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Instant Pot Red Wine Oxtail Stew
Learn to make the heart warming oxtail stew in the Instant Pot braised in red wine.
Servings 4 people
Ingredients
- 4-5 pounds oxtail (1 large tail, cut into 1.5-2-inch pieces)
- Oil for cooking
- Salt and black pepper, to season
- 2 (60g) small shallots, peeled, thinly sliced
- 4 cloves garlic, minced
- 6 (660 g) small or 3 medium sized potatoes, peeled, 1 x 1-inch dice
- 2 carrots, peeled, and cut into 1-inch sliced and then halved
- 1.5 cups (375ml ) red wine (Cabernet Sauvignon)
- 3 cups (750ml) beef stock
- 1 (660 ml) bottle strained tomatoes
- ⅓ cup (80ml) soy sauce
- ½ cup (125 ml) water
- 2 tsp flour
Seasoning
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 2 tsp fresh thyme (3-4 sprigs of fresh thyme or 2 tsp of dried thyme)
- 1 tsp onion powder
- Salt, to season
Slurry
- 2 tsp cornstarch
- 1/3 cup (80ml) water
Instructions
Prep oxtail:
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Take out the oxtail at least an hour before cooking it to get it to room temperature. Heat up a large pot with water and blanche the oxtail for about 1 minute. Drain and pat dry.
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In a large pot, pan, add oil and turn up the heat. Season both sides of the oxtail with salt and pepper and brown all sides. If using an Instant Pot, press the saute function, Brown in batches as needed. Remove and leave aside.
Prep remaining ingredients:
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In the Instant Pot, press the sauté function, and add oil. Sauté the shallots followed by the garlic.
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Add the oxtail, carrots, and potatoes to the sauce. Place the lid on the Instant Pot and turn the knob to “sealing’. Using the manual mode, set the time for 50 minutes on high pressure. Once the timer is up, turn the Instant Pot off, and do a natural release.
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Turn the knob to “venting”, open the lid.
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In a bowl, add cornstarch and cold water to make a slurry. Press sauté on the Instant Pot and add the slurry to the stew and mix well. Serve.
Recipe Notes
The recipe can be adjusted to the stove top. Cook the oxtail until tender (about 4 hours).