Oxtail stew is classic Jamaican comfort food. Oxtail is a tough, bony cut of beef that needs a lot of cooking to tenderize it, extract full flavour and achieve the gelatinous texture that's the hallmark of a nice oxtail. Everyone has their own variation, so there is no "standard" recipe for oxtail stew. This version is the one Tony's been making for years from memory. While it's traditionally cooked for hours in a dutch oven (dutchie or dutch pot in Jamaica) we prefer to use the Instant Pot to achieve a perfect braise while speeding things up.
Course: Main Course
Keyword: Bluewater Pepper Farm hot smokey chipotle, oxtail stew
For the marinade
1tspBluewater Pepper Farm Hot Smokey Chipotle powderAdjust to suit your heat preference. 1 tsp gives a mild to medium heat, so if you like it hot, add up to a tablespoon
1tspGrace's browning sauceMost grocery stores carry this, but if you can't find it, just use a little molasses.
1 1/2lbsOxtail, cut into smallish piecesSmall 1" chunks are the ideal size. This quantity is about half of a whole oxtail
1/2tspwhole allspice, crushed6 to 8 allspice seeds
1/2tspdried thymeUse 3 or 4 sprigs of fresh thyme if you have it
2cloves of garlic, peeled and crushed
1medium onion, diced
1tbspketchupUse a tablespoon of sauce from chipotles in adobo if you have it
1cupbeef brothdissolve 1 bullion cube in boiling water
1/2 to 1cupwater
18 oz canLima beans (aka broad beans), drainedI like to cook these from scratch in the Instant Pot. Soak them overnight and they'll cook in 8 minutes on high pressure.
Marinate the Oxtail
Mix all the marinade ingredients(browning sauce, salt, paprika, allspice, thyme, onion powder and chipotle powder) in a medium bowl.
Add the oxtail, mixing well for an even coating
Cover and refrigerate for at least 4 hours, but preferably overnight
Heat your Instant Pot by selecting Sauté, high. Add the oil
When it's hot, add the oxtail pieces in a single layer, leaving a bit of space between them so steam can escape. Give it 3-5 minutes or so, then turn over and brown the other side. Set aside in a bowl when browning done.
Put onion and garlic in the pan (add oil if needed) to soften up for 2 minutes
Add the beef stock and 1/2 cup of water to deglaze the pan, making sure to scrape the brown bits off the bottom - loads of flavour in there!
Next, add back the oxtail plus the ketchup and brown sugar.
Set your Instant Pot to pressure cook on high for 1 hour.
When time's up, natural pressure release is best, but if you're in a rush for time, quick release is fine. Check the oxtail for tenderness - it should be falling off the bone. If not, put the lid back on and pressure another 10 minutes. There's quite a bit of variation between different batches of oxtail - normally an hour is more than enough, but in other cases, it just needs to cook longer.
Once it's nice and tender, toss in the lima beans and simmer to reduce the liquid to a nice gravy another 10 or 20 minutes. The beans serve as a thickener. Taste and adjust the salt to your liking.
Oxtail stew https://bluewaterpepperfarm.ca/recipes/oxtail-stew/ March 12, 2020