Bayy's Special Jamaican-Style Oxtail recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

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
salt and ground black pepper to taste

Nutrition Info

383.9 calories
carbohydrate: 19.4 g
cholesterol: 124.8 mg
fat: 16.6 g
fiber: 7.3 g
protein: 41 g
saturatedFat: 6.7 g
servingSize: -
sodium: 912.9 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. 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.

  3. 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.

  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.

Recipe Yield

3 pounds of oxtail

Recipe Note

Bayyinah's authentic Caribbean oxtails. Savory and flavorful oxtails cooked until the meat is fall-off-the-bone delicious.

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