Oxtail Stew | Pure Umami Origami
Stewed oxtail with beans (optional). An undeniable presentation of why umami wins.
Equipment
- 1 pressure cooker (Instant Pot)
- 1 Large fry pan
- 1 large roasting pan (optional) (increase cook time to 2 hr)
- 1 large mixing bowl
- 1 slotted spoon
- 1 chef's knife
Ingredients
Protein
- 1 kg beef oxtails (ask your butcher to cut into medium 2 cm pieces) (2 lbs)
Aromatics
- 2 onions (diced) (360 g)
- 5 cloves garlic (minced) (40 g)
- 1 finger ginger (minced) (30 g)
Seasonings
- 5 tsp pimento berries (all-spice) (ground) (20 g)
- 10 cloves (ground) (10 g)
- 2 tbsp paprika (30 g)
- 1 tbsp Kosher salt (15 g)
- 2 tsp freshly ground black pepper (8 g)
- 60 mL Browning
- 2 tbsp olive oil
- 200 mL water
Instructions
Preparation
- Mise en place! Assemble all equipment and ingredients.
Searing
- Bring a large fry pan to medium and add 2 tbsp of olive (30 g).
- Once the oil is hot and shimmering, add 1 kg of beef oxtail pieces to the oil in a single layer and fry for 10 min until browned all sides, flipping at the 5 min mark.
- Add the seared oxtails to a pressure cooker pot and scrape the fond (seared meat bits) into the pot. Set aside.
Aromatics and Seasonings
- Using a chef's knife, dice 2 onions (360 g), 5 garlic cloves (40 g), and 1 ginger finger (30 g). Add to the pressure cooker alongside the oxtails.
- Grind and add all seasonings to the pressure cooker alongside the oxtails and aromatics: 5 tsp pimento (20 g), cloves (10 g) 2 tbsp paprika (30 g), 1 tbsp Kosher salt (15 g), and 2 tsp black pepper (8 g).
- Add 60 mL of liquid Browning and 200 mL of water to the pressure cooker alongside the oxtails, aromatics and seasonings.
Cook and Serve
- Seal the pressure cooker pot into a pressure cooker and set the pot to cook under pressure for 30 min (70 min total including heating and cooldown/venting).
- The oxtails should be tender, deep brown in colour and ready to serve! Enjoy heartily!