If you can get fresh oxtails, butcher trimmed and prepared, they are the best. I have found pretty good oxtails in some US supermarkets too. If all you can find are frozen ox tails, then use this recipe to prepare them. The difference is in meatiness, and the flavour of the meat. Fresh tails are also easy to cook without a pressure cooker - just slow stewing time, maybe an hour or so.
Oxtails, trimmed and cut, 3-4 lbs
Ginger, thumb-sized piece, chopped
Garlic, 3-4 cloves
Tomatoes, 2-3 medium, chopped
Red beans, dried, 8-12 ounces
Tomato ketchup, Half cup
Cooking oil, one-third cup
Brown sugar, 3 tablespoons
Pumpkin, half pound, peeled and cubed
Carrots, two medium, sliced
Thyme, 2-3 sprigs
Hot pepper, piece and one whole one
Pimentos, 2-3 chopped
Salt, half teaspoon or to taste
If you are using frozen ox tails, put them in water to cover and bring to the boil. When boiling for about five minutes, drain off water and trim any fat. If you are using fresh ox tails, trim off any fat and proceed.
Heat the pressure cooker over medium heat, add oil and sugar. When sugar starts to bubble, add ox tails and ginger. Continue to stir, allowing the tails to brown for ten minutes. Add garlic, tomatoes, hot and seasoning peppers. Add enough water to just barely cover the oxtails. Put on pressure cooker lid and weight, and cook at high-medium until the pot starts to hiss. Reduce heat to medium and cook for 15 minutes longer. Turn off pot and allow to cool completely before you open the pot. Make sure the meat is no longer tough. If it is tough, add a little water, and continue to cook under pressure (lid on and weight in place) for five minutes.
Prepare the red beans by boiling in water to cover (medium heat). As the water boils off, keep adding water until the beans are soft and bursting. Continue to cook until the liquid is reduced to just over the beans.
When the oxtails are cooled, skim off any excess fat from the top. Add carrots, pumpkin, thyme and beans, salt to taste. Cook over medium heat. Add tomato ketchup. Allow to simmer over slow heat for 20 minutes or more. Put hot pepper on top for the last 10 minutes. Beans should be soft and splitting, meat tender, and the sauce a blend of meat, tomato and beans.
Serve on hot rice.
Oxtails, trimmed and cut, 3-4 lbs
Ginger, thumb-sized piece, chopped
Garlic, 3-4 cloves
Tomatoes, 2-3 medium, chopped
Red beans, dried, 8-12 ounces
Tomato ketchup, Half cup
Cooking oil, one-third cup
Brown sugar, 3 tablespoons
Pumpkin, half pound, peeled and cubed
Carrots, two medium, sliced
Thyme, 2-3 sprigs
Hot pepper, piece and one whole one
Pimentos, 2-3 chopped
Salt, half teaspoon or to taste
If you are using frozen ox tails, put them in water to cover and bring to the boil. When boiling for about five minutes, drain off water and trim any fat. If you are using fresh ox tails, trim off any fat and proceed.
Heat the pressure cooker over medium heat, add oil and sugar. When sugar starts to bubble, add ox tails and ginger. Continue to stir, allowing the tails to brown for ten minutes. Add garlic, tomatoes, hot and seasoning peppers. Add enough water to just barely cover the oxtails. Put on pressure cooker lid and weight, and cook at high-medium until the pot starts to hiss. Reduce heat to medium and cook for 15 minutes longer. Turn off pot and allow to cool completely before you open the pot. Make sure the meat is no longer tough. If it is tough, add a little water, and continue to cook under pressure (lid on and weight in place) for five minutes.
Prepare the red beans by boiling in water to cover (medium heat). As the water boils off, keep adding water until the beans are soft and bursting. Continue to cook until the liquid is reduced to just over the beans.
When the oxtails are cooled, skim off any excess fat from the top. Add carrots, pumpkin, thyme and beans, salt to taste. Cook over medium heat. Add tomato ketchup. Allow to simmer over slow heat for 20 minutes or more. Put hot pepper on top for the last 10 minutes. Beans should be soft and splitting, meat tender, and the sauce a blend of meat, tomato and beans.
Serve on hot rice.
Tasted extra yum!
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