Ingredients (optional to taste)
3 lbs. oxtail, visible fats removed, washed/drained
1 tsp. salt
2 tbsp. vegetable oil
Water to cook the oxtail
Dry marinate
1 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. red cayenne pepper
1 tsp. dried basil leaves
1 tsp. ground cumin
Wet marinade
3 tbsp. Chinese soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. food browning
Natural herbs
1 stalk scallion
1 sprig fresh thyme
Few slices hot pepper
1 clove garlic
4 seeds pimento
4 slices onion
Then prepare your oxtails by cleaning them with a little bit of water and vinegar and then dry them off with some paper towels.
Next, season your oxtails with brown sugar, salt, black pepper, garlic powder, all spice, soy sauce, Worchestire sauce, and browning. Use your hands and mix, ensuring that your oxtail pieces are fully covered.
Now you can decide at this point if you feel like marinating or not. If I’m pressure cooking or slow cooking, I usually skip this step and the flavor is still pretty amazing. If you choose to marinate, marinate in the fridge for 8 hours or overnight.
Turn the pressure cooker on the “high sauté” setting. If using an Instant Pot, select “Sauté and press the “+” button until it is the “more” setting. Once your Pressure Cooker is “Hot”, add your vegetable oil to the pot.
Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side for about 2 minutes. Make sure you’re watching the oxtails at this browning stage as you don’t want to burn the oxtail. If you do, your oxtail gravy will taste bitter later on.
You can choose to brown all your pieces of oxtails but I usually only brown the larger pieces of the oxtail. The smaller pieces usually don’t need browning.
Once you’ve browned your oxtail, deglaze your pressure cooker by adding about 2 tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert. All the broth will not cover the oxtail. You don’t need it to.
Press “Cancel” on your pressure cooker. Cover with lid, making sure the valve is set to “Seal.” Set your pressure cooker to cook on High Pressure for 45 minutes.
Once your timer goes off, allow the pressure cooker to naturally release. All this means is that you don’t touch it. If you’re like me, you may anxiously stare at the pressure cooker waiting for your oxtail goodness. After about 25 minutes, all of your pressure should have been released. Double check by making sure that the pin button has dropped or switch the valve to “Venting” to ensure all the pressure has been released. Press “Cancel” on the pressure cooker and then open the lid.
Remove the oxtail pieces and vegetables from the Pressure Cooker and place in a bowl and set aside. I use a spider strainer for this step.
Then press the “Sauté button on your pressure cooker.
Once your liquid starts to boil, make a cornstarch slurry by whisking the cornstarch with water in a separate bowl. Slowly stir in the slurry into the pressure cooker. Add drained butter beans to the pressure cooker as well and stir them in. Cook for about 5 minutes until the sauce has thickened a little and the butter beans are warmed.
Notes on Pressure Cooker Oxtails*******
It’s best if all your oxtails are medium sized oxtails that are similar in size. If you can’t get them the same size, no worries. It’ll still work.
Oxtail that is too fatty will lead to fatty gravy. You want some fat, just not too much fat. If you’re oxtail is extremely fatty, use a paring knife to remove some of the excess fat.
Scotch Bonnet is typically used for this recipe. If you can’t find a scotch bonnet, a habanero can be substituted. You could also use about 1-2 tsp of this scotch bonnet pepper sauce.
