Servings: 4 people
Calories: 735kcal
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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