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Braised Oxtail (Pressure Cooker)

Braised Oxtail
In this recipe, slices of oxtail and diced vegetables are braised in red wine. In the pressure cooker it takes only about 40-45 minutes for the meat to become tender. I like the flavorful oxtail meat.
  • 2 lbs / 1kg oxtail
  • freshly ground pepper, salt
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped (5oz / 150g)
  • 1 carrot, diced (5 oz / 150g)
  • 1 turnip, diced (5 oz / 150g)
  • 2 cloves garlic, finely chopped
  • 4 plum tomatoes, diced
  • 1 bay leaf
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • ¾ cup / 180ml red wine
Method Pic: 
Braised Oxtail
  • Trim off fat and season oxtail slices with salt and pepper
  • Set pressure cooking pan over high heat. Add vegetable oil. Brown oxtail pieces from all sides. Remove and set aside.
  • Cook onion until softened and lightly browned.
  • Add carrot and turnip. Cook for ca. 5 minutes. Add garlic, cook for two minutes.
  • Add tomatoes and salt. Cook until most of the tomato juices have evaporated.
  • Return oxtail pieces to pressure cooker. Add bay leaf, thyme and red wine. Put on lid and cook at high pressure for ca. 40-45 minutes
  • Release pressure (quick-release).
  • Reduce over medium heat.
  • Adjust seasoning with salt and pepper. Remove bay leaf.
  • Serve with pasta.
  • Yields 4 servings
  • Preparation time ca. 90 minutes
Recipe Category: 
Total votes: 1570
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