Ingredients • 4 lb oxtail • 1/2 cup distilled vinegar • 1 tbsp salt • 2 limes • 3 tbsp adobo seasoning • 1 tbsp chicken bouillon • 1/4 tsp ground ginger • 1 tsp ground black pepper • 1 pack Sazón • 3 garlic cloves, minced • 1 tbsp Worcestershire sauce • 1 tbsp soy sauce • 3 tbsp browning • 3 tbsp parsley, chopped • 2 tbsp thyme • 1/2 onion, chopped • 1/2 red bell pepper, chopped • 1/2 green bell pepper, chopped • 2 tbsp ketchup • 2 tbsp olive oil • 2 cups beef broth • 2 bay leaves • 5-6 pimento seeds (allspice berries) • 1 tbsp cornstarch (optional, for thickening) Instructions Step 1: Clean the Oxtails 1. Rinse the oxtails under cold water. 2. In a large bowl, mix the vinegar, salt, and juice from the two limes. Use this mixture to clean the oxtails. Rinse thoroughly with fresh water and pat dry. Step 2: Marinate the Oxtails 1. In a large bowl, combine the oxtails with adobo seasoning, chicken bouillon, ground ginger, black pepper, Sazón, minced garlic, Worcestershire sauce, soy sauce, ketchup, browning, parsley, and thyme. 2. Toss well to evenly coat the oxtails. Cover and let marinate for at least 1 hour (overnight for deeper flavor). Step 3: Sear the Oxtails 1. Set your pressure cooker to sauté mode or use a stovetop pan. 2. Heat 2 tbsp of olive oil, then sear the oxtails on all sides until browned (about 3-4 minutes per side). Remove and set aside. Step 4: Sauté Vegetables 1. In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Sauté for 2-3 minutes until softened. Step 5: Assemble in Pressure Cooker 1. Return the seared oxtails to the pressure cooker. 2. Add the sautéed vegetables, beef broth, bay leaves, and pimento seeds. Stir to combine. Step 6: Cook the Oxtails 1. Seal the pressure cooker and cook on high pressure for 40 minutes. 2. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release. Step 7: Thicken the Sauce (Optional) 1. Set the pressure cooker back to sauté mode. 2. In a small