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1
Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot.
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2
Season the oxtails with the salt and pepper.
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3
Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side.
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4
Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
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5
Once all the oxtails are browned, add the onions, carrots and celery to the pan.
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6
Saute the vegetables until softened, about 3 to 4 minutes.
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7
Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often.
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8
Add the tomato paste and stir well to incorporate.
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9
Sprinkle the flour over the vegetables and stir to combine.
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10
Cook, stirring, for 3 minutes.
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11
Add the beer to the One Pot and increase the heat to medium-high.
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12
Bring the beer to a boil and cook for 5 minutes.
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13
Add the stock and allspice, stir, and return the oxtails to the pan.
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14
Return the pan to a boil and place the lid over the pan.
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15
Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven.
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16
Remove the lid, and stir the chopped parsley into the pan.
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17
Serve immediately.
