Instant Pot Jamaican Oxtail Stew YouTube

This Jamaican Oxtail recipe is the perfect Caribbean stew for dinner

Instructions. Season the oxtail generously with Jamaican oxtail seasoning (or your favorite all-purpose seasoning). Add 2 cups of beef broth (or 2 cups of water and 1 beef bouillon) to the Instant Pot stainless steel inner pot. Place the oxtail in the inner pot, trying not to place any tails on top of the other.

Instant Pot JamaicanStyle Oxtail Stew Recipe Stew recipes

For more great Instant Pot recipes, please visit InstantPotEasy.com Cooking Oxtail Vlog and chat with me. This video is part 1 of 2.. /2021/10/instant-pot-teacher-video-tutorials-official-logo.png Eat Spicy with Tee 2020-03-21 12:06:36 2020-03-21 12:06:36 Jamaican Oxtails Recipe. You might also like.

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Allow the oxtail to stew for 2 - 2 1/2 hours, covered- until oxtail pieces are meltingly tender and falling apart. Add butter beans: Empty the drained can of butter beans into the pot, gently stirring to combine. Let the butter beans cook in the oxtail stew for another 30 minutes until tender.

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We are making authentic Jamaican style oxtail recipe in its rarest form, only 6 ingredients in an instant pot. Taste the flavors of the Caribbean in this del.

Instant Pot Jamaican Oxtail Stew YouTube

#oxtail #Jamaicanoxtail #instantpotoxtailCheck out my other Oxtail video where it is slow cooked on the stove https://youtu.be/kKsbb5FC678INGREDIENTS 🔽⬇️---.

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Add oxtails and toss until well coated. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.

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Stir and sauté for about 5 minutes or until the onions have softened. Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert. Press "Cancel" on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.

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Wash oxtail with a mixture of water and vinegar then add all your seasonings, vegetables and herbs. In a Dutch pot or even a frying pan, add enough to cover the bottom of the pot. Add the brown sugar to the oil and allow it to start caramelizing. Brown each piece of oxtail for 5 minutes on each side then set aside.

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Select the PRESSURE COOK/MANUAL setting and set the cooking time for 45 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally. Carefully remove the lid, and the oxtails are ready to be served.

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Return the lightly browned oxtail pieces to the pot (it's fine to rest them on top of each other). Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 45 minutes. When done, allow a 15 minutes natural release followed by a quick release.

Oxtail is a delicacy enjoyed around the world. Traditionally slow

Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, black pepper, 3 cups water or broth, butter beans, oxtails, and peppers. Close lid, select pressure cooker setting and cook for 35 minutes on high pressure with full natural release until oxtail is tender and reaches an internal temperature of 160ºF.

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For newer versions - press "Saute" button twice. Wait until it says "HOT" (takes roughly 8 minutes). This prevents the oxtail from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 minutes.

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Heat a large dutch oven over high heat and add vegetable oil. When pan hot, add the oxtails (shaking off the fresh seasonings and herbs) and brown (sear) on all sides, then remove and set aside. Add all the vegetables and fresh seasonings/herbs to the pot, saute for about 3-4 minutes, then add back the oxtails.

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In your instant pot/ multi cooker on the saute function, heat olive oil. Brown oxtail on both side for 2-3 minutes on each side. Brown in batches to not over crowd the pot. Remove browned oxtails and sit to the side.

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Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown. Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes. Make sure the pressure cooker cool off, then carefully remove the lid.

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Add the red wine being sure to deglaze the pot by scrubbing the bottom with a wooden spoon. Allow the wine to cook down slightly (2-3 minutes). Add the cognac (if using), beef broth, thyme, bay leaves, and any remaining dry spice seasoning. Add the browned oxtails back to the pot, mixing well.