Directions

1. Lightly coat oxtails with olive oil, season generously with salt, pepper and measured out Worcestershire sauce. Let sit at room temperature for about 20 minutes. Add canola oil to large heavy bottomed pot over high heat. Add meat and cook until all pieces are nice and brown on all sides.
2. Once all the meat is browned, reduce to medium heat, add garlic, garlic, ginger, and onions and cook until translucent. Add a tiny bit of stock if needed.
3. Move meat and rest of the pot contents to pressure cooker. Add the remaining ingredients, excluding the stock, butter beans and the rice. Cook on high heat until meat is tender, 60-75 minutes.
4. Move contents from pressure cooker back to large pot, add butter beans, and the rest of the stock. Cook over medium low heat (25-30 minutes) until liquid reduces down, stirring occasionally.
5. Prepare sticky rice as instructed. This is optional, but I like to add a hint of rice wine vinegar to my rice. It provides a nice hit of acid that compliments the richness of the oxtails really nicely. Plate up and dig in.