What a time saver when I use my multi cooker! Easy and simplified. The upside of the multi cooker is that I can do everything in one pot and then have dinner on the table in almost no time at all! Oxtail is one meat that loves low and slow and thus can take ages to reach ‘melt in your mouth’ stage.
I always made oxtail in the oven until I invested in a multi-cooker. I have no regrets!!
A fantastically flavourful dish, perfect for a cold winter’s evening, paired with a beautiful red wine. Any leftovers are chilled overnight, deboned the following day and used as ragu, served with pappardelle pasta, more parsley and parmesan shavings. Y U M!!!
Rice is a firm starch favourite of mine but bulgur wheat is also a great option as is mashed potato or jacket potatoes. A nice dollop of sour cream or creme fraiche and a good sprinkling of fresh parsley…JUST AMAZING!!
1/2 C Flour
4 Tbs Olive oil
1 Onion, sliced
4 Garlic cloves, sliced
2 Carrots, peeled & cut into blocks
2 Celery stalks, sliced
2 Tbs Tomato paste
3 Bay leaves
2 Rosemary sprigs, leaves only
4 Thyme sprigs, leaves only
2 Tbs Brown sugar
Pinch red pepper flakes (optional)
1 C Red wine
2 Tbs Worcestershire sauce
500ml Beef broth
1 Can chopped tomato
1 Tsp Salt
2 Tsp Corn flour (optional)
Fresh parsley, roughly chopped
Sour cream (optional)
Rice to serve (cooked according to package instructions)
How to do it
Dredge oxtail with flour, salt & pepper. Place into the hot oven to brown. About 15 minutes. Set aside.
Turn the multi cooker to sauté mode and add the olive oil. Sauté the onion & garlic until translucent. Add the tomato paste & brown sugar and sauté for a minute. Add the carrots & celery and cook for 3 minutes. Add the wine and deglaze the pot.
Gently add the oxtails to the pot and stir to coat with the tomato, wine & veggies. Gently pour in the beef broth to coat the oxtails and veggies.
Add the Worcestershire sauce, chopped tomato, seasoning, herbs & red pepper flakes. Bring to a light simmer. Turn sauté mode off.
Place the lid on top. Turn to sealing function and pressure cook on high pressure for 55 minutes. Manually release the pressure.
Spoon the oxtails into a separate dish. If necessary, mix the corn flour with 2 teaspoons cold water to make a slurry.
Add the slurry to the sauce, stir through and bring to a gentle simmer to thicken. Once thickened, place the oxtails back into the pot and simmer on normal heat for about 8 minutes, stirring occasionally.
Meanwhile, prepare the starch of your choice.
To serve, plate your starch, topped with the oxtails and a good helping of the sauce. Top with a fair dollop of sour cream and garnish with fresh parsley.
From my kitchen to yours, with love x