Oxtail Stew Recipe
Delicious oxtail stew with celery, bell pepper, tomatoes, carrots and potatoes!
Ingredients
- 7 lbs oxtail (most weight on bones)
- 4 sticks celery
- 1 bell pepper (removed seeds and sliced thick)
- 2 tomatoes (sliced thick)
- 3 carrots (peeled and sliced thick)
- 5 small red potatoes (peeled)
- 1 tbsp minced shallots
- 1 1/2 tbsp minced lemongrass
- 1 tbsp minced garlic
- 2 tsp ground anise powder
- 1 tbsp curry powder
- 1 tbsp kosher salt
- dash freshly ground pepper
- 2 dried anise
- 2 dried bay leaves
- 1 tbsp fish sauce
- 1/2 tbsp chicken stock seasoning
- 4 cans chicken or beef stock
Instructions
- Gather ingredients and prep for chopping
- Chop / slice ingredients
- Rinse oxtails underwater, then soak them in saltwater for a few minutes. Rinse again and pat dry.
- In the large bowl with oxtails: add all the ingredients except bay leaves, dried anise, chicken, or beef stock.
- Marinate at least 30 minutes
- Heat a large frypan over medium-high heat. When hot, coat bottom with some butter
- Quickly sear oxtails on both sides, you will probably need to do two batches.
- In instant pot, turn on saute option for 5 minutes, add in tomatoes, star anise, and bay leaves. Place oxtails next. Then add in chicken or beef stock. Close lid.
- Switch from sauteing to pressure cook option on high heat. Set the timer for 40 minutes.
- When it's done, open the lid, skim all the fats. Taste it and add more salt if needed.
- Then add all vegetables in the pot. Turn on pressure cook again with set time 5 minutes.
- It's done. When it's ready to eat, sprinkle some fresh ground pepper and garnish with cilantro.
