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### **Instructions:**
**1. Sear the Oxtail**:
Start by heating vegetable oil in the Instant Pot on the **Sauté** setting. Once hot, add the oxtail pieces in batches, searing them on all sides until browned. This step adds rich flavor and color to the meat. Once browned, remove the oxtail and set aside.
**2. Sauté the Vegetables**:
In the same pot, add the chopped onion, garlic, and scotch bonnet pepper. Sauté for 2-3 minutes until the onions become soft and translucent. Add the grated ginger, thyme, and spices (allspice, paprika) and cook for another minute, allowing the flavors to release.
**3. Add the Liquids**:
Stir in the soy sauce, browning sauce, tomato paste, and beef broth. Scrape up any browned bits from the bottom of the pot to incorporate all the flavors.
**4. Pressure Cook the Oxtail**:
Return the seared oxtail to the Instant Pot. Stir to coat the meat in the sauce, then close the lid, ensuring the vent is sealed. Set the Instant Pot to **Pressure Cook** (high) for **45 minutes**. This will allow the oxtail to become tender and soak up all the delicious flavors.
**5. Quick Release and Add Vegetables**:
Once the cooking time is up, perform a **Quick Release** to release the pressure. Open the Instant Pot and add the carrots and bell peppers, stirring them into the sauce.
**6. Cook Again**:
Close the lid again and set the Instant Pot to **Pressure Cook** (high) for an additional **5 minutes** to cook the vegetables.
**7. Thicken the Sauce** (Optional):
If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Add this mixture to the Instant Pot and stir until the sauce thickens. You can adjust the seasoning with salt and pepper to taste.
**8. Serve**:
Serve your Instant Pot Jamaican Oxtail over white rice, with a side of fried plantains or steamed vegetables. Garnish with fresh thyme for added aroma and flavor.
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### **Why Instant Pot Jamaican Oxtail Is a YAY**
**YAY #1: Tender, Flavorful Meat in Less Time**
Oxtail is a tough cut of meat, but the Instant Pot works its magic, tenderizing the meat and making it fall off the bone in no time. The deep flavors of the seasoning and broth infuse the meat beautifully, creating a melt-in-your-mouth experience.
**YAY #2: Quick and Easy for Busy Weeknights**
Traditionally, Jamaican oxtail can take hours to cook, but the Instant Pot shortens that time significantly. In under 1.5 hours, you can enjoy a rich, comforting oxtail dish that tastes like it’s been cooking all day. It’s the perfect meal for busy evenings.
**YAY #3: Authentic Flavor**
While the Instant Pot reduces the cooking time, it doesn’t compromise on the authentic flavors of Jamaican oxtail. The savory, spicy, and slightly sweet gravy is just as delicious as the traditional slow-cooked version.
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### **Why Some Might Say NAY**
**NAY #1: Missing the Slow-Cooked Flavor**
For some oxtail lovers, there’s just no replacing the depth of flavor that comes with slow-cooking oxtail for hours. While the Instant Pot does a fantastic job, it can’t fully replicate the intensity that comes from the long simmer.
**NAY #2: Texture Differences**
Though the Instant Pot makes the meat tender, some people prefer the texture that comes from the slow-braising process, where the meat is cooked at a lower temperature for a longer time, resulting in a slightly different texture.
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### **Conclusion: YAY or NAY?**
When it comes to making **Instant Pot Jamaican Oxtail**, the **YAY** side definitely has the upper hand for many home cooks. The speed, ease, and tender, flavorful results make it a fantastic option for anyone who wants to enjoy Jamaican oxtail without spending hours in the kitchen.
While some might miss the slow-cooked method’s depth of flavor or the unique texture, the Instant Pot is a game-changer for anyone short on time but craving that authentic oxtail experience.
Give this recipe a try and decide for yourself—**Instant Pot Jamaican Oxtail** could be your new favorite weeknight dinner!
Enjoy!
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