• 2 lbs Oxtail chopped into 2 to 3cm chunks
• 1 Cup Butterbean
• 1-2 tbsp Chef Morgan All-Purpose Seasoning
• 3 tbsp Chef Morgan Meat Seasoning
• 1 tbsp Chef Morgan Gallic & Salt Season
• 1 tsp Browning (brand of your choice)
• ½ tsp Salt
• 1 ½ tbsp Dark brown sugar
• 1 Large Size Onion Sliced
• 1 Bell pepper Sliced
• ½ Scotch bonnet pepper Seeds remove and finely chopped
• 2 Plum Tomato Diced
• 2 Stalks scallion (green onion) Chopped
• Fresh thyme
• 7 Pimento barriers (allspice)
• 2 tbsp Ketchup
• 3 tbsp Cooking oil
• Water
• 1 lime or lemon to wash the oxtail
• 1 tbsp Vinegar to wash the oxtail

Wash the oxtail in water with vinegar and lime or lemon juice. Drain away all the water, getting the meat as dry as possible.

Season the oxtail with salt, Meat Seasoning, All Purpose Seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. Cover the bowl and let the Oxtail marinate in the fridge for at least 3 hours to overnight.

Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.

Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.

Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.

Make sure the pressure cooker cooled off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.

Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, and ketchup.

Cover the pot with a normal pot cover and let it cook for another 30 minutes.

Try getting oxtail that has very little fat on it. Too much fat on the oxtail makes the gravy fatty.

You can use more are less scotch bonnet pepper if you like your oxtail stew more or less spicy.