Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until oxtails are tender. Add the butter beans when there is about 30 minutes left on the cook time.
Notes
Notes on Pressure Cooker Oxtails
It’s best if all your oxtails are medium sized oxtails that are similar in size. If you can’t get them the same size, no worries. It’ll still work.
Oxtail that is too fatty will lead to fatty gravy. You want some fat, just not too much fat. If your oxtail is extremely fatty, use a paring knife to remove some of the excess fat.
Scotch Bonnet is typically used for this recipe. If you can’t find a scotch bonnet, a habanero can be substituted. You could also use about 1-2 tsp of this scotch bonnet pepper sauce.
Nutrition
Calories: 876kcal | Carbohydrates: 27g | Protein: 90g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 312mg | Sodium: 2882mg | Potassium: 297mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5261IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 13mg
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