Caribbean-style Oxtails

Directions

1. 1
   Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot.
2. 2
   Season the oxtails with the salt and pepper.
3. 3
   Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side.
4. 4
   Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
5. 5
   Once all the oxtails are browned, add the onions, carrots and celery to the pan.
6. 6
   Saute the vegetables until softened, about 3 to 4 minutes.
7. 7
   Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often.
8. 8
   Add the tomato paste and stir well to incorporate.
9. 9
   Sprinkle the flour over the vegetables and stir to combine.
10. 10
    Cook, stirring, for 3 minutes.
11. 11
    Add the beer to the One Pot and increase the heat to medium-high.
12. 12
    Bring the beer to a boil and cook for 5 minutes.
13. 13
    Add the stock and allspice, stir, and return the oxtails to the pan.
14. 14
    Return the pan to a boil and place the lid over the pan.
15. 15
    Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven.
16. 16
    Remove the lid, and stir the chopped parsley into the pan.
17. 17
    Serve immediately.