Instant Pot Jamaican Oxtail Stew

pressureluckcooking.com

Maryam Ishak

¼ cup light or dark brown sugar

1 tablespoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon allspice

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon curry powder (optional)

3 pounds beef oxtail, sliced into 1-inch disks (they usually already come like this at the market - if not, ask the butcher to cut them like this for you)

¼ cup vegetable oil

4 tablespoons (½ stick) salted butter, divided in half

1 large Spanish or yellow onion, diced

1 bunch scallions, sliced

2 medium carrots, peeled and sliced into ¼-inch disks

1 Scotch bonnet pepper (or habanero pepper or Jamaican hot pepper), diced, with the seeds and ribs (inner white part) discarded (NOTE: this pepper may look small but don’t be fooled – it is VERY powerful and spicy. If you choose to keep the ribs and seeds in, expect the spice level to be extreme as that’s the key source of heat. Therefore, if not using gloves, DO NOT touch your eyes after handling the seeds and ribs or the inside of the pepper itself. Wash your hands thoroughly with dish soap first. Alternatively, for a milder spice, sub a jalapeño pepper or just leave the pepper out altogether if you don’t want any heat factor. It won’t be a true Jamaican Oxtail Stew without it, but who cares? It’ll still taste incredible.) 1 Scotch bonnet pepper (or habanero pepper or Jamaican hot pepper), diced, with the seeds and ribs (inner white part) discarded (NOTE: this pepper may look small but don’t be fooled - it is VERY powerful and spicy. If you choose to keep the ribs and seeds in, expect the spice level to be extreme as that’s the key source of heat. Therefore, if not using gloves, DO NOT touch your eyes after handling the seeds and ribs or the inside of the pepper itself. Wash your hands thoroughly with dish soap first. Alternatively, for a milder spice, sub a jalapeño pepper or just leave the pepper out altogether if you don’t want any heat factor. It won’t be a true Jamaican Oxtail Stew without it, but who cares? It’ll still taste incredible.)

3 cloves (1 tablespoon) garlic, minced or crushed

1 tablespoon Worcestershire sauce

1 tablespoon low-sodium soy sauce

1 cup beef broth (I used 1 teaspoon Beef Better Than Bouillon 1 cup water)

¼ cup ketchup

2 tablespoons cornstarch 2 tablespoons water mixed to form a slurry

2 tablespoons tomato paste

1 teaspoon Gravy Master or Kitchen Bouquet (optional)

16-ounce can of butter beans, rinsed and drained

Directions at pressureluckcooking.com

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