Oxtail Recipe Pressure Cooker
1. Oxtail Soup
Ingredients
- Ground black pepper and salt for taste
- 2 tablespoons of butter
- 1-pound beef oxtail
- 1 onion
- ½ bottle of red wine (750 milliliters)
- Water to cover
- 1-pound potatoes
- 2 carrots
- 2 ribs celery
- 1 cup of green beans
- 14.5-ounce stewed tomatoes
Directions
- First, heat the butter carefully in a large skillet over medium temperature.
- Then, add onion and oxtail; cook until the oxtail has appropriately browned, 6 to 8 minutes each side — transfer the onion and oxtail to a pressure cooker.
- Next, pour the wine spontaneously into the skillet and take it to a boil while rubbing the browned pieces of food off the bottom in the skillet with a spoon.
- Pour the wine mixture into the pressure cooker; mix water to cover properly.
- After that, set the pressure cooker to Low; cook the soup for 7 hours.
- Add in the carrots, potatoes, green beans and celery; cook the soup for another 3 hours.
- Finally, cool the soup; refrigerate it until the fat has risen adequately to the top and then solidify it about 60 min.
- Scoop off the fat, and stir in the tomatoes.
- Then reheat the soup on the stove before serving it.
Nutrition Facts (For Per Serving): calories: 451; fat: 22.8g; carbohydrates: 41.4 g; protein: 18.6 g; cholesterol: 65 mg; sodium: 800 mg.
2. Broad Beans Jamaican Oxtail
Ingredients
- 2 tablespoons of water
- 1-pound beef oxtail
- A large onion
- 1 green onion
- 2 cloves garlic
- 1 teaspoon of minced ginger root
- 1 scotch bonnet Chile pepper
- 2 tablespoons of soy sauce
- 1 sprig of fresh thyme
- 1 or 2 teaspoons of salt
- A teaspoon of black pepper
- 2 tablespoons vegetable oil
- 1 or 2 cups of water
- A cup of canned fava beans
- 1 teaspoon of allspice berry
- A tablespoon of cornstarch
Directions
- Firstly, toss the oxtail properly with the green onion, onion, garlic, soy sauce, thyme, ginger, Chile pepper, pepper, and salt.
- Heat the vegetable oil carefully in a skillet over medium-high temperature.
- Brown the oxtail smoothly in the skillet until it browns all over spontaneously, about 15 minutes.
- Then place it into a pressure cooker, and carefully pour into it 1 or 2 cup water.
- After that, cook it at pressure for 30 minutes, then separate it from the temperature and remove the lid properly according to the manufacturer’s instructions.
- Finally, mix the allspice berries and fava beans, and take it to a simmer smoothly over medium-high temperature.
- Melt the cornstarch quickly in 2 tablespoons water, and then stir it into the cooked oxtail.
- Cook and mix it several minutes till the sauce has properly thickened, and the beans are also perfectly tender.
Nutrition Facts (For Per Serving): calories: 465; fat: 18.8g; carbohydrates: 38.4 g; protein: 15.6 g; cholesterol: 65 mg; sodium: 700 mg.
3. Sweet Potato Stew and Smoked Oxtail
Ingredients
- 1 or 2 teaspoons ground cinnamon
- 2 bay leaves
- 1 or 2 teaspoons ground allspice
- 1 or 2 teaspoons ground black pepper
- 2-pound smoked oxtail
- 2 medium sweet potatoes
- 1 large red bell pepper
- 1 medium onion
- 4 cloves garlic
- 14.5 ounces diced tomatoes (fire-roasted)
- 1 cup of beef broth
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon salt
Directions
- First, place the sweet potatoes, oxtails, bell pepper, garlic, and onion in a 6-quart pressure cooker.
- Then pour the beef broth and tomatoes on top. Add in the chili powder, brown sugar, salt, cinnamon, pepper, bay leaves, and allspice.
- Cover and cook it on high for 4 to 5 hours, stirring it infrequently.
- Remove the oxtails from the pressure cooker.
- After that shred the meat properly off the bones.
- Finally, skim the fat off on the top of the fluid in the pressure cooker.
- Place the shredded meat back smoothly to the pressure cooker.
- Taste it and adjust the levels of the salt, pepper, and brown sugar.
- Stir it to mix properly.
- Serve it warm and top it with parsley.
Nutrition Facts (For Per Serving): calories: 487; fat: 23.8g; carbohydrates: 42.4 g; protein: 25.6 g; cholesterol: 76 mg; sodium: 900 mg.