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Ingredients

3 pounds beef oxtail 1 small onion, chopped 2 bunches fresh thyme, chopped 3 tablespoons browning sauce (such as Grace®) 2 scallions, chopped 3 tablespoons red pepper flakes 2 tablespoons grated fresh ginger root 1 tablespoon ground allspice 3 cloves garlic, chopped 2 bay leaves 3 cups beef broth, divided 1 cup water 1 tablespoon tomato paste 1 (15 ounce) can butter beans, drained and rinsed salt and ground black pepper to taste

Nutrition Info

383.9 calories carbohydrate: 19.4 g cholesterol: 124.8 mg fat: 16.6 g fiber: 7.3 g protein: 41 g saturatedFat: 6.7 g servingSize: - sodium: 912.9 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high, cook until flavors meld, about 5 minutes more.

3 pounds of oxtail

Bayyinah's authentic Caribbean oxtails. Savory and flavorful oxtails cooked until the meat is fall-off-the-bone delicious.