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:
Eye of Round Roast (with gravy!)
Filet Mignon in Mushroom Sauce
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
Equipment
- Instant pot
Ingredients
- 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
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
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ohhh I am so glad I came about this recipe for the Instant Pot. I love Rabada!!
Love Rabada I am so glad I can still find it here 🙂 Thanks Judite!
Is there any way to make your printing darker. It is barely readable and very annoying. Thank you
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
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!
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
It looks amazing!
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!
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!
This looks amazing. Need to try it soon!
I hope you like it!
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.
You’re very welcome and I hope you like the recipe when you try Cheryl!
Are you able to make this recipe using frozen oxtail without defrosting? If so, what is the IP cook time difference?
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
Can this be done in the 3 qt mini?
I believe so. It’s not a lot of volume in this recipe. Worse case you reduce the amount of oxtails
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!!!
wow, thank you so much for this feedback! I am so glad you liked the recipe
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!
Wow, that’s great Bruce, I am so happy to hear!
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.
One missing item if this is to be considered “Jamaican” is Scotch Bonnet (Habanero) Pepper. Note the seeds and veins have the most heat.