Bayy's Signature Jamaican Oxtail Stew

1. 1

   Place the oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and refrigerate to marinate, 8 hours to overnight.

2. 2

   Set a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until it releases its juices and the outsides are browned, about 10 minutes. Pour in 1 cup broth and water. Cover, lock the lid, and place the pressure regulator over the vent as the manufacturer directs. Lower the heat to low and simmer until mostly tender, about 2 1/2 hours.

3. 3

   Stir the remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Raise the heat to high. Cook until steam escapes in a steady stream and whistles, 7 to 10 minutes. Reduce the heat to low and cook until the oxtail is tender, 40 minutes to 1 hour.

4. 4

   Let the pressure release naturally as the manufacturer instructs, 5 to 10 minutes. Unlock the lid and add the beans, salt, and pepper. Increase heat to medium-high and cook until the flavors meld, about 5 minutes more.

• Calories 426.21 kcal High
• Protein 51.26 g Good Source
• Carbs 27.13 g Moderate
• Total Fat 16.16 g High
• Saturated Fat 11.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 127.66 mg High
• Sodium 978.53 mg High
• Fiber 6.26 g Good Source
• Sugar 6.8 g Moderate
• Added Sugar 2.14 g Low Source
• Calcium 95.99 mg Low Source
• Iron 13.16 mg Good Source
• Potassium 171.53 mg Low Source
• Vitamin A 28.25 mcg_rae Low Source
• Vitamin C 9.2 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅