Oxtail. The word alone is curious. Probably mostly because it’s not like we typically eat tail (fur removed, of course). But when I tried it for the first time, I immediately realized this cut of meat is among the best of the best. We’re talking joining the ranks of short ribs and osso buco (if you’re into that sort of thing). Oxtail is succulent, tender and fall-off-the-bone perfection.
And when you cook it in a sweet and savory gravy with just the right amount of spice, you have yourself the finest Jamaican Oxtail Stew you’ve ever devoured. But have no fear, although this dish is known to have a Scotch bonnet or habanero pepper in it, it’s not THAT spicy once cooked and it’s also totally optional should you wish to keep things on the mild side. And although this is called a “stew,” it’s not really meant to be eaten like a soup. It’s more a premium meat dish with a rich and zesty gravy meant to be draped over the oxtail and rice.
The Instant Pot changes the game with this one, folks!
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At the time of this video, Pressure Luck exclusively used Better Than Bouillon for all its broths and bases.