(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Picture me in my kitchen, hands dusted with flour, the aroma of roasting oxtail filling the room. There's something special about preparing this classic comfort dish in my Instant Pot. It's the kind of recipe you'd want to dive into after a long day, the rich, savory flavors warming you from the inside out. Trust me, cooking this will make your home the new favorite dinner spot for friends and family. Buckle up as we journey into the world of homestyle cooking, done faster and easier. You're not just preparing a meal; you're creating an experience. Let's get cooking!
Ingredients for Delicious Oxtail in the Instant Pot
- Oxtail: Rich, flavorful meat that becomes tender and succulent when cooked, adding depth and richness to the dish.
- Onion: Adds a sweet and savory flavor base to the dish, enhancing the overall taste and aroma.
- Garlic: Provides a pungent and aromatic flavor that complements the richness of the oxtail.
- Carrots and celery: Adds sweetness and a subtle earthy flavor, as well as texture and color to the dish.
- Beef broth: Infuses the dish with a rich and savory umami flavor, enhancing the overall depth of taste.
- Tomato paste: Adds a touch of acidity and sweetness, balancing the richness of the oxtail and enhancing the overall flavor profile.
- Vegetable oil: Used for browning the oxtail and sautéing the vegetables, adding a subtle richness to the dish.
READ MORE: Instant Pot Swedish Meatballs Recipe
Essential Tools for Making Oxtail in the Instant Pot
- Instant Pot: Essential for pressure cooking the oxtail to achieve tender and flavorful results in a fraction of the time.
- Vegetable peeler: Needed to peel the carrots for the recipe, ensuring they are clean and ready for chopping.
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Ingredients:
- 2 lbs oxtail
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions:
- Season oxtail with salt and pepper.
- Set Instant Pot to sauté mode and heat vegetable oil.
- Brown oxtail on all sides, then remove and set aside.
- Sauté onions and garlic until fragrant.
- Add carrots and celery, cook for a few minutes.
- Stir in tomato paste and beef broth.
- Return oxtail to Instant Pot.
- Close lid, set to high pressure for 45 minutes.
- Quick release pressure, then serve.
Nutritional value:
Per Serving in Calories: 450 kcal | Carbohydrates: 10 g | Protein: 35 g | Total Fat: 30 g | Saturated Fat: 12 g | Trans Fat: 0 g | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 2 g | Cholesterol: 150 mg | Sodium: 800 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 50 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg
Read more: Instant Pot Birria Recipe: Savory & Simple
Tips for Making Oxtail Ahead of Time and Freezing
Make Ahead Instructions
- Cook the oxtail according to the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the oxtail as directed.
- Cool completely.
- Place in a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
Oxtail is a tough cut of meat that is perfect for slow cooking methods like the Instant Pot, as it becomes incredibly tender and flavorful when cooked for a longer period.
