The perfect recipe for instant pot Spanish oxtail stew. Cooked in a pressure cooker to achieve the melt-in-your-mouth meat quicker than with the traditional slow cooking and served with fried potatoes and rich sauce.
14ouncepureed tomatoes(400-milliliters), see note 7
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Instructions
First, trim off any excess fat from the meat. Season each piece with salt and pepper, and coat in flour.
Add oil to the Instant Pot and press “Saute”. When hot, add the meat. You might need to do this in 2 batches. Brown on all sides. When ready, transfer the oxtail pieces onto a plate (or baking parchment).
To the pot, add onion, carrots and pepper and saute for about 4 minutes before adding the garlic. Stir until the garlic releases its aroma.
Pour in the wine and let it cook for about 5 minutes. Turn off the saute function by pressing “Cancel”.
Add the rest of the ingredients and stir well. Place the oxtail pieces back. Close the lid and turn the steam release valve to “Sealing”. Press “Pressure Cook” and adjust the time to 60 minutes.
When the time is up, wait for the pot to depressurize - until the pin drops down itself. Take the meat out and discard the bay leaves and cloves (if using).
Blend the sauce until smooth.
Put the oxtail back to the sauce and serve!
Notes
All-purpose (plain) or strong bread flour are great choices.
I always use extra virgin olive oil, but you can use regular cooking olive oil.
Use either Italian green pepper or bell pepper – preferably green.
I used cabernet sauvignon, but you can use any red wine you have on hand.
Cloves can be omitted.
Instead of beef stock, you can use chicken stock/broth or vegetable stock.
Pureed tomatoes can be substituted with tomato passata or diced/whole peeled tomatoes that you run through a food processor/blender. Do not use concentrated tomato paste.
The cooking time does not include the time that the pressure cooker needs to come to pressure nor the time you need to wait until it depressurized itself. This can vary but count with an extra 1 hour. I don’t recommend manually releasing the pressure as the pot is quite full and the steam could contain oil or the sauce. The safest option is to wait until the pin comes down itself.
This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
Course: Dinner, Main Course
Cuisine: Spanish
Keyword: Oxtail recipe, Oxtail stew recipe
Nutrition Facts
Instant Pot Spanish Oxtail Stew
Amount per Serving
Calories
722
% Daily Value*
Fat
37
g
57
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
20
g
Cholesterol
187
mg
62
%
Sodium
503
mg
22
%
Potassium
802
mg
23
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
58
g
116
%
Vitamin A
5818
IU
116
%
Vitamin C
24
mg
29
%
Calcium
86
mg
9
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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