The Pressure Cooker Cookbook by Kate Rowinski

Author:Kate Rowinski
Language: eng
Format: epub
Publisher: Good Books
Published: 2015-04-10T16:00:00+00:00

Italian Oxtails

Slow-simmered flavors with all the natural juices preserved, but in a quarter of the time.

1 tablespoon red wine vinegar

3 tablespoons + 2 tablespoons olive oil

2 tablespoons fennel seeds

4 pounds beef oxtail, cut into 2-inch lengths

2 medium onions, quartered

2 bay leaves

2½ cups red wine

1. Whisk vinegar and 3 tablespoons oil together. Crush fennel seeds and add to the oil. Place oxtails in a one-gallon resealable bag and pour the marinade over them, turning to coat each piece. Refrigerate overnight, turning bag occasionally to coat meat evenly.

2. Place 2 tablespoons olive oil in cooker. Remove oxtails from marinade and cook until browned on all sides, 3–4 minutes on each side. Set oxtails aside after browning.

3. Place onions and bay leaves in the bottom of the pot, and then place the oxtails on top. Pour wine over meat, increase heat, and bring to a boil. Boil for a few minutes to burn off alcohol.

4. Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and process on HIGH for 60 minutes. Let pressure release naturally. Remove lid carefully to prevent scalding from escaping steam.

5. Serve oxtails with buttered egg noodles, if preferred. Garnish with chopped parsley.

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