Pressure Cooker Oxtails

• oxtails
• white vinegar (for cleaning)
• soy sauce
• minced garlic (Holy Garlic seasoning or fresh)
• kosher salt, to taste
• Dan-O's seasoning, to taste
• onion powder, to taste
• garlic powder, to taste
• brown sugar
• vegetable oil
• 11 onion, sliced
• 33 habanero peppers, chopped
• 11 bell pepper, chopped
• diced tomatoes
• beef broth (about 3/4 of a carton)
• fresh thyme
• 22 bay leaves
• butter beans
• white rice (cooked separately)

Instructions

1. 1 Rinse the oxtails with vinegar, scrubbing all sides thoroughly, then rinse with water. Pat dry and place in a bowl. Season generously with soy sauce, minced garlic, kosher salt, Dan-O's seasoning, onion powder, garlic powder, and brown sugar. Toss well to coat.
2. 2 Heat a drizzle of vegetable oil in a large pan over high heat. Sauté the sliced onion, habaneros, and bell pepper until slightly softened, then transfer to a bowl. Add a bit more oil to the same pan and get it very hot, then sear the seasoned oxtails in batches until well charred on all sides.
3. 3 Transfer the sautéed vegetables to the pressure cooker. Nestle the seared oxtails on top. Add the diced tomatoes and beef broth (about 3/4 carton) until the oxtails are mostly submerged. Add thyme sprigs and bay leaves. Close and seal the lid, then pressure cook for 30 minutes.
4. 4 After 30 minutes, carefully release pressure and check tenderness. If the oxtails need more time, reseal and cook for an additional 20 minutes. Check again; if nearly done, cook a final 10 minutes under pressure. Total pressure cooking time is approximately 50–60 minutes until the meat is fall-off-the-bone tender.
5. 5 Add the butter beans to the pot and let them heat through in the braising liquid. Serve the oxtails and sauce over steamed white rice, spooning plenty of the rich, savory braising liquid over the top.