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.