This delectable Jamaican Oxtails recipe is a great weekend Caribbean stew. The oxtail and butter beans are cooked to perfection and have an excellent flavor. It’s easy to make in the pressure cooker.
TIME TO PREPARE 20 MINUTES
TIME TO COOK 45 MINUTES
TOTAL TIME: 1 HOUR AND 5 MINUTES
EQUIPMENT
Using a pressure cooker
INGREDIENTS
14 cup brown sugar 2.5 pound oxtails
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
1 teaspoon of salt
garlic powder, 2 tbsp
1 teaspoon of black pepper
1 tbsp all-spice powder
1 tablespoon of browning
2 tbsp oil (vegetable)
1 yellow onion (chopped) 4 green onions (chopped) 1 garlic clove (chopped)
2 carrots, diced 1 scotch bonnet pepper, seeded and membrane removed
Can of 1/16 ounce Butter drained beans drained beans drained beans drained beans drained beans drained
1 tbsp ketchup 1 cup beef broth
1 tbsp thyme, dry
1 tbsp cornstarch 1 tbsp water
DIRECTIONS
Using water and vinegar, rinse the oxtails and pat them dry. Brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning are mixed into the oxtails and rubbed in.
Set the pressure cooker on high sauté and add the vegetable oil once it’s heated. After that, attach your larger oxtail portions to the pot, flat side down, approximately 14 inch apart, and brown on both sides.
After browning the oxtail, transfer it to a pan.
2 tbsp beef broth + 2 tbsp beef broth + 2 tbsp beef broth + 2 tbsp beef broth + 2 tbsp beef broth + 2 tbsp Deglaze your pan by separating the brown particles at the bottom with a wooden spoon. Combine the yellow onions, green onions, carrots, garlic, and scotch bonnet pepper in a mixing bowl. Mix everything together and cook for about 6 minutes, or until the onions are softened.
In the pressure cooker insert, combine the dried thyme, oxtails, remaining beef broth, and ketchup. On your Instant Pot, press “Cancel.” Cook for 50 minutes on high, sealed. Allow the pressure cooker to naturally release after the timer has finished.
Open the cover when all the pressure has been released and transfer the oxtails and veggies, leaving the liquid behind. Set the pressure cooker to sauté mode. Make a corn starch slurry by combining corn starch and water in a separate bowl once the liquid begins to simmer.
Pour the mixture into the simmering liquid. Add the drained butter beans to the pressure cooker and cook for about 6 minutes, or until the liquid has thickened slightly and the butter beans have warmed.
reintroduce the oxtails and veggies to the pressure cooker Serve and have fun!
NOTES
Notes on Oxtails Cooked in a Pressure Cooker
It’s great if all of your oxtails are of similar size and medium size. Don’t worry if they’re not the same size. It will continue to function. Too much fat in the oxtail will result in greasy gravy. You want a little fat, but not too much. If your oxtail is particularly fatty, trim away some of the excess fat with a paring knife. This dish usually calls for Scotch Bonnet peppers. If you can’t get a scotch bonnet, you can use a habanero instead. Use roughly 1-2 tsp of this scotch bonnet pepper sauce instead.
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