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Pressure Cooker Oxtail Stew

Posted by on March 27, 2017

Pressure Cooker Oxtail Stew

3 lbs. oxtail
3 shallots, chopped
3 garlic cloves, minced
2 tablespoons flour
2 tablespoons tomato paste
6 cups beef broth
2 bay leaves
a sprig of rosemary/thyme/sage
1 cup pearl onions
1 cup carrots, sliced
2 lbs. potatoes, chopped
1 tablespoon butter
1 tablespoon oil
½ teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper to taste

1. Season oxtail liberally with salt and pepper. Set instant pot to sauté and add oil until hot. Add oxtails and brown brown on all sides, about 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides. Remove oxtail and set aside.
2. To the pot, add chopped shallots and minced garlic. Sauté for about five minutes to get a little brown color on them and soften them up a little bit. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Reduce the heat to medium, and cook the flour for about three minutes. Then add 2 tablespoons of tomato paste, which will give our stew some color and nice acidity. Return the oxtail back into the pot and pour in the beef broth. Add bay leaves, rosemary/thyme/sage, salt and pepper. Give it a stir and set the pressure cooker using manual setting for 40 minutes on high. Quick release pressure.
3. Skim off any excess fat accumulated at the top and add the potatoes, carrots and pearl onions to the pot. Set the pressure cooker using manual pressure for 10 minutes to cook the vegetables. Quick release pressure. Remove oxtails, let cool, remove meat and add back to pot.
4. Add chopped parsley and serve hot.

• Prep: 10 Minutes
• Cook: 50 Minutes
• Total Time: 60 Minutes

Source: adapted from (6 servings)

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