6 Cultural Pressure Cooker Oxtail Recipes

If you’re craving something hearty, pressure cooker oxtail recipes are a game changer! You can whip up a Classic Oxtail Stew or a rich Spicy Oxtail Curry in no time. Don’t forget the Jamaican Oxtail with Beans or a comforting Asian-Inspired Oxtail Soup for a twist. Fancy some fun? Try Oxtail Tacos with Salsa, or serve a delightful Pressure Cooker Oxtail Ragu over pasta. Each dish promises bold flavors and melt-in-your-mouth goodness. Ready to impress your family or guests? Stay with us to discover cooking tips that’ll elevate your oxtail game!

Classic Oxtail Stew

Title: Classic Oxtail Stew
Prep Time: 20 minutes
Cook Time: 60 minutes
Number of Servings: 6
Required Equipment List: Pressure cooker, cutting board, chef’s knife, measuring cups, measuring spoons, wooden spoon
Cuisine Type: Caribbean

Classic Oxtail Stew is a hearty and flavorful dish that showcases the rich, tender meat of oxtails, slow-cooked to perfection in a savory broth. The pressure cooker notably reduces the cooking time while still allowing the flavors to meld beautifully. This comforting stew is perfect for family gatherings or a cozy night in, and it pairs wonderfully with rice or crusty bread to soak up the delicious sauce.

The secret to a great oxtail stew lies in the balance of spices and simmering the oxtails until they’re fall-off-the-bone tender. As the oxtails cook, they release their natural gelatin, creating a thick and luscious gravy that envelops the vegetables and meat. This dish is a true celebration of comfort food, making it a favorite in many households.

Ingredients:

• 2 pounds oxtails, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 ribs celery, chopped
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped parsley (for garnish)

Instructions:

1. Begin by seasoning the oxtails generously with salt and pepper. Heat the vegetable oil in the pressure cooker over medium-high heat. Once hot, add the oxtails in batches, browning them on all sides. This step helps develop a rich flavor base for the stew.
2. After browning the oxtails, remove them from the pot and set aside. In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté the vegetables for about 5 minutes or until they begin to soften and the onion becomes translucent.
3. Stir in the diced tomatoes, beef broth, thyme, bay leaves, and paprika. Return the browned oxtails to the pot, ensuring they’re submerged in the liquid. Close the lid of the pressure cooker and set it to cook on high pressure for 45 minutes.
4. Once the cooking time is complete, carefully release the pressure according to the manufacturer’s instructions. Open the lid and check the oxtails for tenderness; they should be fork-tender and falling off the bone. If necessary, cook for an additional 10 minutes under pressure.
5. After the oxtails are tender, remove them from the pot and set aside. Discard the bay leaves and, if desired, use a spoon to skim off any excess fat from the surface of the stew. For a thicker consistency, you can simmer the stew for an additional 10-15 minutes with the lid off.
6. Serve the oxtails over a bed of rice or with crusty bread, ladling the rich stew and vegetables over the top. Garnish with chopped parsley for a fresh finish.

Extra Tips: For a deeper flavor, consider marinating the oxtails in a mixture of spices and herbs overnight before cooking. Adding a splash of red wine or a tablespoon of Worcestershire sauce to the broth can also enhance the umami flavor.

If you prefer a bit of heat, toss in a chopped jalapeño or a dash of hot sauce while cooking. This stew also tastes even better the next day, making it a great make-ahead meal. Enjoy your delicious creation!

Spicy Oxtail Curry

Title: Spicy Oxtail Curry
Prep Time: 20 minutes
Cook Time: 50 minutes
Number of Servings: 6
Required Equipment List: Pressure cooker, cutting board, knife, measuring cups, measuring spoons, serving dish
Cuisine Type: Caribbean/Asian Fusion

This Spicy Oxtail Curry is a rich and flavorful dish that combines the tender meat of oxtails with a vibrant blend of spices. The pressure cooker considerably reduces the cooking time while still allowing the flavors to develop deeply, resulting in a hearty meal that’s perfect for family gatherings or special occasions.

The combination of coconut milk, warm spices, and fresh herbs creates a comforting curry that envelops the oxtails in a luscious sauce. This recipe highlights the versatility of oxtail, which becomes incredibly tender in the pressure cooker, soaking up the spices and aromatics.

Serve this dish over a bed of rice or with warm naan to soak up the delicious sauce. Whether you’re an experienced cook or trying oxtail for the first time, this curry will surely impress your guests and tantalize your taste buds.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2-3 tablespoons curry powder (adjust to taste)
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 ounces) coconut milk
• 2 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Begin by heating the vegetable oil in the pressure cooker on the sauté setting. Once hot, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
2. Add the oxtail pieces to the pot, browning them on all sides for about 8-10 minutes. This step helps to develop a deeper flavor profile for the curry.
3. Sprinkle the curry powder and cayenne pepper over the oxtail, mixing well to coat the meat in the spices. Cook for another 2 minutes, allowing the spices to bloom.
4. Pour in the coconut milk, beef broth, soy sauce, and brown sugar. Stir everything together, making sure to scrape any browned bits from the bottom of the pot. This adds more flavor to the curry.
5. Secure the lid on the pressure cooker and set it to high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before manually releasing any remaining pressure.
6. Carefully open the lid and check the tenderness of the oxtail. If it’s not tender enough, you can return it to pressure for an additional 5-10 minutes. Season with salt and pepper to taste.
7. Serve the spicy oxtail curry in bowls, garnished with fresh cilantro or parsley, alongside rice or naan to enjoy with the flavorful sauce.

Extra Tips: For an extra layer of flavor, consider marinating the oxtail in spices and a bit of lime juice for a few hours before cooking. If you prefer a less spicy version, reduce the cayenne pepper or omit it altogether.

Additionally, feel free to add vegetables such as bell peppers or carrots during the last few minutes of cooking for added nutrition and color. Enjoy this hearty dish with your favorite sides for a complete meal!

Jamaican Oxtail With Beans

Title: Jamaican Oxtail With Beans
Prep Time: 20 minutes
Cook Time: 60 minutes
Number of Servings: 6
Required Equipment List: Pressure cooker, cutting board, knife, measuring cups, measuring spoons, large mixing bowl
Cuisine Type: Jamaican

Jamaican Oxtail with Beans is a rich and hearty dish that brings the vibrant flavors of Jamaica right to your table. The oxtails are slow-cooked to perfection, resulting in tender meat that falls off the bone. Combined with kidney beans and a variety of spices, this dish is full of deep, savory flavors that are both comforting and satisfying.

The use of a pressure cooker considerably reduces the cooking time while still allowing all the flavors to develop beautifully, making it a perfect dish for busy weeknights or special family gatherings. This recipe balances the natural richness of the oxtail with the earthiness of the beans, creating a wholesome meal that pairs perfectly with rice or bread.

The inclusion of ingredients like allspice, thyme, and scotch bonnet pepper adds a delightful kick, characteristic of traditional Jamaican cuisine. Serve this delicious oxtail dish with a side of steamed vegetables or a fresh salad for a complete and nourishing meal.

Ingredients:

• 2 pounds oxtails, cut into pieces
• 1 cup dried kidney beans, soaked overnight
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 scotch bonnet pepper, whole (or to taste)
• 4 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Chopped green onions (for garnish)

Instructions:

1. Begin by rinsing the soaked kidney beans under cold water and draining them. Set aside while you prepare the oxtail. Season the oxtail pieces with salt, pepper, allspice, and thyme, ensuring they’re evenly coated.
2. In a pressure cooker, heat the vegetable oil over medium-high heat. Add the seasoned oxtail pieces and brown them on all sides, about 5-7 minutes. This step will help build flavor in your dish.
3. Once the oxtails are browned, remove them from the pressure cooker and set them aside. In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
4. Return the browned oxtails to the pot and add the soaked kidney beans, beef broth, soy sauce, and the whole scotch bonnet pepper. Stir well to combine all the ingredients. Make sure the liquid covers the oxtails and beans adequately.
5. Secure the lid on the pressure cooker and cook on high pressure for about 40 minutes. After the cooking time is complete, allow the pressure to release naturally for another 20 minutes before carefully releasing any remaining pressure.
6. Once the pressure is released, open the lid and check the tenderness of the oxtails. If necessary, you can simmer the dish for a few more minutes without the lid to thicken the sauce. Adjust seasoning with salt and pepper to taste.

Extra Tips: When cooking with scotch bonnet peppers, be cautious as they’re quite spicy. If you’re not a fan of heat, you can remove the pepper before serving or use a milder pepper instead.

For added depth, consider marinating the oxtails in the seasoning overnight for a more flavorful dish. This recipe also freezes well, so you can make a large batch and enjoy it later!

Asian-Inspired Oxtail Soup

Title: Asian-Inspired Oxtail Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Pressure cooker, cutting board, knife, measuring cups, ladle
Cuisine Type: Asian

Asian-Inspired Oxtail Soup is a rich and flavorful dish that showcases tender oxtail slow-cooked to perfection in a savory broth infused with aromatic spices. This comforting soup blends traditional Asian flavors such as ginger, garlic, and soy sauce, creating a warm and hearty meal that’s perfect for any occasion.

The pressure cooker cuts down on cooking time while ensuring that the oxtail becomes incredibly tender and the flavors meld beautifully. This recipe not only highlights the succulent meat of the oxtail but also incorporates vegetables like bok choy and mushrooms, adding nutrients and texture.

Serve this delightful soup as a main course alongside steamed rice or enjoy it on its own as a satisfying bowl of goodness. Perfect for a chilly evening or when you’re in need of some comfort food, this Asian-inspired dish is sure to impress your family and friends.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 6 cups beef broth
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon five-spice powder
• 1/2 teaspoon black pepper
• 1 cup mushrooms, sliced
• 2 cups bok choy, chopped
• Fresh cilantro (for garnish, optional)
• Sliced green onions (for garnish, optional)

Instructions:

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1. Begin by heating the vegetable oil in the pressure cooker over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Then, stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

2. Add the oxtail pieces to the pot, browning them on all sides for about 5-7 minutes. This step enhances the flavor of the broth.

Once browned, add the sliced carrots and celery, stirring to combine.

3. Pour in the beef broth, soy sauce, rice vinegar, five-spice powder, and black pepper. Bring the mixture to a gentle boil, ensuring all ingredients are well combined.

4. Secure the lid on the pressure cooker and cook on high pressure for 35 minutes. After the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully release any remaining pressure.

5. Open the lid and check the oxtail for tenderness. If necessary, you can cook for an additional 5-10 minutes under pressure.

Once the oxtail is tender, stir in the sliced mushrooms and chopped bok choy. Close the lid and let it sit for an additional 5 minutes to allow the vegetables to wilt.

6. Ladle the soup into bowls, garnishing with fresh cilantro and sliced green onions if desired. Serve hot, alongside steamed rice or enjoy it as is.

Extra Tips: For an even richer flavor, consider adding a few star anise pods during the cooking process. If you prefer a spicier kick, you can include sliced fresh chili peppers or a dash of chili oil before serving.

This soup can be stored in the refrigerator for up to three days, and the flavors will continue to deepen, making it an excellent make-ahead meal. Enjoy your delicious Asian-inspired oxtail soup!

Oxtail Tacos With Salsa

Title: Oxtail Tacos With Salsa
Prep Time: 20 minutes
Cook Time: 60 minutes
Number of Servings: 6
Required Equipment List: Pressure cooker, mixing bowl, knife, cutting board, serving platter
Cuisine Type: Mexican-American

Oxtail Tacos With Salsa are a delicious and hearty option for anyone looking to indulge in a unique twist on traditional tacos. The pressure cooker allows the oxtails to become incredibly tender and flavorful in a fraction of the time it would take to braise them on the stovetop. The rich, savory meat is paired with fresh salsa, adding a burst of flavor and a revitalizing contrast to the dish.

These tacos are perfect for gatherings or casual weeknight dinners, providing a comforting taste that will satisfy any appetite. The combination of the tender oxtail and vibrant salsa creates a delightful experience for your taste buds. Topped with your favorite garnishes such as cilantro, avocado, or lime, these tacos aren’t only visually appealing but also versatile.

Whether served with soft corn tortillas or crispy taco shells, they’re sure to be a hit with family and friends alike.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup beef broth
• Salt and pepper to taste
• 12 corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Start by seasoning the oxtail pieces with salt and pepper. In your pressure cooker, heat the olive oil over medium-high heat. Once hot, add the oxtail in batches, browning on all sides. This step adds depth of flavor to the meat.
2. After browning the oxtail, remove it from the cooker and set aside. In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and paprika, cooking for an additional minute until fragrant.
3. Return the browned oxtail to the pressure cooker, along with the beef broth. Stir to combine, ensuring that the oxtail is submerged in the liquid. Close the lid and cook on high pressure for 45 minutes. Once done, allow the pressure to release naturally for about 15 minutes before performing a quick release.
4. Once the pressure has been released, carefully remove the oxtail pieces from the pot and let them cool slightly. Shred the meat off the bones using two forks, discarding any excess fat and bones.
5. Warm the corn tortillas in a dry skillet or directly over the flame for a few seconds on each side until pliable. Assemble the tacos by adding a generous portion of the shredded oxtail to each tortilla.
6. Serve the tacos with fresh salsa on top and garnish with chopped cilantro and lime wedges on the side for squeezing.

Extra Tips: To elevate the flavors even further, consider marinating the oxtail overnight with the spices before cooking. You can also customize your salsa by adding diced tomatoes, jalapeños, or avocado based on your preference.

If you enjoy a little heat, a drizzle of hot sauce can add an extra kick. These tacos can be accompanied by beans or rice for a complete meal. Enjoy your delicious and tender oxtail tacos!

Pressure Cooker Oxtail Ragu

Title: Pressure Cooker Oxtail Ragu
Prep Time: 20 minutes
Cook Time: 50 minutes
Number of Servings: 6
Required Equipment List: Pressure cooker, cutting board, knife, mixing spoon, measuring cups, serving dish
Cuisine Type: Italian

This Pressure Cooker Oxtail Ragu is a rich and hearty dish that brings the comforting flavors of Italian cuisine to your table in a fraction of the time. The oxtail is slowly cooked under pressure, allowing the meat to become tender and flavorful, while infusing the sauce with deep, savory notes.

Perfect for serving over pasta or polenta, this dish is sure to impress your family and friends, making it great for special occasions or cozy weeknight dinners.

The beauty of using a pressure cooker lies in its ability to transform tough cuts of meat into melt-in-your-mouth delights. The combination of aromatic vegetables, red wine, and crushed tomatoes creates a luxurious sauce that clings beautifully to the pasta.

With minimal hands-on time, you’ll have a delicious home-cooked meal ready to serve in less than an hour, perfect for busy days when you crave comfort food.

Ingredients:

• 2 pounds oxtail
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (28 ounces) crushed tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta or polenta (for serving)

Instructions:

1. Begin by seasoning the oxtail pieces generously with salt and pepper. In the pressure cooker, heat the olive oil over medium-high heat. Working in batches, brown the oxtail on all sides, approximately 3-5 minutes per side. Remove the browned oxtail and set aside.
2. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables until they’re softened and the onion is translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3-4 minutes to reduce slightly, enhancing the flavors of the sauce.
4. Return the browned oxtail to the pot and add the crushed tomatoes, dried oregano, and dried thyme. Stir to combine everything well, ensuring the oxtail is submerged in the sauce.
5. Lock the lid of the pressure cooker and set it to cook on high pressure for 45 minutes. After the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
6. Carefully remove the oxtail from the pot and set it aside. Use a spoon to skim off any excess fat from the surface of the sauce. Shred the meat from the bones, discarding the bones, and return the shredded meat to the sauce. Stir to combine and adjust seasoning with salt and pepper if needed.

Extra Tips: For an added depth of flavor, consider adding a bay leaf or a pinch of red pepper flakes to the sauce while cooking.

If you prefer to make this dish ahead of time, it can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat gently over low heat before serving, and serve the ragu over your choice of pasta or creamy polenta for a comforting meal. Enjoy your homemade ragu!

Conclusion

So, there you have it! Six delicious pressure cooker oxtail recipes that’ll make you feel like a culinary wizard in no time. Whether you’re in the mood for something classic or a bit more cultural, there’s an option for every palate. Imagine your friends’ faces when you serve up a steaming bowl of oxtail goodness. It’s like bringing a slice of comfort food history into your kitchen—minus the horse-drawn carriage! Ready to impress? Let’s get cooking!

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