Oxtail is a delicacy enjoyed around the world. Traditionally slow cooked with meat that falls off the bone, this instant pot version is quicker, less intimidating and still very flavorful!
Ox-whaaat? I get that a lot. And I get it! There is a very good chance if I didn’t grow up eating oxtail, this bony-meat with gelatin texture would never make it’s way into my house.
The meat itself tastes familiar, similarly to stew beef, pot roast, short ribs or any stew-like beef. However, the gelatin texture and overall looks, can be intimidating for some.
The good news is that, if you can get past the looks and texture, you are in for a treat and a boat load of collagen!
Traditionally cooked slowly, oxtail braises while it acquires deep flavors and meat that falls off the bone. This instant pot version is done quicker and still very flavorful.
If you are a fan (of oxtail), try this easy and less-intimidating recipe that requires few ingredients, but if you never tried oxtail before, next time you are at the Market ask the butcher if he’s got some. Get it and don’t look back!
What kind of meat is oxtail?
Oxtail is the culinary name for the tail of cattle. Back in the day, oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle.
Oxtail used to be considered a throwaway cut of meat. Because it was inexpensive, oxtail was often referred to as food for the poor. Nowadays oxtail is one of the most expensive cuts and somewhat difficult to find. Keep in mind that half of its weight is bone and cartilages.
How long does it take to cook oxtail?
If cooking on stove top, an oxtail will take anywhere from 2 to 3 hours to cook. Using the instant pot method, the oxtail cooks in 50 minutes and the result is equally delicious.
What to serve oxtail with?
Similarly to stew meats, oxtail can be cooked with vegetables like potatoes and carrots, and served over mashed potatoes or creamy polenta. However, different parts of the world have their own traditions to serve oxtail with.
As a Brazilian who grew up eating oxtail, and avid Jamaica traveler my favorite way to serve oxtail is over white rice and green vegetables on the side.
Can I freeze this oxtail recipe?
Yes! I freeze a batch almost every time I make because (sadly -or not!) I’m the only one at my house that eats oxtail, so there is always plenty left. Transfer frozen oxtails to the fridge to allow it to naturally thaw.
Meat lovers find you favorite recipes here:
If you make this Instant Pot Oxtail recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Instant Pot Oxtail
- Instant pot
- 2-3 lb oxtails
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/3 cup red wine (optional)
- 3 tbsp tomato paste
- 2 cups beef broth or bone broth
- 2 bay leaves
- oregano and/or thyme
- salt and pepper, to taste
- Season oxtail wtih salt and pepper on all sides
- Turn isntant pot on saute mode. Heat oil until very hot. Add oxtails and saute for 3-4 minutes on one side, then turn them over and saute the other side. Transfer to a plate.
- To that oxtail fat with brown bits, add onions and garlic. Sauté for 2-3 minutes.
- If using red wine, add that in now. Allow for it to reduce for 2 mins. Stir in tomato paste
- Transfer the oxtails back to the pot. Season with oregano and thyme. Pour beef stock or bone broth into the pot and add in bay leaves.
- Cancel sauté mode and turn venting knob on lock position. Cook on high pressure for 50 minutes. When done allow for 20 minutes of NPR
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