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RECIPE
15 INGREDIENTS9 STEPS1HR 25MIN

Pressure Cooker Stewed Oxtail

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Learn how to make Stewed Oxtails in the a pressure cooker. It's super easy to make and you'll have a fabulous meal made in no time!
1HR 25MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4 lb
Oxtails
1/2 cup
2 Tbsp
2
Large  Vidalia Onions
4 stalks
2 cloves
Large  Garlic
5 cups
Water
3 1/2 cups
Baby Carrots
1/3 cup
Unsalted Butter , room temperature
10
Medium  Potatoes , washed
or 14 Albert Barlett Potatoes
1/4 cup
Tomato Paste
to taste
For garnish

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Nutrition Per Serving

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CALORIES
835
FAT
130.3 g
PROTEIN
96.1 g
CARBS
98.5 g

Author's Notes

Follow the same steps for the stovetop method, but after searing the oxtails and bringing the liquid to a boil, reduce the heat to medium for 2 1/2 to 3 hours covered or until the oxtails are tender. Add remaining ingredients and cook for 14 minutes.

Cooking Instructions

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Step 1
Add some Olive Oil (1/2 cup) to the pressure cooker and set to sauté. Add in the Oxtail (4 pound) and sear, seasoning with Ground Black Pepper (1 1/2 tablespoon) and Kosher Salt (1 tablespoon). If needed, sear in 2 batches to avoid overcrowding.
Step 2
Slice the Vidalia Onion (2).
Step 3
Halve the Celery (4 stalk) and chop it.
Step 4
Chop the Garlic (2 clove).
Step 5
Slice and chop the Green Bell Pepper (1).
Step 6
Add all the oxtail back to the pot and then add the chopped vegetables. Add the Water (5 cup) and stir. Season with some more Ground Black Pepper (1 1/2 tablespoon) and Kosher Salt (1 tablespoon). Add in the half the Baby Carrots (0.5 pound), place the lid on while making sure the valve is set to "closed". Set to stew and cook for 1 hour.
Step 7
Once the oxtail is done cooking, remove to a separate bowl and set aside. Set the cooker back to the sauté function. In a small bowl add the Unsalted Butter (6 tablespoon) and All-Purpose Flour (6 tablespoon) and mix together until smooth. Then add to the pressure cooker and whisk to incorporate well.
Step 8
Add the Potato (10), Tomato Paste (4 tablespoon), Baby Carrots (0.5 pound) and mix everything together. Place the lid back on, and cook using the bean chili function of your pressure cooker for 5 minutes
Step 9
Set back to sauté and add the oxtail back in. Place the lid back on and let it continue to cook for 5-10 minute. Serve in bowls and Garnish with Fresh Parsley (to taste) before serving.

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Nutrition Per Serving
Calories
835
% Daily Value*
Fat
130.3 g
167%
Saturated Fat
47.1 g
236%
Trans Fat
0.0 g
--
Cholesterol
349.0 mg
116%
Carbohydrates
98.5 g
36%
Fiber
15.7 g
56%
Sugars
12.9 g
--
Protein
96.1 g
192%
Sodium
4374.5 mg
190%
Vitamin D
--
--
Calcium
151.5 mg
12%
Iron
11.1 mg
62%
Potassium
1596.4 mg
34%
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