 I'm on we are making a Jamaican beef oxtail and not really but it's close enough to Jamaican beef oxtail that I have an excuse to make a horrible accent and I'm not too worried about scaring away my Jamaican followers because I probably did that already when I made the Jamaican beef patties a little while ago and also my Chinese viewers when I did the soup dumplings but anyway let's take a look at how I'm going to make this recipe a bit higher quality more nutritious and less inflammatory. Hey it looks like I'm pretty close to taking over the ingredient market because all I need is a Thai girlfriend and I'm pretty sure that coconut fish sauce and sugar can all be sourced from Thailand so maybe we should hop on that but we have some oxtail from Frankie's Frangemite guys we got this nice one-pound portions very small collagen broth from Frankie's Frangemite as well very very high in amino acids pretty plain you know not not super high beef flavor but we're gonna get that from the oxtail Frankie's steak seasoning which actually has the perfect combination of seasonings for oxtail because you would normally put those spices and herbs on oxtail but since we have this we don't have to and there's also some salt in this so we will not be needing salt most recipes do call for soy sauce or replacing that with coconut aminos and there is fish sauce in traditional Jamaican beef oxtail or was it worse is your sauce I don't remember sugar is always in the recipe and normally what they do is they put all this stuff on the meat and then sear it but that's gonna burn so we're just gonna sear off the oxtail get a nice brown crust on it and then combine everything in the pressure cooker I will say if you want this to like not be carnivore and you want it more traditional they do add you know garlic onion carrots even beans but I would imagine this is gonna be nicer because you have the meat base and then you can always put this on top of beans rice whatever you want to have it with you know it definitely don't put canned beans in this recipe because it's just gonna taste like the beans it's gonna be kind of gross overpowering flavor so we're just gonna pat the oxtail dry so it gets the crust a lot easier and I used to really be a fan of oxtail because it's super meaty flavorful not so affordable anymore you know with all the nonsense going on the supply chain stuff and this being a very popular dish in Caribbean restaurants oxtail is not cheap to say the least and then only one per animal so our pans a little too hot it's smoking a little bit but that should mean that we get the crust a bit easier now a lot of recipes might tell you to like sear this in the actual pressure cooker or instant pot but those don't usually get hot enough so we don't really want to burn too much well deglaze the pan with a little water so we got a little bit of color on the oxtail sometimes the bone makes it hard to do that because you know the bone sticks out more than the meat so when you put it in the pan it's preventing it from contacting and getting the caramelization but this is gonna be perfect so we're just gonna put the oxtail in the instant pot just a little bit of water to get all those pan drippings in there now this is the collagen broth we have on Frankie's free range foods it's very average a latinist if you turn it upside down it's actually not gonna even come out so one of these is probably enough but we'll try two jars so we're gonna do about two tablespoons of the steak seasoning and guys this is the majority of the salt and the seasoning in here so just make sure to add enough the recipe calls for sugar I don't really think we should add sugar but we'll just do a quarter cup maybe that's when you put spices in it it off offsets the habanero pepper so about a tablespoon of coconut aminos and the tablespoon of fish sauce you know what I guess if you want something a little more natural you could put the honey instead of the sugar so we want to do about 45 minutes on high pressure so meat more maybe 46 minutes high pressure so if you guys haven't used an instant pot before this says 46 minutes but it's gonna take you know 10 15 minutes to get ready and then it's gonna take another 20 30 minutes to actually naturally reduce the pressure in it so I would do this at least you know two hours before you want to have this so the pressure just dissipated still very very hot yeah you definitely don't need two jars of that collagen broth one would be plenty but the oxtail is a fall apart you guys see it just came off with the tongues so we just got a plate of organic white rice and we'll spoon some of the broth over it this is definitely one of those recipes where you want it to sit at least 12 hours overnight the next day or two the flavor is gonna become more pronounced melded together it's gonna be much much much tastier but I like to get to bed before 5 a.m. today so we're gonna try it now hot fresh out of the pressure cooker and clearly you do not need a knife I haven't had an oxtail in oh man it might be yours I haven't had an oxtail I can't remember I don't usually make it but the amount of flavor that's in this and for just two hours it is unbelievable most flavor I've had in any you know dish in that period of time excellent excellent excellent I'm gonna wrap up this video so that I can sit down enjoy my meal and get some rest everything used in this video guys organic high-quality you're gonna feel good eating this and it will be delicious you can go to frank-the-file.com to check out Frankie syringe meat Frankie syringe foods I think we're gonna take that collagen broth and our chicken stock put it in the freezer and sell it on the meat website as well now so keep an eye out for that next week but as always guys please drop a like on the video subscribe so that YouTube could unsubscribe you next week and be sure to check that notification bell so they don't notify you of my next video thanks for joining guys I'll see you for tomorrow guys forget the oxtail I changed my mind get some bread and dip it in this because it is crazy it's crazy good as I burnt myself that's what you gotta do get an organic baguette dip the bread in the beef broth and so good