Pressure Cooker Stewed Oxtail

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 lb

Oxtails

1/2 cup

Olive Oil

3 Tbsp

Ground Black Pepper

2 Tbsp

Kosher Salt

2

Large Vidalia Onions

4 stalks

Celery

2 cloves

Large Garlic

1

Green Bell Pepper

5 cups

Water

3 1/2 cups

Baby Carrots

1/3 cup

Unsalted Butter , room temperature

1/3 cup

All-Purpose Flour

10

Medium Potatoes , washed

or 14 Albert Barlett Potatoes

1/4 cup

Tomato Paste

to taste

Fresh Parsley

For garnish

Cooking Instructions

HIDE IMAGES

Step 1

Add some Olive Oil (1/2 cup) to the pressure cooker and set to sauté. Add in the Oxtails (4 lb) and sear, seasoning with Ground Black Pepper (1 1/2 Tbsp) and Kosher Salt (1 Tbsp) . If needed, sear in 2 batches to avoid overcrowding.

Step 2

Slice the Vidalia Onions (2) .

Step 3

Halve the Celery (4 stalks) and chop it.

Step 4

Chop the Garlic (2 cloves) .

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 cups) and stir. Season with some more Ground Black Pepper (1 1/2 Tbsp) and Kosher Salt (1 Tbsp) . Add in the half the Baby Carrots (1 3/4 cups) , 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 (1/3 cup) and All-Purpose Flour (1/3 cup) and mix together until smooth. Then add to the pressure cooker and whisk to incorporate well.

Step 8

Add the Potatoes (10) , Tomato Paste (1/4 cup) , Baby Carrots (1 3/4 cups) 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.