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| OXTAIL IN PRESSURE COOKER | |
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5 lbs. oxtail 1 large yellow onion, slivered 2 cloves garlic, sliced thin 3 cups water 1 small carrot, cut into small slices 1/2 rib celery, cut into small slices 3 tablespoons Crisco or lard for browning Adolph's unseasoned meat tenderizer black pepper Rinse and sprinkle with Adolph's tenderizer and black pepper. Let set on plate for about 20 minutes. Heat pressure cooker until very small drop of water "rolls" around bottom of dry pot. Now add the Crisco or lard. Deeply brown the oxtail segments on all sides. Do in batches and set aside as pieces are browned. When all are browned, add slivered onion, carrot and garlic to fat in bottom of pressure cooker, stir to brown a bit, then add oxtails and water. Cover pressure cooker and cook at a slow 'rock' for 40 minutes. Let cool in cooker without removing lid. These are best served with boiled potatoes and crusty bread and butter....coleslaw on the side goes well. The broth will have much fat.....so if you want to use as gravy, chill, then remove the layer of fat. You can thicken with mixture of corn starch and water. Submitted by: Peg via my Polish Mom-in-Law | |
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recipe reviews #47996
Ohhhdear (Pennsylvania) says:
My mom made this when I was growing up. Oxtails were a favorite of her German mother's, and cheap meat during the Great Depression. My dad didn't want to be reminded of those days so Mom only fixed oxtails when my Dad wouldn't be home. Yum!
#96891
Cherylle-Anne (Florida) says:
You can also add a bit of ketchup to the grave instead of corn starch which is bad for diabetics but thickens well and adds more flavor to your oxtails. Thanks for the instructions!
#137254
Irmela (New Zealand) says:
This recipe is fatty. Trim off all fat first, shake up in a plastic bag with some seasoned flour. I like Moroccan spice or paprika and pepper if you want less salt. Brown in a tablespoon of olive oil, and a little lean bacon for a richer flavour. In the pressure cooker tip in vegetables with your ox-tail. I like garlic, onions, sliced celery, sweet potato or carrots, whole small mushrooms, chopped courgettes , 2 tablespoons of tomato paste (1 teaspoon of sugar optional) and 1 1/2 cups of water mixed with red wine.
This is cooked as above but is a tastier version especially if you have fresh herbs to add to your mix!
This is cooked as above but is a tastier version especially if you have fresh herbs to add to your mix!
#141658
Owen (Ontario) says:
Pressure cookers are better than slow cooking the food because it locks in the nutrients. If you have trouble choosing one, these are good pressure cooker reviews and recommendations of the best pressure cooker in each price range.
#145221
Reece (Florida) says:
Oxtail isn't cheap anymore
#184606
Ronzy (United States) replies:
You're right. It's $8.00 per pound at Costco (2021-April).
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