Heat oil in pressure cooker (no lid). Meanwhile, season Oxtails with salt and pepper. Add Oxtails to pan and brown. Do in batches if necessary. Once browned, take out of pot and set aside for later. Add onions, celery and carrots to pot and sauté for 5 minutes or so. Add garlic and sauté for 1 more minute. Deglaze with red wine and reduce to half. Add thyme, bay leaves and Worcestershire sauce and stir. Stir in Oxtails and season with salt and pepper. Bring to boil.
Secure pressure cooker lid and reduce heat. Cook for 60 minutes.
The sauce in the pan can be puréed for gravy.
The sauce can also be strained and put in the fridge so the fat can separate and be skimmed off.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 576.4mg||20 %|
|Potassium 239.7mg||6 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.8g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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