Pressure Cooker Jamaican Oxtail Stew

2020-03-09
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    312.2
  • Fat

    12.2 g
  • Cholesterol

    81.6 mg
  • Sodium

    616.3 mg
  • Potassium

    283.6 mg
  • Carbohydrate

    30.0 g
  • Fiber

    15.2 g
  • Sugars

    1.2 g
  • Protein

    33.0 g

Pressure cooker Jamaican oxtail stew. Beef oxtail pieces with vegetables and spices cooked in a pressure cooker. Beef oxtail cooked in pressure cooker turns juicy and yummy. Are you looking for more delicious pressure cooker recipes? We have a huge collection of them, just check it out-Pressure Cooker Recipes

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 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

In a pressure cooker, heat vegetable oil over medium-high heat. Working in batches, add oxtail pieces and brown on all sides for about 10 minutes per batch. Remove browned oxtail pieces and transfer 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 pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.

Step 5

Remove pot from the heat. Open pressure cooker, using the Quick Release method. Let stand for 15 minutes.

Step 6

Simmer 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.

pressure cooker jamaican oxtail stew

Comments (4)

  1. 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….

      Reply
    • 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

        Reply
  2. 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.

      Reply
    • 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.

        Reply

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