Jamaican Oxtail

3 pounds Oxtail, Cut Into Bite Size Pieces

1 cup Vinegar

3 cups Water

1 large Onion, Chopped

3 cloves Garlic, Chopped

2 stalks Escallion, Chopped

2 tablespoons Thyme, Chopped

1 Scotch Bonnet Pepper, Chopped

2 tablespoons All Purpose Seasoning

1 teaspoon Black Pepper

3 tablespoons Soy Sauce

1 teaspoon Salt

1 teaspoon Vegetable Oil

4 cups Hot Water

2 medium Irish Potatoes, Cubed

2 tablespoons Fish And Meat Sauce

1 can Butter Beans

2 teaspoons Browning for added color

Method

Clean oxtail in a mixture of White Vinegar and 2 1/2 cups of water.

Season oxtail with chopped onion, garlic, escallion, thyme, scotch bonnet pepper, All Purpose Seasoning and Black Pepper.

Add soy sauce and salt and marinate oxtail for two hours or overnight.

Heat Vegetable Oil in a pressure cooker, remove pieces of seasoning from oxtail and add to cooker, brown on all sides. Add 4 cups hot water and place lid on pressure cooker and pressure for 45 minutes. Allow pressure cooker to cool thoroughly before opening.

If you do not have a pressure cooker, cook for two to three hours on top of stove over low heat or until meat is soft. Add small amounts of hot water (not cold) while meat is cooking if it is not yet tender and pot is drying out.

Add cubed, Irish potatoes and reserved seasonings to the oxtail. Add browning if needed for color.

Stir in the Fish and Meat Sauce along with the Broad Beans and heat through for a further five minutes.