Oxtail is a delicacy enjoyed around the world. Traditionally slow cooked with meat that falls off the bone, this instant pot oxtail variation 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 in a heavy pot or slow cooker, 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.
Ingredients and substitutions
- Oxtail - Many well-stocked grocery stores carry this cut of beef. If you can’t find it, head to your local butcher, Asian grocery store, or Caribbean market.
- Onion and garlic - For deep, savory flavors! Once they hit the slow cooker, your kitchen will smell amazing.
- Red wine - Wine will deglaze the pot and wake up the rendered beefy flavors. A dry red like Merlot, Cabernet, or Pinot Noir are all good options. For a wine-free and Whole30 version, use extra beef broth or coconut aminos instead.
- Tomato paste - This adds a sweet and tangy umami element to the dish while helping to thicken the sauce.
- Beef broth - This is your main slow cooking liquid. For a double dose of collagen, use homemade bone broth.
- Herbs - I like adding bay leaves, fresh thyme, and fresh oregano for savory, herbaceous flavor. For presentation purposes, this oxtail entree looks gorgeous garnished with fresh parsley.
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. In this slow cooker oxtail recipe we cook on high for 4 hours. You can also cook in the oven, in a similar way as you see in this Braised Short Ribs recipe. 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 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.
Tips and tricks
- To properly brown oxtails, the slow cooker (or pot) must be hot enough that the meat sizzles as soon as it’s placed inside. Let them cook undisturbed for 2 to 3 minutes or until a light crust forms on the surface. Use tongs to turn the meat and repeat on all sides.
- If you have any celery or carrots, finely dice and saute them with the onion and garlic to add extra depth.
- To thicken the red wine sauce, set your slow cooker to saute (or pour the liquid into a large saucepan) and bring it to a boil. Add a cornstarch or arrowroot slurry and cook, stirring often, until the liquid thickens into a rich sauce.
Meat lovers find your favorite recipes here:
Eye of Round Roast (with gravy!)
Filet Mignon in Mushroom Sauce
Instant Pot Oxtail (Low Carb Keto)
Equipment
- Instant pot
Ingredients
- 2-3 lb oxtails
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- ⅓ cup red wine (optional)
- 3 tablespoon ketchup* low sugar/ keto
- 2 cups beef broth or bone broth keto friendly
- 2 bay leaves
- oregano and/or thyme fresh, small bundle
- salt and pepper, to taste
Instructions
- 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
Notes
- To properly brown oxtails, the slow cooker (or pot) must be hot enough that the meat sizzles as soon as it’s placed inside. Let them cook undisturbed for 2 to 3 minutes or until a light crust forms on the surface. Use tongs to turn the meat and repeat on all sides.
- If you have any celery or carrots, finely dice and saute them with the onion and garlic to add extra depth.
- To thicken the red wine sauce, set your slow cooker to saute (or pour the liquid into a large saucepan) and bring it to a boil. Add a cornstarch or arrowroot slurry and cook, stirring often, until the liquid thickens into a rich sauce.
Judite says
ohhh I am so glad I came about this recipe for the Instant Pot. I love Rabada!!
Silvia Ribas says
Love Rabada I am so glad I can still find it here 🙂 Thanks Judite!
Neil Lawrence says
Instant Family favourite
Silvia Ribas says
That's so good to hear, I am glad!
Cathy says
Is there any way to make your printing darker. It is barely readable and very annoying. Thank you
Silvia Ribas says
Very sorry about that Cathy. I will chat with my designer about that, not sure if its a quick fix but I'll look into it
Kathleen says
Haven’t made this yet. But your recipe looks delicious. I’m excited to try this as oxtails are one of my husband’s favorites. Mine too, now. When you say season with oregano and/or thyme, can you give me an approximate amount? ½ tsp.? 1 tsp.? Thank you so much!
Silvia Ribas says
That's wonderful Kathleen! I used about 1/2 1st each. I know some people might want to use more... but that should be enough to add good flavor to the recipe
Kim says
You need to add the amounts of the spices and also spell check.
Silvia Ribas says
salt and pepper is "to taste". Apologies on the miss spelling, English is my second language.
Priscila says
It looks amazing!
Jon T. Lilley says
I learened about Oxtail when I lived in Japan and just loved it, but there, they turn it into a soup. Absolutely delicious! Thank you very much for the recipe. This is a great winter dish!
Silvia Ribas says
Hi Jon! Thanks for sharing this, I am always interested in learning how different countries/ cultures enjoy the same dish. I am tempted to try it in a soup next!
Olivia says
This looks amazing. Need to try it soon!
Silvia Ribas says
I hope you like it!
Cheryl says
I have not tried this recipe but I most definitely will. I LOVE oxtails! I use them in my beef barley soup - so rich and so tasty. Thanks for sharing the IP version.
Silvia Ribas says
You're very welcome and I hope you like the recipe when you try Cheryl!
Vannhi says
Are you able to make this recipe using frozen oxtail without defrosting? If so, what is the IP cook time difference?
Silvia Ribas says
Hi Vannhi. Although I haven't done it from frozen, I have done other meats and chicken from frozen and it worked well. I'd say if I am in a pinch and don't have time to defrost, I'd def still make oxtails from frozen, but do brown them before even if frozen still. Time should still be the same. Hope this helps
Shannon says
Can this be done in the 3 qt mini?
Silvia Ribas says
I believe so. It's not a lot of volume in this recipe. Worse case you reduce the amount of oxtails
Helena Jones-Kim says
This recipe is fantastic. Oh my goodness, tender and delicious. I drained some of the fat off and made the best gravy ever- although the natural juices are so good you really don’t need gravy and over white rice...wow drop the 🎤.
Thank you!!!
Silvia Ribas says
wow, thank you so much for this feedback! I am so glad you liked the recipe
Bruce Davis says
Several months ago I was about to do my first Instant Pot oxtails and I used this recipe. I'm sure I varied something here or there but it was superb. I've referenced this recipe in the 6-7 times I've made it since, but now I have adapted a Mexican version, using ground comino, poblano peppers, and a little lime juice for acidity. Next, I'll adapt it to the venerable Italian Osso Bucco style. Veal shanks are so hard to find and I think I can kill it with these oxtails. Thank you!
Silvia Ribas says
Wow, that's great Bruce, I am so happy to hear!
ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Ava says
One missing item if this is to be considered “Jamaican” is Scotch Bonnet (Habanero) Pepper. Note the seeds and veins have the most heat.
Rob says
A dry paper towel laid across the top of the finished dish will absorb the fat. Repeat as needed.
sara knollenberg says
Where is the nutritional value?
Silvia Ribas says
I don't currently have a plugin that offers this information but I sent an email to my web tech to find out because I have several people inquiring about the same thing. Hopefully soon, thank you for your patience!
Toni Ann says
It’s missing browning, beans, all spice which are key ingredients to making Jamaican stew oxtails.
Christina Tangitau says
So simple and delicious!
Christina Tangitau says
I did also add the scotch bonnet pepper.
Silvia Ribas says
That's great Christina, I am so happy to hear! Thanks for sharing your feedback, means a lot to me!
olga says
my first time making oxtail and this recipe was perfect! loved it. thank you!!
Silvia Ribas says
Hi Olga, that's great! I am so happy to hear that you enjoyed making my oxtail recipe. xoxo