Pressure Cooker Braised Oxtails (Instant Pot)
The Instant Pot is amazing piece of equipment, and nothing impresses me more than the speed and ease with which it turns oxtails into the perfect specimens of smooth, silky, beefy goodness. Which normally takes 2-3 hours to simmer, the Instant Pot does it in 35 minutes! This recipe is very adaptable; don't hesitate to […]

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The Instant Pot is amazing piece of equipment, and nothing impresses me more than the speed and ease with which it turns oxtails into the perfect specimens of smooth, silky, beefy goodness. Which normally takes 2-3 hours to simmer, the Instant Pot does it in 35 minutes! This recipe is very adaptable; don't hesitate to play with seasonings, herbs (rosemary? basil?), liquids (juice? broths?), even vegetables. The key is to have enough liquid to just cover the pieces of meat.

The resulting stock will be like liquid gold. Oxtails contain a huge amount of collagen, which gives the cooking liquid an amazing flavor and mouth feel. Don't waste a drop! I degrease the liquid by pouring it into a large cylindrical soup container and letting it sit a bit. The fat rises to the top and is easily removed with a ladle. Store this tasty fat in a covered container in the fridge and use it as a base for sauces, for sautéing veggies, even for making your next batch of oxtails!

Enjoy!

3 lbs of oxtails, lightly trimmed in fat
Coarse salt
Freshly ground black pepper
1/2 tablespoon smoked paprika
1/2 tablespoon garlic powder
Flour
2 tablespoons of peanut oil, more as needed
1 medium onion, cut into wedges
6 garlic cloves, chopped
1/2 tablespoon of brown sugar
1 bay leaf
1/2 tablespoon of dried thyme
1/2 tablespoon of dried oregano
1 cup of red wine
4 oz tomato sauce
2 cups of chicken broth, if needed
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
1 tablespoon of balsamic vinegar

Place the oxtails in a large colander in the sink. Boil a large pot of water. Gently pour over oxtails, turning large pieces to coat. Rinse the oxtails in cold water to remove any impurities. Pat the oxtails dry and place them in a large bowl.

Generously season the oxtails with salt and pepper, and the paprika and garlic powder. Dredge in the flour.

Heat Instant Pot over Saute. When it is "hot," add oil and heat barely steaming. Brown the oxtails in batches, becoming evenly. Remove the golden pieces in a dish.

Add the onion to the Instant Pot and cook, stirring, until lightly browned, adding more oil as needed. Add the garlic, brown sugar, bay leaf, thyme and oregano. Stir until fragrant, about 30 seconds. Add wine and stir to deglaze the pot. Bring to a boil and reduce slightly, about a minute. Add the tomato sauce, a cup of broth, soy sauce, Worcestershire sauce and balsamic vinegar. Return to a boil, put the oxtails in a saucepan and add additional broth to barely cover the oxtails.

Lock the lid in place and cook on manual mode for 35 minutes. Release with NR. Remove the oxtails to a serving dish. Slightly reduce the liquid on Saute and degrease. Correct the seasonings and place them on the oxtails, serving them with rice, polenta or pasta.

Note: I found the medium sized oxtail pieces to cook perfectly within 35 minutes. Bigger pieces (like pictured pictured) may take a bit longer, but I prefer the braised meat to be NOT tender, just peeling off the bone, but still with a bit of a “bite”. If you'd rather have your oxtails cooked a bit further, just remove the smaller pieces, reseal and reset the Instant Pot for five more minutes, then NR.



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