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Stewed Oxtail
Created by taradjoseph, Thursday, 11 June 2009
Ingredients
At a glance
Course/Dish
Serves
8
- 2 lbs oxtail (ask butcher to cut into smaller portions)
- 2 large potatoes (peel and dice into 1 -2 inch cubes)
- 1 tsp salt
- ¼ tsp red pepper
- ¼ tsp cumin
- 2 tablespoon olive oil
- ¼ tsp fine leaf thyme
- 2 stalks of chopped green onions
- 4 cups of warm water
- 5 cloves of garlic
- ½ of a medium onion (chopped)
- 2 tablespoon tomato paste
- 2 tablespoon thick soy sauce (NU’ O’ C MA’ U DU’A) or gravy browning
Methods/steps
- Wash oxtail thoroughly with juice of 1 lemon or 1 tsp apple cider vinegar , cut off excess fat (vinegar should loosen up fat much easier)
- Add all ingredients to meat, mix and set aside in refrigerator for 1-2 hrs.
- Heat up pressure cooker with oil for about 1-2 minutes or until very hot
- Add seasoned oxtail to hot oil, stir up well, then cover pan with an ordinary cover, not your pressure cooker cover (doing this will loosen up your rubber) so use any other pot cover
- Stir oxtail until all liquid is dried up.
- Drain excess fat
- Cover oxtail with warm water
- Stir
- Pressure oxtail for about 15 minutes
- Release air from pressure cooker
- Add potatoes
- Pressure for additional 5 minutes to cook potatoes
Additional Tips
1. Footnote: You may prefer to pressure oxtail until meat is tender (when prick with a fork, it should go right through) almost falling off the bone.
2. photo is of stewed oxtail, rice, sautee vegetebles and fried plantain