Clean and rinse the Oxtail (2.5 pound) well. Place it in a large bowl and season it with Chicken Bouillon Powder (2 teaspoon), Garlic Paste (2 teaspoon), Soy Sauce (1 teaspoon), Ground Oregano (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Lime (1). Mix everything together. Marinate in the fridge if not cooking it right away.
Heat Oil (1 tablespoon) in the pressure cooker over medium high heat, add the oxtail, Whole Allspice (3), if using, and brown for about 5 minutes.
Add the Water (3 cup), 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 tablespoon), Cubanelle Pepper (1/2), Red Bell Pepper (1/2), and Onion (1/2). Cook for 2-3 minutes.
Add Tomato Paste (4 tablespoon) 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 tablespoon) and mix. Serve with any rice, cassava, plantains, or green bananas. Enjoy!