2 Tablespoons vegetable oil
1 yellow onion chopped
4 green onions chopped
1 Tablespoon garlic chopped
2 whole carrots chopped
1 scotch bonnet or habanero pepper seeds and membrane removed and chopped
1 cup beef broth
1 Tablespoon ketchup
1 teaspoon dried thyme
2 Tablespoons water
1 Tablespoon cornstarch
1 16 oz can Butter Beans drained
Instructions
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.
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.
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