Ingredients
Scale
- 1.5 lb Oxtail
- 3 Garlic cloves (minced)
- 2 tsp Chicken bouillon
- 1 tsp Allspice
- 1 medium Onion (chopped)
- ½ Red bell pepper (diced)
- ½ Green bell pepper (diced)
- 4 tbsp Cooking oil
- 16 oz Butter beans (rinsed)
- 2–3 Bay leaves
- 3 cups Water
- 1 tbsp Brown sugar
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 4 sprigs Thyme (or 1 tsp dried)
- 2 tbsp Tomato paste
- 1 cup Baby carrots (or chopped whole carrots)
- 1 tbsp Cornstarch
- 16 oz Butter beans (rinsed)
Instructions
- Rinse oxtail with water, lemon juice, and vinegar; trim excess fat.
- In a bowl, combine all ingredients except water and cornstarch; mix well and marinate for at least 30 minutes.
- Set pressure cooker to sauté mode, add cooking oil, and sear oxtail on both sides for about 1 minute.
- Remove oxtail; sauté onions, peppers, and tomatoes until soft.
- Return oxtail to pot along with bay leaves and water; stir well.
- Close lid and cook on high pressure for 20 minutes; release steam naturally.
- Add butter beans and carrots; mix cornstarch with water before adding to thicken sauce; simmer for an additional 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg