Ingredients
Scale
- 1.5 lb oxtail
- 3 garlic cloves (minced)
- 1 tsp allspice
- 1 medium onion (chopped)
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 2 cups baby carrots
- 16 oz butter beans (rinsed)
- 2 tbsp tomato paste
- Cooking oil
- Pinch of salt
- 2 tsp chicken bouillon (or beef, vegetable bouillon)
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 4 sprigs thyme (or 1 tsp dried)
- 2–3 bay leaves
- 3 cups water (plus 3 tbsp for mixing cornstarch)
- 1 tbsp cornstarch
Instructions
- Rinse the oxtail under cold water and trim excess fat. Pat dry.
- Combine oxtail with minced garlic, allspice, onions, bell peppers, brown sugar, thyme, salt, bouillon, cayenne pepper, and oil in a bowl. Mix well and marinate for at least 30 minutes.
- In the instant pot, set to sauté mode; sear the oxtail until browned on both sides. Remove and set aside.
- Add the tomatoes and other vegetables to the pot; stir until softened and deglazed.
- Return the oxtail to the pot with bay leaves and water; cover securely.
- Cook on high pressure for 20 minutes; allow for natural release.
- Mix in the butter beans and carrots; thicken the sauce with cornstarch mixed with water.
- Simmer until desired thickness is reached and serve hot.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 79mg