Stewed Oxtail

• 2 1/2 lbs Beef Oxtails
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground marjoram
• 1 tsp ground cloves
• 1 tbsp soy sauce
• 1/8 tsp crushed pepper flakes
• 1 1/4 tsp kosher salt
• 2 cups beef broth (NO MSG ADDED), plus more as needed
• 1/4 cup canola or vegetable oil
• 2 tbsp dark brown sugar
• 1 red bell pepper diced
• 1/2 medium onion roughly chopped
• 2 medium carrots, peeled and cut in 1/2 inch circles
• 1 tbsp chopped cilantro, garnish (optional)
• Utensils
• Pressure cooker
• Caribbean Green Seasoning
• 2 stalks of green onions, roughly chopped
• 1/2 medium onion, roughly chopped
• 1/2 inch piece of ginger peeled & roughly chopped
• 4 garlic cloves, peeled
• 1 celery stalk, roughly chopped
• Combine all ingredients in a food processor and pulse until smooth, set aside.

1. Trim excess fat from Oxtails, in a medium prep bowl season oxtails with allspice, cinnamon, cloves, marjoram, soy sauce, pepper flakes, salt, and Caribbean green seasoning, set aside and marinate in fridge for 15 minutes.
2. In pressure cooker, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes, sugar will begin to look bubbly, immediately add oxtails cook stirring frequently until the oxtails are seared, about 5-10 minutes. Add beef broth, when broth comes to a boil, secure lid on pressure cooker and let cook until pressure cooker begins to whistle, about 30-45 minutes. When whistle goes off, release all steam before opening the pressure cooker. After ALL steam is released, remove lid, check the tenderness of oxtails, it should be tender but not falling off the bone, add bell pepper, onion and carrots, season with salt to taste, add more liquid if needed. Cover pressure cooker with a regular pot cover and simmer for 35-45 minutes or until oxtails are tender and liquid is reduced, (liquid should have a thick consistency and not be watered down).

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Taken from www.epicurious.com/recipes/member/views/stewed-oxtail-50138671 (may not work)