Recipe: Perfect Budget Oxtail Osso Buco (for regular stovetop and pressure cooker)

Budget Oxtail Osso Buco (for regular stovetop and pressure cooker). Osso buco is a great example of a long braising process that showcases three great flavors and textures - flavorful beef, unctuous gelatin, and I believe that the combination of carrots, celery and onions is called mirepoix. I think you could follow this recipe when preparing oxtail (soup/stew) as well. This stove top pressure cooker / canner is a beast!

Oxtail is not actually the tail of an ox, rather it's a the tail of a regular cow. *shocking* Since this part of the cow is just stationary, it's very. Using a pressure cooker, this hearty and flavorful tomato-based Oxtail Soup (Hong Oxtail requires a long time to cook since it's so bony and fatty. However, with the help of pressure Osso bucco is derived from a similar tradition and served over polenta would feed a lot of people with just a bit of meat. You can have Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) using 17 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Budget Oxtail Osso Buco (for regular stovetop and pressure cooker)

1. It's 3 pounds of well-trimmed (of fat layer) oxtail.
2. It's 1/2 teaspoon of kosher salt.
3. You need 1/4 teaspoon of black pepper.
4. It's 1/4 cup of all purpose flour.
5. It's of oil.
6. Prepare 1 of large carrot, peeled and cut into 1 inch pieces.
7. Prepare 1 of large celery stalk, cut into 1 1/2 inch pieces.
8. It's 1 of small onion, peeled and chopped into 1 inch pieces.
9. Prepare 4 of whole large garlic cloves, peeled and slightly crushed.
10. You need 5 of sprigs' worth fresh thyme leaves (or 1.5 teaspoons dried).
11. Prepare 1 of large bay leaf.
12. Prepare 2 teaspoons of chopped fresh rosemary (or 1 teaspoon dried).
13. Prepare 1 cup of semi-dry (or just not sweet) wine, white or red is fine.
14. You need 1 1/2 cups of unsalted stock, beef or chicken.
15. Prepare 1 1/2 Tablespoons of tomato paste.
16. You need 1 teaspoon of kosher salt plus more if needed for seasoning.
17. It's 1 teaspoon of sugar.

Looking for something new to try for dinner? The combination of spices and the juicy meat from the oxtail creates an amazing dish! Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Learn to make Giada De Laurentiis' Osso Buco in this Every Day Italian video. She shows how to tie, braise and simmer veal shanks so as not to boil the.

Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) step by step

1. Season oxtails with the 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and dust all around with 1/4 cup all purpose flour..
2. Pressure cooker instructions:.
3. Saute the vegetables (carrot, celery, onion, garlic) in about 1 Tablespoon of oil over medium high heat for 3 or 4 minutes, or until the onions begin to get translucent, and set aside. In the last minute of the second batch, toss the herbs in let them also bloom in the heat for about a minute..
4. Turn the heat down to just over medium, add another Tablespoon of oil, and sear the oxtails in two batches, about 3 minutes on each of 4 “sides” (they’re round, but you have to sear on roughly 4 sides), and until they have a nice, darker golden brown color to them and set aside. Add more oil to second batch if needed..
5. Turning the heat back to medium high, deglaze pot with the wine, making sure to scrape the bottom for any bits of fond (the caramelized bits of protein and sugar left on the pan from sauteing the veg and searing the meat) and let the wine come to a gentle boil for about 2 minutes before adding the stock, tomato paste, 1 teaspoon kosher salt, and 1 teaspoon sugar. Give it a couple of good stirs..
6. Layer the oxtail, vertically, in a single layer if possible, on the bottom of the pressure cooker, followed by the veg/herb mixture, and then pour in the liquid mixture..
7. Lock the lid, turn the heat up to high, and bring the pressure cooker to high pressure for about a minute before turning the heat down to medium and cooking for an additional 50 to 60 minutes. Adjust heat as needed to maintain a steady stream of steam escaping from the lid..
8. Remove pressure cooker from the heat and allow the pressure to come down on its own for about 15 minutes. Then check and adjust the seasoning. If it needs a little more salt and pepper or even sugar to balance out the acidity, add it in pinches, stir, and let sit for another 5 minutes before serving over risotto (traditional), pasta, or even plain steamed rice..
9. Regular stovetop instructions:.
10. If you’re making this stovetop in a 4 or 5 quart French or Dutch oven, increase the stock to 2.5 cups and the kosher salt to 1.5 Tablespoons, and replace Steps 7 and 8 with:.
11. Turn the heat up to high and bring the liquid to a rolling boil for about 2 minutes. Stir to redistribute the ingredients, place the lid slightly askew, reduce the heat to just under medium low, and simmer for another 2 ½ to 3 hours or so, or until the meat pulls away from the bone with very little effort..
12. Stir to redistribute every 20 to 30 minutes and to ensure that you don’t have the heat so high that you’re burning the sauce. The best way to tell is if you can scrape overcooked sauce solids off the cooking surface. If you can, adjust the heat down a bit, making sure to maintain a gentle simmer, and check in another 20 minutes to ensure that heat isn’t too high..
13. In the last 5 minutes of cooking, adjust the seasoning with more salt, pepper, or even sugar to balance out acidity. Let cool for at least a good 15 minutes before serving over risotto (traditional), pasta, or even plain steamed rice..
14. Buon appetito!!! :).

Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. The pressure cooker oxtail soup is a simplified version based on my original recipe so you can use minimal prep and time to cook everything in one pot. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included.