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Clean and rinse the
Oxtails (2.5 lb)
well. Place it in a large bowl and season it with
Chicken Bouillon Powder (1/2 Tbsp)
Garlic Paste (1/2 Tbsp)
Soy Sauce (1 tsp)
Ground Oregano (1/2 tsp)
Ground Black Pepper (1/4 tsp)
. Mix everything together. Marinate in the fridge if not cooking it right away.
Oil (1 Tbsp)
in the pressure cooker over medium high heat, add the oxtail,
Whole Allspice (3)
, if using, and brown for about 5 minutes.
Water (3 cups)
, cover the pressure cooker. Allow to come to a boil. Cook for 20 minutes.
To release the pressure, move the pressure cooker from the stove to the sink and run cold water over the the lid until all the pressure is released, DO NOT OPEN until there’s no more air coming out of the top.
Remove the broth, but don’t throw away. Make space in the center of the pot to cook and add the remaining
Oil (1 Tbsp)
Cubanelle Pepper (1/2)
Red Bell Pepper (1/2)
. Cook for 2-3 minutes.
Tomato Paste (1/4 cup)
and coat the oxtail pieces. Add 1 cup of the broth and mix until tomato paste is dissolved well. Cook for about the 2-3 minutes more. Add more broth if you would like.
Finish it up with
Fresh Cilantro (1 Tbsp)
and mix. Serve with any rice, cassava, plantains, or green bananas. Enjoy!
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