Oxtail Stew (Instant Pot)
Oxtail Stew (Instant Pot)
I’m a huge fan of oxtails. When properly cooked, the meat falls right off the bone. The problem is that they take forever to cook…unless you use the Instant Pot. They can take 6-8 hours if you use a slow cooker to prepare. In an Instant Pot, the oxtails take 50 minutes. That’s it. Add the vegetables the last 10 minutes. You can serve the oxtail soup as is or over rice with a salad and avocado.
Equipment
- instant pot
- Blender or food processor
Ingredients
- 2 lbs oxtails
- 1/2 medium white onion
- 8 garlic cloves
- 4 green onion chopped
- 1 cup water
- 2 cups beef stock
- 1/2 cup alinos columbianos paste
- 1 lb frozen yucca 1 1/2” cubes
- 4 medium red potatoes 1 1/2” cubes
- 2 medium tomatoes finely diced
- 2 tsp salt
- 1 tsp cumin
- 1 tsp sazon
- 1 tsp black pepper
- cilantro chopped for garnish
Instructions
- In a blender or food processor, purée the onion, garlic, green onion, and water.
- Add the purée to the Instant Pot along with the oxtails, alinos paste, and beef stock. Use the pressure cooker function on high for 40 minutes.
- Release the pressure.
- Add in the potatoes, yucca, tomato, sazon, cumin, salt, and pepper. Set the function to pressure cooker on high for 10 minutes.
- Release the pressure. Garnish with cilantro.
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