Pressure Cooker Oxtail Stew

This recipe makes for a very brothy stew, so I always eat it with a big piece of crusty bread to dip into to the stew and soak up all the concentrated tomato, herb and oxtail flavors. Altering between the juicy broth-soaked bread and tender oxtail makes for a delicious dining experience.


3 lb oxtail
3 shallots, chopped
3 garlic cloves, minced
2 tbsp flour
2 tbsp tomato paste
6 cups beef broth
2 bay leaves
a sprig of rosemary/thyme/sage
1 cup pearl onions
1 cup carrots, sliced
2 lb potatoes, chopped
1 tbsp butter
1 tbsp oil
½ tsp red pepper flakes
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper to taste

Image Credit : www.gastrosenses.com


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