The pressure cooker function of the Ninja Foodi (or appliance) is ideal for cooking stews and casseroles such as this Jamaican oxtail stew recipe. After pressure cooking the oxtail is soft and tender and infused with the heat of the Scotch bonnet and other herbs and spices.
What You Need
This might seem like more ingredients than my typical recipes, but trust me when I say it’s worth it – and it’s not really much extra effort to make it.
For more concise instructions or to print out this recipe please head down to the recipe card at the bottom of this post.
- Oxtail about 1.5kg cut into pieces – I had to order some in from our local butchers, depending on where you live it might be more readily available.
For the marinade:
3 cloves garlic, crushed
1 large onion, finely chopped
2 spring onions, chopped
1 Scotch bonnet pepper, chopped
1 tbsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp allspice
1 tsp dried thyme
1 tsp paprika
1 tsp black pepper
1 tsp salt
For the stew:
2 tbsp olive oil
1 large carrot, chopped
2 medium potatoes, chopped
1 tin (400g) butter beans, drained and rinsed
500ml beef stock
500ml water
1 tbsp tomato puree
1 tbsp brown sugar
1 tbsp cornflour or beef gravy granules (optional, for thickening)
Fresh thyme sprigs
Making It
Marinating the Oxtail
In a large bowl, combine the crushed garlic, chopped onion, spring onions, Scotch bonnet pepper, grated ginger, soy sauce, Worcestershire sauce, allspice, dried thyme, paprika, black pepper, and salt.
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Add the oxtail pieces to the bowl and cover them thoroughly with the ingredients. Cover the bowl with cling film and refrigerate for at least 4 hours, preferably overnight, or up to 48 hours for the best flavour.
Cooking the Stew
Sear the oxtail: Set your electric pressure cooker to the ‘Sauté’ function and add the vegetable oil. Once hot, add the marinated oxtail pieces and sear them until browned on all sides. This should take about 5-7 minutes.
Deglaze the pot: add the beef stock to the pot, scraping the bottom to lift any browned bits. This adds extra flavour to your stew and also prevents the pressure cooker displaying the ‘burnt’ display!
Add the rest of the ingredients: Add the chopped potatoes and carrots. Stir in the tomato puree, brown sugar, and drained butter beans. Add enough water to cover the ingredients.
Pressure cook: close the lid of the electric pressure cooker and set it to ‘pressure cook’ on high for 45 minutes. Ensure the valve is set to sealing.
Natural release: once the cooking time is complete, allow the pressure to release naturally for about 15 minutes, then do a quick release for any remaining pressure.
Optional thickening: if you prefer a thicker stew, mix the cornflour with a little cold water to create a slurry and stir it into the stew. Alternatively stir in some beef gravy granules. Use the ‘sauté’ function to bring the stew to a simmer, stirring until it thickens.
Serve: serve hot with rice, dumplings, or your favourite side dish.
Are you looking for more pressure cooker recipes to make in your Ninja Foodi? How about try this tasty pulled pork, chicken curry, Cajun chicken and rice or chicken and chorizo stew.
Pressure Cooker Jamaican Oxtail Stew Recipe
Ingredients
- 1.5 kg oxtail chopped
For the marinade:
- 3 cloves garlic crushed
- 1 large onion finely chopped
- 2 spring onions chopped
- 1 Scotch bonnet pepper chopped
- 1 tbsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp allspice
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
For the stew:
- 2 tbsp olive oil
- 1 large carrot chopped
- 2 medium potatoes chopped
- 400 g butter beans, drained and rinsed
- 500 ml beef stock
- 500 ml water
- 1 tbsp tomato puree
- 1 tbsp brown sugar
- 1 tbsp cornflour or beef gravy granules optional, for thickening
- fresh thyme sprigs
Instructions
- In a large bowl, combine the crushed garlic, chopped onion, spring onions, Scotch bonnet pepper, grated ginger, soy sauce, Worcestershire sauce, allspice, dried thyme, paprika, black pepper, and salt.
- Add the oxtail pieces to the bowl and cover them thoroughly with the ingredients. Cover the bowl with cling film and refrigerate for at least 4 hours, preferably overnight, or up to 48 hours for the best flavour.
- Set your electric pressure cooker to the ‘Sauté’ function and add the vegetable oil. Once hot, add the marinated oxtail pieces and sear them until browned on all sides. This should take about 5-7 minutes.
- Add the beef stock to the pot, scraping the bottom to lift any browned bits. This adds extra flavour to your stew and also prevents the pressure cooker displaying the ‘burnt’ display!
- Add the chopped potatoes and carrots. Stir in the tomato puree, brown sugar, and drained butter beans. Add enough water to cover the ingredients.
- Close the lid of the electric pressure cooker and set it to ‘pressure cook’ on high for 45 minutes. Ensure the valve is set to sealing.
- Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes, then do a quick release for any remaining pressure.
- If you prefer a thicker stew, mix the cornflour with a little cold water to create a slurry and stir it into the stew. Alternatively stir in some beef gravy granules. Use the ‘sauté’ function to bring the stew to a simmer, stirring until it thickens.
- Serve hot with rice, dumplings, or your favourite side dish.
Equipment
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