In this recipe, slices of oxtail and diced vegetables are braised in red wine. In the pressure cooker it takes only about 40-45 minutes for the meat to become tender. I like the flavorful oxtail meat and the rich gravy that this recipe produces
2 lbs oxtail
freshly ground pepper, salt
2 tbsp vegetable oil
1 medium onion, chopped (5oz)
1 carrot, diced (5 oz)
1 turnip, diced (5 oz)
2 cloves garlic, finely chopped
4 plum tomatoes, diced
1 bay leaf
¼ tsp dried thyme
¼ tsp salt
¾ cup red wine
1.Trim off fat and season oxtail slices with salt and pepper
2.Set pressure cooking pan over high heat. Add vegetable oil. Brown oxtail pieces from all sides. Remove and set aside.
3.Cook onion until softened and lightly browned.
4.Add carrot and turnip. Cook for ca. 5 minutes. Add garlic, cook for two minutes.
5.Add tomatoes and salt. Cook until most of the tomato juices have evaporated.
6.Return oxtail pieces to pressure cooker. Add bay leaf, thyme and red wine. Put on lid and cook at high pressure for ca. 40-45 minutes
7.Release pressure (quick-release).
8.Reduce over medium heat.
9.Adjust seasoning with salt and pepper. Remove bay leaf.
Serve with rice.