Parsley, in Kevin’s Caribbean-style oxtail

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In our continuting experiments with the pressure cooker, Kevin tried a variation on oxtail ragout.  It was simple — he dredged the pieces of oxtail in Caribbean-style spices (allspice, thyme, sugar, cayenne), and pan-fried them.  He deglazed the pan with stock, and put it all, along with onions, carrots, and celery, in the pressure cooker.  Fifty minutes later, it was a stew.  We served it over rice, with a lot of parsley.  It was outstanding.

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