Ox Tail Stew

This ox tail stew is the definition of comfort food. A warm, slow cooked stew is going to hit the spot right after a long day in the Chicago cold! Total cook time: 3.5 hours

Ingredients  2 tbsp ox tail seasoning

  • 1/2 tbsp crushed pepper

  • Smoked paprika

  • Italian herbs

  • 2tbsp olive oil

  • Fresh parsley

  • Black pepper

  • 1/2 cup soy sauce

  • 1/3 cup flour (to coat ox tails)

  • 1 whole stock of celery

  • 5 adult carrots

  • 8 cherry tomatoes

  • 1 med onion

  • 15 baby potatoes (peeled)

  • 1 jalapeño

  • 4 cloves garlic

  • 2 cups white wine


  1. Coat the bottom of your pressure cooker or pot with olive oil and set to medium high heat

  2. Toss ox tails in flour & add to oil in pressure cooker until browned (stirring occasionally)

  3. Chop onions and add to your meat and stir

  4. While meat and onions are cooking, chop carrots and celery and add to a large mixing bowl to rinse then add to pressure cooker

  5. Add whole tomatoes, jalapeño and potatoes to cooker and stir

  6. Add white wine to mixture until it sizzles down to a quiet roast
  7. Once mixture is quiet, add water to your mixture until it covers your veggies and meat and stir
  8. Set your pressure cooker to high heat and let cook for 3.5 hours (or until fork tender)
  9. After time is up, check your meat and serve over rice or mashed potatoes
  10. Enjoy!



2 Comments Add yours

  1. Dians Cooks says:

    Love of tails! Thanks for sharing


    1. Amber Snearl says:

      Thanks for visiting !

      Liked by 1 person

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