Mouthwatering fall-off-the-bone oxtail cooked in red wine, tomato cans and herbs with a Philips Electronic Pressure Cooker, served with delicious vegetables and caulimash.
- 1.2 kg oxtail
- 1 onion, finely chopped
- 1 cup of chopped leeks
- 1 cup chopped carrots
- 3 cloves of garlic, minced
- 3 birds eye chilli, finely chopped
- a bouquet garni, made with fresh rosemary, thyme, bay leaves and parsley
- 2 tins of peeled and chopped tomatoes
- 2 cups good quality beef stock
- 2 cups red wine
- salt and black pepper to season
- small baby carrots
- 6 baby potatoes, peeled and sliced in half
- 1Add all the ingredients into the inner pot, except the small baby carrots and potatoes.
- 2Ensure the ingredients does not exceed the maximum quantity – there is nifty markers on the inner pot to indicate it.
- 3Cover with the lid and turn the pressure keeping time setting to the desired time. I had my setting switched to about 38 minutes.
- 4Ensure the pressure regulator valve is set on 'seal'. Sit back and let the machine do its magic.
- 5After pressure cooking time, or even halfway through pressure cooking if you want to check the food, you can switch the pressure regulator valve to 'vent'. Be careful, there will be loads of steam exiting this valve.
- 6Leave the machine until the pressure regulator valve drops, open up and have a look.
- 7At this time you can add your baby carrots and potatoes, close it up, switch the pressure regulator valve to 'seal' and set the machine for another 10 minutes to cook the vegetables.
- 8Serve with creamed spinach, cauliflower mash and roasted sweet potato – anything goes!