This hearty Instant Pot Oxtail Ragout is rich with flavor! Warm and comfy and good for the soul! If you haven’t had oxtail, it’s a great addition to your meal plan. It is tender, succulent, and extremely rich in collagen.
Instant Pot Oxtail Ragout
Prep time: 15 mins • Cook time: 35 mins • Yield: 6 servings
- 2 tablespoons pasture-raised butter or ghee
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 ½ cups beef bone broth
- 1-14 ounce can diced tomatoes
- 2 bay leaves
- 1 to 2 teaspoons fresh thyme or ½ to 1 teaspoon dried
- ½ teaspoon fresh rosemary or ¼ teaspoon dried
- ½ teaspoon salt
- 3 peppercorns
- 3 oxtails, joints separated, about 4 to 5 pounds
- 2 teaspoons red wine vinegar
- 2 tablespoons arrowroot (optional)
- 2 tablespoons water (optional)
Set your Instant Pot/Pressure cooker to the sauté setting*, heat butter/ghee and sauté onions, celery, and carrots for 2 minutes, or until softened. Add beef bone broth, tomatoes, bay leaves, thyme, rosemary, salt, and peppercorns and stir. Add oxtails. Using your cooker’s instructions, bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow to naturally release.
Skim off any excess fat, remove the bay leaves and peppercorns and add the red wine vinegar. If you wish to thicken the ragout, blend the arrowroot into 2 tablespoons of water. Bring the ragout to a boil on the sauté setting and stir in the arrowroot mixture. Boil gently, stirring constantly until the ragout has thickened, about 2 minutes.
Note: *If your electric pressure cooker does not have sauté setting, sauté ingredients on the stove top. If you are using a non-electric pressure cooker that you use on the stove top, you can sauté in the same pot.