I shared some pictures and short videos in my Instagram stories on Saturday, but here’s the full recipe and instructions.
Oxtail stew is super yummy and also super rich meal, and especially if you get your meat grass-fed, you’ll have a real superfood-filled dinner. It’s full of healthy fats, collagen and of course protein, and if you through in some carrots, turnips and other root veggies, this meal will have all you could ask for.
When cooked right, oxtail gets so tender and soft that the meat just falls off the bone!
Where to Find Oxtail
Oxtail can be a little difficult to find, you don’t stumble on it in every grocery store. If there are Asian grocery stores in your area, check them out. In California, there’s Asian grocery store chain called Ranch 99 where I also got my oxtail for this meal. No, it’s not grass fed.
You can find Ranch 99 stores also in Washington, Nevada and Texas. Or if you’re lucky and can get if from a farmer’s market or if you have a butcher to go to, go ahead and do that! You’ll support local farmers and probably also get the highest quality meat out there. Of course, grass-fed always beats conventional, if you can get it.
Stove Top vs Instant Pot
I’ve been eating more red meat lately. Maybe one of the reasons why I haven’t done it all that much in the past is been that I’m not comfortable in cooking it. I love a good steak, but I’m always afraid I’ll over cook it. Nobody likes a rubbery and dry meat. So I’m more than happy to let my husband be in charge of making it, and I stick with what I know I can do–making a veggie side 🙂
Oxtail is different though, because you can’t really mess it up by overcooking it. Actually, the longer you cook it the better it will be.
I’ve made this oxtail multiple times using a regular pot and cooked it on the stovetop. It used to take 6 hours. Most of this time was passive though–after searing the meat from both sides, you simply let it simmer in the stock and beer on a low heat for five or so hours. Finally, after adding in the veggies, cook for another hour.
This week, we got a new kitchen tool which I already see becoming our new favorite–Instant Pot. I’ve been wanting to get one for months but it’s not cheap, so I never really got to actually getting it. But when my mom gave it to me as a gift last week, I was super excited, and put it in use the first night it arrived.
My first creation wasn’t anything impressive, we just cooked rice in it 🙂 But this past weekend, I decided to check out how the oxtail stew turns out.
It was so much easier with this Instant Pot. I mean, making this recipe is not too difficult even on a regular stove top using a regular pot, but you have to be sure you don’t leave the house for 6 hours (I just feel a bit nervous doing it, I know some people are fine), and you have to check it every now and then.
With Instant pot though, you just through the meat in after searing it, and it’s ready in 60 minutes! Then add chopped veggies, let it cook for another 10 minutes, and you have a delicious meal. The great thing is that oxtail stew is really rich and fills you up quickly, so you likely don’t eat more than one, maybe two pieces if you’re hungry. More leftovers for the rest of the week!
Here’s the recipe:
Disclaimer: This post has a link it it, which is for a product that I personally use and recommend.