Ninja Foodi Pressure Cooker Cookbook: 100 Recipes for Your Favorite Do-It-All Multicooker by Robert Gililland

Author:Robert Gililland [Gililland, Robert]
Language: eng
Format: mobi, epub
Published: 2020-11-20T16:00:00+00:00

Directions

1. Spread the bread cubes on a baking sheet to dry out. Season the oxtails on all sides with the salt and set aside.

2. On your Foodi™, select Sear/Sauté and adjust to Medium-High to preheat the inner pot. Press Start. Allow the pot to preheat for 5 minutes. Add the butter to melt and heat until foaming. Add the sliced onions and stir to coat with the butter. Spread the onions into a single layer as much as possible and let them cook, without stirring, for 2 to 4 minutes until they start to brown.

3. Stir the onions and repeat the cooking process until most of the pieces are browned. Remove from the pot and set aside.

4. Place the oxtails into the pot. Let cook for several minutes, or until browned on one side. Add the sherry. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the sherry has reduced by about half. Add the beef broth, thyme, and bay leaf. Stir in the caramelized onions (but not the reserved onions from step 3).

5. Lock the Pressure Lid into place, making sure the valve is set to Seal. Select Pressure; adjust the pressure to High and the cook time to 40 minutes. Press Start.

6. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully unlock and remove the Pressure Lid.

7. Using tongs, remove the oxtails. The meat should be falling off the bones. Set aside until cool enough to handle. Remove and discard the bay leaf and thyme sprigs (if used).

8. Let the soup sit for a few minutes to allow the fat to come to the surf ace. Skim or spoon off as much as possible.

9. When the oxtails are cool enough to handle, shred the meat, discarding the bones and tendons and any remaining fat. Return the meat to the soup along with the reserved onions and the Worcestershire sauce. Taste and add salt if needed. If the soup seems sweet, add the optional sherry vinegar. (If the soup has cooled off, bring it back to a simmer by selecting Sear/Sauté, Medium setting, and pressing Start.)

10. Sprinkle about one-third of the cheese over the top of the soup. Arrange the bread cubes over the cheese. Top with the remaining cheese.

11. Close the Crisping Lid and select Air Crisp; adjust the temperature to 400°F and the cook time to 8 minutes. Press Start. Check the soup after about 6 minutes. The cheese should be melted and the bread crisp around the edges. If not, cook for a few minutes longer. Ladle into bowls and serve immediately.

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