Bayy's Unique Jamaican Oxtail Recipe

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

Step 1

Stir the oxtail with onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover it up and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.

Step 2

When you're ready to cook, heat up your pressure cooker over medium-high. Toss in the marinated oxtail and brown it on all sides, turning halfway through—this should take about 10 minutes and will lock in a lot of flavor. Pour in a cup of beef broth along with some water, then seal the lid and set the pressure regulator according to your cooker’s instructions. Turn the heat down to low and let it simmer until the meat is mostly tender, which usually takes around 2 and a half hours.

Step 3

Stir in the rest of the beef broth and some tomato paste. Seal the pot again and turn the heat back up to high until you hear the pressure cooker start to whistle, usually after 7 to 10 minutes. Once it’s steaming steadily, lower the heat and cook for another 40 minutes to an hour, until the oxtail is really tender.

Step 4

Let the pressure release naturally for about 5 to 10 minutes before opening the lid. Finally, add the beans along with salt and pepper to taste. Turn the heat back up to medium-high and cook for another 5 minutes or so to let all the flavors come together. Enjoy!