Braised Oxtail

by Eric Garcia, QLD




2h 30'




Elaboration method

1# Method

  • Peeled the Onion and Carrot and cut them in small diced, together with the leek
  • On the pressure cooker, add a bit of olive oil to sautéed the veggies
  • In the meantime, in another pan, flour and seasoning the oxtail and sealed in the hot pan and reserve.
  • Once the veggies are soft, add the oxtail to the pressure cooker, make a bouquet with the spices and put in on the pressure cooker with the tomato. Cover with water and cook it for one hour and half.
  • In another pot, add the red wine bottle and boiling until caramelized, be careful don’t burnt the wine.
  • Once pressure cooker is done after one hour and half, take off the oxtail and blend the stock
  • After blend the stock, add into the pot where the caramelized red wine is and add the oxtail.
  • Cook it for another hour.
  • In the meantime, peeled the potatoes and cut into wedges, place them in water
  • In another pan, add olive oil and when is in 146 degress add the potatoes and cook them until brown and crunchy outside and massy inside.