Jamaican Oxtail (Insta-Pot)
INGREDIENTS
- 3 pounds oxtail
- 2 tablespoons white vinegar (for cleaning oxtail)
- 1 teaspoon salt
- 1 tablespoon black peper, onion powder, garlic powder, smoked paprika,
- 1 teaspoon ground all spice
- 2 bay leaves
- 1 teaspoon beef bouillon
- 1 tablespoon jamaican browning or liquid maggi (kitchen bouquet also good)
- 1 teaspoon dried thyme
- 1 large onion (diced)
- 1/2 tri- color bell peppers (largely diced)
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1 cup freshly diced tomatoes
- 1 can butter beans
- 2 cups diced carrots (cur into desired sizes)
Ingredients
Instructions
- DIRECTIONS
Wash oxtail in water and vinegar, trim and remove excess fat. Season with all the dry seasonings, the browning, and or liquid maggi. Rub seasonings into meat using your hands. Cover and let marinade, if possible, for at least 1 hour. (I do it overnight). Set Insta-pot on manual, after about 2 minutes, add oxtail pieces in, stir well, add minced garlic, bay leaves and diced tomatoes stir well cover and cook on manual time, which is 26 minutes, stirring at least every 5 minutes. Add 1 cup beef broth, set Insta-pot on meat/stew, change the timer to 30 minutes. Seal and cook. Then add onions, green onions, green onions, bell peppers, carrots, butter beans, tomato paste, and 1 cup water, stir and combine well. Set Insta-pot on manual (28 Minutes, close and cook, add 2 tbsp of butter stir for a minute.
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