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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, Cuban
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.
    oxtails marinating
  • 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.
    oxtails browning
  • Add the vegetables (carrots, leeks, onions, poblanos) to the pot and sauté 3-4 minutes.
    sauteing vegetables
  • Add marinade, bay leaf, habanero and fresh herbs if using.
    vegetables in stock
  • Add beef back submerging them as much as possible. 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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