RED WINE BRAISED OXTAILS

Name: Red Wine Braised Oxtails
Yield: 6
Ingredients: 5 pounds beef oxtails; 1 cup all-purpose flour; 1/2 cup olive oil; 8 small whole shallots, peeled; 2 carrots, peeled and cut into 1/4-inch coins; 2 celery stalks, sliced 1/4-inch; 4 garlic cloves, peeled and smashed; 2 bay leaves; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 cup dry red wine; 1 cup Ruby Port; 4 cups low-sodium beef broth; 3 tablespoons Wondra flour; 1/4 cup freshly chopped parsley; Salt &amp; freshly ground pepper; Gnocchi, mashed potatoes or pasta, for serving

Red Wine Braised Oxtails

Rated 3.5 stars by 2 users

Ingredients

5 pounds beef oxtails
1 cup all-purpose flour
1/2 cup olive oil
8 small whole shallots, peeled
2 carrots, peeled and cut into 1/4-inch coins
2 celery stalks, sliced 1/4-inch
4 garlic cloves, peeled and smashed
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry red wine
1 cup Ruby Port
4 cups low-sodium beef broth
3 tablespoons Wondra flour
1/4 cup freshly chopped parsley
Salt & freshly ground pepper
Gnocchi, mashed potatoes or pasta, for serving

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Directions

Season the oxtails generously with salt and pepper. Place the flour in a shallow bowl and season with salt and pepper and mix to combine.
Dredge the oxtails in the flour, coating well, and shake off any excess.
Pour 1/4 cup of the olive oil into your Pressure Cooker. Select the browning function and adjust the time to the maximum 20 minutes, then press start. Add the oxtails and cook until golden brown all over, turning often. Once golden, remove the oxtails from the pot, place them on a plate and set aside.
Add the remaining 1/4 cup of olive oil to the pot along with the shallots, carrots and celery. Continue using the browning function and cook, stirring often, until the vegetables begin to caramelize, about 10 minutes.
Season the vegetables liberally with salt and pepper. Add the garlic, bay leaves, rosemary and thyme and cook for 1 minute more.
Select the browning function again and adjust the time to the maximum 20 minutes and press start. Add the red wine and port and use a spatula to scrape any browned bits from the bottom of the pot.
Add the beef stock and return the browned oxtails to the pot. Lock the lid into place and select the pressure button to set to high pressure. Adjust the cooking time to 60 minutes and press start. When the cooking time has elapsed, let the pressure release naturally.
Remove the lid and ladle 1/4 cup of the liquid from the pot into a small mixing bowl. Add the Wondra flour and stir well to dissolve. Add the flour mixture back to the pot and stir. Lock the lid into place and select the pressure function to set to high pressure. Adjust the cooking time to 5 minutes and press start. When the cooking time has elapsed, use the quick release method to release the pressure until it is safe to unlock the lid.
Skim the fat from the surface of the oxtails and taste and adjust the seasoning, then serve the oxtails over gnocchi, mashed potatoes or pasta, garnished with freshly chopped parsley.