The mecca for oxtail dishes is undisputedly the island of Jamaica . I dare not even try to replicate so I channel my Louisiana roots to infuse Cajun flavor into this savory, rich, fall-off-the-bone dish.
Oxtail can be eaten on its own or combined with beans and/or rice to for a fuller meal.
A Cajun twist on a Caribbean classic!
– 3 1/2 lb of oxtail
– 1 tbsp coconut aminos or soy sauce
– 1 tbsp Worcestershire sauce
– 1 tbsp garlic powder
– 1/4 cup of Browning
– 2 tbsp grapeseed oil
– 1/4 cup red wine
– 1 onion, diced
– 2 tbsp chopped garlic
– 1 cup shredded carrots
– 1 scotch bonnet, habanero or other hot pepper
– 2 cups beef broth
– 8 to 10 sprigs of fresh thyme
– 2 tsp allspice seasoning
– Tony Chachere’s MORE SPICE seasoning, to taste
– Cayenne pepper, to taste
– 2 cap fulls of liquid crab boil
– 1 can of butter beans (optional)
1. Pour oil into Instapot, press the saute button and make sure it’s on high.
2. Place oxtail in a large boil and season with coconut aminos, Worcestershire sauce, Tony Chachere’s garlic powder, allspice, and Browning.
3. Place your seasoned oxtail in the pan in batches, and sear on all sides.
4. Once all oxtail are seared, remove from Instapot and set aside.
5. Pour in red wine and use a spatula to scrape the brown bits from the bottom of the pan, and mix with wine.
6. Add in onion, carrots, garlic, thyme and peppers to the pan to saute until onions are translucent and tender.
7. Return all of the oxtail to the pan, pour in beef broth and one cap full of liquid crab boil, and stir.
8. Place lid on Instapot, set cooking format to pressure cook, and timer to 45 minutes.
9. Allow the oxtails to cook with a natural release at the end of your cooking cycle.
10. Once the pressure has released, remove the oxtail and vegetables out of the pan, and set aside.
11. With the remaining liquid, thicken with a cornstarch slurry, and add in remaining liquid crab boil and more seasoning, to taste.
12. Add in butter beans and stir.
13. Serve with coconut rice or on its own, pouring sauce over oxtail.