Instant Pot Oxtail
Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
Servings: 4
Calories:
Equipment
- Pressure Cooker
Ingredients
- 3 ½ - 4 lbs oxtails
- 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
- 1 cup unsalted or low-sodium beef broth/stock
- 2 tbsp extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 5 garlic cloves minced
- 4 large carrots peeled & cut into 1"
- 1 sweet onion chopped
- 4 fresh thyme sprig
- 3 bay leaves
Cornstarch Mixture
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
- Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
- Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
- Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
- In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.