT
From todaysdelight.com
TOP 50 OXTAIL STEW RECIPE JAMAICAN RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 49 INSTANT POT BRAISED OXTAIL STEW RECIPE RECIPES
From hola.churchrez.org
JAMAICAN OXTAIL STEW RECIPE : MY HOME SELECTION
From myhomeselection.co.uk
TOP 50 BEEF OXTAIL INSTANT POT RECIPE RECIPES
From okeefe.jodymaroni.com
INSTANT POT JAMAICAN OXTAIL STEW RECIPE | OXTAIL RECIPE …
From youtube.com
OXTAIL STEW INSTANT POT : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INSTANT POT JAMAICAN OXTAIL STEW | RECIPE - PINTEREST
From pinterest.com
JAMAICAN OXTAIL INSTANT POT RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
INSTANT POT JAMAICAN OXTAIL {RECIPE} - FOOD FIDELITY
From foodfidelity.com
TOP 45 OXTAIL INSTANT POT RECIPE CHINESE RECIPES
From exnavalcadet.qualitypoolsboulder.com
JAMAICAN OXTAIL STEW RECIPE - RECIPES.NET
From recipes.net
You'll also love