Slow Pressure Cooked Oxtail
SLOW PRESSURE COOKED OXTAIL
Ingredients
- 2-3 lbs oxtails cut into pieces
- 1 large onion chopped
- 2 bell peppers any color, chopped
- 3-4 carrots peeled and chopped
- 4 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1 14.5 oz can diced tomatoes, undrained
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander cilantro, chopped, for garnish
Instructions
- Sear the Oxtails:
- Heat the olive oil in the pressure cooker pot using the sauté function.
- Season the oxtails with salt and pepper.
- Sear the oxtails in batches until browned on all sides. This step is crucial for developing rich flavor. Remove the oxtails from the pot and set aside.
- Sauté Vegetables:
- Add the chopped onion and bell peppers to the pot and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped carrots and stir to combine.
- Add Spices and Liquids:
- Add the Cajun seasoning, thyme, oregano, and cayenne pepper (if using) to the pot and cook for 1 minute, stirring constantly.
- Add the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce. Stir well to combine.
- Return the seared oxtails to the pressure cooker pot.
- Pressure Cook:
- Close the pressure cooker lid and set the valve to sealing.
- Cook on high pressure for 45-60 minutes, or until the oxtails are very tender. The cooking time will vary depending on the size of your oxtail pieces and your pressure cooker.
- Release Pressure and Thicken (If Necessary):
- Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- Open the lid carefully.
- If the stew is too thin, you can use the sauté function to simmer it for a few minutes until it thickens. Alternatively, you could thicken with a slurry of corn starch and water.
- Serve:
- Taste and adjust the seasoning as needed.
- Ladle the oxtail stew into bowls and garnish with fresh coriander.
- Serve hot with rice, mashed potatoes, or your favorite side dish.
Notes
For a deeper flavor, you can add a bay leaf to the stew while pressure cooking.
You can add other vegetables, such as celery or potatoes.
Adjust the amount of Cajun seasoning and cayenne pepper to your preference.
If you don't have a pressure cooker, you can cook this stew in a slow cooker or on the stovetop, but it will take much longer.
Make sure to remove as much fat from the top of the stew as posible before serving.
You can add other vegetables, such as celery or potatoes.
Adjust the amount of Cajun seasoning and cayenne pepper to your preference.
If you don't have a pressure cooker, you can cook this stew in a slow cooker or on the stovetop, but it will take much longer.
Make sure to remove as much fat from the top of the stew as posible before serving.
SLOW PRESSURE COOKED OXTAIL
Ingredients
- 2-3 lbs oxtails cut into pieces
- 1 large onion chopped
- 2 bell peppers any color, chopped
- 3-4 carrots peeled and chopped
- 4 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1 14.5 oz can diced tomatoes, undrained
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander cilantro, chopped, for garnish
Instructions
- Sear the Oxtails:
- Heat the olive oil in the pressure cooker pot using the sauté function.
- Season the oxtails with salt and pepper.
- Sear the oxtails in batches until browned on all sides. This step is crucial for developing rich flavor. Remove the oxtails from the pot and set aside.
- Sauté Vegetables:
- Add the chopped onion and bell peppers to the pot and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped carrots and stir to combine.
- Add Spices and Liquids:
- Add the Cajun seasoning, thyme, oregano, and cayenne pepper (if using) to the pot and cook for 1 minute, stirring constantly.
- Add the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce. Stir well to combine.
- Return the seared oxtails to the pressure cooker pot.
- Pressure Cook:
- Close the pressure cooker lid and set the valve to sealing.
- Cook on high pressure for 45-60 minutes, or until the oxtails are very tender. The cooking time will vary depending on the size of your oxtail pieces and your pressure cooker.
- Release Pressure and Thicken (If Necessary):
- Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- Open the lid carefully.
- If the stew is too thin, you can use the sauté function to simmer it for a few minutes until it thickens. Alternatively, you could thicken with a slurry of corn starch and water.
- Serve:
- Taste and adjust the seasoning as needed.
- Ladle the oxtail stew into bowls and garnish with fresh coriander.
- Serve hot with rice, mashed potatoes, or your favorite side dish.
Notes
For a deeper flavor, you can add a bay leaf to the stew while pressure cooking.
You can add other vegetables, such as celery or potatoes.
Adjust the amount of Cajun seasoning and cayenne pepper to your preference.
If you don’t have a pressure cooker, you can cook this stew in a slow cooker or on the stovetop, but it will take much longer.
Make sure to remove as much fat from the top of the stew as posible before serving.
You can add other vegetables, such as celery or potatoes.
Adjust the amount of Cajun seasoning and cayenne pepper to your preference.
If you don’t have a pressure cooker, you can cook this stew in a slow cooker or on the stovetop, but it will take much longer.
Make sure to remove as much fat from the top of the stew as posible before serving.