How Many Pounds of Oxtails Will Feed a Crew of 30

Nothing is better on a cold day than a warm bowl of rich stew in your hands. The beauty of this Instant Pot Oxtail Stew is that it is a stand alone dish – one pot and you're good to go.

Have you ever had oxtail? Most people I know haven't even heard of it and even if they did it probably made them quite nervous, which is so sad. Because this cut of meat is delicious. Think braised beef short ribs or shanks, but with even more flavor. Oxtail, also known as cow tail, is rich in connective tissue and collagen making any kind of stew or soup extremely flavorful and satisfying.

As with most tough cuts, oxtail requires a long cooking time. But here comes our favorite kitchen gadget Instant Pot. I've used it in so many recipes and can not tell you how easy and convenient it is. Making this Instant Pot Oxtail Stew is ridiculously simple and quick. The machine does all the heavy lifting for you and in less than 1 hour creates yummy, rich, succulent and perfect winter stew.

In the winter time, I'm a huge fan of cozy stews. Every time I make this pressure cooker oxtail stew it puts me in a good mood straightaway, filling my whole house with delicious smells.

HOW TO MAKE INSTANT POT OXTAIL STEW?

I've adapted the recipe from this website and adjusted a few things to my liking along the way. First, I am making this stew in the Instant Pot, allowing it to be ready in less than one hour instead of braising it all day in the pot. I've also decided to dress this oxtail stew with a few more aromatics including thyme, rosemary and just a kiss of sage on top to make it even more cozy and warm.

First brown the meat on all sides, sauté the onions and garlic, cover it with some delicious beef stock and spices, set the pressure cooker for 40 minutes and just breathe in the aromatics, feel their warming and therapeutic powers, and transport to a happy place sipping some red wine. Forty minutes later add the potatoes and carrots to make the whole thing sing altogether with both subtlety and richness and set the pressure cooker on for another 10 minutes to cook the vegetables.

This recipe makes for a very brothy stew, so I always eat it with a big piece of crusty bread to dip into to the stew and soak up all the concentrated tomato, herb and oxtail flavors. Alternating between the juicy broth-soaked bread and tender oxtail makes for a delicious dining experience.

Please locate a slice of crusty white bread for yourself right at this very moment. You will need it. Go Go Go.

More Instant Pot Recipes:

Beef Masala Curry

Instant Pot Cabbage Rolls

Korean Beef Brisket

Miso Chashu Ramen

Instant Pot Oxtail Stew

Nothing is better on a cold day than a warm bowl of rich stew in your hands. The beauty of this Instant Pot Oxtail Stew is that it is a stand alone dish – one pot and you're good to go.

Prep Time 10 mins

Cook Time 50 mins

Course: Main Course

Cuisine: American

Keyword: oxtail, beef stew, instant pot stew

Servings: 6

• pressure cooker

• 3 lb oxtail
• 1 large onion chopped
• 3 medium carrots chopped
• 3 garlic cloves minced
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tbsp butter
• 3 cups beef broth
• 2 bay leaves
• 1 tbsp salt
• 1 tsp freshly-ground black pepper
• 1/2 tsp dried thyme
• 2 lb small potatoes halved
• a few sprigs of fresh rosemary and sage
• 1 tbsp olive oil
• 2 tbsp fresh parsley + more for garnish chopped

• Season oxtail liberally with salt and pepper. Set the pressure cooker on sauté mode and brown oxtail on all sides, about 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides. Remove oxtail and set aside.

• Add chopped onions and minced garlic to the pressure cooker and sauté for about 3-5 minutes to get a brown color on them and soften them up a little bit. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Cook the onion mixture for about two minutes. Then add 2 tablespoons of tomato paste. Return the oxtail back into the pressure cooker and pour in the beef broth. Add bay leaves, rosemary, thyme, sage, salt and pepper. Give it a stir and set the pressure cooker for 40 minutes on high.

• Release the steam and skim off any excess fat accumulated at the top. Add the potatoes and carrots to the instant pot. Set the pressure cooker for another 10 minutes to cook the vegetables. When finished, add chopped parsley and serve hot with crusty bread.

Have you made my recipe?Let me know by leaving a comment and rating the recipe below! Don't forget to take a picture and tag@gastrosenses and use#gastrosenses onInstagram  so I can see your beautiful creations! Happy eating!

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Source: https://www.gastrosenses.com/blog/instant-pot-oxtail-stew/