Oxtail is the ultimate rich and tender winter warmer. This is a recipe for deliciously tender oxtail, made in a pressure cooker.
How long do you cook oxtail in a pressure cooker for?
You can cook oxtail in about 45 minutes if you brown the meat beforehand.
1.2 kg oxtail
1 onion, finely chopped
1 cup of chopped leeks
1 cup chopped carrots
3 cloves of garlic, minced
3 birds eye chilli, finely chopped
a bouquet garni, made with fresh rosemary, thyme, bay leaves and parsley
2 tins of peeled and chopped tomatoes
2 cups good quality beef stock
2 cups red wine
salt and black pepper to season
small baby carrots
6 baby potatoes, peeled and sliced in half
First, brown the oxtail in a pot with olive oil.
So, it’s not difficult to use the machine – read the instructions carefully to ease your mind. Plug it in, the power indicator ON will light up.
Add all the ingredients into the inner pot, except the small baby carrots and potatoes.
Ensure the ingredients does not exceed the maximum quantity – there are nifty markers on the inner pot to indicate it.
Cover with the lid and turn the pressure keeping time setting to the desired time. I had my setting switched to about 38 minutes.
Ensure the pressure regulator valve is set on ‘seal’. Sit back and let the machine do its magic.
After pressure cooking time, or even halfway through pressure cooking if you want to check the food, you can switch the pressure regulator valve to ‘vent’. Be careful, there will be loads of steam exiting this valve.
Leave the machine until the pressure regulator valve drops, open up and have a look.
At this time you can add your baby carrots and potatoes, close it up, switch the pressure regulator valve to ‘seal’ and set the machine for another 10 minutes to cook the vegetables.
Serve with creamed spinach, cauliflower mash and roasted sweet potato – anything goes! Serves six.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.