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Casanova's Oxtail Recipe (YOU NEED TO TRY THIS)

Casanova Meats Oxtail

 

Are you ready to make the best beef stock or braised meat you can imagine? If you answered yes, then oxtail is the cut for you. Revered by aficionados and chefs alike, oxtail is known for its rich meat, which comes on-the-bone. Contrary to popular belief, oxtail does not come from an ox. In fact, this cut comes from the tail of the steer. When braised very slowly, the oxtail breaks down into a flavor-packed beef stock, which is notorious for being the secret ingredient in the best stews around, which often include the rich meat of the oxtail too.

Here is Casanova Meats favorite oxtail recipe.

Ingredients

Meat

Starches

  • 1 Tbsp cornstarch

Spices

  • 1 Tbsp salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp allspice
  • 1 tsp browning
  • ¼ cup brown Sugar
  • 1 tsp dried thyme

Vegetables & Legumes

  • habanero pepper seeds and membrane removed and chopped
  • 1 yellow onion chopped
  • 4 green onions chopped
  • 1 Tbsp garlic chopped
  • 2 whole carrots chopped
  • 1 16 oz can Butter Beans drained

Oils & Sauces

  • 1 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce 
  • 2 Tbsp vegetable oil
  • 1 cup beef broth
  • 1 Tbsp ketchup
  • 2 Tbsp water

Instructions

  • Rinse oxtails with water and vinegar and pat dry. In a medium to large bowl coat oxtails with: 1- Brown sugar 2- soy sauce, 3-Worcestershire sauce, 4-salt, 5-garlic powder, 6-black pepper, 7-allspice, and 8-browning and rub into oxtails.
  • Set Pressure Cooker on "High Sauté". Once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down (make sure to leave a little space in between them), and brown on each side.
  • Remove oxtail after browning and place in bowl.
  • Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom.
  • After Deglazing add your 1-yellow onions, 2-green onions, 3-carrots, 4-garlic, and 5-habanero pepper. Stir and sauté for about 5 minutes or until the onions have softened.
  • Add 1-dried thyme, 2-all of the oxtails, 3-remaining beef broth, and 4-ketchup to the pressure cooker insert.
  • First cancel " High Sauté"  on your Instant Pot. Then cover and cook on high pressure for 45 minutes. After 45 minutes, allow pressure cooker to release.
  • Once all of the pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, add the water and cornstarch into a separate bowl and mix.
  • Add cornstarch solution to simmering liquid. Add drained (and rinsed) butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
  • Add oxtails and vegetables back to the pressure cooker. Serve and enjoy