Bayy's Special Jamaican-Style Oxtail
3 pounds beef oxtail
1 small onion, chopped
2 bunches fresh thyme, chopped
3 tablespoons browning sauce (such as Grace®)
2 scallions, chopped
3 tablespoons red pepper flakes
2 tablespoons grated fresh ginger root
1 tablespoon ground allspice
3 cloves garlic, chopped
2 bay leaves
3 cups beef broth, divided
1 cup water
1 tablespoon tomato paste
1 (15 ounce) can butter beans, drained and rinsed (optional)
salt and ground black pepper to taste
Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.
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