Rabo de toro jamaicano en Instant Pot

Ingredientes

• 2 lbs Oxtail
• 1 tsp Browning sauce
• 1/4 cup Soy Sauce
• 2 tbsp Worcestershire sauce
• 1 Yellow or Red Onion (diced)
• 2 medium Celery Stalks (diced)
• 2 medium Carrots (peeled and diced)
• 4 Green Onions (sliced)
• 1 med Red Bell Pepper (diced)
• 4 Cloves Garlic (diced)
• 1 whole Scotch Bonnet (or Habanero)
• 1 tsp Allspice
• 1 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 3-5 whole Allspice Berries
• 1/4 cup Green Seasoning
• 1 cup Red Wine (optional)
• 1 pint Beef Broth
• 4 sprigs Fresh Thyme
• 2 Bay Leaves
• 2 tbsp Cognac (optional)
• 1/4 inch Fresh Ginger (diced)
• 14 oz Canned Butter Beans (drained)

Preparación

1. 1

   --- Instant Pot Instructions ---

2. 2

   Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add garlic, ginger, 1/2 the yellow or red onions, 1/2 the green onions, browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours preferably overnight.

3. 3

   Set Instant Pot to high “Saute” settings. Once “hot” add oil, butter or ghee. Add the oxtail and brown on all sides. Remove and set aside. Reserve the marinade.

4. 4

   Add the whole scotch bonnet pepper to the pot. If you want a bit more heat cut slits into the sides of the pepper using the point of a sharp knife.

5. 5

   Add carrots, remaining yellow or red onions, remaining green onions, celery, bell peppers, and saute 2-3 minutes adding a bit of the seasoning as you go. Add the green seasoning and mix well.

6. 6

   Add the red wine if using being sure to deglaze the pot by scrubbing the bottom with a wooden spoon. Allow the wine to cook down slightly (2-3 minutes). Add the cognac, beef broth, thyme, bay leaves, and any remaining dry spice seasoning.

7. 7

   Add the oxtail back to the pot, mixing well.

8. 8

   Close the lid and pressure cook 45 minutes and then allow the pressure to release naturally.

9. 9

   If using add the butter beans at this step and cook on saute settings for 10-15 minutes.

10. 10

    Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to gravy consistency or mix in a corn starch slurry to thicken.