Curried oxtail is not a common dish talked about when we think Jamaican food but honestly, we should be talking about it more. This Instant Pot version saves about 3 hours of cook time but doesn’t sacrifice the results. The meat is fall off the bone tender and full of the curry flavor we are used to in curried chicken or goat. This recipe is Whole30 compatible, gluten and grain free and sure to transport you to Jamaica in one bite.
How long would curried oxtail take stove top?
You can totally cook this on the stove. Depending on the oxtail you have it could take anywhere from 3-4 hours. The directions are the same except you would check the pot every 25-30 minutes to see if it needs more liquid. Simmer over medium heat. You can also use a stovetop pressure cooker and it would take the same amount of time.
What else can you use if you don’t have oxtail?
Oxtail is not a very cheap protein these days and even if it’s in your budget it can be hard to find. In my experience, using turkey necks or beef short ribs with the bone in make great substitutions.
Things to know about this recipe:
- You don’t need to add turmeric to make this. I do because it helps ensure the curry comes out more on the yellow side which is common for Jamaican curry. I like the curry seasoning from All Seasoning.
- You can start this out on the stove then move it to the instant pot to finish cooking. after burning the curry and adding the meat in and developing a sauce, add the pressure cooker to finish cooking. I like to do it all in the Instant Pot because it’s one less thing to clean and the heat from having the IP on helps to get the IP to pressure faster.
- You don’t need to add liquid in the IP. If you develop enough sauce at the bottom to cover the bottom of the pot that’s all you need. If you want to add water, do not submerge the meat. Only put enough to go halfway up the level of the meat.
Other recipes to try
- Electric pressure cooker
- Mixing bowl
- Cutting board
- Wooden spoon
- Measuring spoons
- 4 lbs Oxtail
- ½ Onion sliced
- ½ Green bell pepper chopped
- 3 stalks Green onion chopped
- 2 large Carrots chopped
- 2 TBSP Curry powder
- ½ TBSP Turmeric
- ½ TBSP Pimento seeds
- ½ TBSP Dried thyme
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 TBSP All-purpose seasoning
- 2.5 tsp Ginger powder
- 1-2 TBSP Olive oil
- Wash and prepare oxtail. Pat dry.
- Add everything except olive oil and 1 TBSP curry powder. Mix to combine.
- Marinate 30 minutes countertop or overnight in the fridge. If overnight, let it come to room temperature for 30 minutes before cooking.
- Set Instant Pot to sauté then add oil when screen reads hot.
- Add in curry powder and sauté for a minute or two. This is call bunning the curry.
- Add in marinated meat then cover IP with lid. Do not secure shut, just place on top of the IP. Let cook for 10 minutes, stirring occasionally.
- Turn off sauté mode, cover pot then set to pressure cook on high for 1 hour. If there was not enough liquid released, add a little water to the pot. 1/2 cup should do.
- After cooking time has elapsed, allow 10-15 minutes of natural release before doing a manual release.
- Serve with cauliflower rice and your favorite vegetables.