Braised Oxtail Stew

When I make dinner for my husband – no matter how fancy the dish looks or how many hours I’ve worked in the kitchen – he always asks me the same question: sauce? So much so, that now my son Connor says now too! Without a doubt, both of my boys love saucy dishes and it’s easy to understand why! There’s something so comforting about eating a dish that is saucy and pairs well with rice, and there’s no better dish than braised oxtail stew “炆牛尾飯” for that! During the winter when it gets cold, braised oxtail stew is the go-to dish in my household; it’s a wonderfully hearty dish that warms your belly and you can slather the sauce all over your rice. And the best part of it? It’s quick, easy to make, and you can cook it all in an instant pot! Which means more time spent with the family and less dishes, it’s a win-win! 

How to Cook Braised Oxtail Stew

Oxtail, when cooked right, is incredibly tender and juicy; the meat falls right off the bone and it melts in your mouth. Oxtail, if not slow cooked, should be pressure cooked in order for the meat to become tender. In Chinese cooking, oxtail is typically braised  for hours in order to break down the protein and combined with a sauce. Thankfully, there’s such a thing called Instant Pot, so that I am able to do that in half the time! Not to mention, this dish includes both meat and vegetables, which makes it a simple one dish meal for my family, especially on days when I’m feeling particularly lazy.

Anyways, I hope you enjoy this wonderful dish! Bon appetit!

Ingredients

• 5 lb of oxtail, rinsed and fat trimmed
• 3 tablespoons of vegetable oil
• ¼ onion, chopped
• 3 cloves of garlic, minced
• 8 oz of mushrooms, sliced
• 6 oz of baby carrots
• 1 can of tomatoes
• 3 cups of chicken broth
• 2 star anise
• 1 teaspoon of Sichuan peppercorns
• 1 tablespoon of abalone sauce
• 1 tablespoon oyster sauce
• 3 tablespoon of soy sauce
• ½ teaspoon ground pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon garlic powder
• 3 bay leaf
• 1 thumb size ginger, peeled and sliced

Thickening Sauce

• ⅓ cup of water
• 2 tablespoon of corn starch

Directions

1. Chop onions and mince garlic.
2. Rinse oxtail and pat dry. Trim off excess fat.

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3. Select saute mode on Instant Pot and heat 2 tablespoons of oil. Wait until Instant Pot reads Hot.

4. Add onions and saute for 2-3 minutes, until translucent.

5. Add minced garlic and saute for another minute.

6. Remove sauteed onions and garlic from Instant Pot

7. Add another 1 tablespoon of oil in Instant Pot and add oxtail

8. Sear each side of the oxtail for about 1 minute on each side until all sides are browned.

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9. Add onions, garlic, tomatoes, chicken broth, star anise, Sichuan peppercorns, abalone sauce, oyster sauce, soy sauce, ground pepper, Worcestershire sauce, garlic powder, mushrooms, ginger and baby carrots into instant pot. 

10. Shred the bay leaf with your hands to bring out flavor and put in the instant pot.

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11. Make sure liquid barely covers the oxtail and mix with ladle before closing pot

12. Set instant pot at high pressure, cooking for 35 mins

13. After instant pot is almost done cooking, naturally release steam by toggling pressure release

14. Once the steam is released, open the lid, and ladle out sauce into a small pot. Bring to a boil and reduce heat to medium.

15. In a small bowl, combine 1/3 cup of cold water and cornstarch in a bowl and stir until combined

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16. After the sauce starts to boil, pour cornstarch mixture into the sauce to combine, and thicken sauce to your desired consistency.

17. To serve, drizzle sauce over the oxtail and garnish with cilantro. Enjoy!

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