Quick Oxtail Stew
70% authentic · Fusion
A simplified and quicker version of oxtail stew, using pre-cut oxtail and pressure cooking to reduce cooking time while maintaining rich flavor.
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Ingredients
- Oxtail pieces1 kg
- Olive oil1 tbsp
- Onion1 large
- Garlic cloves3
- Beef broth750 ml
- Worcestershire sauce2 tbsp
- Dried thyme1 tsp
- Bay leaf1
- Carrots2 medium
- Potatoes2 medium
- Frozen peas100 g
- Saltto taste
- Black pepperto taste
- Chopped chivesfor garnish
Steps
- 1
Season oxtail pieces with salt and pepper.
- 2
Heat olive oil in a pressure cooker over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- 3
Add chopped onion to the pressure cooker and cook until softened, about 3-4 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Return oxtail to the pot. Add beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
- 6
Secure the lid of the pressure cooker. Cook on high pressure for 45 minutes.
- 7
Naturally release the pressure for 10 minutes, then carefully release any remaining pressure.
- 8
Add diced carrots and potatoes to the pot. Secure the lid again and cook on high pressure for another 10 minutes.
- 9
Release pressure naturally for 5 minutes, then carefully release any remaining pressure.
- 10
Stir in frozen peas and cook for 2-3 minutes until heated through. Remove bay leaf.
- 11
Adjust seasoning with salt and pepper. Serve hot, garnished with chives.
