MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Best Jamaican Oxtail Stew
 Categories: Beef, Caribbean, Crockpot, Instant pot, Stews
      Yield: 4 Servings
 
MMMMM--------------------------BROWNING-------------------------------
      1 ts Peanut oil
      3 tb Brown sugar

MMMMM--------------------------OXTAILS-------------------------------
  2 1/2 lb Oxtails
    1/4 c  Brown sugar
      1 tb Soy sauce
      1 tb Worcestershire sauce
      2 ts Salt; up to 1 tb
      2 ts Caribbean oxtail seasoning
           - or garlic powder
      1 ts Black pepper
      1 ts Ground allspice
      1 ts Browning
      2 tb Vegetable oil
      1    Sweet onion; chopped
      4    Green onions; chopped
      1 tb Garlic; chopped
      2    Carrots; chopped
      1    Scotch bonnet or habanero;
           - seeds and membrane removed
           - and chopped
      1 c  Beef broth
      1 tb Ketchup
      1 ts Dried thyme
      2 tb Water
      1 tb Corn starch
     16 oz Can butter beans; drained
 
  Browning:
  
  Cook brown sugar in peanut oil until it melts. Set aside.
  
  Slow Cooker Instructions:
  
  Prepare the recipe as instructed up until the oxtails need to be
  browned. Brown oxtail over medium-high heat on the stovetop in a
  skillet. Once oxtail are browned, deglaze skillet by adding 2 tb of
  beef broth. Add onions and carrots to skillet and stir until onions
  have softened. Add these ingredients to the slow cooker as well as
  all remaining ingredients, except the butter beans. Cook on low heat
  for 8 to 10 hours or until oxtail is tender. 30 minutes before
  serving, create a corn starch slurry by combining corn starch and
  water to a separate bowl. Stir into slow cooker along with the
  drained butter beans.
  
  Stove Top Instructions:
  
  Follow the instructions above and then rather than placing in a slow
  cooker or pressure cooker, cook it on the stove on medium low heat
  for about 3 hours, stirring occasionaly or until oxtails are tender.
  Add the butter beans when there is about 30 minutes left on the cook
  time.
  
  Rinse oxtails with water and vinegar and pat dry. Cover oxtails with
  brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder,
  black pepper, all-spice, and browning and rub into oxtails.
  
  Set Pressure Cooker on High Sauté and once hot, add vegetable oil.
  Next, add your larger oxtail pieces to the pot, flat side down about
  1/4" apart, and brown on each side.
  
  Remove oxtail after browning and place in bowl.
  
  Deglaze your pressure cooker by adding about 2 tb 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 sweet 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 (and the liquid from the marinade),
  remaining beef broth, and ketchup to the pressure cooker insert.
  
  Press "Cancel" on your Instant Pot. Cover and cook on high pressure
  for 45 minutes. Once timer is done, allow pressure cooker to
  naturally release.
  
  Once all pressure has released, open lid and remove oxtails and
  vegetables, leaving liquid behind. Turn Pressure Cooker on sauté.
  Once liquid begins to simmer, create a corn starch slurry by
  combining corn starch and water to a separate bowl. Stir into
  simmering liquid. Add drained butter beans into pressure cooker and
  allow to simmer for about 5 minutes, until liquid is slightly
  thickened and butterbeans are warmed.
  
  Add oxtails and vegetables back to the pressure cooker. Serve and
  enjoy.
  
  Recipe by Tanya Harris
  
  Recipe FROM: <https://www.myforkinglife.com/jamaican-oxtails/>
 
MMMMM