Cut and trim the oxtails. Wash with water and vinegar.
Place the oxtails into a pressure cooker and cook according to manufacturer's directions until the meat is almost falling off the bones, 45 to 60 minutes.
Heat the oil in a heavy skillet. Add the sugar and let it melt until it gets to a brilliant brown color. Add the oxtails to the skillet (be careful, the sugar may splatter). Let it cook for another 20 minutes. Taste for salt. Serve with red beans and rice or over white rice.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Marla Jadoonanan, Marla's Caribbean Cuisine
Recipe courtesy of Emeril Lagasse