Jerk Oxtail
Instant Pot Jamaican Oxtail with more flavor and spice
Equipment
- Wooden Spoon
- Cutting Board
- Measuring Cups
- Knife
- Measuring Spoons
- Instant Pot or Pressure Cooker
- Strainer
Ingredients
To Season the Oxtail
- 2 Pounds Oxtail Cleaned and Trimmed
- 1 Teaspoon Black Pepper
- 2 Teaspoons Salt
- 2 Teaspoons Smoked Paprika
- 6 Whole Pimento
- 1 Small Onion Peeled and Sliced
For the Jerk Oxtail Stew
- 1 Tablespoon Olive Oil
- 2 Tablespoon Jerk Paste Spicy or Mild
- 1 Large Carrot Peeled and Chopped
- 1 Medium Bell Pepper Seeded and Diced
- 6 Cloves Garlic Chopped
- ¼ Cup Water
- 1 Cup Cooked Butter Beans
- 1 Teaspoon Jamaican Browning or More if Needed
Instructions
Seasoning the Oxtail
- After cleaning and trimming the fat from the oxtail as mentioned above, add the black pepper, salt, smoked paprika, onion and pimento.
- Using you hand or a large spoon, thoroughly combine all the spiced and onions onto the oxtail and set aside. Marinating any meat is best, when done at least 4 hours prior to cooking.
Pressure Cooking the Oxtail
- Pour the tablespoon of olive oil into the instant pot and to the saute setting.
- Add each piece of oxtail flat side down and brown for 3 minutes on each side.
- Once the oxtail is finished browning, turn the instant pot on and add all the vegetables, Jerk Paste and Jamaican Browning expect the butter beans.
- Cover the instant pot and set to pressure cook for 25 minutes.Ensure that the vent in sealed!
- Once the timer is up, allow the steam to release using the natural pressure release for 5 minutes. Use the quick release method to release the remaining pressure.
- Open the instant pot and add the cooked butter beans and set to saute for 5 minutes. Serve with Instant Pot Jamaican Rice and Peas
