This recipe is prepared in the Instant Pot DUO, use the meat/stew program done in 30 min. If prepared in a slow cooker or stove top cooking approximately 2-4 hours depending the cut size large or small parts of the tail. Oxtail | Oxtail Stew | Oxtail Recipes | Oxtail Recipes Easy | Oxtail Recipes Jamaican | Oxtail Recipes Stew
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Yield: 2 Servings
Ingredients: 1.25 kg oxtail whole tail chopped in pieces by the butcher 1/2 tbs salt & pepper 1/2 tbs each rubbed all over oxtail pieces 4-6 tbs vegetable oil depends browning meat, start with 4 tbs add when necessary 1/2 cup Chinese cooking wine Shaoxing/Wenzhou rice wine or substitute with dry sherry 1 large carrot optional: cut in chunks Check below.
Instructions:
First step, Rub the oxtail pieces with salt & pepper all over, push the saute function on the Instant pot and add the vegetable oil. Heat the oil up and add the oxtail pieces 5-7 minutes or let it sit. When it's browned well the meat releases easily from the bottom. Stir around the oxtail bones and brown the meat all over
Step 02, While turning everything around add the spices; cinnamon and star anise. As soon as they release aroma, add the ginger first than garlic keep stirring the pot to mix and fry at the same time. With all the brown bits sticking pour in the Chinese wine and scrape the bottom loose.
After it, Then add the fresh cut chilli - *optional extra flavourings is to add the bean sauce (hot bean sauce or pixiandouban. This will give an intense (heat) flavour, if used cut down the soy sauce to 2 Tb. (taste at the end of cooking, add if needed, most likely not). Next add the soy sauces, water with mandarin peel and lumps of rock sugar.
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