Who doesn’t love a good hearty stew? Tonight, supper was lush
Enjoy!Ingredients:
1.3 kg oxtail browned in
2 tbsp olive oil in pressure cooker pot.
Brown for 12 mins, turning regularly,
add 1 large chopped onion,
2 sticks chopped celery with leaves, brown further until onion tender.
Add 1 glass dry red wine,
50 g tomato purée,
salt to taste,
white pepper,
1½ tsp garlic flakes,
2 tsp dried thyme,
2 tsp dried rosemary,
2 tsp paprika,
2 bay leaves.
Method:
Simmer for 3 mins then add 2 cups beef stock.
Place lid on cooker & bring to boil turn down to medium heat and cook for 45 mins (this oxtail was small, if using bigger oxtail cook for longer)
Open cooker and add carrots, quartered potatoes and 1 cup frozen peas.
Close up 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.
Prepared, tried and tested by: Gail Haselsteiner
My husband absolutely loves oxtail stew. Any suggestion about how long to cook the stew without a pressure cooker?
Karen. when I do it it can take up to 2-3+ hours depending on the size. You will know when done once it sort of fall off the bone.
Thank you.
Memories, my mum used to make an oxtail stew for my dad ..he loved it and the smell so rich and flavourful to eat 🙂
Thank you, also a favorite in our house.