Instant Pot Oxtail Stew (Rabo Encendido)

img_9515-1As promised, here is some new content that isn’t running, and straight from the kitchen. Also as promised, the recipe is first.

Ingredients

2-3 pounds oxtail

1 medium yellow onion (chopped)

1 green pepper (chopped)

3 garlic cloves (minced)

1 14.5 oz. can diced tomatoes (keep the juice)

1 small can tomato paste

1 pint stout beer (I use Guinness)

1 cup beef stock

Few dashes of soy sauce

4 sprigs of thyme

Little bit of olive oil

8 shakes of cumin

4 shakes of complete seasoning

Salt & pepper

Scotch bonnet pepper or red pepper flakes (optional)

img_9519Getting it done

  1. Put your oxtail in a bowl. Sprinkle with salt, pepper, and complete seasoning. Mix it up.
  2. Put your instant pot on sauté and drip some olive oil in the pot – enough to coat the bottom.
  3. Once the oil shimmers, put in the oxtail and brown on all sides (5-8 minutes total time)
  4. Remove the oxtail, put the onion, green pepper, and garlic in. Sauté for one minute. Pour in half the beer, and drink the other half during the next few steps. Turn instant pot off and scrape the bottom of the pot with a wooden spoon to get the left behind yummies.
  5. Add diced tomatoes, tomato paste, beef stock, soy sauce, thyme, cumin, couple more shakes of complete seasoning, salt, pepper and the optional hot stuff. Stir well to incorporate flavors and take another swig of that beer.
  6. Put the top on the instant pot, make sure the pressure valve is where it should be, turn it on, hit the meat button and let ‘er go.
  7. While it cooks, you can make rice so it has a nice bed to sit on. Or you can have it solo with a nice salad on the side. Did you finish that beer? I know you didn’t just buy one so open up another and enjoy.
  8. When the instant pot turns off let pressure release for a couple minutes. Then manually release the rest of the pressure. Serve and enjoy.

Some extra reading material to pass the timeimg_9520

Oxtails are a type of meat that can give people pause, but it shouldn’t. Whether it’s the fact that its tails or can be tricky to cook, once you try them you’ll be a fan. Whether you slow cook them or go with the instant pot, it’s a hearty meal the entire family can enjoy (my 7-yr old and 4-yr old scarfed this meal down).

Nutrition plays just as big as a role in running training cycles as does mileage. The truth is, without the right nutrition (fuel) your training can bonk. Oxtail packs a great protein punch and if served with rice or quinoa adds a good source of carbs.

Let me know if you tried and enjoyed this meal. As you can tell, I’m not really into the technical terms, which is mostly because I do a lot of my cooking from taste. If you want to add some stuff to the recipe to fit your style better, by all means do it. And, if you would rather me tell an 800 word story before the recipe I can do that too, but I figured you’re here for the food not the fodder.

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