Oxtails are one of the most flavorful cuts of meat, prized in many cuisines around the world for their rich taste and tender, fall-off-the-bone texture when cooked properly. Traditionally, oxtails require long, slow cooking methods that can take several hours. However, with a pressure cooker, you can achieve the same deep flavor and tenderness in a fraction of the time.
In this comprehensive guide, you’ll learn how to cook oxtails in a pressure cooker, from preparation and seasoning to cooking times, flavor variations, and expert tips. Whether you’re a beginner or an experienced home cook, this article will walk you through everything you need to know to make perfect pressure cooker oxtails every time.
Why Use a Pressure Cooker for Oxtails?
Oxtails are naturally tough because they come from a well-used part of the cow. They contain a lot of connective tissue and collagen, which breaks down into gelatin during cooking. This is what gives oxtails their signature silky, rich sauce.
A pressure cooker is ideal because it:
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Significantly reduces cooking time
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Locks in moisture and flavor
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Breaks down connective tissue efficiently
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Creates tender meat with a rich, thick sauce
Instead of simmering for 3–4 hours on the stovetop, a pressure cooker can deliver amazing results in about 45–60 minutes.
Ingredients You’ll Need
Here’s a classic ingredient list for pressure cooker oxtails. You can customize it later based on your preferred cuisine.
Main Ingredients
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2–3 pounds oxtails, cut into sections
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2 tablespoons cooking oil (vegetable, canola, or olive oil)
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1 large onion, chopped
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4 cloves garlic, minced
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2 carrots, sliced
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2 stalks celery, chopped
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2 tablespoons tomato paste
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4 cups beef broth (or water)
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Salt and black pepper, to taste
Optional Seasonings
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1 teaspoon paprika
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1 teaspoon thyme
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1 bay leaf
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1 teaspoon allspice
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1 teaspoon Worcestershire sauce
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Fresh herbs (parsley or thyme) for garnish
Step 1: Prepare the Oxtails
Proper preparation is essential for great flavor.
Clean and Trim
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Rinse the oxtails under cold water.
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Pat them dry thoroughly with paper towels.
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Trim off excess surface fat if needed (leave some fat for flavor).
Season Generously
Season the oxtails with salt and black pepper. You can also add paprika, garlic powder, or allspice at this stage for deeper flavor.
💡 Tip: Let the oxtails rest at room temperature for 15–20 minutes after seasoning to help them cook evenly.
Step 2: Brown the Oxtails
Browning is a crucial step that adds depth and richness to the final dish.
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Turn your pressure cooker to the Sauté setting (or heat it on the stovetop).
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Add the cooking oil and allow it to heat.
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Brown the oxtails in batches, making sure not to overcrowd the pot.
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Sear each side for 2–3 minutes until deeply golden brown.
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Remove the oxtails and set them aside.
This step creates caramelized bits at the bottom of the pot, which later dissolve into the sauce and enhance flavor.
Step 3: Build the Flavor Base
With the oxtails removed, it’s time to build the aromatic base.
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Add chopped onions to the pot and sauté for 3–5 minutes until softened.
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Add garlic, carrots, and celery, stirring until fragrant.
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Stir in the tomato paste and cook for 1–2 minutes to remove its raw taste.
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Deglaze the pot by pouring in a small amount of beef broth, scraping up the browned bits from the bottom.
This mixture forms the backbone of your oxtail sauce.
Step 4: Pressure Cook the Oxtails
Now it’s time to bring everything together.
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Return the browned oxtails to the pressure cooker.
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Add the remaining beef broth, bay leaf, thyme, and Worcestershire sauce.
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Ensure the oxtails are mostly submerged in liquid.
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Secure the lid and set the pressure cooker to High Pressure.
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Cook for 45–50 minutes.
Natural Release
After cooking, allow the pressure to release naturally for 15–20 minutes. This helps the meat stay tender and prevents it from drying out.
Step 5: Adjust the Sauce
Once the lid is safely opened, check the consistency of the sauce.
If the Sauce Is Too Thin
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Remove the oxtails and set them aside.
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Turn the pressure cooker back to Sauté mode.
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Simmer the sauce uncovered for 10–15 minutes until thickened.
If the Sauce Is Too Thick
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Add a little more broth or water and stir gently.
Taste and adjust seasoning with salt and pepper as needed.
How to Know When Oxtails Are Done
Perfectly cooked oxtails should be:
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Extremely tender
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Easy to pull apart with a fork
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Sitting in a rich, glossy sauce
If they’re still slightly tough, simply return them to the pressure cooker and cook for an additional 10–15 minutes on high pressure.
Flavor Variations You Can Try
One of the best things about oxtails is how versatile they are. Here are some popular variations you can easily adapt.
Jamaican-Style Oxtails
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Add allspice, brown sugar, soy sauce, and Scotch bonnet pepper.
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Finish with butter beans for authenticity.
Asian-Inspired Oxtails
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Replace tomato paste with soy sauce and oyster sauce.
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Add ginger, star anise, and a splash of rice wine.
European Braised Oxtails
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Add red wine instead of part of the broth.
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Use rosemary and thyme for a classic, hearty flavor.
What to Serve with Pressure Cooker Oxtails
Oxtails pair beautifully with starchy sides that soak up the sauce.
Popular Side Dishes
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Mashed potatoes
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Rice or rice and peas
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Polenta
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Egg noodles
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Steamed vegetables
For a complete meal, serve with a fresh green salad or sautéed greens like spinach or kale.
Storing and Reheating Oxtails
Refrigeration
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Store cooked oxtails in an airtight container.
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Keep refrigerated for up to 4 days.
Freezing
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Oxtails freeze very well.
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Freeze in portioned containers for up to 3 months.
Reheating
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Reheat gently on the stovetop over low heat.
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Add a splash of broth if needed to loosen the sauce.
Common Mistakes to Avoid
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Skipping the browning step: This results in a less flavorful dish.
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Using too little liquid: Pressure cookers require adequate liquid to function properly.
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Quick-releasing pressure too soon: This can make the meat tough.
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Overcrowding the pot: Brown oxtails in batches for best results.
Frequently Asked Questions (FAQ)
Can I cook frozen oxtails in a pressure cooker?
Yes, but browning will be difficult. Increase cooking time by 10–15 minutes and expect slightly less flavor.
How long should oxtails cook in a pressure cooker?
Typically 45–60 minutes on high pressure, depending on size.
Do oxtails get more tender the longer they cook?
Yes, up to a point. The connective tissue continues to break down, making the meat tender and rich.
Final Thoughts
Learning how to cook oxtails in a pressure cooker is a game-changer for home cooks who love bold flavors but don’t want to spend all day in the kitchen. With the right preparation, proper seasoning, and a little patience during pressure release, you can enjoy restaurant-quality oxtails at home in under an hour.
Whether you stick with the classic method or experiment with global flavors, pressure cooker oxtails are guaranteed to become a comfort-food favorite in your kitchen. Happy cooking! 🍲✨
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