Despite the fact that I am not a fan of red meat, I always manage to consume more than a fair serving of oxtails, while cooking it. Contrary to its name oxtails is actually beef. Oxtails are a popular dish throughout the Caribbean. It can be cooked in a variety of way but, braised oxtail is most popular preparation. When cooked the meat is full of flavor and pairs well with most sides dishes.
2 pounds oxtail
1 teaspoon sugar
1 teaspoon vegetable oil
3 cloves garlic finely chopped about 3 teaspoon
1 ½ teaspoon salt
1 teaspoon black pepper
2 medium onions
1 sprig thyme
1 ½ cup water
1 can 15oz. Butter beans
scotch bonnet pepper, optional
Wash oxtails in cold water with 1 Tablespoon vinegar. Drain water. In a large saucepan, heat oil over medium heat. When oil is hot, add sugar. Let sugar burn until almost black. Add oxtail garlic and salt. Stir well. Cover and let simmer for about 10 minutes. Add all ingredients except butter beans to pressure cooker and cover. Pressure meat for 30 minutes. Remove from heat and let cool before opening pressure cooker. Add butter beans, stir and cook for an additional 15 to 20 minutes until gravy thickens. If desired, you may also add carrots or potatoes to the pot at this point.
* if you do not have a pressure cooker; cook meat over medium-low heat in a securely covered pot for about 90 minutes before adding butter beans. Increase heat to medium after beans are added.
As a personal preference I choose to slow cook oxtails because the bones are porous and become very soft when pressured. As a result it tends to crumble when handled too vigorously and as any true oxtail lover will tell you sucking the flavor from the bones is part of the oxtail eating experience.