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!
Total Time
1hr 25min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
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
•
4
Tbsp
Tomato Paste
•
to taste
Fresh Parsley
Cooking Instructions
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 (4 tsp) and Kosher Salt (1 Tbsp). If needed, sear in 2 batches to avoid overcrowding.
2.
Slice the Vidalia Onions (2).
3.
Halve the Celery (4 stalks) and chop it.
4.
Chop the Garlic (2 cloves).
5.
Slice and chop the Green Bell Pepper (1).
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 (4 tsp) 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.
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.
8.
Add the Potatoes (10), Tomato Paste (4 Tbsp), 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
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.
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.
Nutrition Per Serving
CALORIES
826
FAT
129.2 g
PROTEIN
96.2 g
CARBS
98.8 g
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