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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.
Stove Top Instructions
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 occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.
Notes
Notes on Pressure Cooker Oxtails
It’s best if all your oxtails are medium sized oxtails that are similar in size. If you can’t get them the same size, no worries. It’ll still work.
Oxtail that is too fatty will lead to fatty gravy. You want some fat, just not too much fat. If your oxtail is extremely fatty, use a paring knife to remove some of the excess fat.
Scotch Bonnet is typically used for this recipe. If you can’t find a scotch bonnet, a habanero can be substituted. You could also use about 1-2 tsp of this scotch bonnet pepper sauce.
Nutrition
Calories: 876 k cal | Carbohydrates: | Protein: 90 g | Fat: 45 g | Saturated Fat: 21 g | Cholesterol: 312 mg | Sodium: 2882 mg | Potassium: 297 mg | Fiber: 2 g| Sugar: 18 g | Vitamin A: 5261 IU | Vitamin C: 11 mg | Calcium: 113 mg | Iron: 13 mg
enjoy!
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