Craving the deep, soul-warming flavors of a classic Osso Buco but don’t have hours to spare? Enter the Instant Pot! This recipe swaps traditional veal for incredibly rich and succulent oxtail, creating a fall-off-the-bone masterpiece in just over an hour. Get ready for a luxuriously tender, deeply savory stew that tastes like it simmered all day long. It’s the perfect elegant-yet-easy meal for a cozy night in.
Ingredients
• 3 lbs (about 1.4 kg) oxtail, cut into 2-inch pieces
• 1 tbsp olive oil, divided
• 2 cups (about 300g) chopped yellow onion
• 1 cup (about 150g) chopped carrots
• 1 cup (about 120g) chopped celery
• 8 cloves garlic, minced
• ½ cup (120 ml) dry red wine
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 2 cups (475 ml) beef stock or water
• 8 ounces (225g) cremini mushrooms, sliced
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley and lemon zest, for garnish
Instructions
1. Directions
2. Set the Instant Pot to the “Sauté” function on high. Add half the olive oil. Once hot, add the onions and cook for 5 minutes until they begin to soften.
3. Pat the oxtail pieces dry and season generously with salt and pepper. Add the remaining oil to the pot, then add the oxtail. Sear the beef on all sides until deeply browned, about 8-10 minutes total. Work in batches if necessary to avoid overcrowding the pot.
4. Add the carrots, celery, garlic, mushrooms, red wine, diced tomatoes, and bay leaf to the pot. Stir everything together, scraping any browned bits from the bottom of the pot.
5. Pour in enough beef stock or water to nearly cover the . Secure the lid, ensure the steam valve is set to “Sealing,” and select the “Stew/Meat” setting or cook on High Pressure for 45 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release. Carefully remove the lid, discard the bay leaf, and serve hot, garnished with fresh parsley and lemon zest.
Nutritional Information
• Per Serving: Calories 186 | Total Fats 6g | Net Carbs: 9g | Protein 24g | Fiber: 2g
Pro Tips
• Don’t skip the browning step! Searing the meat creates a deep, caramelized crust which is the foundation of the dish’s rich flavor.
• For a thicker, richer sauce, you can lightly dredge the oxtail in flour before browning. The flour will help thicken the braising liquid as it cooks.
• The fresh parsley and lemon zest garnish is highly recommended. Its bright, fresh flavors cut through the richness of the meat and sauce beautifully.
• Always deglaze the pot after sautéing. Scraping up those browned bits (fond) with the wine incorporates a massive amount of flavor back into your stew.
FAQ
Q: Is browning the oxtail really necessary
A: Yes, absolutely. Searing the oxtail creates a deep, caramelized crust which is the foundation of the dish’s rich flavor. This step is crucial for the best results.
Q: How can I make the sauce thicker
A: For a thicker, richer sauce, you can lightly dredge the oxtail pieces in flour before you brown them. The flour will help thicken the braising liquid as it cooks under pressure.
Q: Do I have to use the parsley and lemon zest garnish
A: The garnish is highly recommended. Its bright, fresh flavors cut through the richness of the meat and sauce, providing a beautiful and necessary balance to the dish.
