This authentic Haitian-style instant pot oxtail stew recipe will captivate your attention. Tender, flavorful oxtail meat that’s rich, savory, and perfect for serving over rice or mashed potatoes.
The best gravy, simmered with Great Northern Beans, makes this oxtail stew warm and comforting. With instructions for a pressure cooker, this dish is incredibly simple to prepare.
There appears to be considerable variation among braised oxtail recipes, with each offering their interpretation. However, get ready to fall in love with my recipe for instant pot braised oxtail stew.
Despite the fact that preparing oxtail stew may seem daunting, this straightforward braised oxtail recipe will quickly become your go-to dish.
These tender, fall-off-the-bone chunks of oxtail, beans, and carrots are all cooked together in a deliciously seasoned sauce in the Instant Pot.
During the colder months, nothing is more comforting than a hearty stew, tomato broth, or squash soup. However, this oxtail stew, which is a substantial, flavorful, and melt-in-your-mouth traditional Haitian beef stew, may outdo the rest.
Oxtail, which is substantial and meaty, is braised until it becomes so tender that it almost falls apart. There are numerous authentic Caribbean elements and robust, flavorful flavors throughout.
Exactly as a Caribbean would prepare it, this oxtail stew is flawless. Oxtail is braised slowly and then simmered in a hearty broth gravy comprised of traditional beans and additional ingredients.
Why Does This Recipe Work?
This traditional Haitian stew recipe is timeless. Throughout the year, it contains everything one could ever want in a stew made with red meat.
Similar to my other Instant Pot recipes, this Oxtail Stew prepared in the Haitian form requires no special ingredients.
However, this recipe is adaptable to both slow cooker and pressure cooker settings. With that being stated, a quick preparation of dinner can be achieved with only a few essential ingredients.
Where Does Oxtail Meat Come From?
Although oxtail is prepared in various ways, the culinary name for this delicious meat refers to as the tail of the cattle.
Typically, oxtail weighs 7 to 8 lbs. and is cut into short lengths for sale.
To put it simply, an oxtail is the tail of a bovine (relating to or affecting cattle).
The tail undergoes skinning as well, and its composition may contain a trace quantity of bone marrow, contingent upon the size that is removed.
Ingredients To Make This Dish
Fresh Beef Oxtail: Pieces of fresh beef oxtail are required. I suggest looking for chunks that are meaty but not smothered in fat.
Worcestershire and Balsamic Vinegar: Worcestershire sauce and balsamic vinegar are two of the most versatile condiments in the kitchen, adding flavor to a wide variety of foods. It features a one-of-a-kind blend of tastes from different components.
Spice: In this recipe, we used the Jacmel Seasoning as well as the Saint-Marc seasoning blend. We also included salt to taste, thyme, and garlic paste.
Vegetables and onions: Stews aren’t complete without them.
Ginger: You may use ground ginger or fresh ginger roots.
Green Onions: This will add an earthy flavor to the stew.
Tomato Paste: This will help to provide a beautiful, rich red color.
All-purpose flour: This will help to thicken the gravy.
The full recipe and ingredients are listed below. But here is a quick guide on how to make this recipe perfectly every time.
How To Make Oxtail Recipe Instant Pot
Wash and pat dry the meat. Set aside in a large bowl. Top the meat with all of the seasoning, including the Worcestershire sauce and balsamic vinegar.
Marinate for 30 minutes or longer.
Over medium heat, heat the oil in a cast-iron skillet. Sear the meat on both sides. Reserve the marinating mixture. Remove the meat and set it aside.
Reduce the heat to medium-low. Then add the flour and slowly add the water while stirring or whisking until lumps are no longer visible. Once the gravy has thickened, remove it from the stove and set it aside.
On the instant pot, select Sauté and set the timer to 30 minutes. Add and heat the oil.
Then, add the vegetables and beans. Add the tomato paste.
Next, add the meat. Then add the marinating mixture. Then add the gravy and 1 cup of water. Add the herb. Mix well.
Click on cancel then select beans and stew on the instant pot.
Cover with the lid and turn the knob to sealing. Cook for 50 minutes and allow it to naturally release for 10 minutes. Serve with this Haitian Black Rice recipe and enjoy.
A hearty, melt-in-your-mouth, flavorful instant pot oxtail stew recipe.
Braised Oxtail Stew Recipe Pro Notes
- If you are able to purchase the oxtail from an international market, ask them for the entire tail. It is most likely the exact price as the ones that are already chopped. Plus, you get more meat. Also, be sure to ask the butcher to chop it up for you as well.
- If you want to add a little heat, add 1 teaspoon or more of red pepper flakes before cooking the meat for 50+ minutes. You can also include scotch bonnet pepper.
- The meat will shrink slightly when it’s cooked, be sure to get bigger precut chunks this will help the stew to come together easily.
FREQUENTLY ASKED QUESTIONS (FAQ):
First, sear the meat on all sides. Then add the vegetables, seasoning, broth, and cook for 50-60 minutes.
Absolutely. You would wash this meat just like you wash any other meat. Haitians have specific ways to wash meat, I have explained our methods here this Haitian chicken stew recipe.
If cooking oxtails over the stove, it will take 2 to 3 hours for the meat to cook completely and become tender. In the instant pot, it will take 45 minutes.
Haitian Food Serving Suggestions
This easy recipe pairs well with any dishes from around the world. But if you want to serve it with some of your favorite Haitian food recipes, we have a few suggestions below:
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Instant Pot Oxtail Stew Recipe
Equipment
Ingredients
- 4 tbsp. Vegetable oil; Divided
To Marinate The Meat
- 2 ½ lbs. Beef Oxtail
- 6 Cloves Garlic or 3 Tbsp. Garlic Paste; chopped garlic cloves
- 2 Shallots Chopped
- ½ cup Chopped Yellow Onions
- 1 tsp. Black Pepper
- 1 tsp. Kosher salt
- 2 tsp. Saint-Marc Seasoning Blend
- 2 Tbsp. Jacmel Seasoning Blend
- 1 Tbsp. Ground Ginger; or fresh
- 2 tbsp. Worcestershire Sauce
- 3 Tbsp. Balsamic Vinegar
- 1 Tbsp. Chili Powder
To Make The Gravy
- ¼ Cup All-Purpose Flour
- 2 Cups Beef Broth; You may also use vegetable broth or water
To Prepare The Stew
- 1 15 oz. can Great Northern Beans; Drained
- 2 large Carrots; sliced
- 2 Celery Stalks, sliced. or 1 teaspoon celery seeds.
- 2 Green Onions; sliced
- 2 Tbsp. Tomato Paste
- 1 Cup Beef Broth; Divided. You may also use vegetable broth or water
- 3-5 Sprigs Thyme
Instructions
- Wash and pat dry the meat. Set aside in a bowl. Add the remaining ingredients as listed to marinate the meat. Mix well and marinate for 30 minutes or longer. Over medium heat, heat 2 tbsp. oil and sear the meat. Reserve the marinating mixture. Sear the meat on both sides then remove the meat once done. Next, reduce the heat to medium-low, and in the same skillet, prepare the gravy by adding the flour and slowly adding in the liquid while stirring or mixing. Continue to stir or whisk until lumps are no longer visible. Remove the gravy and set aside. On the instant pot, click on Sauté and set the timer to 15 minutes. Add and heat 2 Tbsp. oil.
- Add the vegetables and beans and cook for about 1 minute, then add the tomato paste. Then add the meat followed by the marinating mixture and gravy. Stirring constantly. Then add the broth or water. Then add the herb. Adjust seasoning if needed. And add Scotch Bonnet Pepper if desired.
- On the Instant Pot, select beans and stew and adjust the timer to 50 minutes. Once the timer goes off, allow the instant pot to naturally release for 10 minutes. Serve warm with rice and enjoy!
Karlie says
I got my instant pot for Christmas this year and this is just another reason to love it. So easy!
TAYLER ROSS says
I made this oxtail for dinner last night and OMG it was delicious! The ultimate comfort food!
Kathleen says
What rich and robust flavors is this easy, one pot, stew.
Mahy says
Fabulous stew and just the perfect kind of dish to make at this time of the year. Yum!
Mirlene says
Thank you
Dannii says
This was incredible. The meat is so tender and the sauce was amazing. I will definitely be making this again.
Allegra says
What is “premium glaze”? I made the recipe without it so there was not enough liquid to pour over the meat or to preserve for later. Should I add the beef broth there instead? It is a delicious recipe and I want to get it right. Thank you.
Mirlene says
Hi Allegra. Thank you so much for your question. Yes, if you do not have enough liquid. Please adjust it and add more liquid. The beef broth will work well. Also, premium glaze is similar to browning but sweeter. We are unable to find the “browning” seasoning in our region, therefore, I opted in for the premium glaze. Thank you so much for trying this recipe. Please do adjust it to your taste. Blessings to you.
David Stahl says
Hello do the beans just fall apart and make the sauce thicker?
Thank you
Mirlene says
Hello David,
No, these beans will not make the sauce thicker. The cornstarch slurry will thicken the sauce.
Maplehunie says
Looks yummy. But how does this work for a slow cooker?
So Lovely says
What is the purpose of saving the marinade? Were we supposed to add it back?
Mirlene says
Yes, add it back when you add the broth.
June says
Did you use quick release or natural release when the oxtail was done?
Gail Hahn says
I do not know what you mean (ingredients list) by “premium glaze or browning.” I googled premium glaze but that seems to be about paint! I’d like to make the recipe but I’m confused.
Mirlene says
Hi Gail, thank you for your comment. I used the Culinary Circle 100% Premium Glaze.
Colleen says
I have actually never cooked or even tasted this, but it does look delicious. Thanks for inspiring me to try something new.
Mirlene says
I am very glad to hear that Colleen 🙂
Fab says
Can this oxtail method be also used for Legume?
Mirlene says
It can, but you’ll need to cook the Legume separately then combine with the oxtail at the end.
Demeter says
You made this look so easy using the instant pot. Sounds so flavorful!
Mirlene says
Thank you, Demeter!
Jessica Formicola says
I made this for dinner last night and it was incredible! Thank you so much for sharing the recipe!
Mirlene says
Thank you, Jessica!
Ashley says
Such a delicious stew! Thanks for helping me use my Instant Pot!!
Mirlene says
hahaha you’re welcome!
Erika says
I love how the Instant Pot makes this stew feels like it’s been cooking for hours. So delicious!
Mirlene says
Thank you, Erika.