MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Oxtails
Categories: Beef, Caribbean
Yield: 4 Servings

2 1/2 lb Oxtails
1/4 c Light brown sugar
1 tb Soy sauce
1 tb Worcestershire sauce
1 tb Salt
2 ts Garlic powder
1 ts Black pepper
1 ts Ground allspice
1 ts Browning
2 tb Vegetable oil
1 Yellow onion; chopped
4 Green onions; chopped
1 tb Garlic; chopped
2 Carrots; chopped
1 Scotch bonnet or habanero
- pepper;
- remove seeds & membrane
1 c Beef broth
1 tb Ketchup
1 ts Dried thyme
2 tb Water
1 tb Corn starch
16 oz Can butter beans; drained

Preparation time: 20 minutes
Cooking time: 45 minutes

This Jamaican Oxtails recipe is the perfect Caribbean stew for dinner.
Delicious and tender oxtail and butter beans that is cooked to
perfection. Make it in the Instant Pot or any electric Pressure
Cooker. Stove top and slow cooker instructions also included.

Crockpot:

Prepare the recipe as instructed up until the oxtails need to be
browned. Brown oxtail over medium-high heat on the stovetop in a
skillet. Once oxtail are browned, deglaze skillet by adding 2 tb beef
broth. Add onions and carrots to skillet and stir until onions have
softened. Add these ingredients to the slow cooker as well as all
remaining ingredients, except the butter beans. Cook on low heat for
8 to 10 hours or until oxtail is tender. 30 minutes before serving,
create a corn starch slurry by combining corn starch and water to a
separate bowl. Stir into slow cooker along with the drained butter
beans.

Stove Top:

Follow the instructions above and then rather than placing in a slow
cooker or pressure cooker, cook it on the stove on medium low heat
for about 3 hours, stirring occasionaly or until oxtails are tender.
Add the butter beans when there is about 30 minutes left on the cook
time.

Rinse oxtails with water and vinegar and pat dry. Cover oxtails with
brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder,
black pepper, allspice, and browning and rub into oxtails.

Set Pressure Cooker on High Saute and once hot, add vegetable oil.
Next, add your larger oxtail pieces to the pot, flat side down about
1/4" apart, and brown on each side.

Remove oxtail after browning and place in bowl.

Deglaze your pressure cooker by adding about 2 tb beef broth to the
insert. Take a wooden spoon and deglaze your pot by removing the
brown bits at the bottom. Then add your yellow onions, green onions,
carrots, garlic, and scotch bonnet pepper. Stir and saute for about
5 minutes or until the onions have softened.

Add dried thyme, oxtails (and the liquid from the marinade),
remaining beef broth, and ketchup to the pressure cooker insert.

Press "Cancel" on your Instant Pot. Cover and cook on high pressure
for 45 minutes. Once timer is done, allow pressure cooker to
naturally release.

Once all pressure has released, open lid and remove oxtails and
vegetables, leaving liquid behind. Turn Pressure Cooker on saute.
Once liquid begins to simmer, create a corn starch slurry by
combining corn starch and water to a separate bowl. 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.

Add oxtails and vegetables back to the pressure cooker. Serve and
enjoy :)

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/jamaican-oxtails/>

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