Pressure Cooker Jamaican Oxtail Stew
2021-03-09- Cuisine: Jamaican
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(4.2 / 5)
18 People rated this recipe
Related Recipes:
-
Slow Cooker Sichuan Beef Stew
-
Slow Cooker Chunky Beef Stew with Potato Dumplings
-
Air Fryer Jamaican Beef Turnovers
-
Slow Cooker Beef Caldereta
-
Slow Cooker Greek Meatball Soup
Nutritional Info
This information is per serving.
-
Calories
312.2 -
Carbohydrates
30.0 g -
Cholesterol
81.6 mg -
Fat
12.2 g -
Fiber
15.2 g -
Protein
33.0 g -
Saturated Fat
4.5 g -
Serving Size
1 -
Sodium
616.3 mg -
Sugar
1.2 g -
Trans Fat
2.2 g -
Unsaturated Fat
1.5 g -
Potassium
283.6 mg
Pressure cooker Jamaican oxtail stew. Jamaican oxtail stew is a hearty dish with a rich meaty flavor and natural sweetness. The ingredients of this Jamaican oxtail stew are simple, but the flavors are deep and complex.
What are the Benefits of Using a Pressure Cooker?
A pressure cooker is a cooking utensil that cooks food quickly by building up steam. It is also known as a pressure pot, pressure pan, or steam oven.
Pressure cookers are advantageous to use because they are energy efficient and they save time in the kitchen. They can be used to cook meat and vegetables at the same time which saves you time on having to do two different dishes. It’s also easy to clean up after using it because there is no need for scrubbing or washing dishes.
What is Jamaican Oxtail Stew?
Jamaican Oxtail Stew is a traditional Jamaican dish that is prepared with oxtail, vegetables, and other spices. This stew is often cooked in a pressure cooker because it can take up to six hours to cook the oxtails.
The ingredients for this dish are oxtail, vegetables such as onions, carrots, and potatoes, and other spices such as thyme and black pepper.
Health Benefits of Oxtail Stew
Oxtail stew is a dish that has been gaining popularity in recent years. It is a tasty and hearty meal that is perfect for the cold winter months. The benefits of oxtail stew are numerous, but we will discuss the three most important ones here.
The first benefit of oxtail stew is that it contains high levels of protein. Protein helps to build muscle and repair tissues, so this makes it an ideal dish for those who are looking to bulk up or get back into shape after a long hiatus from the gym.
Second, oxtail stew contains high levels of iron. Iron plays an essential role in carrying oxygen throughout the body, so this can help people who have low iron levels as well as pregnant women and children with low iron levels stay healthy and energized .
Third, oxtail stew is a good source of protein. Protein helps build muscle mass, so it can help people who are trying to get stronger and more fit to have the energy they need in order to keep up with their fitness routine.
Pressure Cooker Jamaican Oxtail Stew
You may like as well:
Electric Instant Pot Beef Stew Recipe
Pressure Cooker Tangy Baby Back Ribs Recipe
Pressure Cooker Coconut Chicken Soup
Pressure Cooker Asian-Style Pork Chops Recipe
Pressure Cooker Creamy Chicken Breasts
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds (960 g) beef oxtail pieces
- 1 large yellow onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 bunch green onions, trimmed and sliced
- 2 large carrots, peeled and sliced
- 1 tablespoon finely minced peeeld ginger
- 2 tablespoon all-purpose flour
- 2 cups (500 ml) low-sodium beef broth
- 2 cups (500 ml) water
- 1 tablespoon soy sauce
- 1 cup dried fava beans or dried lima beans
- 1 cup sliced mushrooms
- 3-4 sprigs fresh thyme
- 1 tablespoons ground allspice
- 1/2 teaspoon freshly ground black pepper
- sea salt
- habanero pepper
Method
Step 1
Heat the vegetable oil in an electric instant pot turned to saute mode. Working in batches, add oxtail pieces and brown on all sides for about 10 minutes per batch. Remove browned oxtail pieces and transfer them to a plate.
Step 2
Add chopped onion to the pot and cook, stirring, for about 2 minutes. Stir in garlic, green onions, carrots, and ginger, and cook, stirring, for a further 2 minutes. Sprinkle with all-purpose flour and cook, stirring, for additional 2 minutes.
Step 3
Return browned oxtails and any accumulated juices to the pot, nestling them into vegetables. Stir in beef broth, water, habanero pepper, mushrooms, soy sauce, thyme, ground allspice, beans, and black pepper. Mix well.
Step 4
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 60 minutes.
Step 5
Using the Quick Release method, bring pressure to normal. Let stand for 15 minutes.
Step 6
Simmer the stew, and uncovered for 10 minutes to get a thick stew consistency. Taste broth for salt and black pepper. Remove and discard thyme and habanero pepper.
Step 7
Serve oxtail stew over cooked rice in shallow bowls.
posted by CarJon on August 14, 2017
Only problem I see is you list 4 cups of liquid. 2 cups broth, two cups water…. I see nowhere to add the water. Also, the addition of the allspice, I couldn’t find….
posted by Slava Bond on August 14, 2017
Thanks for letting me know. Checked and corrected. Please check step 3 “Return browned oxtails and any accumulated juices to the pot, nestling them into vegetables.
Stir in beef broth, water, habanero pepper, soy sauce, thyme, beans and black pepper.” Thanks again
posted by Bonnie Rothschild on November 13, 2021
I sent wrong address before. Below is my correct email. Can you please resend the the recipe to me. Thank you.
posted by Slava Bond on November 14, 2021
Of course! Take it-Pressure Cooker Jamaican Oxtail Stew
Ingredients
2 tablespoons vegetable oil
2 pounds (960 g) beef oxtail pieces
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 bunch green onions, trimmed and sliced
2 large carrots, peeled and sliced
1 tablespoon finely minced peeled ginger
2 tablespoon all-purpose flour
2 cups (500 ml) low-sodium beef broth
2 cups (500 ml) water
1 tablespoon soy sauce
1 cup dried fava beans or dried lima beans
1 cup sliced mushrooms
3-4 sprigs of fresh thyme
1 tablespoon ground allspice
1/2 teaspoon freshly ground black pepper
sea salt
habanero pepper
Method
Step 1
Heat the vegetable oil in a pressure cooker turned to the saute mode. Working in batches, add oxtail pieces and brown on all sides for about 10 minutes per batch. Remove browned oxtail pieces and transfer them to a plate.
Step 2
Add chopped onion to the pot and cook, stirring, for about 2 minutes. Stir in garlic, green onions, carrots, and ginger, and cook, stirring, for a further 2 minutes. Sprinkle with all-purpose flour and cook, stirring, for additional 2 minutes.
Step 3
Return browned oxtails and any accumulated juices to the pot, nestling them into vegetables. Stir in beef broth, water, habanero pepper, mushrooms, soy sauce, thyme, ground allspice, beans, and black pepper. Mix well.
Step 4
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 48 minutes.
Step 5
Open the pressure cooker, using the Quick Release method. Let stand for 15 minutes.
Step 6
Simmer the stew, uncovered for 10 minutes to get a thick stew consistency. Taste broth for salt and black pepper. Remove and discard thyme and habanero pepper.
Step 7
Serve oxtail stew over cooked rice in shallow bowls.