2 Pkts oxtail, washed and browned in olive oil in pressure cooker pot.
Brown for 12 mins, turning regularly, add 1 large chopped onion, 2 sticks chopped celery, brown further until onion tender.
Add 1 glass dry red wine, ( optional ) 1 small tin tomato purée, salt, white pepper, 1 1/2 tsp garlic flakes, 2 tsp dried thyme, 2 tsp dried rosemary, 2 tsp paprika, 2 bay leaves.
Simmer for 3 mins then add 2 cups beef stock.
Place lid on pressure cooker once boiling and cook on medium heat for 1 1/2 hours.
Open the pot and add carrots, quartered potatoes and 1 cup frozen peas.
Close up pressure cooker and cook a further 15 mins.
Thicken gravy with 3 tsp cornflour made into a paste, stir until gravy thickens.
Serve with rice or mash potato.
This can be done in the slow cooker, first brown your oxtail in a large saucepan then transfer to slow cooker, add all the ingredients and cook for 7 to 8 hours on low heat. Thicken with the cornflour as above for the gravy.
Prepared, tried and tested by Gail Haselsteiner
