Oxtail Stew with Butter Beans

Serves 4 in about 1 hour. The pot starts with soy sauce, then ground thyme.

Ingredients

• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 tablespoon worcestershire sauce
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 teaspoon ground allspice
• 1 teaspoon black pepper
• 1 teaspoon browning sauce, kitchen bouquet or other
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 ½ pounds oxtails, rinsed
• 1 cup chopped onion
• 4 green onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• ½ cup carrots, cut into rounds
• 1 scotch bonnet or habanero pepper chopped, seeds removed
• 2 bay leaves
• 3 cups beef broth
• ½ cup ketchup
• ½ cup tomato sauce
• 1 teaspoon ground thyme
• 1 16 ounce can butter beans, drained

Method

1. In a large bowl, combine the brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, ground allspice, black pepper, and browning sauce. Stir well.
2. Stir in the rinsed oxtails to the marinade and toss to coat evenly. Leave it to them marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
3. Set the pressure cooker to Sauté mode and when hot, add the olive oil and butter.
4. Working in batches, sear the oxtails on all sides until browned, about 3-4 minutes per side. Lift out the oxtails and set them aside.
5. Stir in the chopped onion, green onions, and minced garlic to the pot. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
6. Mix in the tomato paste and cook for 1-2 minutes. Then sprinkle in the flour, mixing well to coat the aromatics, and cook for another instant.
7. Tip in the carrots, chopped scotch bonnet pepper (seeds removed), and bay leaves to the pot. Mix to combine.
8. Tip in the beef broth, scraping the bottom of the pot to get up any browned bits. Then add the ketchup and tomato sauce. Mix in the ground thyme and reserved marinade, ensuring everything is well mixed.
9. Set the seared oxtails back into the pressure cooker, ensuring they are mostly submerged in the liquid.
10. Close the lid and set the valve to the Sealing position.
11. Select Pressure Cook or Manual mode and set the timer for 45 minutes on High Pressure.
12. Once the cooking time is complete, allow the pressure to release naturally for 15-20 minutes. After that, carefully turn the valve to Venting to release any remaining pressure.
13. Open the lid and stir in the drained butter beans. if using.
14. Switch the pressure cooker back to Sauté mode and simmer the stew for 10-15 minutes to thicken the sauce. Mix occasionally to prevent sticking.
15. Taste the stew and adjust seasoning with additional salt or pepper if needed. Lift out the bay leaves before serving.
16. Plate the oxtail stew hot over steamed white rice, Jamaican rice and peas, or alongside fried dumplings.

More instant pot ideas are in the instant pot collection.