Braised Oxtail Stew 炆牛尾飯

5 from 2 reviews

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.



Thickening Sauce

  • ⅓ cup of water

  • 2 tablespoon of corn starch



I mainly use canned tomatoes or whatever leftover vegetables are in the refrigerator. This sauce goes well with most vegetables but personally, I enjoy it with carrots and mushrooms. Other optional vegetables that would taste great are celery, zucchini, squash, or potatoes.

Keywords: Instant pot Oxtail, Oxtail Stew,