Ivy's Instant Pot Jamaican Oxtail Stew

0.25 cup, packed Brown Sugar
1.0 tbsp Soy Sauce
1.0 tsp Lea & Perrins, Worcestershire Sauce
1.0 tbsp Salt
1.0 tbsp Garlic powder
1.0 tsp Pepper, black
1.0 tsp Allspice
2.0 tsp Browning
1.0 tbsp Canola Oil
4.0 medium (2-1/2" dia) Onions, raw
16.0 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
0.5 cup Garlic
8.0 large Scallions, raw
4.0 stalk, medium (7-1/2" - 8" long) Celery, raw
6.0 tsp Ginger Root
90.0 gram habanero
64.0 oz oxtail
1.0 cup Beef broth, bouillon, consomme
4.0 tbsp Ketchup, Heinz
1.0 tsp Thyme, ground
1.25 Cup Bush's Butter Beans, Large

Combine ingredients from brown sugar to Browning into a paste. Rub paste all over oxtail pieces. I like to let this sit overnight, but it's not necessary. Turn instant pot on to saute and heat canola oil. Once the oil is hot, Brown oxtail pieces in batches. Deglaze the bottom of the instant pot with a splash of beef broth. Add vegetables, ginger and habanero. Cook until onions are soft. Add remaining ingredients except for butter beans. Press cancel on instant pot. Turn instant pot back on high pressure for 45 minutes. Allow instant pot to depressurize naturally. If desired, to thicken sauce, remove oxtail and vegetables. Turn off instant pot. Turn it back on saute and allow sauce to come to a boil. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch and four tablespoons of cold water. Whisk into sauce and let cook for a couple of minutes. ***Cornstarch is not included in nutritional information***. Add ingredients back to instant pot along with butter beans. Heat until butter beans are warm. Served with rice and peas, sweet plantains, and/or sauteed cabbage.

Serving Size: 8 servings.

Number of Servings: 8.0

Recipe submitted by SparkPeople user GREENFAIRY4.