Oxtail

“All done in less than an hour and the perfect family lunch meal!”

Oxtail with Instant Pot by @kgau_the_cookist.

Prep time: 2 – 12 hours (marinating)
Cook time: 1 hour
Serves: 6 – 8
 
Ingredients:
1kg clean oxtail
3 Beef stock cubes/ 3 liquid stock sachets
1 Chopped onion
2T Paprika
2T Onion powder
1T Chopped garlic/ garlic paste
Fresh Rosemary sprigs
1T Tomato paste
200ml Dry red wine
3 Dry bay leaves
1T Salt
1T Black pepper
1T Moroccan rub
1T Ground cumin
2T Cooking oil
1T Brown sugar
 
Method:
Soak your oxtail in red wine overnight drain the wine and leave the meat dry (optional). Add salt, black pepper and Moroccan rub to the oxtail and coat the meat well with the seasoning. Set Instant Pot to Sauté mode, and push again to get more.  Add cooking oil and allow to heat up.  Add meat piece by piece and fry until the meat is golden brown in colour. Set meat aside.
Add onions, rosemary & bay leaves to the inner pot and allow to fry up in the juices.  Add paprika, ground cumin and onion powder and mix well.  Add a dash of red wine to deglaze and scrape down the inner pot well.  Return the meat back and mix well, and then add tomato paste on top. Mix your stock cubes/sticks with 600ml of hot water and garlic then stir and pour in.
 
Secure the lid and set to Pressure Cook on High for 55 minutes.  Allow a 15 minute Natural Release and then release remaining pressure.  Open lid carefully and skim off excess fat.  Add more vegetables if desired and set back to Sauté for sauce to thicken.
 
SERVE WARM with rice or mashed potatoes