Ingredients
Scale
- 1.5 lb beef oxtail
- 3 garlic cloves (minced)
- 1 tsp allspice
- 1 medium onion (chopped)
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 2 cups mixed bell peppers (diced)
- 16 oz butter beans (rinsed)
- 2 tbsp tomato paste
- 3 cups water
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp cayenne pepper
- 4 sprigs thyme (or 1 tsp dried)
- 2–3 bay leaves
- 4 tbsp cooking oil
- 1 tbsp chicken bouillon
- Pinch of salt
Instructions
- Rinse the oxtail with water and vinegar. Pat dry and trim excess fat.
- Marinate oxtail with garlic, allspice, onion, bell peppers, butter beans, tomato paste, spices, and water for at least 30 minutes or overnight.
- Sear oxtail in the instant pot on sauté mode until browned.
- Remove oxtail and sauté vegetables until soft.
- Return oxtail to the pot with marinade; pressure cook on high for 20 minutes.
- After cooking, stir in green onions and let simmer to thicken before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg