Bayy's Jamaican Oxtail Delight

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

Whisk the oxtail with onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a big bowl. Cover it up with plastic wrap and let it marinate in the fridge for at least 8 hours, or even overnight if you have the time.

Step 2

When you're ready to cook, heat up your pressure cooker on medium-high. Add the oxtail pieces and brown them well, turning halfway through so they get a nice color all around—this should take about 10 minutes. Pour in a cup of broth and some water, then lock the lid in place and set the pressure according to your cooker’s instructions. Turn the heat down 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 the tomato paste. Seal the pot again, crank the heat back up to high, and wait until you hear the steady steam whistle—this usually takes 7 to 10 minutes. Once it’s whistling, turn the heat down to low and let it cook until the oxtail is really tender, about 40 minutes to an hour.

Step 4

After the cooking time, let the pressure release naturally for 5 to 10 minutes before opening the lid. Toss in the beans, season with salt and pepper, then turn the heat up to medium-high and cook for another 5 minutes so all the flavors come together beautifully.