lets share pressure cooker recipes! - formally "oxtail recipes?"

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Jaded Optimist

Jaded Optimist

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Mar 4, 2015
I've always wanted to try making some sort of oxtail dish. I'm worried about grabbing a random recipe online. Anyone have any good recipes or ideas? I have a pressure cooker and a slow cooker if that's needed for your recipe.
help!

Edit! I have been using my pressure cooker non-stop in the last month so I changed the theme of the thread
 
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* buy an oxtail
* carefully clean it and remove the meat
* preheat the oven to 320 degrees
* marinate lightly with Worcestershire sauce and melted butter
* throw away the whole bowl and pop a Digiorno's pizza in the oven instead.
* enjoy the fact that you're not imbibing oxtail
 
a_name_but_backwards said:
I've always wanted to try making some sort of oxtail dish. I'm worried about grabbing a random recipe online. Anyone have any good recipes or ideas? I have a pressure cooker and a slow cooker if that's needed for your recipe.
help!
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I always wanted to make oxtail soup. That's what I'd probably do with one.
 
It's only good for soups or stewing. Just use it the same way you'd use necks or shins.
 
Darndirty said:
Isn't that what they fed the slaves? Gonna have some chitlins with it?
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Dude, I've eating Szechuan raccoon, squirrel, cougar and bear. Chitlins would be awesome.

Oxtail apparently is super tasty if cooked right, so why not try it?
 
Ox tail is really good. I always see it cooked on-bone in a slowcooker, usually hispanic-y beef stew fixins in it.

Only problem I have is in my area white people found out it's good so now it costs regular cow money.
 
Oxtail is great. Last I had it I believe it was broiled or simmered, nothing fancy, by my late uncle-in-law who used to own a traditional Chinese restaurant.
Very simple. It's something I've been meaning to make but I don't see it that often.
God I fucking miss that guy
 
So I found a few yummy recipes, but most are just simmering it for 6+ hours on the stove. I've never used a pressure cooker (but my husband has one) can I use a regular stovetop recipe but speed up the process by a hour or more by using a pressure cooker?
 
a_name_but_backwards said:
So I found a few yummy recipes, but most are just simmering it for 6+ hours on the stove. I've never used a pressure cooker (but my husband has one) can I use a regular stovetop recipe but speed up the process by a hour or more by using a pressure cooker?
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I've heard that you can, but have no experience with it myself.

I don't see why it would be any different from a pot roast or any other low-and-slow beef dish.
 
a_name_but_backwards said:
So I found a few yummy recipes, but most are just simmering it for 6+ hours on the stove. I've never used a pressure cooker (but my husband has one) can I use a regular stovetop recipe but speed up the process by a hour or more by using a pressure cooker?
Click to expand...

Yes, but I'd look for a pressure cooker recipe for the same thing. The exact time and whether you use a quick release or let it cool down naturally are tricky to just guess offhand, so you'd want an amount of time and method that is tested.

And often, pressure cookers don't just speed up a six hour recipe by an hour or two, they turn something from an all day thing to under an hour.
 
AnOminous said:
Yes, but I'd look for a pressure cooker recipe for the same thing. The exact time and whether you use a quick release or let it cool down naturally are tricky to just guess offhand, so you'd want an amount of time and method that is tested.

And often, pressure cookers don't just speed up a six hour recipe by an hour or two, they turn something from an all day thing to under an hour.
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Awesome. Good to know. I was thinking of doing the recipe as is, then transferring to a pressure cooking after 4 hours in order to finish it up quick.

Doesn't matter for today now, my husband just said he picked up steak instead. I'll do some more recipe searching this weekend.
 
Avoid this recipe because the gravy turned out to be not very good and mostly just fat, and the bones didn't seem to soften up that much at all, which is what stewing is partially supposed to do.
 
Xarpho said:
Avoid this recipe because the gravy turned out to be not very good and mostly just fat, and the bones didn't seem to soften up that much at all, which is what stewing is partially supposed to do.
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This is why I love pressure cookers. They blast the shit out of even the toughest cut of meat into a falling apart mess.
 
AnOminous said:
This is why I love pressure cookers. They blast the shit out of even the toughest cut of meat into a falling apart mess.
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To be fair, I don't think my pot ever formed a seal (when you cover something and boil it, if it's halfway decent quality then it will "seal" itself due to pressure). It might have turned out better that way but in the end it was just seasoned roast (something way easier and way cheaper and without the obnoxious bones) and a messy gravy.
 
AnOminous said:
This is why I love pressure cookers. They blast the shit out of even the toughest cut of meat into a falling apart mess.
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What's the difference between a pressure cooker vs. a sous vide or slow cooker in your opinion?
 
melty said:
What's the difference between a pressure cooker vs. a sous vide or slow cooker in your opinion?
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The fact that they're totally different?

A pressure cooker uses pressure to increase the boiling temperature of water so that it stays liquid at much higher temperatures and cooks things in an hour instead of all day.
 
AnOminous said:
The fact that they're totally different?

A pressure cooker uses pressure to increase the boiling temperature of water so that it stays liquid at much higher temperatures and cooks things in an hour instead of all day.
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Lol I meant how does the meat turn out. I've never used a pressure cooker, and faster cooking usually makes tougher meat.
 
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