Pressure cooker method
- 2.5-3.5 lbs beef oxtail
- 1/4 cup low-sodium soy sauce
- 3 tbsp vegetable or canola oil
- 2 tbsp ground Jamaican allspice (yes, two TABLEspoons)
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 1 tsp ground ginger or grated fresh ginger
- 1 lime, juiced
- 1 cup diced sweet onions
- 4 cups water
- 1 habañero pepper
- Fresh thyme sprigs
- Green onions, for garnishing (optional)
- Mix marinade ingredients: soy sauce, 2 tbsp vegetable oil, allspice, garlic, brown sugar, ginger, lime juice, and thyme sprigs.
- Place oxtail in gallon size resealable bag or large bowl. Pour marinade over oxtails and mix to cover evenly.
- Marinate for at least 6 hours. Best results if you can marinate for 24.
- Heat 1 tbsp oil in large pressure cooker.
- Remove oxtail from marinade but KEEP THE MARINADE.
- Sear oxtail on all sides in batches, set aside on clean plate.
- Carefully pour out all but about 1 tsp of the oil/rendered fat out the pan. Be very careful with the hot oil.
- Saute onions until translucent.
- Add browned oxtails, leftover marinade, and water.
- Cover and bring to pressure according to manufacturer's instructions.
- Once at pressure, cook 75 minutes.
- Remove from heat and let pressure pot cool naturally until safe to open.
- Taste and add additional seasoning as desired.
- To thicken broth, cook pot uncovered over medium-high heat until the liquid reduces about 50%