Caribbean Stewed Oxtail

Ingredients 

2.4 lbs Oxtail 

2 Tbsp Adobo all-purpose seasoning 

3 Tbsp Teriyaki sauce 

3 Tbsp Soy sauce 

1 pack Sazon seasoning 

1 Tbsp Coriander 

1 tsp Allspice 

1 Tbsp ground Turmeric

1 Tbsp Black pepper 

7 to 8 Whole cloves 

-Fresh Thyme (to taste)

-Fresh Garlic (to taste)

1 cup each – Chopped Bell-pepper (red, green, yellow)

1 cup Onion 

1/4 cup Fresh Basil

1/3 cup Fresh Parsley 

1/3 cup Vegetable oil 

2 Tbsp Tomato paste 

1 cup Celery 

2 medium size carrots

3 medium size potatoes 

Instructions

1. Trim excess fat off oxtail meat.

2. Wash meat thoroughly with vinegar (lime or lemons may also be used).

3. Add dry, wet, and half of fresh (bell-peppers, onions, garlic and celery) ingredients to the meat and mix thoroughly.

4. Let mixture marinade over night, but if pressed for time, let meat marinade 2-to4 hours before cooking.

5. Set presser cooker pot to medium high, add oil and brown sugar.

Note: Take care to monitor the oil and brown sugar mixture as it begins to caramelize. Caramelize to a dark brown/caramel color. Cooking too long or at too high of a temperature will cause the mixture to turn black. This will give the food a bitter taste.

6. Add oxtail meat once sugar and oil is caramelized to a dark brown color. Stir and coat meat thoroughly in the mixture. Once thoroughly coated, let simmer for 15 to 20 min covered on medium heat. After 15 to 20min, add pre-boiled water until meat is covered.

7. Lock pot cover into place and pressurize.

Note: If you do not know how to use a pressure cooker pot, please do your research on how to properly use it. You can purchase a pressure cooker pot at most retail stores. 

8. Let pressurize for 30min to 40min, after the pressure cooker starts to make pressurization sound.

After 30min-to-40min, remove pressure cooker pot, let stand and depressurize. Check meat for desired tenderness. Add remainder of vegetables, along with carrots and potatoes for desired tenderness.