MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best Jamaican Oxtail Stew
Categories: Beef, Caribbean, Crockpot, Instant pot, Stews
Yield: 4 Servings

MMMMM--------------------------BROWNING-------------------------------
1 ts Peanut oil
3 tb Brown sugar

MMMMM--------------------------OXTAILS-------------------------------
2 1/2 lb Oxtails
1/4 c Brown sugar
1 tb Soy sauce
1 tb Worcestershire sauce
2 ts Salt; up to 1 tb
2 ts Caribbean oxtail seasoning
- or garlic powder
1 ts Black pepper
1 ts Ground allspice
1 ts Browning
2 tb Vegetable oil
1 Sweet onion; chopped
4 Green onions; chopped
1 tb Garlic; chopped
2 Carrots; chopped
1 Scotch bonnet or habanero;
- seeds and membrane removed
- and chopped
1 c Beef broth
1 tb Ketchup
1 ts Dried thyme
2 tb Water
1 tb Corn starch
16 oz Can butter beans; drained

Browning:

Cook brown sugar in peanut oil until it melts. Set aside.

Slow Cooker Instructions:

Prepare the recipe as instructed up until the oxtails need to be
browned. Brown oxtail over medium-high heat on the stovetop in a
skillet. Once oxtail are browned, deglaze skillet by adding 2 tb of
beef broth. Add onions and carrots to skillet and stir until onions
have softened. Add these ingredients to the slow cooker as well as
all remaining ingredients, except the butter beans. Cook on low heat
for 8 to 10 hours or until oxtail is tender. 30 minutes before
serving, create a corn starch slurry by combining corn starch and
water to a separate bowl. Stir into slow cooker along with the
drained butter beans.

Stove Top Instructions:

Follow the instructions above and then rather than placing in a slow
cooker or pressure cooker, cook it on the stove on medium low heat
for about 3 hours, stirring occasionaly or until oxtails are tender.
Add the butter beans when there is about 30 minutes left on the cook
time.

Rinse oxtails with water and vinegar and pat dry. Cover oxtails with
brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder,
black pepper, all-spice, and browning and rub into oxtails.

Set Pressure Cooker on High Saute and once hot, add vegetable oil.
Next, add your larger oxtail pieces to the pot, flat side down about
1/4" apart, and brown on each side.

Remove oxtail after browning and place in bowl.

Deglaze your pressure cooker by adding about 2 tb of beef broth to the
insert. Take a wooden spoon and deglaze your pot by removing the
brown bits at the bottom. Then add your sweet onions, green onions,
carrots, garlic, and scotch bonnet pepper. Stir and saute for about
5 minutes or until the onions have softened.

Add dried thyme, oxtails (and the liquid from the marinade),
remaining beef broth, and ketchup to the pressure cooker insert.

Press "Cancel" on your Instant Pot. Cover and cook on high pressure
for 45 minutes. Once timer is done, allow pressure cooker to
naturally release.

Once all pressure has released, open lid and remove oxtails and
vegetables, leaving liquid behind. Turn Pressure Cooker on saute.
Once liquid begins to simmer, create a corn starch slurry by
combining corn starch and water to a separate bowl. Stir into
simmering liquid. Add drained butter beans into pressure cooker and
allow to simmer for about 5 minutes, until liquid is slightly
thickened and butterbeans are warmed.

Add oxtails and vegetables back to the pressure cooker. Serve and
enjoy.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/jamaican-oxtails/>

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