Step 1

First, trim off any excess fat from the meat. Season each piece with salt and pepper, and coat in flour.

Step 2

Add oil to the Instant Pot and press “Saute”. When hot, add the meat. You might need to do this in 2 batches. Brown on all sides. When ready, transfer the oxtail pieces onto a plate (or baking parchment).

Step 3

To the pot, add onion, carrots and pepper and saute for about 4 minutes before adding the garlic. Stir until the garlic releases its aroma.

Step 4

Pour in the wine and let it cook for about 5 minutes. Turn off the saute function by pressing “Cancel”.

Step 5

Add the rest of the ingredients and stir well. Place the oxtail pieces back. Close the lid and turn the steam release valve to “Sealing”. Press “Pressure Cook” and adjust the time to 60 minutes.

Step 6

When the time is up, wait for the pot to depressurize - until the pin drops down itself. Take the meat out and discard the bay leaves and cloves (if using).

Step 7

Blend the sauce until smooth.

Step 8

Put the oxtail back to the sauce and serve!