Delicious Wine-Braised Oxtail in Your Instant Pot

Wine-Braised Oxtail: A Delicious and Elegant Dish for Any Occasion

If you're looking for a recipe that's sure to impress, look no further than this mouthwatering wine-braised oxtail. The combination of tender, flavorful meat and a rich, red wine sauce is truly divine, and with the help of your Instant Pot, it's easier than ever to make this elegant dish at home.

Oxtail has been a popular ingredient in traditional European and African cuisine for centuries due to its rich, flavorful meat and versatility in dishes.

Braising is a cooking method that involves cooking meat slowly in liquid, such as water, broth, or wine, in order to tenderize it and infuse it with flavor. The oxtail is well-suited to braising due to its collagen-rich connective tissue, which breaks down and becomes tender during the cooking process.

To begin, you'll need to gather your ingredients: 5 pounds of beef oxtails, 2 ½ teaspoons of coarse kosher salt (more as needed), 2 teaspoons of black pepper, ½ teaspoon of ground allspice, 2 tablespoons of extra-virgin olive oil, 4 shallots, 4 large carrots, 2 small or 1 large celeriac, 1 tablespoon of tomato paste, 6 large garlic cloves, 1 bottle of dry red wine, 1 cup of chicken stock, 5 parsley sprigs, 2 rosemary branches, 2 bay leaves, and 1 tablespoon of sugar. You'll also want to have some torn celery leaves on hand for garnish, if desired.

To start, set your Instant Pot to the "saute" setting and add some olive oil and sugar to the pot. Allow the sugar to burn before adding the oxtails in batches, searing them on all sides and seasoning with a pinch of salt and black pepper. Remove the oxtails from the pot when they are browned and set them aside.

Next, add the garlic to the pot and stir to release its flavor. Scrape the bottom of the pot to remove any bits that may be stuck. Add the shallots, red onion, and white onion, and saute until they are translucent.

Then, add the chicken stock, tomato paste, potatoes, and carrots to the pot. Season with salt and pepper, and return the oxtails to the pot. Pour in the red wine, and add the parsley sprigs, rosemary branches, bay leaves, and white pearl onions (reserving a small amount for garnish). Close the Instant Pot and set it to the "stew" setting. The cook time will be automatically set to 35 minutes with the pressure set to high.

After 35 minutes, change the setting of the Instant Pot back to "saute" and let it simmer for a few more minutes. Garnish with reserved white pearl onions and torn celery leaves, if desired, and serve with white rice and fried yellow plantains or any other desired side dish.

This wine-braised oxtail recipe is sure to be a hit with your friends and family, and it's perfect for any special occasion. With its delicious flavors and elegant presentation, it's sure to become a new favorite in your household. Give it a try and let us know what you think!

FAQs

What is oxtail?

Oxtail is a cut of meat from the tail of a cow. It consists of a series of bones with meat and connective tissue surrounding them. Oxtail is known for its rich, beefy flavor and is often used in soups and stews.

What is braising?

Braising is a cooking method that involves cooking meat slowly in liquid, such as water, broth, or wine. The goal of braising is to tenderize the meat and infuse it with flavor. It is typically done with cuts of meat that are tougher, such as oxtail, and involves cooking the meat at a low temperature for an extended period of time.

What can I serve with wine-braised oxtail?

Wine-braised oxtail can be served with a variety of sides, such as mashed potatoes, rice, or pasta. It can also be served with vegetables, such as roasted or sautéed greens. Fried plantains or bread rolls can also be served alongside the oxtail to soak up the rich, flavorful sauce.

Make it

Delicious Wine-Braised Oxtail in Your Instant Pot

Ingredients:

2 ½ teaspoons coarse kosher salt, more as needed

2 teaspoons black pepper

½ teaspoon ground allspice

5 pounds beef oxtails, patted dry

2 tablespoons extra-virgin olive oil

4 shallots, sliced lengthwise 1/4-inch-thick

4 large carrots, cut into 3-inch lengths

2 small or 1 large celeriac, cut into 2-inch chunks

1 tablespoon tomato paste

6 large garlic cloves, finely chopped

1 bottle (750 milliliters) dry red wine

1 cup chicken stock

5 parsley sprigs

2 rosemary branches

2 bay leaves

1 tbsp of sugar

Torn celery leaves (optional), for garnish

Instructions:

Set your Instant Pot to the "saute" setting. Add olive oil and sugar to the pot, allowing the sugar to burn.

In batches, add the oxtails to the pot, searing on all sides and seasoning with a pinch of salt and black pepper. Remove the oxtails from the pot when they are browned and set aside.

Add the garlic to the pot, stirring to release its flavor. Scrape the bottom of the pot to remove any bits that may be stuck.

Add the shallots, red onion, and white onion to the pot and saute until they are translucent.

Add the chicken stock, tomato paste, potatoes, and carrots to the pot. Season with salt and pepper.

Return the oxtails to the pot and pour in the red wine. Add the parsley sprigs, rosemary branches, bay leaves, and white pearl onions (reserving a small amount for garnish).

Close the Instant Pot and set it to the "stew" setting. The cook time will be automatically set to 35 minutes with the pressure set to high.

After 35 minutes, change the setting of the Instant Pot back to "saute" and let it simmer for a few more minutes.

Garnish with reserved white pearl onions and torn celery leaves, if desired. Serve with white rice and fried yellow plantains or any other desired side dish. Enjoy!

PREPARATION on Stove Top: In a large bowl, combine salt, pepper, and allspice. Add oxtail to a bowl and rub the mixture all over the meat. Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail. Add shallot to the pan drippings and cook over medium heat until lightly caramelized about 10 minutes. Add carrot and celery root and cook for 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook for 1 minute. Heat oven to 325 degrees. Pour wine and stock into the pot. Bundle parsley sprigs, rosemary branches, and bay leaves with kitchen twine and drop into the pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes. Return the oxtail to the pot and bring it to a simmer. Cover the pot and transfer it to the oven. Cook, turning oxtails every 30 minutes until meat is fork tender, 3 to 3 1/2 hours. Transfer oxtails to a plate. Spoon off fat from the surface of pan juices and discard (there will be a lot of it). Toss oxtails with the remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest, and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.