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Oxtail in a Pressure Cooker
Anina July 8, 2015 beef, dinner, oxtail, pressure cooker 16 Comments
Guys, you must have seen my updates on Social Media regarding my first ever experience with this Pressure Cooker. I was quite nervous to say the least…
I was asked to develop a few recipes using the Philips Electric Pressure Cooker, a beautiful tech savvy device, that takes pressure cooking to a completely new level.
This machine is pretty easy to use, despite my paranoia about blowing up my kitchen. Luckily, that didn’t happen and I am now convinced that every one needs one of these beauties in their kitchen.
To start – the function of the Philips Electronic Pressure Cooker are designed to use pressure inside the pot to cook your food in mere minutes. I had my oxtail in for about 38 minutes – and it simply fell off the bone. How even?
It has a super cool ‘keep warm’ feature – so when the pressure cooking time has elapsed, the machine keeps the food warm until serving.
The device has a control panel that indicates how the machine switches from heating to pressure cooking – perfect to keep the paranoia at bay. Unlike other older, conventional pressure cookers, this machine has a setting for ‘bake’ as well. I never thought of baking in a pressure cooker, it sure is something I still need to try.
Think comforting, meaty stews and soups – ready in less that 40 minutes. No more cooking and roasting meats for hours that’s normally left for Sunday lunch, right?
This Electric Pressure Cooker will ensure scrumptious meals that can be served to the crowds – even on weekdays!!
So back to the recipe. I decided to cook oxtail because, who doesn’t love tender, sweet and sticky oxtail?
One thing I do suggest is to have lots of fluids that cover the meat to ensure a bit of saucy goodness at the end of the day.
I used a combination of tinned tomatoes, red wine and extra beef stock for that and it came out perfect!
The Philips Electric Pressure Cooker is an absolute gem and I can’t wait to try more recipes. It has a two year guarantee and comes with a soup ladle, rice spoon and measuring cup. Go check them out on twitter and on the interwebz. So, who loves cooking with Pressure Cookers? Give me your best recipes below!
* Philips sent me the HD2105 Electric Pressure Cooker to review. All thoughts on the machine is my own. Recipe is my own. This post was not sponsored. *
Print Recipe
Mouthwatering fall-off-the-bone oxtail cooked in red wine, tomato cans and herbs with a Philips Electronic Pressure Cooker, served with delicious vegetables and caulimash.
| Course | Main Dish |
| Prep Time | 5 min |
| Cook Time | 50 min |
| Servings | servings |
Ingredients
- 1.2 kg oxtail
- 1 onion finely chopped
- 1 cup leeks chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- 3 bird eye chili finely chopped
- 1 bouquet garni rosemary, thyme, bay leaves and parsley
- 2 tins chopped and peeled tomatoes
- 2 cups beef stock
- 2 cups red wine
- salt and black pepper to season
- 1 cup baby carrots
- 6 baby potatoes peeled and halved
Ingredients
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Instructions
So, it's not difficult to use the machine – read the instructions carefully to ease your mind. Plug it in, the power indicator ON will light up.
Add all the ingredients into the inner pot, except the small baby carrots and potatoes.
Ensure the ingredients does not exceed the maximum quantity – there is nifty markers on the inner pot to indicate it.
Cover with the lid and turn the pressure keeping time setting to the desired time. I had my setting switched to about 38 minutes.
Ensure the pressure regulator valve is set on 'seal'. Sit back and let the machine do its magic.
After pressure cooking time, or even halfway through pressure cooking if you want to check the food, you can switch the pressure regulator valve to 'vent'. Be careful, there will be loads of steam exiting this valve.
Leave the machine until the pressure regulator valve drops, open up and have a look.
At this time you can add your baby carrots and potatoes, close it up, switch the pressure regulator valve to 'seal' and set the machine for another 10 minutes to cook the vegetables.
Serve with creamed spinach, cauliflower mash and roasted sweet potato.
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About The Author
anina
Food blogger, Recipe Developer, Food Stylist and Photographer currently living the slow life in Cape Town, South Africa. I love to share easy and delicious recipes the whole family would enjoy.
