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Jamaican Oxtail With Tasty Black Beans
Add the Oxtails to the pot. Add all vegetables, herbs, and seasonings. (Do not add the beans yet.) Add water. Cook in Pressure Cooker for 1.5 hours. Add beans. Cook in Pressure Cooker for additional 30 minutes. After two hours of cooking in the pressure cooker, the meat will be cooked and softened but the connective tissue will not be fully broken down. Cook on Low Temp Cook / Slow Cooker setting . . .
Prep Time: 00:15
Cook Time: 10:00
1.5 - 2 pounds sliced oxtail (frozen, washed)
2 cups sliced onions, green peppers, red peppers. (i use a frozen mix to save time. )
2 tablespoons minced garlic
1 teaspoon paprika
6 whole bay leaves
1.5 teaspoons black pepper
1.5 teaspoons salt (i like pink salt in this recipe. sea salt is also great. )
1 .5 teaspoons onion powder
1.5 teaspoons garlic powder
2 tablespoons parsley flakes
10 sprigs of thyme (fresh or frozen)
3 cups water
6 cups prepared black beans (this is the equivalent of one pound of dried beens that have been soaked and cooked according to package instructions. )
1Add the Oxtails to the pot.
2Add all vegetables, herbs, and seasonings. (Do not add the beans yet.)
4Cook in Pressure Cooker for 1.5 hours.
6Cook in Pressure Cooker for additional 30 minutes.
7After two hours of cooking in the pressure cooker, the meat will be cooked and softened but the connective tissue will not be fully broken down.
8Cook on Low Temp Cook / Slow Cooker setting for 6 hours.
9This allows the meat to be cooked to a darker color and the meat will easily fall from the bone. The connective tissue will be fully broken down. The marrow will release in to the sauce (or can be sucked out of the bone).
10Also, there is a small disk-shaped bone in the center of the top of the oxtail slices. This should easily slide off the rest of the bone when the connective tissue has been fully broken down.
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