Caribbean Oxtail Curry from the Instant Pot™

Caribbean Oxtail Curry from the Instant Pot™

Rich, satisfying Caribbean oxtail curry is a dish that’s good for your heart and soul.  Enriched with coconut milk and exotic spices, it fills the kitchen with an intoxicating aroma.  Best of all?  Prepared in the Instant Pot™, it can be properly prepared on even the busiest days.

Caribbean Oxtail Stew from the Instant Pot™ | cookglobaleatlocal.comTastes and smells are the stuff dreams and memories are made of.  It is all too easy to forget that the pleasure of food begins with its fragrance.

When you catch a whiff of warm spices in the air, it inevitably transports you to a safe, cozy place.  Perhaps memories of Mom’s or Grandma’s kitchen flood your mind.  Or, perhaps, the memory of a wonderful vacation pops into your head.  Either way, cooking with spices is not just good for your body, it also nurtures your spirit.

In our rush, rush modern world, it’s important to take time to appreciate these tiny pleasures.  So, I hope that as you prepare this oxtail curry, you will take the time to enjoy the experience just as much as your family enjoys the meal.

Oxtail, really?

Yes indeed.  Recently, I’ve been excited to see chefs and home cooks taking a new interest in “old-fashioned” cuts of meat that require long braising or pressure cooking.  Oxtail, shanks, and short ribs are all returning to supermarket shelves and every day kitchens.

Nonetheless, if you’ve never tried oxtail before, you may be wondering what it is and why on earth anyone would want to eat it.  Well, oxtail is exactly what it sounds like.  It is the skinned tail of a cow, which is trimmed and cut into sections about 5 cm (2 inches) wide.  Each section has a marrow bone at the centre and is surrounded by bits of meat and connective tissue.  Oxtail is very rich in gelatine and requires a long, slow cook so that the meat literally falls off the bone.

Traditionally, oxtail was among the least expensive cuts of meat.  It was seen as an off-cut and an inconvenience.  This was largely due to the long cooking time required.  However, in recent years, as prominent chefs have recognised the importance of preparing and eating every part of the animal, it’s price has gone up.  This is because — as all who’ve grown up eating oxtail will avow — it is actually one of the most delicious parts of the cow.

When properly cooked, oxtail is an unctuous treat.  It’s also rich in amino acids, calcium, iron, and other minerals.  By cooking oxtail under pressure in the Instant Pot™, we not only save time, we also preserve more of these nutrients and make them more accessible to our bodies.  Oxtail is particularly nourishing to the digestive tract, bones, muscles, and connective tissue.

Caribbean Oxtail Curry from the Instant Pot™ | cookglobaleatlocal.com

What if I don’t own an Instant Pot™?

No problem.  I like to prepare this dish in the Instant Pot™ because of its safety features, and the fact that I can set it and forget it.  However, you can prepare oxtail curry using these instructions in a regular pressure cooker.  The only difference is that you (or another adult) will need to be at home for the duration of the cooking time.

Does the Curry Powder Have to Be Homemade?

Fragrant Caribbean Curry Powder | cookglobaleatlocal.comOf course not!  As I’ve said in my previous post, I prefer to make my Caribbean curry powder because it gives me greater control over its freshness, flavour and ingredients.  However, the reality is that we all have times in our lives where we are simply too busy to prepare homemade spice blends.  On those occasions, store bought blends are a lifesaver.

If at all possible, do try to buy a Jamaican curry powder for this dish.  If not, taste the curry powder you have on hand for heat and adjust the fresh chilis in your final dish accordingly.  Whatever you do, don’t let the curry powder be an obstacle to preparing this delicious soul satisfying oxtail curry.  Rather, use what is readily available and get on with it!

Perfect for a Crowd

If you have already scanned the ingredients list, you will realise it calls for a whopping 2 kilograms (5 pounds) of oxtails.  While the recipe can easily be halved, I recommend preparing the full recipe, as is.  Why?

  1. Oxtail takes time.  If you’re going to bother making oxtail curry, you may as well make a lot.  If your family is small, freeze half for another meal.  Oxtail curry is always tastier on the 2nd and 3rd day.
  2. Oxtail curry creates a party.  This is they type of dish that’s perfect for feeding a hungry crowd.  It’s a festive dish that’s ideal for game day parties or other festive occasions.
  3. Coconut milk.  The recipe calls for exactly one tin of coconut milk.  In my experience, stray half tins often go to waste. So, it’s better to make enough oxtail to use the whole tin.

About this Recipe

This is a very easy recipe.  The only trick to achieving optimal results is not to skip the browning and sautéing at the outset.  I know it takes a little extra time to brown the oxtail, and sauté the aromatics.  However, these steps make such a huge difference in the taste of the curry, that it’s worth it to take a little extra time.

If you’re worried about it, try oxtail curry for the first time on a relaxed Sunday afternoon.  Put some jazz on the speaker.  Pour yourself a glass of wine, and savour the process.  Trust me, you’ll be glad you did.

Most of all, I hope your family enjoys this rich, satisfying oxtail curry every bit as much as mine does.  Bon appétit!

Yum

Caribbean Oxtail Curry from the Instant Pot™

Caribbean Oxtail Stew from the Instant Pot™ | cookglobaleatlocal.com
Jeanette Marie
Rate this recipe
Save Recipe Save to BigOven
Yum
Category
entree
Cuisine
West Indian
Prep Time:  45 minutes - Cook Time:  1 hour, 30 minutes Servings:  8

Rich, satisfying Caribbean oxtail curry is a dish that’s good for your heart and soul. Enriched with coconut milk and exotic spices, it fills the kitchen with an intoxicating aroma. Best of all? Prepared in the Instant Pot™, it can be properly prepared on even the busiest days.


  • 2 Tablespoons canola oil
  • 2 kg (5 lbs) oxtails, well trimmed if fatty
  • sea salt and black pepper, to taste
  • 1 medium onion, finely diced
  • 2 tablespoons finely minced garlic
  • 2 tablespoons fresh ginger, peeled and grated
  • 4 tablespoons Caribbean curry powder
  • 1 400 ml (13.5 fl oz) coconut milk
  • 1 400 ml (13.5 fl oz) water
  • 1 400 g (13.5 fl oz) tin diced tomatoes
  • 1 - 3 habañero (scotch bonnet) chilis, stemmed
  • 1 teaspoon salt
    To finish
  • 10 g (about 1 bunch) fresh coriander, finely chopped
  • 3 spring onions (scallions), finely chopped

  1. Press the [Sauté] button on the Instant Pot™. In the meantime, season the oxtail generously with freshly ground sea salt and black pepper.
  2. When the display says [Hot], add the oxtail to the Instant Pot™. Keep the pieces in one layer. You will probably need to do this in two batches. Allow the meat to sizzle for about 3 minutes per side, or until well browned. Remove the browned oxtail from the Instant Pot™ and set aside in a large mixing bowl. Continue until all pieces of oxtail have been seared.
  3. When you remove the final batch of oxtail from the Instant Pot™, add the onion to the pot liner and stir to scrape up any brown bits on the bottom of the pot. Continue stirring until the onion is transparent and wilted (3-4 minutes). Then add the garlic and ginger to the pot liner, continue stirring until it's no longer raw, but not browned (1-2 minutes). Add the curry powder to the pot liner, and continue stirring to toast the spices (1-2 minutes).
  4. Then, press [Cancel]. Add the coconut milk and the water to the Instant Pot™ liner. Continue stirring until any remaining brown bits are removed from the bottom of the pot. Then, add the tomatoes, habañeros, and salt to the pot liner. Return the oxtail and any accumulated juices to the Instant Pot™. Place the lid on the pot and set the vent valve to [Sealing]. Press [Pressure Cook] and set the timer for 1 hour and 30 minutes under high pressure.
  5. When the cooking time is finished, allow the Instant Pot™ to depressurise naturally.
  6. Then, gently stir through the fresh coriander and spring onions. Replace the lid on the Instant Pot™, leaving it on the [Keep Warm] setting for 5 minutes.
  7. Serve immediately with steamed basmati rice.

Oxtail curry is better the second or the third day.  So, it's a perfect dish to prepare in advance.  It also benefits from longer cooking.  So, feel free to leave the oxtail on the [Keep Warm] setting of the Instant Pot™ for as long as necessary.  Stir in the coriander and green onions 5 minutes before serving time.

https://cookglobaleatlocal.com/caribbean-oxtail-curry-from-the-instant-pot/



1 thought on “Caribbean Oxtail Curry from the Instant Pot™”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.