Instant Pot Oxtail (Keto Low Carb)

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:

Instant Pot Beef Stew

Garlic Herbs Lamb Loin Chops

Eye of Round Roast (with gravy!)

Instant Pot Spare Ribs

Honey Garlic Pork Chops

Filet Mignon in Mushroom Sauce