Pressure Cooker Oxtail Stew

• Meat

  • 3 lb Oxtail

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 3 Garlic cloves
  • 2 tbsp Parsley, fresh
  • 1 cup Pearl onions
  • 2 lb Potatoes
  • 1 sprig Rosemary/thyme/sage
  • 3 Shallots

• Canned Goods

  • 6 cups Beef broth
  • 2 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp Flour
  • 1/2 tsp Red pepper flakes
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 tbsp Butter

Found on gastrosenses.com

Description

Ingredients

• 3 lb oxtail
• 3 shallots, chopped
• 3 garlic cloves, minced
• 2 tbsp flour
• 2 tbsp tomato paste
• 6 cups beef broth
• 2 bay leaves
• a sprig of rosemary/thyme/sage
• 1 cup pearl onions
• 1 cup carrots, sliced
• 2 lb potatoes, chopped
• 1 tbsp butter
• 1 tbsp oil
• ½ tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• salt and freshly ground black pepper to taste

Directions

• Season oxtail liberally with salt and pepper. Heat a heavy skillet over high heat with oil and brown oxtail on all sides, about 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides. Remove oxtail and set aside.
• To the same pot add chopped shallots and minced garlic. Sauté for about five minutes to get a little brown color on them and soften them up a little bit. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Reduce the heat to medium, and cook the flour for about three minutes. Then add 2 tablespoons of tomato paste, which will give our stew some color and nice acidity. Return the oxtail back into the pot and pour in the beef broth. Add bay leaves, rosemary/thyme/sage, salt and pepper. Give it a stir and set the pressure cooker for 40 minutes on high.
• Skim off any excess fat accumulated at the top and add the potatoes, carrots and pearl onions to the pot. Set the pressure cooker for another 10 minutes to cook the vegetables. Add chopped parsley and serve hot.