Instant Pot Oxtail

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Oxtail is one of those ingredients that can take you straight to comfort food heaven. When cooked properly, it possesses an unmatched depth of flavor and a melt-in-your-mouth tenderness that is truly irresistible. Using an Instant Pot elevates this classic dish, providing the richness of slow-cooked oxtail in a fraction of the time. This dish is not just about feeding your appetite; it’s about warming your soul.

Imagine a hearty meal that fills your kitchen with the enticing smells of sautéed vegetables and savory broth, while the oxtails slowly release their flavor. Perfect for a cozy dinner or a simple family meal, this Instant Pot Oxtail recipe is a must-try!

Why This Recipe Is a Must-Try

There are countless reasons to make this Instant Pot Oxtail recipe a staple in your home. First and foremost, oxtails are incredibly flavorful. The unique profile of rich meat and collagen guarantees a dish full of depth. Secondly, cooking with an Instant Pot significantly reduces the cooking time without compromising flavor or tenderness. In just over an hour, you can enjoy a meal that typically demands hours of slow cooking. Additionally, this recipe is versatile; you can serve the oxtail with rice, pasta, or simply alongside crusty bread, making it a convenient option for any meal.

Whether you are a seasoned chef or someone trying oxtail for the first time, this recipe is straightforward and rewarding.

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds oxtails
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• ⅓ cup dry sherry (optional)
• 2 cups beef or chicken broth
• 2 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf

How To Make Instant Pot Oxtail

Step 1: Sauté the Oxtails

Begin by setting your Instant Pot to the “Sauté” function. Add the vegetable oil and allow it to heat. Once hot, season the oxtails with salt and black pepper and place them in the pot. Sauté until they are browned on all sides, about 5-7 minutes. This step is crucial as it develops an excellent base flavor for the dish.

Step 2: Cook the Vegetables

Once the oxtails have browned, remove them from the pot and set them aside. In the remaining oil, add the diced carrots, celery, onion, and garlic. Sauté the vegetables for 3-4 minutes until they begin to soften. Add in the tomato paste and mix it all together, allowing the mixture to cook for an additional minute.

Step 3: Deglaze the Pot

Now, it’s time to deglaze. Pour in the dry sherry (if using) and scrape the bottom of the pot with a wooden spoon to release any browned bits. These bits are packed with flavor, and deglazing helps incorporate them into the dish.

Step 4: Add Broth and Oxtails

Return the oxtails to the pot and pour in the beef or chicken broth. Make sure the oxtails are submerged in the liquid for even cooking. Add the thyme and bay leaf for extra flavor.

Step 5: Pressure Cook

Seal the Instant Pot and set it to “Pressure Cook” on high for 45 minutes. Once the cooking is complete, let the pot naturally release steam for about 15 minutes, then quick-release any leftover pressure.

Step 6: Serve and Enjoy

Carefully open the lid and remove the oxtails. They should be incredibly tender and falling off the bone. You can skim off any excess fat from the broth if desired. Serve the oxtails hot, spooning the savory broth over mashed potatoes, rice, or polenta for a truly satisfying meal.

Expert Tips

• Consider marinating the oxtails overnight in your favorite spices for an even deeper flavor.
• If you prefer a thicker sauce, remove the oxtails once cooked and set the Instant Pot to “Sauté” again to reduce the liquid.
• Adding a splash of balsamic vinegar or Worcestershire sauce can provide an additional flavor layer.
• Be mindful not to over-sauté the vegetables after adding the tomato paste, as it can become bitter if burnt.

Variations and Customizations

• Add potatoes to make the dish heartier.
• Include mushrooms for an earthy flavor.
• Swap out the dry sherry for Grape juice or a splash of vinegar for acidity.
• Experiment with herbs like rosemary or oregano in place of thyme for a different aromatic profile.

How to Store Leftovers

Storing leftover Instant Pot Oxtail is easy and a great way to enjoy this delicious dish later! Allow the dish to cool to room temperature and then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When you’re ready to enjoy the leftovers, simply reheat in the microwave or on the stovetop until warmed through.

FAQ

Can I use frozen oxtail in this recipe?

Yes, you can use frozen oxtail, but you may need to increase the cooking time to ensure they are cooked thoroughly and tender.

What can I serve with oxtail?

Oxtail pairs well with creamy mashed potatoes, rice, polenta, or even a hearty crusty bread to soak up the delicious broth.

Can I make this recipe in advance?

Absolutely! Oxtail often tastes even better after a day in the fridge as the flavors meld. Just store it properly and reheat before serving.

Is this dish gluten-free?

Yes, as long as you ensure your broth and any additional sauces or condiments are gluten-free, this dish can be made gluten-free. Always verify labels to be sure.

Conclusion

Cooking Instant Pot Oxtail is not just about following a recipe; it’s about layering flavors, savoring tender bites, and creating a meal that brings people together. With its simplicity and the rich, comforting flavors it delivers, this recipe will definitely impress your family and friends. So, dust off your Instant Pot and prepare to serve a dish that is both elegant and homely, showcasing the beauty and taste of oxtail in a new light. Whether it’s a chilly evening or just a day for comfort food, this Instant Pot Oxtail recipe will be your go-to dish!

Share the flavor, share the love.