Notes
Pressure Cooker Oxtail
Slow-cooked flavour in a fraction of the time. Rich gravy, tender meat and potatoes make this a perfect South African winter dish.Ingredients
- 1.5kg oxtail
- 2 tablespoons oil
- 2 large onions, sliced
- 1kg potatoes, peeled and diced
- 2 tablespoons BlixSam Steakhouse
- 1 tablespoon BlixSam Dop ‘n Tjop
- 1 tablespoon BlixSam Arm Maat
- 1 packet Brown Onion Soup powder
- 3 bay leaves
- 750ml beef stock
- Salt and pepper to taste
Method
1. Brown the Oxtail
Set the pressure cooker to sauté mode and heat the oil. Brown the oxtail in batches until deeply coloured on all sides. This step builds the flavour of the final gravy. Remove and set aside.2. Bloom the Onions and Spices
Add the sliced onions to the pot and cook until soft and lightly caramelised. Add:- BlixSam Steakhouse
- BlixSam Dop ‘n Tjop
- BlixSam Arm Maat
3. Build the Pot
Return the browned oxtail to the pressure cooker. Add:- Brown Onion Soup powder
- Diced potatoes
- Bay leaves
- Beef stock
4. Pressure Cook
Seal the pressure cooker and cook on High Pressure for 55 minutes. Allow a 15-20 minute natural pressure release before opening.5. Finish the Gravy
Remove the bay leaves. If you prefer a thicker gravy, switch back to sauté mode and simmer for 5-10 minutes until reduced and glossy. Taste and adjust seasoning if necessary.Serve With
- Creamy mashed potatoes
- Rice
- Fresh bread
- Pap
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