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| Bayy's Special Jamaican-Style Oxtail |
"Bayyinah's authentic Caribbean oxtails. Savory and flavorful oxtails cooked until the meat is fall-off-the-bone delicious."
Ingredients :
- 3 pounds beef oxtail
- 1 small onion, chopped
- 2 bunches fresh thyme, chopped
- 3 tablespoons browning sauce (such as Grace®)
- 2 scallions, chopped
- 3 tablespoons red pepper flakes
- 2 tablespoons grated fresh ginger root
- 1 tablespoon ground allspice
- 3 cloves garlic, chopped
- 2 bay leaves
- 3 cups beef broth, divided
- 1 cup water
- 1 tablespoon tomato paste
- 1 (15 ounce) can butter beans, drained and rinsed (optional)
- salt and ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 11H45M |
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- 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.
- 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.
- 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.
- 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.
Notes :
- You can substitute 2 Scotch bonnet peppers for the red bell peppers, if desired.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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