🥩Pressure Cooker Spicy Oxtail Stew Recipe

Pressure cooker spicy oxtail stew recipe. Chinese-style spicy oxtail stew with turnips cooked in an electric pressure cooker. Very delicious!!! Serve this oxtail stew over the cooked rice. You may also like Traditional Oxtail Stew:

Pressure Cooker Traditional Oxtail Stew with Cheddar Oven Drop Biscuits Recipe

Makes 4 servings

Ingredients:

Oxtails:

2 pounds (960 g) oxtail pieces, 1/4 cup (60 ml) all-purpose flour, 2 tablespoons (30 ml) vegetable oil, 1 medium yellow onion, peeled and thinly sliced, 1 large carrot, peeled and diced, 14½ oz (435 ml) can chopped tomatoes in juice, 1 cup (250 ml) low-sodium beef broth, 1/2 teaspoon freshly ground black pepper, 1 bay leaf

Cheddar Oven Drop Biscuits:

1 cup (250 ml) all-purpose flour, 1/4 cup (60 ml) white rice flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 cup (250 ml) shredded Cheddar cheese, 3 tablespoons (45 ml) cold butter, 1/2 cup (125 ml) buttermilk

To Finish:

2 tablespoons (30 ml) dry sherry, sea salt, 2 tablespoons (30 ml) unsalted butter, 2 tablespoons (30 ml) all-purpose flour, 1 tablespoon (15 ml) minced fresh parsley

Instructions: Place oxtails and all-purpose flour in a plastic bag. Toss well. In a 5-7-Quart (5-7 L) pressure cooker, heat the olive oil over medium-high heat. Shake the excess flour from the oxtails. Working in batches, place meat in the pressure cooker and brown in hot oil, for about 10 minutes per batch, turning occasionally. Remove browned oxtail pieces from the pot and transfer to a plate.

Add sliced onion to the pot and cook, stirring, for 2 minutes. Add carrots, stir and cook for a further 1 minute. Return browned oxtail pieces to the pot, nestling them into the vegetables. Add the tomatoes and their juices, beef broth, black pepper, and bay leaf. Stir well to combine.

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.

While oxtails are cooking, make the Cheddar Biscuits. Preheat the oven to 400º F (200º C). Lightly grease an 8-inch (20 cm) pie plate with nonstick cooking spray. In a medium mixing bowl, combine all the dry ingredients and shredded Cheddar cheese. Mix well. Add cold butter and buttermilk. Stir until the dough comes slightly sticky. Divide the dough into 4 equal portions and shape each into a loose ball. Arrange balls in the greased pie plate. Bake in the center of preheated oven until lightly browned, for about 25-30 minutes.

Remove the pot from the heat. Open the pressure cooker, using a Quick Release method. Taste the broth and season with salt to taste. To thicken the gravy, heat the butter in a saucepan over medium-high heat. Add all-purpose flour and cook, stirring continuously, until aromatic and lightly browned, for about 2-3 minutes. Ladle about 1/2 cup (125 ml) of hot oxtail broth from the pressure cooker into the roux. Mix until smooth and bubbly, then pour in 1/2 cup (125 ml) more hot broth and stir until smooth again.

Pour the roux into the pressure cooker. Stir well to combine. Bring the oxtail stew to a boil, uncovered, and cook, stirring occasionally, until the stew thickens, for a further 2-3 minutes.

Serve this delicious stew, sprinkled with fresh parsley, over egg noodles, and with hot Cheddar Biscuits. So, here is the main recipe – Pressure Cooker Spicy Oxtail Stew Recipe, and don’t forget to check my  Pressure Cooker Recipes

Pressure Cooker Spicy Oxtail Stew Recipe

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Instant Pot Classic Beef Stew Recipe

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Ingredients

• 1 tablespoon peanut oil
• 2 pounds (960 g) oxtail pieces
• 1/4 teaspoon white pepper
• 1/3 cup (80 ml) sliced green onions
• 2 cloves garlic, peeled and finely chopped
• 3 cups (750 ml) water
• 1/2 cup (125 ml) Chinese rice wine
• 1/4 cup (60 ml) low-sodium soy sauce
• 1 teaspoon brown sugar
• 3 slices peeled fresh ginger
• 1 star anise pod
• peel of 1 tangerine, removed in as few pieces as possible
• 1/2 of a fresh jalapeno pepper, seeded and stem removed
• 3 medium turnips, peeled and cut into wedges
• 4 carrots, peeled and sliced into rounds
• 1/4 cup (60 ml) chopped fresh cilantro

Method