The Pressure is on for Oxtail Stew

This week's warm weather is a reminder that summer is just around the corner. While there is still a chill in the air I wanted to make my favorite winter weather comfort food, oxtail stew.

Oxtail Stew

2 lbs oxtail cut into 3/4 inch slices
1 large onion
5 cloves garlic
2 lb potatoes
1 lb carrots
2 large tomatoes
3 ribs celery
1 cup of red wine
3 cups chicken or beef stock
1/2 tablespoon dried thyme
2 bay leaves
1 tablespoon mustard seeds
1 teaspoon red chili flakes
1. In a pressure cooker, brown oxtail on high heat in olive oil. Remove when browned.
2. Add a little more oil and sweat onions and garlic.
3. When slightly softened. sprinkle in dried thyme, mustard seeds, bay leaves, and red chili flakes.
4. Deglaze with red wine.
5. Add browned oxtail and stock. Add some water so that you will have enough to cook the rest of the ingredients in later.
6. Cook in the pressure cooker for 30 min.
7. After 30 min depressurize your pot and then add in your potatoes, tomatoes, carrots, and celery. The celery is not shown here because I ended up adding that at the last minute. The broth was thick with umami flavor but it was missing something fresh and vibrant and the sure celery perked up it up. Boil with or without the lid until carrots and potatoes are soft.
8. Add salt and pepper to taste. Serve piping hot with a bowl of rice or some crusty french bread for dipping.

I'm so glad I made this stew. The broth was rich and the oxtail was falling off the bone. There's nothing worse then chewy tough oxtail. There's just no excuse for it! This hearty stew is perfect for chilly nights. Better make it before it gets too hot! Well you can always turn up your AC.

You can also try this with a little cinnamon and raisins!