4.8
(39)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Season the oxtails with the salt and pepper.
Step 2
Heat the butter in the Instant pot over the normal saute setting.
Step 3
Add oxtails and brown on all sides, about 3-5 minutes per side.
Step 4
Add onions and garlic and saute for about 2 minutes.
Step 5
Add the sake and cook another 30 seconds, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
Step 6
Add beef broth, broad bean paste and Chinese five spice.
Step 7
Set the Instant Pot to pressure cook for 60 minutes on high. Let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.
Step 8
Once the pressure has been released, remove the lid and bring back to a simmer on the saute setting (low).
Step 9
Add the cream and simmer until reduced and slightly thickened, about 5-10 minutes. **If sauce is too thin, use a cornstarch slurry (see recipe note #2)
Step 10
Serve over egg noodles, rice, potatoes, etc. (See post above for serving ideas)
Your folders
thewoksoflife.com
5.0
(2)
120 minutes
Your folders
myrecipes.com
3.0
(3)
Your folders
thewoksoflife.com
4.9
(13)
120 minutes
Your folders
ash-eats.com
5.0
(1)
60 minutes
Your folders
foodnetwork.com
4.0
(1)
50 minutes
Your folders
iheartrecipes.com
5.0
(9)
240 minutes
Your folders
thespruceeats.com
Your folders
myforkinglife.com
5.0
(71)
45 minutes
Your folders
iheartrecipes.com
5.0
(83)
480 minutes
Your folders
myjamaicanrecipes.com
4.3
(6)
90 minutes
Your folders
memoriediangelina.com
225 minutes
Your folders
slapyodaddybbq.com
Your folders
foodrepublic.com
Your folders
jettskitchen.com
4.0
(1)
720 minutes
Your folders
foodtalkdaily.com
3 hours
Your folders
epicurious.com
Your folders
thespruceeats.com
Your folders
aheadofthyme.com
25 minutes
Your folders
pressurecookrecipes.com
5.0
(72)