how to cook oxtails in instant pot: Step by Step Guide 2024! Best Guide.

Step by Step Guide: how to cook oxtails in instant pot

Oxtails are a delicious and flavorful cut of meat, when cooked properly, can be tender and succulent.

Using an Instant Pot significantly reduces the cooking time while still allowing the flavors to develop beautifully.

Follow this step-by-step guide for perfectly cooked oxtails.

Ingredients

• 2-3 pounds of oxtails
• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 1 can (15 ounces) of diced tomatoes
• 2 cups of beef broth
• 1 tablespoon of tomato paste
• 1 teaspoon of dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Optional: 1-2 tablespoons of hot sauce for added spice

Equipment Needed

• Instant Pot
• Wooden spoon
• Measuring cups and spoons
• Cutting board and knife

Step-by-Step Instructions

Step 1: Prepare the Oxtails

Rinse the oxtails under cold water and pat them dry with paper towels. This helps to remove any excess surface moisture.

Step 2: Sauté the Vegetables

1. Set your Instant Pot to the “Sauté” function.
2. Add the vegetable oil, and once hot, add the chopped onions and minced garlic.
3. Sauté for about 2-3 minutes until the onions become translucent.
4. Add the chopped carrots and celery. Continue to sauté for another 2-3 minutes until the vegetables begin to soften.

Step 3: Brown the Oxtails

1. Season the oxtails generously with salt and pepper.
2. Place the oxtails into the Instant Pot, searing them for about 3-4 minutes on each side until browned. You may need to do this in batches if they don’t all fit in one layer.
3. Remove the oxtails and set them aside for the moment.

Step 4: Deglaze the Pot

1. After removing the oxtails, pour a small amount of beef broth into the pot.
2. Use a wooden spoon to scrape up any browned bits stuck to the bottom, as this adds flavor to the dish.

Step 5: Add Remaining Ingredients

1. Return the oxtails to the pot.
2. Add the diced tomatoes, the remaining beef broth, tomato paste, thyme, and bay leaves.
3. Stir gently to combine everything.

Step 6: Pressure Cook

1. Seal the Instant Pot lid, ensuring the valve is set to “Sealing.”
2. Set the Instant Pot to “Manual” or “Pressure Cook” on high for 45 minutes.
3. Once the cooking time is complete, allow it to naturally release pressure for 15 minutes before carefully quick releasing any remaining pressure.

Step 7: Serve

1. After the pressure has been released, remove the lid and check the oxtails for tenderness. They should easily fall off the bone.
2. Discard the bay leaves and serve the oxtails hot over rice, mashed potatoes, or noodles, with a spoonful of the savory sauce spooned over the top.
3. If you like a little heat, drizzle some hot sauce on top before serving.

Nutritional Data (per serving, based on 4 servings)

• Calories: 450
• Protein: 32g
• Fat: 30g
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 4g
• Sodium: 600mg

Conclusion

Cooking oxtails in an Instant Pot is an efficient way to enjoy this rich and hearty dish. By following these simple steps, you’ll create a flavorful meal that’s sure to impress family and friends.

This article will guide you through the step-by-step process of cooking oxtails in an Instant Pot, from essential ingredients to troubleshooting tips.

Whether you’re looking to create a classic recipe or experiment with new flavors, you’ll find everything you need to know to master this delicious dish.

Essential Ingredients for Cooking Oxtails

Cooking oxtail in an Instant Pot is both an art and a science, with a select group of essential ingredients playing pivotal roles in the dish’s flavor and texture.

Here are the top 10 ingredients you’ll need, each vital for the perfect oxtail recipe:

1. Oxtails: Approximately 2-3 lbs of oxtails, cut into larger pieces, serve as the star of the dish, providing rich flavor and gelatinous connective tissues that yield a sumptuously thick sauce.
2. Beef broth: Use about 2 cups to enrich the oxtails with a deep, savory taste, creating a robust cooking liquid that complements the meat’s natural flavors.
3. Yellow onion: One large diced onion infuses a foundational aromatic sweetness which caramelizes during the initial sauté phase.
4. Garlic cloves: Minced, about 4 cloves to add punchy, earthy notes that are integral to the depth of the recipe’s palate.
5. Medium carrots: Chopped, these vegetables not only contribute to the stew’s nutrition but also add a subtle sweetness and texture.
6. Tomato paste: A tablespoon can add acidity and richness, enhancing the overall savoriness of the dish.
7. Worcestershire sauce: A splash brings in umami and tang, essential in deepening the complexity of the recipe.
8. Green onions: Chopped, these provide a fresh, zippy garnish that contrasts the rich, slow-cooked meat.
9. Cornstarch slurry: (1 tablespoon cornstarch mixed with Tablespoons water) this combination thickens the braising liquid towards the end, creating a silky-gravy-like sauce.
10. Black pepper and garlic powder: Seasoning is vital. A pinch of freshly ground black pepper and a teaspoon of garlic powder can elevate the savory notes to new heights.

In essence, each of these ingredients works in unison to turn a tough cut of meat into a delectable and tender delight that falls off the bone, especially when slowly pressure-cooked in an Instant Pot.

Preparing Oxtails: Cleaning and Trimming

When preparing oxtails for cooking, especially in a quick method like the Instant Pot, proper cleaning and trimming are essential steps.

Step 1: Rinse the Pieces
Begin by placing the oxtail pieces under cold running water. Using your hands, make sure each piece is thoroughly rinsed to remove any bone fragments or debris.

Step 2: Trim the Fat
Look for larger pieces of fat and excess skin that can be trimmed off. A sharp knife is your best tool for this job. Trim just enough fat to prevent the dish from becoming too greasy without removing all of it, as some fat will add flavor to your dish.

Step 3: Pat Dry
After rinsing and trimming, pat the oxtail pieces dry with a paper towel. This helps the oxtails to brown more effectively when you sauté them, which is a key step in preparing a flavor-filled oxtail recipe in the Instant Pot.

Example for Each Step:

• Rinsing: Hold an oxtail piece under the tap and turn it to ensure all sides are clean.
• Trimming: Identify a chunky fat layer and slide your knife under it, cutting away from the meat.
• Drying: Lay the oxtail on a clean paper towel and press another sheet on top to absorb moisture.

After completing these steps, your oxtails will be ready for cooking to bone-tender perfection with your desired flavors and ingredients.

The Instant Pot Setup

Cooking oxtails in an Instant Pot is a simple way to achieve tender and flavorful meat. Here’s a step-by-step guide:

The Instant Pot Setup:

1. Gather Your Ingredients:

• 2 lbs oxtails, cut into larger pieces
• 1 tbsp garlic powder or 3 garlic cloves, minced
• Salt and black pepper to taste
• 1 yellow onion, diced
• 2 medium carrots, sliced
• 2 green onions, chopped
• 3 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 cups beef broth
• Optional: 1 can Butter Beans

2. Prep the Oxtails:

• Pat oxtail pieces dry with a paper towel.
• Season with salt, garlic powder, and black pepper to coat the pieces evenly.

3. Brown the Oxtail:

• Set the Instant Pot to ‘Sauté’ mode.
• Once hot, add the oxtail pieces and brown on all sides (about 3-4 min per side). Work in batches to avoid crowding.

4. Add Ingredients and Cook:

• Add onions, carrots, green onions, tomato paste, Worcestershire sauce, and beef broth.
• Secure the lid and set the pressure valve to ‘Sealing’.
• Cook on high pressure for 45 minutes.

5. Natural Release and Thicken:

• Once the cooking time is complete, allow a natural release for 15 minutes, then carefully vent to release any remaining steam.
• Mix 2 tablespoons water with 1 tablespoon cornstarch to create a slurry.
• Set the Instant Pot to ‘Sauté’ mode and stir in the slurry to thicken the sauce.
• Optional: Add Butter Beans if desired, and cook for an additional 2-3 minutes.

6. Serve:

• The oxtails should be bone tender. Serve hot with your choice of side.

Instant Pot Cooking Table:

Here’s the information in a tabular format with additional details included:

Additional Information:

For cornstarch slurry: Adjust the amount of cornstarch to achieve the desired thickness.

For the oxtails: Ensure each piece is well-browned for enhanced flavor.

For natural release: Wait until the pressure indicator drops before opening.

Keep this table handy for a quick reference while preparing your Instant Pot Oxtail. Enjoy tender oxtail without the need for slow cooking hours.

Step-by-Step Instant Pot Cooking Instructions

Cooking oxtails in an Instant Pot is a straightforward process that turns tough cuts of meat into deliciously tender meals.

The following step-by-step guide will take you through each necessary action from preparation to serving.

Browning the Oxtails

1. Begin by patting the oxtail pieces dry with paper towels. This helps create a better sear.
2. Season the meat generously with salt, garlic powder (or minced garlic cloves), and black pepper.
3. Turn the Instant Pot to the ‘Sauté’ setting and wait until it indicates that it’s hot.
4. Place the oxtail pieces in the pot in a single layer to brown. Avoid crowding them; otherwise, they will steam rather than brown. Cook the pieces for approximately 3-4 minutes on each side until they have a golden crust.
5. You might need to do this step in batches depending on the size of the Instant Pot and the number of oxtails. Transfer the browned oxtails onto a plate and set aside.

Adding Aromatics and Spices

1. If needed, add a little oil to the pot and toss in diced yellow onions, sliced medium carrots, and chopped green onions.
2. Stir the aromatics frequently with a wooden spoon to prevent burning, and cook until the onions become translucent.
3. Infuse the vegetables with flavor by incorporating 3 tablespoons of tomato paste and a tablespoon of Worcestershire sauce. Stir the mixture until the tomato paste darkens slightly.
4. Return the browned oxtails to the Instant Pot and toss them gently with the aromatic vegetables and spices to coat them evenly.

Pressure Cooking the Oxtails

1. Pour 4 cups of beef broth into the pot. The liquid should cover the oxtail pieces but should not exceed the maximum fill line of the Instant Pot.
2. Secure the Instant Pot lid, ensuring that the pressure valve is set to the ‘Sealing’ position.
3. Select the ‘Manual’ setting and adjust the time to cook on high pressure for 45 minutes.
4. Once the cooking time is completed, the Instant Pot will beep. At this point, the meat is cooking in residual heat and steam, building up the flavors and tenderness.

Natural vs. Quick Release Methods

After the 45-minute cooking time:

• Natural Release: Allow the Instant Pot to release pressure naturally. This usually takes about 15 minutes. The pin next to the pressure valve will drop when it’s safe to open the lid. This method helps the meat stay tender as it gradually cools.
• Quick Release: If you’re in a hurry, you can perform a quick release by carefully shifting the valve to ‘Venting’, which releases the steam rapidly. Be cautious of the hot steam. Less rest time can result in slightly less tender meat but cuts down on waiting.

After releasing pressure, you can thicken the cooking liquid with a cornstarch slurry.

Mix 2 tablespoons of cold water with 1 tablespoon of cornstarch and pour into the pot. Set the Instant Pot to ‘Sauté’ and cook, stirring continuously with the wooden spoon, until the sauce thickens to your liking.

Optional: In the final minutes of cooking, you can add Butter Beans for a hearty addition, stir them in, and let them warm through.

Serve the succulent oxtails hot with a side dish of your choice. Enjoying an oxtail recipe no longer requires hours of slow cooking, thanks to the efficiency of a pressure cooker like the Instant Pot.

Tips for Flavor Variations

Discover the vast array of flavors that oxtail can offer by exploring these top 10 tips for enhancing your dish with simple, practical examples:

1. Herb Infusions: Incorporate fresh herbs such as rosemary and thyme into your oxtails for an aromatic lift. Tuck sprigs between oxtail pieces before sealing the lid.
2. Spice Play: Experiment with spices like smoked paprika or cumin for a warming depth. For instance, sprinkle a teaspoon of cumin over the oxtails before browning.
3. Marinade Magic: Marinate your oxtails overnight in a blend of soy sauce, garlic, and ginger to infuse Asian-inspired flavors.
4. Acid Accents: Add a splash of vinegar or squeeze of lemon to brighten the dish. Mix two tablespoons of apple cider vinegar into the cooking liquid.
5. Wine Reduction: Deglaze your Instant Pot with red wine after browning the oxtails to add a rich, complex flavor.
6. Root Vegetables: Include diced sweet potatoes or parsnips for an earthy sweetness that complements the meat. Add the vegetables in the last 20 minutes of cooking time.
7. Fruit Pairing: Introduce dried fruits like apricots or raisins for a hint of sweetness. Stir in a handful along with the broth.
8. Umami Boost: Enhance savoriness with a dollop of tomato paste or a splash of Worcestershire sauce mixed into your broth.
9. Global Tastes: For a Caribbean touch, mix in some allspice and habanero. Use restraint with hotter spices to manage the heat level.
10. Dairy Finish: For a creamy texture, stir in a bit of heavy cream or coconut milk after the oxtails are cooked. Make sure to do this under a ‘Sauté’ function to prevent curdling.

Jamaican Oxtails Recipe

Jamaican Oxtails are known for their robust flavor, enriched by a medley of spices and slow cooking that tenderizes the connective tissues.

Here’s how to achieve an authentic Jamaican taste in your Instant Pot:

1. Prep Work: Gather your ingredients – about 3 lbs of oxtails, 1 diced yellow onion, 3 chopped green onions, 3 minced garlic cloves, 1 tablespoon each of soy sauce and Worcestershire sauce, a teaspoon of garlic powder, one scotch bonnet pepper (optional), and 1 cup of beef broth.
2. Seasoning: Season your oxtails generously with salt, black pepper, and garlic powder. For even flavor, rub the seasoning all over each piece.
3. Browning: Set your Instant Pot on ‘Sauté’ mode and brown the oxtails in batches to create a flavorful crust. Avoid crowding the pot for an even sear.
4. Onion and Garlic: Once the oxtails are browned, sauté the yellow onion and garlic cloves until softened.
5. Sticky Base: Stir in tomato paste and brown sugar to caramelize slightly with the onions, enhancing the sweetness and color of the dish.
6. Deglaze: Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Layering Flavors: Return the oxtail pieces to the pot along with soy sauce, Worcestershire sauce, the whole scotch bonnet pepper, thyme, and any additional preferred spices.
8. Pressure Cooking: Seal the Instant Pot lid, set it to ‘Meat/Stew’ mode, and adjust the cook time to around 45 minutes for tender meat that pulls away from the bone.
9. Pressure Release: Allow a natural pressure release to maintain the integrity of the oxtails and ensure maximum tenderness.
10. Final Touches: Serve your Jamaican oxtails over rice, garnished with sliced green onions. Optionally, thicken the gravy with a cornstarch slurry for a velvety finish.

Kare Kare Style Oxtails Recipe

Kare Kare is a Filipino stew that’s traditionally thickened with peanuts and served with a side of shrimp paste. Here’s how to craft this distinct dish in your Instant Pot:

1. Preparation: Assemble 3 lbs of oxtail pieces, 1 medium yellow onion, 2 cloves of garlic, 1/2 cup of natural peanut butter, 2 tablespoons of annatto seeds (for color), and vegetables like eggplant and green beans.
2. Annatto Oil: Start by sautéing the annatto seeds in oil until the oil turns a rich orange color. Remove the seeds and discard them.
3. Oxtail Browning: Season the oxtails with salt and black pepper, and brown them in the Instant Pot with the annatto oil, then set aside.
4. Aromatic Base: Sauté the onion and garlic in the annatto-infused oil until translucent.
5. Broth and Peanut Butter: Add water or beef broth to the pot, then whisk in the peanut butter until well combined.
6. Oxtails Back In: Return the oxtail to the pot, ensuring they are submerged in the liquid.
7. Pressure Cook: Secure the lid and set the Instant Pot to cook for about 45 minutes on high pressure to ensure the oxtails become bone tender.
8. Natural Pressure Release: Allow the pressure to release naturally to enhance the flavors and tenderness of the oxtails.
9. Vegetable Addition: Open the lid and add your chosen vegetables like blanched string beans, bok choy, or eggplant pieces. Close the lid and let them steam for a few minutes under residual heat.
10. Serve and Enjoy: Season with salt to taste and serve hot, accompanied by shrimp paste for an authentic Kare Kare experience.

Whole30 Compatible Oxtails

Creating Whole30 compliant meals means omitting grains, dairy, legumes, and added sugars. Here’s how to make oxtails suitable for the Whole30 program:

1. Ingredient Check: Ensure your ingredients are Whole30-approved. You’ll need 3 lbs of oxtails, 1/2 cup of diced celery, 1 medium diced carrot, 1/2 large diced yellow onion, and beef broth without added sugars or fillers.
2. Seasoning Simply: Season the oxtails with sea salt and black pepper. Keep it simple, keeping in mind the Whole30 restrictions.
3. Browning Oxtails: Set your Instant Pot to ‘Sauté’ and sear the oxtails until they have a good crust, working in batches if necessary.
4. Building the Base: Add in the diced vegetables and sauté until they start to soften.
5. Liquid Addition: Pour enough beef broth to cover the oxtails by two-thirds, as this ensures proper pressure cooking without too much liquid diluting the flavors.
6. Herbal Enhancements: Add in fresh herbs like bay leaves or thyme for flavor layers that adhere to Whole30 guidelines.
7. Pressure Cooking: Secure the Instant Pot lid and set the cook time to around 45 minutes on high pressure for fall-off-the-bone tenderness.
8. Natural Pressure Release: Be patient and allow a natural release to achieve the desired texture in your oxtails.
9. Thicken if Desired: For a thicker sauce, remove the oxtails and vegetables, set the pot to ‘Sauté,’ and reduce the cooking liquid. For a Whole30-friendly thickener, use arrowroot powder instead of cornstarch.
10. Serving: Serve your Whole30 oxtail with sides like mashed cauliflower or roasted vegetables for a compliant and delicious meal.

Jamaican Oxtails Recipe

Cooking Jamaican Oxtails in an Instant Pot combines the rich flavors of traditional slow cooking with the speed and convenience of modern pressure cooking. Here’s a simple step-by-step guide:

Ingredients:

• 3 lbs oxtails, cut into larger pieces
• 1 tsp garlic powder or 4 garlic cloves, minced
• Salt and black pepper to taste
• 2 Tbsp cooking oil
• 1 medium yellow onion, chopped
• 1 tsp tomato paste
• 3 medium carrots, cut into chunks
• 2 green onions, chopped
• 2 Tbsp Worcestershire sauce
• 4 cups beef broth
• 1 cup water
• 2 Tbsp cornstarch mixed with 2 Tablespoons water (cornstarch slurry)
• 1 can butter beans, optional

Instructions:

1. Season oxtail pieces with salt, garlic powder, and black pepper.
2. Set the Instant Pot to ‘Sauté’ and brown oxtail pieces on all sides.
3. Add chopped yellow onion and use a wooden spoon to stir until soft.
4. Stir in tomato paste, add carrots, green onions, and Worcestershire sauce.
5. Pour in beef broth and a cup of water, ensuring oxtails are covered.
6. Seal the pressure cooker and set the cooking time to 45 minutes on high pressure.
7. After the cook time is up, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
8. Open the lid, stir in cornstarch slurry to thicken the cooking liquid, add butter beans if using, and let it simmer until the sauce reaches desired consistency.
9. Serve the oxtails bone tender with the rich gravy.

Let this Jamaican Oxtail recipe bring a piece of the Caribbean to your table through the Instant Pot’s magic, merging those connective tissues into mouth-watering, succulent morsels. Enjoy!

Kare Kare Style Oxtails Recipe

Cooking Kare Kare Style Oxtails in an Instant Pot:

Ingredients:

• 2 lbs oxtails, cut into larger pieces
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1/4 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 4 cups beef broth
• Salt and black pepper to taste
• Green onions for garnish
• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• Optional: Butter Beans

Instructions:

1. Brown Oxtail: Set the Instant Pot to sauté mode. Season oxtail pieces with salt and garlic powder. Add to pot and brown on all sides. This takes about 5 minutes per batch. Remove and set aside.
2. Sauté Vegetables: Add diced yellow onion and garlic to the pot and sauté until fragrant, usually about 2 minutes. Stir with a wooden spoon to pick up flavorful bits left by oxtails.
3. Deglaze: Add a cup of beef broth and deglaze the pot by scraping the bottom with the wooden spoon.
4. Add Ingredients: Return oxtails to the pot. Stir in carrot slices, tomato paste, Worcestershire sauce, and remaining broth.
5. Pressure Cook: Secure the Instant Pot lid, set it to manual or pressure cook mode, and adjust the cook time to 45 minutes for tender meat.
6. Natural Release: Allow pressure to release naturally after the cooking time. This helps maintain the tenderness of the oxtail.
7. Thicken Sauce: Remove oxtails and set aside. Turn the pot back to sauté mode and stir in the cornstarch slurry to thicken the sauce. Cook until desired consistency.
8. Serve: Serve the oxtails with sauce over rice, garnished with green onions. Optionally add butter beans for extra richness.

Remember, slow cooking methods allow connective tissues to soften, and the Instant Pot mimics slow cooker effects much faster. Adjust cooking time if using larger or smaller pieces of oxtails to ensure they reach that fall-off-the-bone tenderness.

Whole30 Compatible Oxtails

Cooking oxtails in an Instant Pot is a quick way to tenderize this tough cut of meat, infused with flavor. For a Whole30-compatible recipe, be mindful to use compliant ingredients.

Ingredients:

• 2 lbs oxtails, cut into larger pieces
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 garlic cloves, minced
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced
• 2 green onions, chopped
• 3 cups Beef broth (Whole30 compliant)
• 1 cup water
• 2 Tbsp tomato paste (check for Whole30 compliance)
• 1 Tbsp Worcestershire sauce (Whole30 compliant alternative)

Instructions:

1. Preparation: Pat oxtail pieces dry and season with black pepper and garlic powder.
2. Sear: Using the “Sauté” function, brown oxtail pieces in batches. Remove and set aside.
3. Sauté Vegetables: In the same pot, cook onions, garlic, and carrots until softened.
4. Deglaze: Add a splash of broth, scraping the bottom with a wooden spoon to release any browned bits.
5. Cook: Return the oxtails to the pot, add the rest of the broth, water, tomato paste, and Worcestershire sauce. Close the lid and cook on High Pressure for 45 minutes.
6. Release: Let the pressure release naturally for 20 minutes, then quick-release any remaining pressure.
7. Serve: Remove oxtails, skim fat from the broth if desired, and serve hot, garnished with green onions.

The cooking time ensures the connective tissues break down, rendering the meat fall-off-the-bone tender. The slow cooking effect of the pressure cooker mimics the traditional slow cooker method, but in a fraction of the time.

Cooking Tips for Tender Oxtails

Cooking Tips for Tender Oxtails:

1. Select Quality Meat: Choose oxtails with a good balance of meat and connective tissues, as the latter will break down during cooking.
2. Trim the Fat: Cut off excess fat from larger pieces of oxtails for better texture and health.
3. Sear the Oxtails: Brown oxtail pieces in the Instant Pot using the sauté function before pressure cooking to enhance flavor.
4. Season Generously: Use ample amounts of black pepper, garlic powder, and other desired seasonings to enrich the taste.
5. Use Fresh Vegetables: Include chopped yellow onion, green onions, medium carrots, and garlic cloves to add depth.
6. Add Liquids: Beef broth and Worcestershire sauce create a rich base, while a cup of water or tablespoons water helps in pressure cooking.
7. Adjust Cooking Time: Set the cook time appropriate for the pressure cooker ensuring the oxtails become bone tender.
8. Natural Release: Allow the pressure to release naturally to retain moisture and prevent the meat from toughening.
9. Thicken the Sauce: Employ a cornstarch slurry to give the cooking liquid a richer, more enticing consistency.
10. Add Finishing Touches: Stir in Butter Beans at the end or fresh herbs with a wooden spoon for flavor and garnish.

Example Table:

Storage Options for Leftover Oxtails

When you’ve made a delicious oxtail recipe, properly storing leftovers ensures that you can enjoy the meal again while maintaining its quality and safety. Here are your top 10 tips for storing leftover oxtails:

1. Cool Quickly: Allow the oxtails to cool to room temperature within two hours of cooking to minimize the risk of bacterial growth.
2. Airtight Containers: Use shallow, airtight containers to store the oxtails to keep out moisture and other contaminants.
3. Separate: If you have a large quantity, divide the oxtails into smaller portions. This helps them cool faster and make reheating more manageable.
4. Label and Date: Write the date on the container so you can keep track of how long the leftovers have been stored.
5. Refrigeration: Store the oxtails in the refrigerator if you plan to eat them within three to four days.
6. Freezing: For longer storage, freeze the oxtails in airtight containers or heavy-duty freezer bags.
7. Liquid Preservation: If freezing, add some cooking liquid to the container to help retain moisture.
8. Avoid Contamination: Always use clean utensils when serving to prevent introducing bacteria to the leftovers.
9. Thawing: Thaw frozen oxtails in the refrigerator or defrost in the microwave if planning to consume immediately.
10. Reheating: Ensure that reheated oxtails reach an internal temperature of 165°F for food safety.

Table Example:

Remember, these practical steps will help keep your leftovers tasty and safe for your next meal.

Suggested Side Dishes to Serve with Oxtails

When serving oxtails, especially those delightfully cooked in an Instant Pot where they become bone tender, choosing the right side dishes can make your meal even more satisfying. Here are the top 10 suggestions:

1. Rice: A classic pairing, fluffy white rice soaks up the rich sauce and balances the meal.
2. Mashed Potatoes: Their creamy texture complements the gelatinous connective tissues of the oxtail.
3. Steamed Vegetables: Broccoli or green beans add a healthy, crisp contrast to the hearty oxtails.
4. Polenta: A creamy polenta can be a comforting base for the savory sauce.
5. Fried Plantains: Their sweet profile pairs well with the savory aspect of the oxtail.
6. Buttered Egg Noodles: These absorb the cooking liquid wonderfully, enhancing their taste.
7. Mac and Cheese: For a soul-food inspired meal, rich mac and cheese works perfectly.
8. Cornbread: Ideal for sopping up the sumptuous sauce that oxtails are known for.
9. Collard Greens: A southern classic that brings a nice vegetal balance to the dish.
10. Black Beans: These can simmer in the same pot to absorb the flavors of the oxtail, adding a Latin twist.

For a perfect meal, consider not only the flavors but also the textures that will complement your succulent Instant Pot oxtails.

Troubleshooting Common Oxtail Cooking Issues

Cooking oxtails in an Instant Pot or any pressure cooker can sometimes present challenges. Below are the top 7 common issues and simple solutions when cooking this hearty and delicious meal.

1. Tough Oxtails: If your oxtails are coming out tough, the connective tissues haven’t fully broken down. Solution: Increase the cook time. Oxtails benefit from long, slow cooking, so adding more time under pressure can help make them bone tender.
2. Under-seasoned: Oxtails have a robust flavor that can handle lots of seasonings. Solution: Don’t be shy with salt, black pepper, and garlic powder. You can also sear the larger pieces with these seasonings before pressure cooking.
3. Oxtails Not Browning: A rich flavor comes from browning the oxtail pieces properly before pressure cooking. Solution: Use the sauté function on the Instant Pot with a bit of oil to brown oxtail on all sides.
4. Vegetables Overcooked: Sometimes vegetables like medium carrots or potatoes can become mushy. Solution: Cut them into larger pieces or add them into the Instant Pot halfway through the cooking time.
5. Gravy Too Thin: You might end up with a thin cooking liquid after the pressure cooking cycle. Solution: Use a cornstarch slurry (cornstarch mixed with equal parts cold water) to thicken the gravy.
6. Gravy Lacks Depth: If the gravy tastes flat, it’s lacking umami and depth of flavor. Solution: Add tomato paste, Worcestershire sauce, and garlic cloves during the pressure cooking phase to enhance the flavor.
7. Burn Notice: The Instant Pot may show a burn notice due to insufficient liquid or food sticking to the bottom. Solution: Make sure to deglaze the pot with a wooden spoon after browning the oxtails, and always use enough beef broth or water (at least 1 cup) to prevent sticking.