Jamaican Oxtails

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1. 1Step 1: Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning and rub into oxtails.
2. 2Step 2: Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.
3. 3Step 3: Remove oxtail after browning and place in bowl.
4. 4Step 4: Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
5. 5Step 5: Add dried thyme, oxtails (and the liquid from the marinade), remaining beef broth, and ketchup to the pressure cooker insert.
6. 6Step 6: Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.
7. 7Step 7: Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
8. 8Step 8: Add oxtails and vegetables back to the pressure cooker. Serve and enjoy.
9. 9Step 9: Prepare the recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail are browned, deglaze skillet by adding 2 Tbsp of beef broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for 8-10 hours or until oxtail is tender. 30 minutes before serving, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into slow cooker along with the drained butter beans.
10. 10Step 10: Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionally or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.