1 sliced onion
4 mini potatoes
3 celery sticks
4 garlic cloves grated
1 sliced carrot or a few baby carrots
1/2 teaspoon pepper sauce (optional)
In a pressure pot add about six cups of water, the oxtail, sliced onions and grated garlic. Put the pressure pot on the stove, cover and allow the oxtail to pressurize for about 30 minutes. While the meat is pressurizing, cut the celery into small pieces, the mini potatoes into about four pieces, and if you are using regular size carrots, slice the carrot. Otherwise if you choose to use the mini carrots, use them in their original size.
After the time has passed, turn off the stove and allow the pressure pot to cool. When the pot is cool, remove the cover and check to see is the oxtail is nice and tender. If the meat is tender, light the stove and allow the sauce to simmer and boil down. Add the celery, potato and carrots. Add a few drops of browning (to give the sauce a nice brown color – be careful not to add too much otherwise the sauce will be too black).
Add salt to taste and about 1/2 teaspoon of pepper sauce if you like your spicy. I served this Stewed Oxtail with some ground provision and callaloo, Yum!