OXTAIL RAGU PRESSURE COOKER RECIPES
INSTANT POT OXTAIL RAGU - A FOOD LOVER'S KITCHEN
Oxtail makes a lovely, thick and meaty sauce for this pasta dish that's perfect for a chilly evening.
Provided by Laura
Categories Main Dish
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Wash and pat dry the oxtail pieces. Season with salt and pepper.
- Add olive oil to the Instant Pot and turn on saute mode. When hot, add the oxtail and brown on all sides. Remove from the pot. Add the onion, celery, and carrot. Saute for 3 minutes. Turn off saute mode. Add the garlic, thyme and rosemary. After 1 minute, pour in the beef stock and red wine and whisk to remove the browned bits from the bottom of the pot. Add the tomato puree and stir well. Add back in the oxtail.
- Lock the Instant Pot lid and set the vent to sealing. Set to pressure cook for 45 minutes. When finished, allow a natural release of pressure (about 15 minutes).
- Remove the oxtail from the Instant Pot. Remove any excess fat or grease from the cooking liquid.
- Shred the meat away from the bones. Discard the bones and connective tissue. Return the meat back to the Instant Pot with the sauce. Stir it all together.
- If it's not thick enough, turn on saute mode again and cook down until thickened.
Nutrition Facts : Calories 613 kcal, CarbohydrateContent 49 g, ProteinContent 45 g, FatContent 21 g, SaturatedFatContent 7 g, CholesterolContent 172 mg, SodiumContent 370 mg, FiberContent 3 g, SugarContent 4 g, ServingSize 1 serving
PRESSURE COOKER JAMAICAN OXTAIL STEW - MAGIC SKILLET
Pressure cooker Jamaican oxtail stew. Beef oxtail pieces with vegetables and spices cooked in a pressure cooker. Beef oxtail cooked in pressure cooker turns juicy and yummy. Are you looking for more delicious pressure cooker recipes? We have a huge collection of them, just check it out-Pressure Cooker Recipes Pressure Cooker Jamaican Oxtail Stew Share…
Provided by Slava Bond
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 14
Steps:
- In a pressure cooker, heat vegetable oil over medium-high heat. Working in batches, add oxtail pieces and brown on all sides for about 10 minutes per batch. Remove browned oxtail pieces and transfer to a plate.
- Add chopped onion to the pot and cook, stirring, for about 2 minutes. Stir in garlic, green onions, carrots and ginger, and cook, stirring, for a further 2 minutes. Sprinkle with all-purpose flour and cook, stirring, for additional 2 minutes.
- Return browned oxtails and any accumulated juices to the pot, nestling them into vegetables. Stir in beef broth, water, habanero pepper, mushrooms, soy sauce, thyme, ground allspice, beans, and black pepper. Mix well.
- Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.
- Remove pot from the heat. Open pressure cooker, using the Quick Release method. Let stand for 15 minutes.
- Simmer stew, uncovered for 10 minutes to get a thick stew consistency. Taste broth for salt and black pepper. Remove and discard thyme and habanero pepper.
- Serve oxtail stew over cooked rice in shallow bowls.
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