For the marinade
- 1 tsp Bluewater Pepper Farm Hot Smokey Chipotle powder Adjust to suit your heat preference. 1 tsp gives a mild to medium heat, so if you like it hot, add up to a tablespoon
- 1 tsp Grace's browning sauce Most grocery stores carry this, but if you can't find it, just use a little molasses.
- 1 1/2 lbs Oxtail, cut into smallish pieces Small 1" chunks are the ideal size. This quantity is about half of a whole oxtail
- 1 1/2 tsp salt
- 1 tsp sweet paprika
- 1/2 tsp whole allspice, crushed 6 to 8 allspice seeds
- 1/2 tsp dried thyme Use 3 or 4 sprigs of fresh thyme if you have it
- 1/2 tsp onion powder
- 1 tsp cooking oil
- 2 cloves of garlic, peeled and crushed
- 1 medium onion, diced
- 1 tbsp brown sugar
- 1 tbsp ketchup Use a tablespoon of sauce from chipotles in adobo if you have it
- 1 cup beef broth dissolve 1 bullion cube in boiling water
- 1/2 to 1 cup water
- 1 8 oz can Lima beans (aka broad beans), drained I like to cook these from scratch in the Instant Pot. Soak them overnight and they'll cook in 8 minutes on high pressure.
Marinate the Oxtail
- Mix all the marinade ingredients(browning sauce, salt, paprika, allspice, thyme, onion powder and chipotle powder) in a medium bowl.
- Add the oxtail, mixing well for an even coating
- Cover and refrigerate for at least 4 hours, but preferably overnight
- Heat your Instant Pot by selecting Sauté, high. Add the oil
- When it's hot, add the oxtail pieces in a single layer, leaving a bit of space between them so steam can escape. Give it 3-5 minutes or so, then turn over and brown the other side. Set aside in a bowl when browning done.
- Put onion and garlic in the pan (add oil if needed) to soften up for 2 minutes
- Add the beef stock and 1/2 cup of water to deglaze the pan, making sure to scrape the brown bits off the bottom – loads of flavour in there!
- Next, add back the oxtail plus the ketchup and brown sugar.
- Set your Instant Pot to pressure cook on high for 1 hour.
- When time's up, natural pressure release is best, but if you're in a rush for time, quick release is fine. Check the oxtail for tenderness – it should be falling off the bone. If not, put the lid back on and pressure another 10 minutes. There's quite a bit of variation between different batches of oxtail – normally an hour is more than enough, but in other cases, it just needs to cook longer.
- Once it's nice and tender, toss in the lima beans and simmer to reduce the liquid to a nice gravy another 10 or 20 minutes. The beans serve as a thickener. Taste and adjust the salt to your liking.
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