Jamaican Oxtail Soup

The oxtail is the part of the beef that connects the tail to the body. It has marrow and collagen and needs to be cooked low and slow. We recommend your instant pot! (and feel free to substitute whatever beans you have!)

Adapted from My Forking Life

Ingredients

2.5 lbs oxtails
¼ cup brown sugar
1 Tablespoon soy sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon ground allspice
1 teaspoon browning
2 Tablespoons vegetable oil
1 yellow onion chopped

Instructions

1. Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
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. Remove oxtail after browning and place in bowl.
3. Deglaze your pressure cooker by adding about 2 tablespoons of beef broth. 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.
4. Add dried thyme, oxtails (and the liquid from the marinade), remaining beef broth, and ketchup to the pressure cooker insert.
5. 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.
6. 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. Add oxtails and vegetables back to the pressure cooker. Serve and enjoy