Name: Jamaican Oxtail with Butter Beans (Pressure Cooker)
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Jamaican
Ingredients: 2½ lb oxtails; 1/4 cup brown sugar; 1 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 tbsp salt; 2 tbsp garlic powder; 1 tbsp black pepper; 1 tbsp ground allspice; 1 tbsp browning sauce; 2 tbsp vegetable oil; 1 yellow onion, chopped; 4 green onions, chopped; 1 tbsp garlic, minced; 2 carrots, chopped; 1 Scotch bonnet or habanero pepper, seeded and chopped; 1 (16 oz) can butter beans, drained; 1 cup beef broth; 1 tbsp ketchup; 1 tbsp dried thyme; 1 tbsp water; 1 tbsp cornstarch

Description

Jamaican Oxtail with Butter Beans is a rich Caribbean classic made with tender pressure-cooked oxtail, aromatic herbs, creamy butter beans and a deeply flavorful gravy. Perfect for family dinners and special occasions.

Ingredients

2½ lb oxtails

1/4 cup brown sugar

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp ground allspice

1 tbsp browning sauce

2 tbsp vegetable oil

1 yellow onion, chopped

4 green onions, chopped

1 tbsp garlic, minced

2 carrots, chopped

1 Scotch bonnet or habanero pepper, seeded and chopped

1 (16 oz) can butter beans, drained

1 cup beef broth

1 tbsp ketchup

1 tbsp dried thyme

1 tbsp water

1 tbsp cornstarch

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Instructions

1. Rinse the oxtails with water and vinegar if desired, then pat dry thoroughly.

2. Season the oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice and browning sauce until evenly coated.

3. Heat the vegetable oil using the Sauté function on the pressure cooker and brown the oxtails on all sides. Remove and set aside.

4. Add a splash of beef broth and scrape up the browned bits from the bottom of the pot. Add the onion, green onions, carrots, garlic and Scotch bonnet pepper. Cook for about 6 minutes until softened.

5. Return the oxtails to the pressure cooker. Add the remaining beef broth, ketchup and thyme. Lock the lid and cook on High Pressure for 50 minutes, then allow a natural pressure release.

6. Transfer the cooked oxtails to a serving dish, leaving the cooking liquid in the pot.

7. Mix the cornstarch with the water to make a slurry. Turn on the Sauté function, bring the liquid to a simmer and stir in the slurry until the gravy thickens.

8. Add the butter beans and simmer for about 6 minutes. Return the oxtails to the gravy, coat well and serve hot.

Notes

Browning the oxtails first creates a deeper, richer flavor.

For milder heat, remove all seeds from the Scotch bonnet pepper.

The gravy thickens further as it cools.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Serve with rice and peas or fried plantains for an authentic Jamaican meal.

Prep Time: 20 mins
Cook Time: 1 hour 5 mins
Category: Main Course
Method: Pressure Cooking
Cuisine: Jamaican