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.
1 can of tomatoes
3 cups of chicken soup
1 teaspoon of sichuan peppercorns
1 tablespoon of abalone sauce
3 tablespoon of soy sauce
½ teaspoon ground pepper
1 tablespoon oyster sauce
5 lb bag of oxtail
1 tablespoon garlic powder
3 bay leaf
3 cloves of garlic
1 teaspoon worcestershire sauce
1 thumb size ginger
2 oz of carrots
8 oz pack of mushrooms
⅓ cup of water
2 tablespoon of corn starch
1. Chop onions and mince garlic.
2. Rinse oxtail and pat dry. Trim off excess fat.
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.
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.
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
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!
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,