Oxtail Stew Recipe Pressure Cooker

Instant Pot Oxtail (Pressure Cooker) Tested by Amy

WEBMay 18, 2019 · For newer versions – press “Saute” button twice. Wait until it says “HOT” (takes roughly 8 minutes). This prevents the oxtail from …

1. Brown Oxtail in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins) - this prevents the oxtail from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 mins. While one side is browning, season the other side with more salt & black pepper. *Pro Tip: We are just browning the larger pieces to save time.
2. Saute Onion & Garlic: Set aside the browned oxtails. Add in sliced onions, then saute for 2 mins. Add in 3 tbsp (49g) tomato paste, 2 bay leaves, a pinch of dried oregano and dried thyme. Saute for another 3 mins. Add in chopped garlic cloves, then saute for another minute.
3. Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
4. 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. Carefully add browned oxtails in Instant Pot. Ensure they are partially submerged in the liquid. Then, layer the carrots and potatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 40 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

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Pressure Cooker Oxtail Stew [Italian Style +VIDEO]

WEBOct 31, 2020 · Season the oxtail well with salt and pepper on both sides. Set the pressure cooker on the high sauté setting. Add olive oil to the …

1. Have your butcher cut it in thick 3-4-inch segments. Trim away any extra fat you can. Be careful and hold the oxtail with a towel and with a sharp knife cut down. Leave some fat on as this is where the flavor comes from and it is difficult to remove all.
2. Dry your oxtails well with a paper towel. Make sure your oxtails come to room temperature for about 30 minutes to 1 hour before cooking to allow them to cook evenly.
3. Do NOT tie your beef oxtail BEFORE your sear and brown as the ties will just come off during the cooking process. You will wait until after you sear your beef oxtails to wrap in butcher’s twine. When the oxtails are browning, they will start to shrink a little bit as the fat cooks off. That is why you need to wait.
4. Season the oxtail well with salt and pepper on both sides. Set the pressure cooker on the high sauté setting. Add olive oil to the pressure cooker. Sear and brown the beef oxtail in your instant pot (pressure cooker). Use the sauté function on high and brown on all side or about 2-3 minutes on each side. Do NOT overcrowd your pressure cooker. Cook in batches. Remove your browned oxtail from the pressure cooker. There is no need to flour it first. As an extra bonus, this keeps this pressure cooker oxtail stew recipe gluten-free and low in carbs.

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Instant Pot Jamaican Oxtail Stew Pressure Luck Cooking

WEBNov 24, 2020 · Return the lightly browned oxtail pieces to the pot (it’s fine to rest them on top of each other). Secure the lid, move the valve to the …

1. In a bowl, mix together the brown sugar, kosher salt, garlic powder, onion powder, allspice, dried thyme, paprika and curry powder (if using). Coat the oxtail pieces with them and discard any of the remaining spice mixture.
2. Add the oil and 2 tablespoons of the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High setting. After 3 minutes of heating, in batches, add the coated oxtail pieces and sear for about 45-60 seconds on each side until lightly browned. Remove with tongs when done and let sit on a plate to rest.
3. Then, add the Worcestershire sauce and deglaze (scrape) the bottom of the pot so it’s free of anything that was stuck on it previously (Worcestershire sauce is amazing at deglazing anything caked onto the bottom of a pot). Follow by adding in the remaining butter and stir it around to make it melt quickly.
4. Next, add the onion, scallions, carrots and the pepper and sauté for 2 minutes. Then, add in the soy sauce and continue to sauté for another 3 minutes. Add in the garlic and sauté for 1 minute longer. By now, any blackened brown sugar stuck on the perimeter of the pot’s bottom from the searing in Step 2 should have dissolved.

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