Post by orly152 on Apr 5, 2013 14:45:58 GMT -7
Pressure Cooked Red Wine Oxtail
Ingredients
• 2 cups of dry red wine (preferably Burgundy)
• 2 cups of water
• 10 large oxtail pieces
• 5 garlic cloves
• 1 medium onion
• 2 tomatoes
• 2 small packets of Sazon Goya Spanish Seasoning (Low sodium seasoning Coriander & Annatto)
• 1 Red or Green red bell pepper diced
• 1 bunch parsley stems
• 2 medium diced potatoes
Place the 10 large pieces of oxtail in the pressure cooker, add 2 cups of red wine, add 2 cups off water, blend all together the 5 garlic cloves, 1 onion, and the 2 tomatoes together. Place all the blended ingredients in the pressure cooker. Next dice a red bell pepper and add it to the pressure cooker along with a bunch of parsley stems. Mix all the ingredients in the pressure cooker. Place the lid on the pressure cooker along with the relief valve. Place stove on high until the relief valve starts releasing pressure. Once the pressure cooker is releasing pressure through the valve lower the heat to medium range and cook for 40 minutes.
Warning !!!! Never open/take off the lid from the cooker without making sure all the pressure has been released. This can be accomplished by lowering the heat and taking the pressure relief valve off.
After 40 minutes, lower the heat from medium and take off the relief valve to release all the built up pressure. Open the pressure cooker and check the oxtail for tenderness...if the oxtail is not completely tender, stir so it wont stick, place the lid back on the pressure cooker along with the relief valve and cook for another 10-15 minutes on medium heat. After the 10-15 minutes, lower the heat, take off the pressure valve to release all the pressure, and open the cooker. At this time you can add the 2 medium diced potatoes, and a carrot if you like. Place the lid back on with the pressure valve and cook for another 10-15 minutes or until the potatoes are soft. Open the cooker after releasing the pressure and don't be alarmed by the amount of fat floating on top...just simply take a large spoon and skim all the fat that's floating....that's the stuff that will give you a heart attack in the blink of an eye..lol. After removing the excess fat, boil until sauce is thick.
The oxtail can be served on a bed of white rice like in the picture...yes, that's my plate or you can serve it with mashed potatoes....each bite is mouth watering...don't take my word for it...give it a try.
I will also place it in the recipes section....enjoy
Ingredients
• 2 cups of dry red wine (preferably Burgundy)
• 2 cups of water
• 10 large oxtail pieces
• 5 garlic cloves
• 1 medium onion
• 2 tomatoes
• 2 small packets of Sazon Goya Spanish Seasoning (Low sodium seasoning Coriander & Annatto)
• 1 Red or Green red bell pepper diced
• 1 bunch parsley stems
• 2 medium diced potatoes
Place the 10 large pieces of oxtail in the pressure cooker, add 2 cups of red wine, add 2 cups off water, blend all together the 5 garlic cloves, 1 onion, and the 2 tomatoes together. Place all the blended ingredients in the pressure cooker. Next dice a red bell pepper and add it to the pressure cooker along with a bunch of parsley stems. Mix all the ingredients in the pressure cooker. Place the lid on the pressure cooker along with the relief valve. Place stove on high until the relief valve starts releasing pressure. Once the pressure cooker is releasing pressure through the valve lower the heat to medium range and cook for 40 minutes.
Warning !!!! Never open/take off the lid from the cooker without making sure all the pressure has been released. This can be accomplished by lowering the heat and taking the pressure relief valve off.
After 40 minutes, lower the heat from medium and take off the relief valve to release all the built up pressure. Open the pressure cooker and check the oxtail for tenderness...if the oxtail is not completely tender, stir so it wont stick, place the lid back on the pressure cooker along with the relief valve and cook for another 10-15 minutes on medium heat. After the 10-15 minutes, lower the heat, take off the pressure valve to release all the pressure, and open the cooker. At this time you can add the 2 medium diced potatoes, and a carrot if you like. Place the lid back on with the pressure valve and cook for another 10-15 minutes or until the potatoes are soft. Open the cooker after releasing the pressure and don't be alarmed by the amount of fat floating on top...just simply take a large spoon and skim all the fat that's floating....that's the stuff that will give you a heart attack in the blink of an eye..lol. After removing the excess fat, boil until sauce is thick.
The oxtail can be served on a bed of white rice like in the picture...yes, that's my plate or you can serve it with mashed potatoes....each bite is mouth watering...don't take my word for it...give it a try.
I will also place it in the recipes section....enjoy
