Oxtail in a Pressure Cooker
Mouthwatering fall-off-the-bone oxtail cooked in red wine, tomato cans and herbs with a Philips Electronic Pressure Cooker, served with delicious vegetables and caulimash.
Oxtail in a Pressure Cooker Mouthwatering fall-off-the-bone oxtail cooked in red wine, tomato cans and herbs with a Philips Electronic Pressure Cooker, served with delicious vegetables and caulimash. |
| Servings | Prep Time |
| 6servings | 5min |
| Cook Time |
| 50min |
|
|
Ingredients
- 1.2kg oxtail
- 1 onionfinely chopped
- 1cup leekschopped
- 1cup carrotschopped
- 3cloves garlicminced
- 3 bird eye chilifinely chopped
- 1 bouquet garnirosemary, thyme, bay leaves and parsley
- 2tins chopped and peeled tomatoes
- 2cups beef stock
- 2cups red wine
- salt and black pepperto season
- 1cup baby carrots
- 6 baby potatoespeeled and halved
Instructions
- So, it’s not difficult to use the machine – read the instructions carefully to ease your mind. Plug it in, the power indicator ON will light up.
- Add all the ingredients into the inner pot, except the small baby carrots and potatoes.
- Ensure the ingredients does not exceed the maximum quantity – there is nifty markers on the inner pot to indicate it.
- Cover with the lid and turn the pressure keeping time setting to the desired time. I had my setting switched to about 38 minutes.
- Ensure the pressure regulator valve is set on ‘seal’. Sit back and let the machine do its magic.
- After pressure cooking time, or even halfway through pressure cooking if you want to check the food, you can switch the pressure regulator valve to ‘vent’. Be careful, there will be loads of steam exiting this valve.
- Leave the machine until the pressure regulator valve drops, open up and have a look.
- At this time you can add your baby carrots and potatoes, close it up, switch the pressure regulator valve to ‘seal’ and set the machine for another 10 minutes to cook the vegetables.
- Serve with creamed spinach, cauliflower mash and roasted sweet potato.