Most of the time I would use oxtails in kare-kare, but I wanted to try something new. A friend, Mike Deguzman, posted a picture of oxtails he ate for lunch at a local Caribbean restaurant, so I wanted to try it out.
This recipe is inspired by Emeril Lagasse’s recipe, but I made a quite a few modifications. It was sticky, fatty, and had very bold flavors — all things I love! Try it out if you’re feeling adventurous.
- Olive oil – 2 tbsp.
- Oxtails – Defrosted (Don’t know where to find this?)
- Small onion-diced
- 1 carrot – peeled and diced
- 2 green onions – chopped
- Garlic – 2 cloves, peeled and minced
- Ginger – about 1 inch. You can mince it, but I prefer to grate it because I don’t like biting into chunks of garlic.
- Beer – use a dark beer like Guinness or a beer you would drink.
- 1 can of beef stock
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 tbsp parsley
- 1 tsp allspice. – I used Essence of Emeril and thyme as a substitute.
- Put about 2 tbsp of oil on medium heat in your pressure cooker. Carefully add oxtails so you don’t get splashed. Brown oxtails, which should be able 3 or 4 minutes on each side. If you can’t fit all the oxtails, brown half at a time. Remove from pot and set aside.
- Add onions and cook to pot, and cook for about 3-4 minutes or until onions are translucent.
- Add green onions, garlic and ginger. Mix and cook for about 1 minute.
- Add tomato paste and mix well with vegetables. Sprinkle flour. Mix well and cook for about 3-4 minutes.
- Add beer. Add slowly as this will deglaze the pan. A small amount of liquid will allow you to scrape the brown off the bottom of the pot. Let boil for about 5 minutes.
- Add beef broth.
- Add allspice and oxtails. Pressure cook for about 40-45 minutes.
- Safely depressurize and add parsley.
- Serve immediately!