Recipe Details
Ingredients
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¼cupbrown sugar
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1tablespoonsoy sauce
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1tablespoonWorcestershire sauce
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1tablespoonsalt
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2teaspoonsgarlic powder
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1teaspoonground black pepper
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1teaspoonground allspice
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1teaspoonground cinnamon
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1teaspoonhickory-flavored liquid smoke
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2 ½poundsbeef oxtails
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2tablespoonsvegetable oil
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1cupbeef broth, divided
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2mediumcarrots, chopped
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1mediumyellow onion, chopped
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4mediumgreen onions, chopped
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1tablespoonminced garlic
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1Scotch bonnet chile pepper, chopped
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1tablespoonketchup
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1teaspoondried thyme
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2tablespoonswater
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1tablespooncornstarch
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1(16 ounce) canpinto beans, rinsed and drained
Cooking Directions
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Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
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Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
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Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
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Release the pressure using the natural-release method according to the manufacturer’s instructions, 20 to 40 minutes. Unlock and remove the lid.
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Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.
Tips
You can use other chile peppers like habanero instead of the Scotch bonnet pepper, or use Scotch bonnet sauce as a substitute.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories971 | |
% Daily Value * | |
Total Fat 47g |
61% |
Saturated Fat 17g |
87% |
Cholesterol 312mg |
104% |
Sodium 3154mg |
137% |
Total Carbohydrate 44g |
16% |
Dietary Fiber 8g |
28% |
Total Sugars 18g |
|
Protein 94g |
189% |
Vitamin C 10mg |
12% |
Calcium 159mg |
12% |
Iron 14mg |
78% |
Potassium 1086mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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