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"Always start out with a larger pot than
what you think you need."
— Julia Child

Oxtail In Pressure Cooker Recipe

author
James Lee
• Monday, 17 January, 2022
• 8 min read

Super easy to make fall-off-the-bone tender & juicy Instant Pot Oxtail ! You’ll fall in love with the buttery rich beefy flavors paired with the satisfying gelatin-rich & tender beef.

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(Source: www.gastrosenses.com)

Contents

After numerous requests from readers, we’ve been eager to test & develop a recipe for cooking oxtails in Instant Pot! Oxtails are often slow-cooked or braised for hours to achieve that melty rich fall-off-the-bone beefy satisfaction.

Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 minutes.

Add in chopped garlic cloves, then sauté for another minute. Pressure Cook Oxtails: Add ¼ cup (63ml) balsamic vinegar, 1.5 tbsp (22.5ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot.

Break down the potatoes and the other half of the carrots to thicken the sauce. * Pro Tip : The oxtails will taste even better after sitting in the sauce for 10 – 15 minutes.

Calories: 765kcal (38%)Carbohydrates: 24g (8%)Protein: 85g (170%)Fat: 36g (55%)Saturated Fat: 14g (88%)Cholesterol: 291 mg (97%)Sodium: 734 mg (32%)Potassium: 586 mg (17%)Fiber: 3g (13%)Sugar: 5g (6%)vitamin A: 8303IU (166%)vitamin C: 11 mg (13%)Calcium: 90 mg (9%)Iron: 12 mg (67%) Add 1 tbsp (15ml) olive oil in Instant Pot.

oxtail stew recipe cooker pressure spicy dish cook serving
(Source: magicskillet.com)

Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 minutes.

Add in chopped garlic cloves, then sauté for another minute. Pour 1 cup (250ml) unsalted stock in Instant Pot, then deg laze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Carefully add browned oxtails in Instant Pot. Break down the potatoes and the other half of the carrots to thicken the sauce.

Carefully place the oxtails back in the sauce to keep them hot. *Pro Tip: The oxtails will taste even better after sitting in the sauce for 10 – 15 minutes.

Oxtail 1 large yellow onion, slivered2 cloves garlic, sliced thin3 cups water1 small carrot, cut into small slices1/2 rib celery, cut into small slices3 tablespoons Crisco or lard for browning Adolph's unseasoned meat tenderizer black pepper Heat pressure cooker until very small drop of water “rolls” around bottom of dry pot.

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(Source: www.aninas-recipes.com)

Now add the Crisco or lard. Deeply brown the oxtail segments on all sides. When all are browned, add slivered onion, carrot and garlic to fat in bottom of pressure cooker, stir to brown a bit, then add oxtails and water.

OxtailPressureCooker Recipes Ground black pepper and salt for taste 2 tablespoons of butter 1-pound beef oxtail 1 onion ½ bottle of red wine (750 milliliters) Water to cover 1-pound potatoes 2 carrots 2 ribs celery 1 cup of green beans 14.5-ounce stewed tomatoes First, heat the butter carefully in a large skillet over medium temperature.

Pour the wine mixture into the pressure cooker ; mix water to cover properly. Add in the carrots, potatoes, green beans and celery; cook the soup for another 3 hours.

Then place it into a pressure cooker, and carefully pour into it 1 or 2 cup water. After that, cook it at pressure for 30 minutes, then separate it from the temperature and remove the lid properly according to the manufacturer’s instructions.

Finally, mix the allspice berries and lava beans, and take it to a simmer smoothly over medium-high temperature. Melt the cornstarch quickly in 2 tablespoons water, and then stir it into the cooked oxtail.

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(Source: www.aninas-recipes.com)

Cook and mix it several minutes till the sauce has properly thickened, and the beans are also perfectly tender. First, place the sweet potatoes, oxtails, bell pepper, garlic, and onion in a 6-quart pressure cooker.

Beer Oxtail (Ramada Na Served) is a fork-tender, bone-sucking, relish stew that can be prepared either in the pressure cooker or slow cooker. It’s a crowd-pleasing dish, perfect for celebrating soccer games with family and friends this summer.

This soul food dish is so tender that the meat falls off the bone and melts in your mouth. Moreover, it is quite easy to prepare in quantity for sharing with family and friends while watching the big match.

Rumba Meats are of the highest quality, have a long shelf life, and celebrate the values tied to Hispanic/Latin heritage… our genre! Add onions, garlic, herbs, beer, broth, tomato paste and sauce, and vinegar.

Set to “Manual” at high pressure or press the stew function. Set to “Manual” at high pressure or press the stew mode.

oxtail soup pressure pot instant cooker recipe easy recipes cook steam vent squirrelsofafeather quick natural minutes allow setting same then
(Source: www.squirrelsofafeather.com)

Serve beer oxtail stew with a hard-crusted bread or creamy plenty, or shred meat with two forks to make sliders or sandwiches. When the time is done, turn off slow cooker, remove lid, and serve oxtail soup with slices of toasted baguette or creamy plenty, or shred meat with two forks to make sliders or sandwiches.

It is the base for several traditional dishes in the world, including in the UK, Italy, South America, West Africa, and China, among others. In my home country of Brazil, beef oxtail is the main ingredient for “Ramada” which can be prepared with red wine or beer and vegetables.

Oxtails are a great source of protein and fat, and are rich in gelatin, ideal for a low-carb or keto diet. Store leftovers in an airtight container for up to 3-4 days in the fridge, or for up to 6 months in the freezer.

PRESSURE COOKER : Season beef oxtails with salt, pepper, and cumin on all sides. Add onions, garlic, herbs, beer, broth, tomato paste and sauce, and vinegar.

Set to “Manual” at high pressure or press the stew function. When the time is done, turn the valve to “Venting,” using tongs Remove the lid and press “cancel”.

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(Source: www.africanbites.com)

Serve beer oxtail stew with a hard-crusted bread or creamy plenty, or shred meat with two forks to make sliders or sandwiches. SLOW COOKER : Season beef oxtails with salt, pepper, and cumin on all sides.

When the time is done, turn off slow cooker, remove lid, and serve oxtail soup with slices of toasted baguette or creamy plenty, or shred meat with two forks to make sliders or sandwiches. Store leftovers in an airtight container for up to 3-4 days in the fridge, or for up to 6 months in the freezer.

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Sources
1 www.tasteofhome.com - https://www.tasteofhome.com/article/frying-pan-guide/
2 nymag.com - https://nymag.com/strategist/article/best-pots-and-pans.html
3 www.consumerreports.org - https://www.consumerreports.org/frying-pans-nonstick-/best-frying-pans-for-the-way-you-cook/