Pressure Cook the Oxtails: Add the dried thyme, browned oxtails, remaining beef broth, and ketchup to the pot. Seal the lid and cook on high pressure for 50 minutes.

Place beans in a separate large bowl; add cold water to cover by about 3 inches. Cover with plastic wrap. Place both bowls in refrigerator for at least 8 hours or up to 12 hours.

Jamaican oxtail in particular is reminiscent of the African one-pot cooking traditions used by the African slaves and maroons on the island as early as the mid-1500s. Island Spice Grill is ...

Ingredients Oxtail: 1.4 kg oxtail, cut into 2-inch pieces; 1 cup white vinegar; 1 cup water; Juice of 2 limes; Seasoning: 1 tsp all-purpose seasoning; 1 tsp Caribbean green seasoning ...

I’ve always had a deep love for slow-cooked meats that fall right off the bone: short ribs, osso buco, pot roast — you name it. But for me, the king of braised meats has always been oxtail. It ...