Dinner for 6

Instant Pot Oxtail

Name: Instant Pot Oxtail
Total time: 110 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 3/4 lb oxtails; 1 large onion; 1 large russet potato; 3 carrots chunks; 8 cloves garlic; 1/4 cup balsamic vinegar; 1 1/2 tbsp regular soy sauce; 1 tbsp fish sauce; 1 tbsp olive oil; 3 tbsp tomato paste; 2 bay leaves; 1 pinch dried oregano; 1 pinch dried thyme; 1 cup unsalted chicken stock or high quality beef stock

Oxtails pressure-cook with onion, garlic, vegetables, herbs, and savory sauces until tender in a rich cooking broth.

$5.18per serving $$$

110 minstart to table

6servings

American Dairy-free High-protein Family Dinners Instant Pot

Ingredients

3 3/4 lb oxtails
1 large onion
1 large russet potato
3 carrots chunks
8 cloves garlic
1/4 cup balsamic vinegar
1 1/2 tbsp regular soy sauce
1 tbsp fish sauce
1 tbsp olive oil
3 tbsp tomato paste
2 bay leaves
1 pinch dried oregano
1 pinch dried thyme
1 cup unsalted chicken stock or high quality beef stock

Steps

Season the oxtails with salt and pepper, then brown them in oil on the Instant Pot's sauté setting for 8 minutes, turning as needed.
Add the onion and garlic and sauté for 3 minutes.
Stir in the balsamic vinegar, soy sauce, fish sauce, tomato paste, stock, oregano, thyme, and bay leaves, scraping up browned bits.
Add the potato and carrots, seal the pot, and pressure-cook on high for 45 minutes.
Let the pressure release naturally for 20 minutes, then vent any remaining pressure.
Remove the bay leaves and check that the oxtails are tender and reach at least 160 F.

Main ingredient on sale this week? See what to make with beef brisket, short ribs, oxtail on sale.