OXTAIL STEW PRESSURE COOKER RECIPES
INSTANT POT OXTAIL STEW | JUST A PINCH RECIPES
Like grandma use to make
Provided by barbara lentz @blentz8
Categories Beef Soups
Prep Time 10 minutes
Cook Time 45 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Turn the instant pot to saute and add the oil. Sear the oxtail on all sides. Move them around to get a nice sear. Season with salt and Pepper.
- Turn off the saute and add the wine and scrap up any bits on the bottom. Add the beef stock, carrots, celer, onion, garlic, and tomato paste. Stir well. Throw in the bay leaves.
- Secure the lid and pressure cook on high for 45 minutes. Let the steam release naturally. Open the lid. Pour through a fine mesh strainer into a large saucepan or bowl. Place the solids back into the pot and remove the bay leaves. Place the liquid in a grease separater and drain it back into the pot but leave the fat in the fat separater and discard. Stir the stew and serve.
RICH OX CHEEK STEW RECIPE | DELICIOUS. MAGAZINE
Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you’re onto a dinner of the upmost comfort.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 150°C/fan 130°C/gas 2. In a flameproof casserole that will fit the wine and ox cheeks snugly and has a lid, melt the butter over a medium heat.
- Roll the ox cheeks in the seasoned flour, then pat off any excess. When the butter sizzles, add the meat – it should sizzle as soon as it enters the casserole. Cook, turning, until well browned all over. (You may need to do this in batches.) Take care not to burn the butter.
- Remove the meat and set aside. Add the lardons and fry until lightly coloured. Add the onions and the bay leaves and cook for 6-8 minutes until the onions are just soft. Stir in the garlic, then the tomato purée. Stir occasionally until the purée starts to catch the bottom of the pan, then cook, stirring, for 3 minutes.
- Add the wine, then return the meat to the casserole. Bring the stew to barely a simmer, then cover and put to the oven. Cook for 5 hours or until the cheeks are tender when prodded with a cutlery knife. Turn the cheeks occasionally during the cooking time.
- Stir through the salt, then serve with mash and veg, if you like.
Nutrition Facts : Calories 451kcals, FatContent 19.4g (9g saturated), ProteinContent 39.6g, CarbohydrateContent 8.6g (3.9g sugars), FiberContent 1.5g
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RICH OX CHEEK STEW RECIPE | DELICIOUS. MAGAZINE
Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you’re onto a dinner of the upmost comfort.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 451kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 451kcals per serving
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