🥩Pressure Cooker Spicy Oxtail Stew Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    45.1 g
  • Cholesterol

    64 mg
  • Fat

    10 g
  • Fiber

    2 g
  • Protein

    39 g
  • Saturated Fat

    3.8 g
  • Serving Size

  • Sodium

    167 mg
  • Sugar

    2 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    204.1 mg
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Pressure cooker spicy oxtail stew recipe. This dish packs a punch! Chinese braised oxtails in a soy sauce and spice blend make a delicious stew. Cook the oxtails until they’re so tender they’re almost melting, and they’ll be full of flavor. You won’t find a tastier oxtail stew anywhere!

Do you like oxtails? If you do, there are lots of recipes online. Oxtails are tough meat, so you need to prepare them in a stew or braise them to make them tender and flavorful.

This Chinese oxtail dish is different from traditional stew recipes. I boil off the liquid at the end so the oxtails have a sticky texture and are coated in a flavorful sauce. To make them yummy, I cook them in soy sauce and spices. Oxtails were once cheap meat, but now they’re more expensive because lots of people enjoy them.

We don’t make oxtails very often, but when we do, it’s usually around the holidays.

What Ingredients Do You Need to Make Oxtail Stew

  • PEANUT OIL– Peanut oil can have some good effects on our health, like providing us with a nutrient called vitamin E. But there are also drawbacks. For example, it has lots of a type of fatty acids that could encourage inflammation. It can also easily become damaged.
  • OXTAIL PIECES– Oxtail is a great source of Collagen, a protein that helps us grow and heal. Oxtail is loaded with fat, perfect for those on a Low-Carb or No-Carb diet. It has more than 70% fat, making it ideal for high-fat dieters. To enjoy Oxtail, you must slowly cook it to turn the tough tissues into tender, delicious bites.
  • WHITE PEPPER– White pepper is made from berries that have ripened completely. The berries are put in water and left to ferment. Then, the outer part is taken away, leaving only a white, inner seed. So, white pepper is smoother than black pepper.
  • GREEN ONIONS– This type of onion is called salad onion, spring onion, or green bunch onion. It is picked before the bulb has grown big.
  • GARLIC– Eating garlic can give your immune system a boost to help protect you from colds and the flu. Kids usually get sick 6 to 8 times a year, while adults get sick 2 to 4 times. Eating raw garlic may help keep away coughs, fever, and other illnesses. To get the most out of it, try eating 2 pieces of chopped garlic each day!
  • CHINESE RICE WINE– Rice wine is an alcoholic drink. It is popular in East Asia, especially in Japan (sake), Korea (Gyeongju), and China (Shaosingjiu). It is made from rice, like beer and wine. It has an alcohol content similar to wine.
  • LOW-SODIUM SOY SAUCE– Low-sodium soy sauce has less salt than regular soy sauce. Usually, about 40% of the salt is taken out after it’s made.
  • So if a tablespoon of regular soy sauce has 1000mg of sodium, then low-sodium soy sauce only has 600mg. You can find low-sodium soy sauce from both Chinese and Japanese brands.
  • BROWN SUGAR– Table sugar and brown sugar have the same number of calories per teaspoon. Brown sugar is different because it has molasses in it, which makes it brown, gives it flavor, and makes it moist.
  • GINGER– Ginger tastes great and is good for your health! You can find it in lots of different ways in the kitchen. It’s an easy way to add flavor to your meals and improve your well-being. Check it out – it’s worth a try!
  • STAR ANISE POD– Star Anise Pods are shaped like stars and are used a lot in cooking. They have eight points. People in China, India, Malaysia, and Indonesia use them in their cooking.
  • Europeans often use them instead of anise, but they have a stronger, hotter, and more bitter taste. Both anise and Star Anise contain anethole, which is what gives anise its flavor.
  • TANGERINE PEEL– Eating tangerine peels can be good for your health. The peel has a special antioxidant called tangeretin, which can help reduce cholesterol levels. Vitamin C is important for healthy skin, and tangerine peels have lots of it!
  • JALAPENO PEPPER– Jalapeños are not only tasty and zesty, but they can also be part of a healthy diet. They are a great source of vitamins C, A, potassium, and B6. Plus, capsaicin, which is found in jalapeños, may help with weight loss. This is because it makes your body’s metabolism work faster.
  • TURNIPS– Eating high-fiber foods like turnips can help make bowel movements easier and prevent diverticulitis flares. But it’s important to check with a doctor first before changing your diet.
  • CARROTS– Carrots are a healthy snack! They’re crunchy, tasty, and packed with nutrition. They are full of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Plus, eating carrots can help with weight loss and keep your cholesterol and eyesight in check.
  • CILANTRO– Cilantro is a plant used in many types of cooking around the world. The leaves and stems go in dishes like salsas, curries, and stir-fries. The seeds of the cilantro plant are also used as a spice. Cilantro and coriander come from the same plant, but coriander usually means the seeds and cilantro means the leaves and stems.

How to Cook Chinese Oxtail Stew in a Pressure Cooker

Heat some oil in an electric pressure cooker. Season the oxtail pieces with pepper. Put them in the cooker and cook for 3 minutes until lightly browned. Take out the oxtail pieces and put them on a plate.

Add diced green onions and garlic to the pot. Cook, stirring, for 1 minute. Put the oxtails and any liquids they gave off back into the pot. Pour the water, rice wine, soy sauce, brown sugar, ginger, star anise, tangerine peel, and jalapeño pepper in as well.

Close the pressure cooker and lock the lid. Set the machine to cook on high pressure and the timer for 35 minutes. Let it cook while you prepare the turnips and carrots. Then open the pressure cooker, using the Quick Release method. Put the turnips and carrots in the pot and stir them together. Lock the lid again and set the machine to cook for 10 more minutes.

Open the pressure cooker, using the Quick Release technique. Take the spicy oxtail stew out and put it over the cooked rice in the bowls. Throw away the pieces of star anise and ginger. Sprinkle chopped fresh cilantro on top of each bowl. Serve while it’s hot!

Oxtail Stew Serving Suggestions

If you’re serving oxtails, you might be wondering what to serve alongside them for a complete meal. Here are some ideas for tasty side dishes: rice, potatoes, carrots, cauliflower, broccoli, spinach, peas, squash, corn, green beans, macaroni and cheese, mashed potatoes, coleslaw, salad, baked beans, and toast. Enjoy!

POTATO ROSTIPotato rosti is a delicious potato side dish. It’s nice and crunchy and tastes great with oxtails. The rosti is yummy and crunchy, while the oxtails are soft and very tasty. Put them together and you have a perfect combination!

COOKED JASMINE RICEJasmine rice is ideal for dishes with oxtails. It has a light flavor and texture, so it doesn’t overpower the oxtails’ rich taste. The rice is fluffy and has a pleasant scent, making it the perfect accompaniment.

CREAMED SPINACHCreamed spinach is a tasty side dish that goes great with oxtails. Its creamy and rich taste is the perfect balance to the strong, yummy flavor of the oxtails.

ROASTED CARROTSRoasted carrots make a tasty side dish to go with oxtails. The sweetness of the carrots and the caramelized taste go well with the strong, delicious flavor of the oxtails. It’s a great combination!

MASHED SWEET POTATOESMashed sweet potatoes make a great side to go with oxtails. They are both nutritious and yummy. The sweet potatoes are soft and sweet, which balances out the salty flavor of the oxtails. It’s a delicious combo!

Pressure Cooker Spicy Oxtail Stew Recipe

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  • 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


Step 1

Heat peanut oil in an electric pressure cooker turned to the sauté mode. Season the oxtail pieces with white pepper on both sides. Working in batches, lightly brown seasoned oxtails on both sides, for about 3 minutes per batch. Remove browned pieces from the pot and transfer them to a plate.

Step 2

Add sliced green onions and garlic to the pot. Cook, stirring, for about 1 minute.

Step 3

Return the oxtails and any accumulated juices to the pot, nestling them into the garlic and green mixture. Add the water, Chinese rice wine, soy sauce, brown sugar, ginger, star anise, tangerine peel, and jalapeño pepper.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.

Step 5

Open the pressure cooker, using a Quick Release method. Add sliced turnips and carrots to the pot and stir well to combine. Relock the pressure cooker and bring it back to high pressure. Cook for a further 10 minutes.

Step 6

Open the pressure cooker, using the Quick Release method. Ladle spicy oxtail stew over the cooked rice in shallow bowls. Discard the star anise and ginger slices. Sprinkle each serving with chopped fresh cilantro. Serve hot.

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