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Instant Pot Oxtail is one of the heartiest meals at any time of year. While at the international food store I saw that the Oxtail was on sale. The frugal part of me couldn't pass up the opportunity to pick up some organic oxtail at a discount. Plus, I quickly had a vision of how delicious it would be paired with turmeric/apricot cauliflower rice (And yes, you can even eat it on rice or pasta if you’re only part-time Paleo.)
Growing up with some Caribbean in my blood I’ve never been fazed by weird chewy bits of meat at the dinner table. In particular, I have a preference for oxtails because the meat is meltingly tender. It takes a little patience and tenacity to get to all the goodness tucked in the nooks and crannies of the tail, but that's part of the fun.
Next time you see them, grab some oxtails, and you will have a delicious recipe to create in about an hour!
Here's What You Need...
5 pounds oxtails, cut crosswise into 3-inch segments
FalkSalt Smoked Salt
1 tablespoon ghee, olive oil, avocado oil, or fat of choice
1 pound yellow onions, finely sliced
3 medium carrots, roughly chopped
1 bunch of celery
1/2 cup mushrooms
3 dates chopped
8 garlic cloves, peeled and smashed
1½ cups Tomato Sauce
1 tablespoon fish sauce
1 tablespoon coconut vinegar
Freshly ground black pepper
1 Tsp smoked paprika
¼ cup minced parsley
Turn on the broiler and set the oven rack 6 inches from the heating element. Place oxtails in a large bowl and add 1 tablespoon Falksalt Smoked Salt salt. This Salt is Flaky. I recommend you grind it.
Toss well and arrange in a single layer on a rimmed baking sheet. Pop the oxtails under the broiler. Broil for about 5 minutes on each side or until nicely browned.
While the oxtails are browning under the broiler, get your Instant Pot ready to get in the game. Turn on the “Sauté” function. When the metal insert is hot, add the ghee or fat of choice. Toss in the sliced onions, mushrooms, dates, and carrots and cook until the onions are softened.
Sprinkle more Falksalt Smoked salt. Toss in the smashed garlic, and stir for about 30 seconds or until fragrant.
Grab the browned oxtails off the pan and nestle them into the vegetables. Pour in any accumulated juices from the pan. Remember not to fill your pressure cooker more than 2/3rds full!
Pour the tomato sauce, celery, fish sauce, and coconut vinegar onto the meat. Stir well, making sure the liquid reaches the bottom of the pot.
Lock on the lid and program the Instant Pot to cook under high pressure for 45 minutes when the oxtails are done cooking let the pressure release naturally. If you’re impatient, you can release the pressure manually after 30 minutes has elapsed.
The meat should be tender and falling off the bone. Taste the stew and adjust the seasoning with salt, pepper, as needed.
I envisioned serving the oxtails directly on a bed of turmeric/apricot cauliflower rice. BOOM! Just like that you've got a nutritiously dense meal that will keep you feeling full and nourished.
Love to meal prep? Good, because this recipe freezes and reheats well.
You can eat the oxtail stew right away, but I like to store the oxtails in the fridge overnight to allow the flavors to meld. If desired, you can easily remove the layer of fat on top once the stew’s chilled. Just reheat the stew, stir it, and eat it up!