Instant Pot Oxtails Braised Oxtails Recipes

INSTANT POT OXTAILS (BRAISED OXTAILS)

Steps:

• Season the oxtails with the salt and pepper.
• Heat the butter in the Instant pot over the normal saute setting.
• Add oxtails and brown on all sides, about 3-5 minutes per side.
• Add onions and garlic and saute for about 2 minutes.
• Add the sake and cook another 30 seconds, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
• Add beef broth, broad bean paste and Chinese five spice.
• Set the Instant Pot to pressure cook for 60 minutes on high. Let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.
• Once the pressure has been released, remove the lid and bring back to a simmer on the saute setting (low).
• Add the cream and simmer until reduced and slightly thickened, about 5-10 minutes. **If sauce is too thin, use a cornstarch slurry (see recipe note #2)
• Serve over egg noodles, rice, potatoes, etc. (See post above for serving ideas)

INSTANT POT EASY BRAISED OXTAIL

Steps:

• Heat the vegetable oil in the Instant Pot over Sauté mode set to high (medium-high heat in a stovetop PC) until the oil starts to shimmer. While the pot heats, sprinkle the oxtail with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the oxtails to the pot in a single layer (they will just barely fit in a 6-quart Instant Pot - think jigsaw puzzle) and sear until well browned on the bottom, about 5 minutes. Flip the oxtails and immediately move on to the next step.
• Pour the broth into the pot, then sprinkle the oxtails with the dried thyme. Drizzle the Worcestershire sauce and soy sauce over everything.
• Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes ("Manual" or "Pressure Cook" mode in an Instant Pot), or for 40 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
• Remove the oxtails from the pot with tongs or a slotted spoon. Be gentle - the oxtails will be fall-apart tender. Pour the cooking liquid into a 1-quart fat strainer, and let it settle to separate the fat. Pour a little of the de-fatted liquid on the oxtails and pass the rest at the table to use as a sauce. Enjoy!

BRAISED OXTAILS IN RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
• Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.