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| Bayy's Special Jamaican-Style Oxtail |
"Bayyinah's real Caribbean oxtails. Savory and flavorful oxtails cooked till the beef is fall-off-the-bone delicious."
Ingredients :
- three kilos pork oxtail
- 1 small onion, chopped
- 2 bunches fresh thyme, chopped
- three tablespoons browning sauce (including Grace®)
- 2 scallions, chopped
- three tablespoons pink pepper flakes
- 2 tablespoons grated sparkling ginger root
- 1 tablespoon floor allspice
- three cloves garlic, chopped
- 2 bay leaves
- 3 cups red meat broth, divided
- 1 cup water
- 1 tablespoon tomato paste
- 1 (15 ounce) can butter beans, drained and rinsed (optional)
- salt and ground black pepper to flavor
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 11H45M |
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- Combine oxtail, onion, thyme, browning sauce, scallions, crimson pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate inside the refrigerator, 8 hours to overnight.
- Heat a pressure cooker over medium-high warmth. Add the red meat. Cook, turning midway, until juices are launched and outsides are browned, about 10 mins. Add 1 cup broth and water. Cover pot, lock the lid, and place strain regulator over vent consistent with producer's instructions. Reduce heat to low and simmer till on the whole gentle, about 2 half of hours.
- Stir final pork broth and tomato paste into the beef. Cover with the lid and seal. Increase warmth to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to ten minutes. Reduce warmth to low and prepare dinner until oxtail is soft, 40 minutes to at least one hour.
- Let strain launch clearly in line with producer's commands, five to 10 mins. Unlock lid and add beans, salt, and pepper. Increase warmness to medium-excessive excessive; cook until flavors meld, about five minutes extra.
Notes :
- You can substitute 2 Scotch bonnet peppers for the red bell peppers, if desired.
- Nutrition facts for this recipe includes the whole quantity of marinade substances. The real amount of marinade fed on will vary.
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