Pressure Cooker Spicy Oxtail Stew Recipe
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Pressure cooker spicy oxtail stew recipe. Chinese-style spicy oxtail stew with turnips cooked in stovetop pressure cooker. Very delicious!!! Serve this oxtail stew over cooked rice. You may also like Traditional Oxtail Stew:
Pressure Cooker Traditional Oxtail Stew with Cheddar Oven Drop Biscuits Recipe
Makes 4 servings
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
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 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 pressure cooker and lock the lid. Set burner heat to high pressure. When 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 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
- 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
Heat peanut oil in a pressure cooker over medium-high heat. 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 to a plate.
Add sliced green onions and garlic to the pot. Cook, stirring, for about 1 minute.
Return the oxtails and any accumulated juices to the pot, nestling them into garlic and green mixture. Add the water, Chinese rice wine, soy sauce, brown sugar, ginger, star anise, tangerine peel, and jalapeno pepper.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 33 minutes.
Remove the pot from the heat. 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.
Open the pressure cooker, using the Quick Release method. Ladle spicy oxtail stew over cooked rice in shallow bowls. Discard the star anise and ginger slices. Sprinkle each serving with chopped fresh cilantro. Serve hot.