Jamaican Oxtails & Beans is a very popular Jamaican recipe. This is a slow-cooked savory dish that is thick and hearty. The end product is tender and flavourful. Paired perfectly with Rice & Peas.
Wash and trim excess fat from meat. Season with salt, Mrs. Dash, Soya Sauce, onion, scallion, garlic, thyme, pepper and pimento berries. Cover and allow to marinate a minimum 30 minutes before cook time.
Heat Pressure Cooker with oil until it is well hot. Add oxtails to the pot remove the seasonings and brown both sides to seal the juices and flavors. This may take up to 20 Minutes.
Drain excess oil from the pot.
Add enough water to cover to the oxtails in pot and cover. Allow pressuring for 35minutes. Turn off the Stove.
Make sure your sink is cleared. Carefully place the pressure cooker in the sink and turn the water for 10minutes and you will hear the pressure releasing and the pressure valve fall. After all the pressure escape, turn the water off and open your cooker.
Transfer oxtails into a big enough pot. Add seasonings to the pot and cover on medium heat for an additional 15-20 minutes. Allow the excess water to reduce. If you still have excess water stir and cover for another 10-15 minutes.
Open and pour ketchup, pimento berries and Grace Broad Beans. Stir and Cover pot and cook for another 20 minutes. Turn stove off, stir and serve hot.
Be keen and careful in step 2 not to burn the oxtail pieces.
There should not be more than 1Cup of water in the pot at step 7. If there is more be sure to reduce for another 10 minutes on medium-high heat.
If the second tip applies to you be sure to reduce heat to medium after the desired amount of water is in the pot.