Bayy's Special Jamaican-Style Oxtail

After soaking overnight in a spicy Jamaican marinade, oxtail is simmered with broth in a pressure cooker until fall-apart tender.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 40 mins
• Calories: 384 Calories

Ingredients

• 1 cup water
• 1 tablespoon ground allspice
• 1 small onion, chopped
• salt and ground black pepper to taste
• 2 bay leaves
• 1 tablespoon tomato paste
• 3 pounds beef oxtail
• 3 cloves garlic, chopped
• 2 tablespoons grated fresh ginger root
• 3 tablespoons red pepper flakes
• 2 scallions, chopped
• 2 bunches fresh thyme, chopped
• 3 tablespoons browning sauce (such as Grace®)
• 3 cups beef broth, divided
• 1 (15 ounce) can butter beans, drained and rinsed

Recipe Instructions

Step 1

Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.

Step 2

Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.

Step 3

Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.

Step 4

Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.