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How To Make Jamaican Style Oxtail In Instant Pot

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Fall-Off-The-Bone Jamaican Oxtail in Rich, Spiced Gravy

Yo! flavor fam—this Jamaican oxtail right here? It’s slow-braised heartbreak food converted for instant pot with swagger, soul, and “So Gone” levels of emotional depth.

We talkin’ tender, fall-off-the-bone oxtails, cooked low and slow in a rich, spiced gravy loaded with Jamaican ingredient vibes - fresh thyme, allspice, soy sauce, and that signature browning sauce—each one laying down a different layer of smoky, salty, sweet, and savory.

That scotch bonnet pepper brings the heat with a tropical fire that kisses without burnin’ the house down, and a scoop of butter beans (optional) softens the finish with creamy comfort.

Want that next-level depth? Jerk paste, worcestershire sauce, and beef broth adds complexity, but you can sub with a good rub if needed. And don’t forget to sear those oxtails first—you want that golden crust to lock in flavor before the braise begins.

For the most fork tender oxtail, cook it low in a dutch oven pan for at least 3 hours, unless takin the short cut pressure cooker/instant pot route like me to get these tenderonis done in less than an hour.

jamaica oxtail on white plate with brown rice

Beats and Eats (music to pair with Jamaican oxtail stew)

Monica’s track hits the same: layered, slow-burning, and undeniable—you can feel every note, just like you can taste every hour in that pot.

You’ve got Monica’s raw vocal runs weaving through a beat that simmers, just like those oxtails soaking in that rich gravy. The track and the dish both start slow, but they don’t stay soft—they explode with flavor and feeling when you least expect it. And just like love gone wrong in Monica’s voice, oxtail done right sticks with you, clings to the bone, and leaves you wanting more.

Serve this authentic Jamaican oxtail recipe with Jamaican classic dishes like rice and peas, fried plantains, and steamed cabbage, and let the whole plate sing back, “you so gone… for this flavor.”

jamaica oxtail on white plate with brown rice

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

jamaica oxtail on white plate with brown rice

Instant Pot Jamaican Oxtail

Delicious and flavorful Jamaican oxtail recipe cooked in the instant for a quick, but comforting weeknight main dish.
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Servings: 4 people
Calories: 735kcal
Author: Marwin Brown

Equipment

  • instant pot

Ingredients

  • 2 lbs Oxtail
  • 1 teaspoon Browning sauce
  • ¼ cup Soy Sauce
  • 2 tablespoon Worcestershire sauce
  • 1 Yellow Onion diced
  • 2 medium Celery Stalks diced
  • 2 medium Carrots peeled and diced
  • 4 Cloves Garlic diced
  • 1 whole Scotch Bonnet or Habanero
  • 1 teaspoon Allspice
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • ¼ cup Jerk Paste
  • 1 cup Red Wine
  • 1 pint Beef Broth
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 2 tablespoon Cognac optional

Instructions

  • Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours.
  • Set Instant Pot to high “Saute” settings. Once “hot” add oil, butter or ghee. Add the oxtail and brown on all sides. Remove and set aside.
  • Cut slits into the sides of the chili using the point end of a sharp knife then add to the pot.
  • Add carrots, onions, celery, and garlic and saute 2-3 minutes adding a bit of the seasoning as you go. Add the paste and mix well.
  • 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, beef broth, thyme, bay leaves, and any remaining dry spice seasoning.
  • Add the oxtail back to the pot, mixing well.
  • Close the lid and pressure cook 45 minutes and then allow the pressure to release naturally.
  • Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to gravy consistency.

Notes

This recipe can be conducted via traditional cooking methods. Follow the same steps but using a braising pan and cook at about 250 degrees F 3-4 hours until oxtails are super tender.
Season at every step.
Use a full-bodied red, but don’t break the bank for it. Do choose the one you’d feel good about drinking and enjoy a glass while you wait.
If you prefer not to make your own paste, feel free to use store-bought brands like Grace or Walkerswood.
If scotch bonnets are available to you, definitely use them in this recipe. Their sweet aroma and flavor give a unique, authentic element. Habaneros are a fine substitute though.
Be sure to remove the chili when you remove the oxtails from cooking. Otherwise, they will disintegrate in your gravy and make it fiery as hell.
These taste even better overnight. Leftovers will be a treat!
Serve with coconut rice and a side of curry collard greens.

Nutrition

Calories: 735kcal | Carbohydrates: 20g | Protein: 76g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 249mg | Sodium: 2642mg | Potassium: 764mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9658IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 13mg
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Recipe Rating




cheryl

Saturday 27th of January 2024

When you say add the sauce, what sauce are you referring to the soy sauce? Browning sauce marinade? I am making this today and Iโ€™m a little confused.

Marwin Brown

Tuesday 30th of January 2024

Not sure which part you are referring to, but if it's the fourth step with (garlic, onions, and celery) there is no sauce to add. It should read "saute"

Rohan

Sunday 1st of May 2022

That's not a Jamaican oxtail,, have of the ingredients is not even Jamaican,, no doubt it taste good,, but it cannot be classified as a Jamaican oxtail, sorry. Celery, broth, red wine,, seriously!! Smh

Marwin Brown

Tuesday 3rd of May 2022

Hi thanks for the feedback. In the post I clearly state the recipe was ADJUSTED for Instant Pot cooking. I don't think 3 out of 20 ingredients count as half but I respect and appreciate your larger point. I agree red wine is not a typical ingredient in Jamaican cooking but Jamaican cooking does include a lot of acidic ingredients (soy, lime juice, etc.) and acidity is needed when cooking fatty foods such as oxtail. Secondly when cooking with instant pot if you don't add enough liquid in recipes like this the instant pot will actually shut-off. I tried adding more water, more soy, more worcestershire, etc. but the taste wasn't there. Adding more water dilutes the flavor. The taste of soy and worcestershire are strong so adding more changes the flavor profile too much and not in a good way. After multiple attempts I determined that a combination of beef broth and Red wine in my opinion was the best option since it flavors, tenderizes, and breaks up the fattiness without changing the flavor too much.