Name: Oxtail Stew
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Ingredients: First Pressure: 1 Tbsp oil; 500g oxtail; salt and pepper; 1 onion, chopped; 1 stick celery, chopped; 1 garlic clove, minced; 1 Tbsp flour; 1 Tbsp tomato paste; 650 ml beef broth; 1 bay leaf; a fresh sprig each of rosemary & thyme; Second Pressure: 2 carrots, sliced; 250g potatoes, chopped; ½ tsp chilli pepper flakes; 2 tsp Worcester sauce; Garnish: Small handfull of fresh parsley, chopped; salt and freshly ground black pepper to taste

Oxtail Stew

13 Oct 2016

by RickRock

Prep Time

15 minutes

Cook Time

60 minutes

Total Time

1 hour, 15 minutes

Background

This oxtail stew is a real favourite with the family - it's the perfect antidote to cold, dark nights as winter approaches. Without the pressure cooker it would take a very long time and need watching, but using one means you can just let it do its own thing and the gorgeous, rich flavour of the oxtail seems to be even more intense.

Ingredients

First Pressure: 1 Tbsp oil
500g oxtail
salt and pepper
1 onion, chopped
1 stick celery, chopped
1 garlic clove, minced
1 Tbsp flour
1 Tbsp tomato paste
650 ml beef broth
1 bay leaf
a fresh sprig each of rosemary & thyme
Second Pressure: 2 carrots, sliced
250g potatoes, chopped
½ tsp chilli pepper flakes
2 tsp Worcester sauce
Garnish: Small handfull of fresh parsley, chopped
salt and freshly ground black pepper to taste

Instructions

Heat the oil in the pan. Season the oxtail well with salt and pepper. Brown on all sides in the pan, turning frequently for about 10 minutes, then remove and set aside.
Pop the chopped onion, celery and minced garlic into the pan. Sauté for about five minutes until soft and browned, then add the flour. Reduce the heat, stir for a couple of minutes, then mix in the tomato paste.
Return the oxtail to the pot and pour in the stock. Stir in the bay leaves, rosemary, thyme, salt & pepper. Bring up to pressure for 40 minutes.
Remove from heat and, when the pressure's dropped, take off the lid. Carefully skim the fat from the top of the stock and discard.
Add the potatoes, carrots, Worcester sauce & chilli. Pressure cook for a further 10 minutes.
Garnish and serve hot with crusty bread.