Rabo de buey jamaicano

Ingredientes

• 1.5 lb Oxtail
• 3 Garlic cloves (minced)
• 1 tsp Allspice
• 1 tsp Paprika
• 1 tsp Salt
• 2 tsp Chicken bouillon (or beef, vegetable bouillon)
• 1 tsp Cayenne Pepper
• 1 tbsp Brown sugar
• 4 sprigs Thyme (or 1 tsp dried)
• 1 medium Onion
• 1/2 Red bell pepper (diced)
• 1/2 Green bell pepper (diced)
• 2 Green onion (sliced)
• 2 Tomatoes (diced)
• 16 oz Butter beans (rinsed)
• 1 cup Baby carrots (or chopped whole carrots)
• 1 tbsp Cornstarch
• 2 tbsp Tomato paste
• 2-3 Bay leaves
• 4 tbsp Cooking oil
• 3 cups Water (plus 3 tbsp for mixing cornstarch)

Preparación

1. 1

   Rinse oxtail with water, lemon, and vinegar; trim excess fat and pat dry.

2. 2

   Marinate oxtail with garlic, allspice, salt, cayenne pepper, thyme, brown sugar, and bouillon for at least 30 minutes or overnight.

3. 3

   Sear marinated oxtail in the instant pot on sauté mode until browned on each side.

4. 4

   Remove oxtail and sauté onions, bell peppers, tomatoes, and tomato paste until softened.

5. 5

   Return oxtail to the pot with water and bay leaves; pressure cook on high for 20 minutes.

6. 6

   After cooking, stir in green onion, butter beans, and carrots; thicken sauce with cornstarch mixed in water.

7. 7

   Simmer briefly before serving warm.