Author Topic: Oxtail Two Potato Stew (In Dutch Oven or Pressure Cooker)  (Read 640 times)

Olga Drozd

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Oxtail Two Potato Stew (In Dutch Oven or Pressure Cooker)
« on: August 03, 2017, 10:05:09 PM »

Meat on the bone is always tasty, and oxtail has the most flavour of all beef cuts.  It requires long slow cooking to become tender, but the pressure cooker method trims the time by about 2/3.

4 pounds oxtail pieces (1.8 kg)
1 Tablespoon vegetable oil
1 onion, chopped
2 ribs celery, chopped
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
3/4 teaspoon pepper
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme
1/2 teaspoon salt

1/2 cup tomato paste
1/3 cup all purpose flour
5 cups beef broth

4 potatoes (1 1/2 pounds / 675 g), peeled and cubed (waxy potatoes such as Yukon gold, red, new potatoes)
1 sweet potato (1 pound / 450 g), peeled and cubed

4 teaspoons lemon juice
2 green onions, chopped

Trim outside fat off oxtails.  In Dutch oven, heat oil over medium-high heat; brown oxtails.  Transfer to plate.  Drain fat from pan; fry onion, celery, jalapeno pepper, garlic, pepper, allspice, thyme and salt over medium heat, stirring, until softened, about 5 minutes.

Add tomato paste and flour; cook, stirring, for 2 minutes. Whisk in broth.  Return oxtails and any juices to pan; bring to boil.  Reduce heat, cover and simmer until oxtails are tender, 3 hours.  Skim off fat.

Add potatoes and sweet potato; simmer, covered, until potatoes are tender, 35 minutes.  Stir in lemon juice; sprinkle with green onions.  Serves 8.

(NOTE:  After potatoes are cooked you can make ahead (at this point do not add lemon juice or green onions);  Let cool for 30 minutes.  Refrigerate, uncovered, until cold.  Cover and refrigerate for up to 2 days.  Reheat and stir in lemon juice and sprinkle with green onions.)


Using pressure cooker instead of Dutch oven, follow first paragraph. Set flour aside and reserve. Add tomato paste; stirring, for 2 minutes. Whisk in broth; return oxtails to pan.  Secure lid; bring to high pressure over high heat.  Reduce heat to maintain high pressure; cook for 27 minutes.  Remove from heat; let pressure release completely, 10 minutes. Add potatoes and sweet potato; simmer, covered, over medium heat until tender, 35 minutes. Whisk reserved flour with 1/4 cup cold water; whisk into stew.  Simmer, uncovered until thickened, 5 minutes.  Stir in lemon juice; sprinkle with green onions.

TO FREEZE:  Omit white and sweet potatoes and freeze for up to 2 weeks.  Thaw and reheat while cooking potatoes in boiling salted water until tender, 25 minutes; drain potatoes and add to stew.
« Last Edit: August 03, 2017, 10:21:12 PM by Olga Drozd »