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–+ servings
oxtails with grits in a bowl

Instant Pot Oxtails

Oxtails quickly cooked in pressure cooker with flavorful sauce.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Pressure Release: 20 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 2 people
Calories: 1497kcal
Author: Marwin Brown

Equipment

  • instant pot

Ingredients

For the Marinade/Sauce

  • 6 cloves Garlic diced
  • 1 teaspoon Oregano
  • 1 teaspoon Cumin
  • 1 Bay leaf
  • 2 cup OJ
  • 1 Lime juiced
  • 1 cup Dry white wine
  • ½ tablespoon Kosher Salt
  • ½ tablespoon Black Pepper

For Oxtails

  • 1 tablespoon oil coconut, olive, or ghee
  • 2 lbs beef oxtails
  • 1 whole Carrot diced
  • 1 medium red onion diced
  • ½ cup Leeks whites only, thinly sliced round wise
  • 1 large poblano diced
  • 8 oz diced Tomatoes canned
  • 1 habanero pepper (optional) small slits cut into the sides

Instructions

Make the marinade

  • Mix all the ingredients in a large mixing bowl and set aside.

Make the oxtails

  • Place oxtails in a large glass bowl or ziplock bag. Add the marinade to the oxtails and refrigerate overnight. Flip halfway through the marinating process if oxtails aren’t fully covered.
  • Remove oxtails from the refrigerator. Remove from marinade (reserve the marinade). Dry the oxtails fully with a paper towel and set aside to reach room temperature.
  • Turn on Instant Pot via “more” Saute settings. Once the display reads “Hot” add oil. Add oxtails and brown on all sides. Remove oxtails and set aside.
  • Add the vegetables (carrots, leeks, onions, poblanos) to the pot and sauté 3-4 minutes.
  • Add beef back with marinade submerging them as much as possible. Add bay leaf, habanero and fresh herbs if using. Pressure cook on high 40 minutes, then naturally release for 20 minutes.
  • Remove oxtails then add tomatoes and cook down until sauce thickens (about 10 minutes).

Notes

  • If you don't have sour oranges, use a combination of lime and orange juice.
  • Brown the oxtails in the pan well to maximize flavor. Follow my guide for browning meat in an instant pot for best results
  • De-glaze the pan with the marinade scraping up the brown bits from the oxtails
  • The sauce is amazing, so be sure to reduce it down and store what you don't use in the fridge for later. I heated up a can of black beans in a pot and added a cup of the leftover sauce. They were delicious!

Nutrition

Calories: 1497kcal | Carbohydrates: 54g | Protein: 146g | Fat: 68g | Saturated Fat: 25g | Cholesterol: 499mg | Sodium: 2658mg | Potassium: 1166mg | Fiber: 6g | Sugar: 31g | Vitamin A: 1387IU | Vitamin C: 220mg | Calcium: 257mg | Iron: 22mg
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