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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Instant Pot Oxtails Recipe

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This recipe for Instant Pot Oxtails, by , is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dorothy Kleber

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
3 pounds oxtail, cut into 3-inch lengths
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup beef or chicken broth (or water)
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

Directions:
Directions:
Sear the oxtail on one side:Heat the vegetable oil in the Instant Pot over Sauté mode set to high (medium-high heat in a stovetop PC) until the oil starts to shimmer. While the pot heats, sprinkle the oxtail with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the oxtails to the pot in a single layer (they will just barely fit in a 6-quart Instant Pot – think jigsaw puzzle) and sear until well browned on the bottom, about 5 minutes. Flip the oxtails and immediately move on to the next step.
Add the thyme and liquid: Pour the broth into the pot, then sprinkle the oxtails with the dried thyme. Drizzle the Worcestershire sauce and soy sauce over everything.
Pressure cook for 45 minutes with a Natural Pressure Release:Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 40 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
De-fat the sauce and serve: Remove the oxtails from the pot with tongs or a slotted spoon. Be gentle – the oxtails will be fall-apart tender. Pour the cooking liquid into a 1-quart fat strainer, and let it settle to separate the fat. Pour a little of the de-fatted liquid on the oxtails and pass the rest at the table to use as a sauce. Enjoy!

 

 

 

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