2.5 lbs oxtails

¼ cup brown sugar

1 Tablespoon soy sauce

1 Tablespoon Worcestershire Sauce

1 Tablespoon salt

2 teaspoons garlic powder

1 teaspoon black pepper

1 teaspoon ground allspice

1 teaspoon browning

2 Tablespoons vegetable oil

1 yellow onion chopped

4 green onions chopped

1 Tablespoon garlic chopped

2 whole carrots chopped

1 scotch bonnet or habanero pepper seeds and membrane removed and chopped

1 cup beef broth

1 Tablespoon ketchup

1 teaspoon dried thyme

2 Tablespoons water

1 Tablespoon cornstarch

1 16 oz can Butter Beans drained

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 ¼ inch apart, and brown on each side.

Remove oxtail after browning and place in bowl.

Deglaze your pressure cooker by adding about 2 Tbsp 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 yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.

Add dried thyme, oxtails, 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 sauté. 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

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 Tbsp 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 8-10 hours or until oxtail is tender. 30 minutes before serving, create a cornstarch 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.

Notes

Notes on Pressure Cooker Oxtails

It’s best if all your oxtails are medium sized oxtails that are similar in size. If you can’t get them the same size, no worries. It’ll still work.

Oxtail that is too fatty will lead to fatty gravy. You want some fat, just not too much fat. If your oxtail is extremely fatty, use a paring knife to remove some of the excess fat.

Scotch Bonnet is typically used for this recipe. If you can’t find a scotch bonnet, a habanero can be substituted. You could also use about 1-2 tsp of this scotch bonnet pepper sauce.

Nutrition

Calories: 876 k cal | Carbohydrates:  | Protein: 90 g | Fat: 45 g | Saturated Fat: 21 g | Cholesterol: 312 mg | Sodium: 2882 mg | Potassium: 297 mg | Fiber:  2 g| Sugar: 18 g | Vitamin A: 5261 IU | Vitamin C: 11 mg | Calcium: 113 mg | Iron: 13 mg