Dry seasonings: season oxtail with salt, pepper, garlic powder, onion powder and sweet paprika
Marinade Oxtail: Toss all (except the butter and slurry) your ingredients in a large plastic bag, jostle it around a bit to get everything covered, release the air from the zip bag and then let it sit in the fridge overnight. Don’t have a zip bag? Use a large container or a baking dish, as shown below. Cover with a top, plastic wrap or aluminum foil, but you’ll have rotate oxtail half way through marinating process and with a spoon pour the liquids and vegetables over the oxtails. This will infuse all those flavors into your oxtails.
Brown Oxtail in Instant Pot: Heat up Instant Pot using "Sauté More" function. When it says "hot" about 8 minutes add the oil. Once the oil is hot, add meat - this will help prevent the oxtail from sticking to the pot. Add 2-3 pieces of the larger oxtails. Brown each side for about 5 minutes. Take out the oxtails and set to the side. Add the remaining oxtails and brown again. Set aside the browned oxtails.
Strain solids from oil: Pour the oil from the browned oxtails through a mesh strainer into a bowl. Keep about 2-3 tbsp of the oil. Discard the solids and or burnt bits if you have any. Return the oil to the Instant Pot and proceed with the recipe.
Saute Onions & Garlic: Add in wedged halved onions, then saute for 1 mins. Add the chopped garlic cloves, then saute for one minute. Sorry. I forgot to take a picture for this step!
Pressure Cook Oxtails: add the red wine and beef broth in the Instant Pot. Add the browned oxtails in Instant Pot. Ensure the liquids come to the top of the oxtails but doesn't cover it. With a spoon bring the onions to the top to cover the oxtails. Close the lid. Turn venting knob to sealing position. Pressure cook on high for 60 minutes. Natural Release for 15 minutes. After 15 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid when the floating valve drops. Open the lid carefully. ***See notes below
Slurry: Heat up Instant Pot using "Sauté More" function. When it says "hot" about 5 minutes. Pour in the slurry. Mix well. Add a splash of red wine. Add butter. Cook for 5 minutes. Sauce should be thickened. Taste and season with more salt and pepper if necessary.
Taste: Taste first then season with more salt & black pepper if necessary. Turn off the heat. Serve with rice, rice and peas, mashed potatoes, egg noodles or eat them alone with crusty bread or cornbread. Sometimes we serve with rice and candied yams
*Pro Tip: If you leave the oxtails sitting in the gravy for about 20-30 minutes, they'll taste even better. This is true too for leftovers.
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