Jamaican Oxtail
Ingredients
2 lbs oxtail (chopped into 3cm chunks)
2 tbsp all-purpose seasoning
1 cup butter bean
1 tsp browning
1/2 tsp salt
1 1/2 tbsp brown sugar
1/2 onion (chopped)
1/2 scotch bonnet pepper
1/2 green bell pepper
4 stalks escallion
4 sprigs thyme
4 cloves garlic
2 tbsp ketchup
4 tbsp Thalia’s Pimento Cooking Oil
water (to wash oxtail)
2 tbsp vinegar (to wash oxtail)
Method
1. Wash the oxtail in a small bowl with water and vinegar. Drain off the water.
2. Season the oxtail with all-purpose seasoning, salt, garlic, scotch bonnet pepper, browning and 1 tablespoon Thalia’s pimento cooking oil. Mix well. (If possible, marinate for 1 hour)
3. Add 3 tablespoons Thalia’s pimento cooking oil and brown sugar to a pressure cooker pot over high heat.
4. Allow the oil to heat and the sugar to melt, then add the oxtail. Sear the meat until all sides are brown.
5. Add 2 1/2 cups water to the pressure cooker, close the pressure cooker lid and cook at high pressure for 30 minutes.
6. After turning off the heat, allow the pressure cooker to cool off then carefully remove the lid. Check that the meat is soft.
7. Place the pot over medium heat, then add the scallion, onion, green pepper, thyme, ketchup and butter bean.
8. Cover the pot with a regular pot cover and cook for another 30 minutes. Serve.