OXTAIL RECIPE IN PRESSURE COOKER RECIPES

Steps:

• Wash the Oxtail (3 pound) with cold water and Lime (1/2).
• Mix the Oxtail in a large bowl with Ground Black Pepper (1/4 teaspoon), Salt (2/3 teaspoon), Worcestershire Sauce (1 tablespoon), Soy Sauce (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (2), Garlic (4 clove), Shallot (1), Tomato (1), Onion (1), and Fresh Thyme (6 sprig).
• Cover the bowl with cling wrap and place in the fridge for a few hours or overnight to allow the oxtail to marinate. If you don't have the time, marinate for at least 30 minutes, but longer is better!
• Take the oxtail out of the fridge. In a ziplock bag with All-Purpose Flour (1 cup) add the oxtail in and shake it up until it's covered in flour in small batches. Place the oxtail on a separate plate to the side.
• In the same bowl where the oxtails were marinated add Water (1 1/2 cup).
• Set your pressure cooker to sear or cook meats. Add Vegetable Oil (2 tablespoon) and once the oil is hot add in the flour coated oxtail. Sear all the oxtail in batches then remove to the side.
• Go back and add the oxtail back into the pressure cooker along with the marinating liquid. Add in Bay Leaf (2), Whole Allspice (8), West Indian Browning (1 tablespoon) and Tomato Paste (1 tablespoon). Give it a quick mix and close the pressure cooker. Set to cook for 1 hour
• Once the pressure cooker is done, remove the fat from the top and bay leaf as well. Taste for salt and season if needed. Set the cooker to simmer to allow the liquid to reduce and thicken up, about 10 minutes.
• Serve and enjoy! Goes well over rice.

Steps:

• In a pressure cooker, heat vegetable oil over medium-high heat. Working in batches, add oxtail pieces and brown on all sides for about 10 minutes per batch. Remove browned oxtail pieces and transfer to a plate.
• Add chopped onion to the pot and cook, stirring, for about 2 minutes. Stir in garlic, green onions, carrots and ginger, and cook, stirring, for a further 2 minutes. Sprinkle with all-purpose flour and cook, stirring, for additional 2 minutes.
• Return browned oxtails and any accumulated juices to the pot, nestling them into vegetables. Stir in beef broth, water, habanero pepper, mushrooms, soy sauce, thyme, ground allspice, beans, and black pepper. Mix well.
• Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.
• Remove pot from the heat. Open pressure cooker, using the Quick Release method. Let stand for 15 minutes.
• Simmer stew, uncovered for 10 minutes to get a thick stew consistency. Taste broth for salt and black pepper. Remove and discard thyme and habanero pepper.
• Serve oxtail stew over cooked rice in shallow bowls.