Oxtail Stew in a Pressure Cooker

Name: Oxtail Stew in a Pressure Cooker
Total time: 6000 s
Yield: Serves 6 servings
Ingredients: 3 1/3 lbs oxtail (about 1.5 kg); 2 potatoes; 1 green bell pepper; 1 red bell pepper; 2 carrots; 2 green onions; 2 onions; 1 cup wine (about 240 ml); Water; Salt and oil; Ground black pepper; Flour; Brandy; Herbes de Provence

Miguelo Ferrer Alberich @migueloferrer

Castellon

Ever since I visited Córdoba, I wanted to try this recipe. In the end, it was the golden apron who encouraged me. Oxtail is hard to find and takes a long time to cook, so it's best to use a pressure cooker to save time and effort.

Miguelo Ferrer Alberich @migueloferrer

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Ingredients

100 minutes

Serves 6 servings

3 1/3 lbsoxtail (about 1.5 kg)
2potatoes
1green bell pepper
1red bell pepper
2carrots
2green onions
2onions
1 cupwine (about 240 ml)
Water
Salt and oil
Ground black pepper
Flour
Brandy
Herbes de Provence

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Steps

100 minutes

1

Prepare all the ingredients.
2

Season the oxtail with salt and pepper, then lightly dust with flour on all sides.
3

Brown the oxtail in a pressure cooker with oil on all sides.
4

Meanwhile, cut the vegetables into large pieces.
5

Remove the oxtail and set aside.
6

In the same oil, sauté the vegetables for 5 minutes.
7

Add a splash of brandy and cook for another 5 minutes. This will help loosen any bits stuck to the bottom of the pot.
8

Add 1 cup of wine (white or red), 1 cup of water, and 1 cup of broth if you have it. Also add 1 tablespoon of Herbes de Provence or other aromatic herbs.
9

Return the oxtail to the pot, making sure it's mostly submerged (add more water if needed).
10

Cook in the pressure cooker for 1 hour. First, heat on high until it reaches pressure, then reduce to low and cook for 1 hour.
11

Meanwhile, for a side dish, cut the washed potatoes (with skin) into pieces, toss with spices, salt, and oil. Bake for 40 minutes at 350°F (180°C).
12

Let rest for 5 minutes.
13

Remove the oxtail from the pot. It's done if the meat comes off the bone easily.
14

To thicken the sauce, add 1 tablespoon of cornstarch.
15

Blend the vegetables and broth to make the sauce.
16

Return the oxtail to the pot and cook for another 10 minutes uncovered.
17

Take the potatoes out of the oven.
18

Serve the oxtail with the sauce and a few potatoes. Enjoy!