Hearty Oxtail with Samp

Your Sunday lunch is sorted! Create this melt-in-your-mouth tender oxtail, with the creamiest samp!  The perfect winter comfort food ready in an Instant!

Serves: 4 - 6 
Preparation: 20 minutes 
Cooking time: 1 hour
 
3 Tablespoon oil 
1.7 kg Oxtail  
2 Onions, quatered 
2 Leeks, chopped (optional) 
3 Celery stalks 
6 Garlic cloves 
2 Rosemary stalks 
4 Thyme stalks 
4 Bay leaves 
4 Tablespoon Tomato paste 
4 cups beef stock 
8 small Carrots 

For the samp:
200g samp 
2 cups chicken stock  
3 Tablespoon Butter 
100g Parmesan, grated 
 
Set the inner pot to Sauté mode on More (push button more than once to change) and allow the oil to heat up.  Add the oxtail and sear until light golden brown on all sides. 
Remove the meat and add the veggies (except the carrots) and sauté for another 3 minutes until soft and caramelized.  Add the garlic and herbs and sauté for a minute, then return the meat to the inner pot. 
Scrape down the inner pot to remove any bits which may be stuck, then stir in the tomato paste, stock water and place the carrots on top. 
Secure the lid and set to Pressure Cook for 40 minutes.  Once time is up, allow a Natural Pressure Release.  
When the pin drops, open lid and remove the meat carefully.  Set back to Sauté mode (on Less) and allow the gravy to simmer until your preferred thickness. Return meat to the gravy. 

For the samp:
You can soak the samp overnight, then reduce the cooking time to 30 mins.
Place the samp in the inner pot and cover with stock. 
Add the lid and pressure cook for 45 minutes.  When finished, allow a Natural Release, and when pin drops remove lid and stir in butter, parmesan.  

Serve your creamy samp with oxtail.