PREP TIME: 20 MINS
COOK TIME: 45 MINS
TOTAL TIME: 1HR 5 MINS
2.5 lbs Oxtails
¼ cup Brown Sugar
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Sea Salt
2 Tablespoon Minced Garlic
1 Tablespoon Black Pepper
1 Tablespoon Ground All-Spice
1 Tablespoon Browning
2 Tablespoon Vegetable Oil
1 Yellow Onion Chopped
4 Scallion Chopped
2 Whole Carrots Chopped
1 Scotch Bonnet or Habanero Pepper Whole or Chopped (Chopped Offers More Spiciness)
1 T Tablespoon Ketchup
2-4 Piece of Fresh Thyme
1 Tablespoon Cornstarch
1 16 oz Can Butter Beans drained
- Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, minced garlic, black pepper, all-spice, and browning and rub into oxtails.
- Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side. carefully browning the oxtail pieces on both sides – about 2-3 minutes per side.
- Remove oxtail after browning and place in bowl.
- Start with the “Saute” setting for the first three steps in the recipe and Remove the oxtail, and then sauté the onions, garlic, allspice, Worcestershire, paprika, stir for about a minute.
- Next, throw in the scotch bonnet pepper, stir for another minute.
- Return the browned oxtails and deglaze your pressure cooker with water or stock and switch to pressure cook for 40-45 minutes, depending on the size of the oxtails.
- Press “Cancel” on Pressure Cooker or simply Turn off the stove. Once timer is done, (or stove is off) allow pressure cooker to naturally release.
- Lastly, create a corn starch slurry by combining corn starch and water to a separate bowl. Or you can simply add bread crumbs and Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
Serve Warm with Rice and Peas
- Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, onions, salt and pepper. (You can add browning sauce for a really dark colour oxtail and let it marinate as well)
- When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
- If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
- Scotch bonnets are very hot. So, leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking.
- To thicken the gravy, add a few slices of potatoes and let it cook longer or you can actually use bread crumbs in the end when you are stewing it down for the last few minutes. It usually just thickens up if you cook it longer, or you can follow the above recipe and just stick with the use of corn starch slurry towards the end which will still yield good results.
- If you Don't beans, Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.