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Oxtail Stew

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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • First Pressure: 1 Tbsp oil
  • 500 g 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
  • 250 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the potatoes, carrots, Worcester sauce & chilli. Pressure cook for a further 10 minutes.
  6. Garnish and serve hot with crusty bread.