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pressure cooker oxtail recipe

Pressure Cooked Oxtail Recipe

Oxtail is a flavorful and gelatinous cut of beef, perfect for slow cooking methods like pressure cooking. When cooked under pressure, oxtail becomes remarkably tender and infuses the broth with a rich, meaty flavor. This recipe utilizes a pressure cooker to reduce cooking time while enhancing the texture and taste of the oxtail, making it an excellent choice for a hearty meal.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Servings: 4
Calories: 500kcal

Equipment

Ingredients

  • 2 lbs oxtail cut into pieces
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 3 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  • Prepare the Pressure Cooker: Heat the olive oil in the pressure cooker over medium-high heat.
  • Brown the Oxtail: Add the oxtail pieces to the pressure cooker and brown them on all sides, approximately 6-8 minutes. Remove and set aside.
  • Sauté Vegetables: In the same pressure cooker, add onion, garlic, carrots, and celery. Sauté until the onions become translucent, about 5 minutes.
  • Deglaze: Stir in the tomato paste and cook for 1 minute. Then add red wine to deglaze the pot, scraping up any browned bits from the bottom. Next, add beef broth, bay leaves, and thyme. Season with salt and pepper.
  • Cook the Oxtail: Return the oxtail to the pressure cooker. Close the lid securely and bring the cooker up to high pressure. Once high pressure is reached, reduce the heat to maintain pressure and cook for 45 minutes.
  • Release Pressure and Serve: Turn off the heat and allow the pressure to release naturally. Remove the bay leaves before serving.

Notes

  • Ensure all safety measures are followed when operating the pressure cooker.
  • The oxtail can be served over rice, mashed potatoes, or with your favorite side of vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 500kcal | Carbohydrates: 8g | Protein: 44g | Fat: 32g | Sodium: 750mg | Fiber: 2g
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