Updated: Mar 14
3 lb. oxtails
1⁄2 cup coconut oil, divided
1 small yellow onion, diced
2 medium celery stalks, sliced thin
2 garlic cloves, minced
Daks Steakhouse Seasoning
3 bay leaf
1 tsp Kosher salt
1 tsp Freshly ground black pepper
1 1⁄4 tsp brown sugar
1 1⁄4 tsp jerk seasoning
1⁄4 tsp ground ginger
1/4 tsp ground cloves
1 cup dry red wine
1 1⁄2 cups beef stock
Pat the oxtails dry with paper towels, season with the Daks Steakhouse Seasoning!! Don’t be shy people!! Season your meat well!!!
Set your Insta Pot to Sauté Button and than the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin.
Add 1/4 cup of coconut oil. Once the pot is hot add your oxtails and brown on all sides.
Once browned remove all the oxtails and add the other 1/4 cup of coconut oil, onions, garlic & celery. Let cook until translucent about 3/4 minutes.
Add all the spices plus and additional 1 tsp of the Daks Steakhouse Seasoning and wine scrapping the bottom of the pot. Bring to a simmer and cook until the wine has reduced slightly about 4/5 minutes. Add the beef stock and bring to a simmer.
Press cancel button on the Insta Pot and add the oxtails. Give them a good stir.
Place the lid on the Insta Pot and turn the lid closed. Once the lid is locked press the Pressure Button, scroll to the beef setting and press the program dial. Press the timer button and scroll to set the cooking time to 55 minutes than press the program dial to begin the cooking cycle.
When the timer reaches 0 the pot will switch to warm. Press cancel button when your ready to open and serve.
***You can always use a Dutch Oven or a Crock Pot. The only difference would be your cooking time, 3/4 hours instead of 55 minutes with an Insta Pot***