Instant Pot Jamaican Oxtail

Ingredients

• 907 g (2 lb)oxtail
• 5 ml (1 tsp)browning sauce
• 60 ml (1/4 cup)soy sauce
• 30 ml (2 tbsp)Worcestershire sauce
• 1yellow or red onion, diced
• 2 mediumcelery sticks, diced
• 2 mediumcarrots, peeled and diced
• 4spring onions, sliced
• 1 mediumred pepper, diced
• 4 clovesgarlic, diced
• 1 wholeScotch bonnet or habanero
• 5 ml (1 tsp)allspice
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)black pepper
• 3–5 wholeallspice berries
• 60 ml (1/4 cup)green seasoning
• 237 ml (1 cup), optionalred wine
• 473 ml (1 pint)beef stock
• 4 sprigsfresh thyme
• 2bay leaves
• 30 ml (2 tbsp), optionalcognac
• 6 mm (1/4 inch)fresh ginger, diced
• 397 g (14 oz)tinned butter beans, drained

Instructions

1. 1

   Season and marinate

   Wash and dry the oxtail, then put it in a large bowl. Season with the garlic powder, salt, pepper and ground allspice. Add the garlic, ginger, half the diced onion, half the spring onions, browning sauce, soy sauce and Worcestershire sauce, coating each piece well. Marinate for at least 2 hours, preferably overnight.

2. 2

   Brown the oxtail

   Set the Instant Pot to high Sauté. Once hot, add oil, butter or ghee, then brown the oxtail on all sides. Remove the meat and set it aside, keeping the marinade.

3. 3

   Add the pepper

   Put the whole Scotch bonnet in the pot. For more heat, make slits in its sides with the point of a sharp knife.

4. 4

   Sauté the vegetables

   Add the carrots, remaining onion and spring onions, celery and red pepper. Sauté for 2–3 minutes, adding a little of the seasoning as you go. Stir in the green seasoning.

5. 5

   Deglaze the pot

   If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon. Let it cook down slightly for 2–3 minutes. Add the cognac, beef stock, thyme, bay leaves and any remaining dry spice seasoning.

6. 6

   Return the oxtail

   Put the oxtail back in the pot and mix it well with the other ingredients.

7. 7

   Pressure cook

   Close the lid and pressure-cook for 45 minutes. Let the pressure release naturally.

8. 8

   Add the beans

   If using, add the drained butter beans and cook on Sauté for 10–15 minutes.

9. 9

   Thicken the gravy

   Remove the oxtail. Set the Instant Pot to high Sauté and reduce the liquid until it reaches a gravy-like consistency, or thicken it with a cornflour slurry.

What is Jamaican oxtail?

Oxtail is a richly flavoured cut that becomes tender when cooked slowly with liquid. Jamaican-style versions are seasoned with aromatics and spices, often including allspice, thyme and Scotch bonnet.

This version uses the Instant Pot to pressure-cook the meat, then reduces the cooking liquid into gravy. Butter beans add a soft, hearty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 75g protein, 17g carbs, 31g fat.

The oxtail supplies most of the protein and fat, while the vegetables, beans and any accompanying rice contribute carbohydrates. The supplied nutrition figures are per serving; for a balanced plate, pair a portion with plenty of vegetables and a modest serving of rice.

Build flavour with the marinade

Marinade: the soy and Worcestershire sauces, browning sauce, garlic, ginger and spices coat the oxtail before cooking. Give it at least 2 hours, or leave it overnight as the method recommends.

Reserve: keep the marinade when you lift out the browned oxtail. The method adds it back with the cooking liquid and seasonings.

Brown before pressure cooking

Sear: brown the oxtail on all sides in the hot pot before setting it aside. This step gives the cooking base a deeper savoury flavour.

Scrape: when you add the wine, loosen the browned bits from the bottom with a wooden spoon. This also helps clear the pot before pressure cooking.

Handle the Scotch bonnet carefully

Whole pepper: adding it whole brings its flavour to the pot without cutting it open. For more heat, the method suggests making slits in its sides.

Keep it whole if you prefer a milder result, and take care when handling a cut chilli. Remove the pepper before serving if you do not want diners to bite into it.

Check the finish

Pressure cooking: cook for 45 minutes, then allow the pressure to release naturally as directed. The recipe does not specify a quick-release step.

Gravy: after removing the oxtail, reduce the liquid on high Sauté until it looks gravy-like, or thicken it with a cornflour slurry. Butter beans, if included, get a further 10–15 minutes on Sauté.

Make it a full meal

Starchy sides: serve with rice or another plain starch to soak up the rich gravy. The oxtail and beans already make a substantial centrepiece.

Fresh contrast: a crisp salad or simply cooked greens can balance the savoury sauce. Keep any extra seasoning on the side so the dish remains the focus.

Recipe notes & tips

• Pat the oxtail dry before seasoning so it is ready to brown.
• Marinate overnight when you have time, or allow at least 2 hours.
• Brown the meat in batches if needed so the pieces can colour on all sides.
• Scrape the base thoroughly while deglazing with wine.
• For less chilli heat, leave the Scotch bonnet whole and avoid making slits.
• Let the cooking liquid reduce until it reaches the gravy consistency you prefer.

Variations

• Skip the wine: leave out the optional red wine and continue with the listed stock.
• Omit the cognac: leave out this optional addition without changing the method.
• Adjust the chilli: keep the Scotch bonnet whole for less heat or slit it for more.
• Use a habanero: substitute the Scotch bonnet with the listed habanero option.
• Leave out the beans: skip the butter beans and their extra Sauté stage.

Common mistakes to avoid

• Skipping the marinade: allow at least 2 hours so the seasoning has time to coat the oxtail.
• Crowding the browning step: brown the pieces so they have room to colour on all sides.
• Leaving browned bits behind: scrape the base of the pot well when deglazing.
• Cutting the chilli unnecessarily: keep it whole if you want to avoid adding extra heat.
• Thickening too early: remove the oxtail first, then reduce the liquid to gravy consistency.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water or stock if the gravy has thickened too much.

Frequently asked questions