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• 1 T. worchestershire sauce

• 1 T. soy sauce

• 1 T. sugar

• 1 T. jerk seasoning

• 2 tsp. kitchen bouquet

• 6 cloves garlic, minced

• 2 sprigs thyme, stripped

• 2# oxtail

• 2 carrots, chopped

• 2 celery, chopped

• 1 onion, sliced

• 1 habanero pepper, with slits cut into the sides

• 2 tsp. ginger, grated

• 2 C. beef stock

• 2 T. brown sugar

• 2 T. flour

• 1 can large white or kidney beans, drained and rinsed

• 1 sprig rosemary

• Salt and pepper


1. In a bowl, combine the worchestershire, soy sauce, sugar, jerk seasoning, kitchen bouquet, garlic, and thyme. Mix well. Add the oxtails and let marinate for 15-20 minutes.

2. Meanwhile, prep the carrots, celery, onion, and habanero – set aside.

3. In a pressure cooker on the browning setting, add 2 T. oil. Remove the oxtails from the marinade (save the marinade) and brown. Remove to a plate. Continue with remaining oxtails.

4. When the oxtails are brown, add a bit more oil if necessary, and add the carrots, celery, onion, and habanero. Saute for 4-5 minutes and then add the ginger and let saute 1 more minute. Add the beef stock and brown sugar and mix in well. Add the oxtails, place the lid on, change the setting to high pressure and set the time for 45 minutes.

5. When the timer goes off, let the pressure release naturally for 10 minutes then quick release the rest of the pressure. Place the flour in a bowl and remove about 1 C. of the hot stock from the pressure cooker and mix into the flour – stirring well so there are NO LUMPS. Add the mix back into the pressure cooker, change back to the brown setting and let cook until thick. While the mixture is thickening, add the white beans and rosemary. When thick, check for a final seasoning of salt and pepper. Serve piping hot.