Melt-in-Mouth Oxtails: Pressure Cooker Recipe!

Fri Aug 15 2025

Oxtails, once considered a humble cut, have rightfully earned their place as a culinary delicacy. Known for their rich, beefy flavor and incredibly tender texture when cooked properly, they are a true comfort food masterpiece. However, achieving that fall-off-the-bone perfection often requires hours of slow simmering. This is where the magic of the pressure cooker comes in, transforming tough oxtails into a melt-in-your-mouth experience in a fraction of the time. If you've been searching for the ultimate oxtails in pressure cooker recipe, look no further!

Why Choose Oxtails?

Beyond their exquisite taste, oxtails are packed with nutritional benefits. They are rich in collagen, which transforms into gelatin during cooking, offering potential benefits for joint health, skin elasticity, and gut lining integrity. The marrow within the bones also contributes essential fats and minerals, making oxtails a surprisingly wholesome and nourishing meal.

The Pressure Cooker Advantage

The secret to perfectly tender oxtails lies in breaking down their abundant connective tissue. While traditional methods can take 3-4 hours or more, a pressure cooker dramatically accelerates this process. By creating a high-pressure, high-temperature environment, it forces moisture and heat deep into the meat fibers, ensuring unparalleled tenderness and infusing every bite with flavor faster than any other method. For busy home cooks seeking exquisite results without the wait, this particular oxtails in pressure cooker recipe is a game-changer.

Ingredients You'll Need

3-4 lbs oxtails, trimmed of excess fat
2 tbsp olive oil or avocado oil
1 large onion, roughly chopped
3 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
4 cups beef broth (low sodium preferred)
1 cup dry red wine (optional, for richer flavor)
2 bay leaves
1 tsp dried thyme
Salt and freshly ground black pepper to taste
Optional: 1 tbsp tomato paste for deeper flavor
Optional: Fresh parsley or cilantro for garnish

Step-by-Step: Your Melt-in-Mouth Oxtails

Preparation

First, pat the oxtails dry with paper towels. Season generously with salt and pepper. Using the "Sauté" function on your pressure cooker (or a large Dutch oven on the stovetop), heat the olive oil over medium-high heat. Brown the oxtails in batches until deeply golden on all sides, about 3-5 minutes per batch. This crucial step develops rich flavor. Remove the browned oxtails and set aside. Deglaze the pot with a splash of beef broth or water, scraping up any browned bits from the bottom. This prevents the "burn" warning often associated with pressure cookers when making an oxtails in pressure cooker recipe.

Cooking Process

Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, stirring occasionally.
Stir in the minced garlic and optional tomato paste, cooking for another minute until fragrant.
Pour in the red wine (if using) and bring to a simmer, scraping up any remaining bits from the bottom of the pot. Cook for 2-3 minutes to allow the alcohol to evaporate.
Return the browned oxtails to the pressure cooker. Add the diced tomatoes (undrained), beef broth, bay leaves, and dried thyme. Ensure the liquid covers most of the oxtails; if not, add a little more broth.
Secure the pressure cooker lid and set the valve to "Sealing." Cook on high pressure for 60-75 minutes. The exact time may vary slightly depending on the size and thickness of your oxtails and your pressure cooker model. For extremely tender results, aim for the longer end of the range.
Once cooking is complete, allow a natural pressure release for at least 15-20 minutes. This helps the meat absorb juices and become more tender. Carefully release any remaining pressure manually.
Remove the oxtails from the pot. Discard the bay leaves. Skim any excess fat from the sauce. You can thicken the sauce further by using the "Sauté" function to simmer it down, or by mixing a slurry of cornstarch and water and whisking it in.

Serving Suggestions

Serve the tender oxtails generously ladled with the rich sauce. They pair wonderfully with creamy mashed potatoes, polenta, rice, or even a side of roasted root vegetables to soak up all the delicious juices. Garnish with fresh parsley or cilantro for a touch of color and freshness.

Tips for Success

Browning is Key: Do not skip the browning step. It adds immense depth of flavor that is irreplaceable.
Natural Release: Always allow a natural pressure release for meat cuts like oxtails. It contributes significantly to their tenderness and prevents them from seizing up.
Adjust Seasoning: Taste the sauce after the oxtails are cooked and adjust salt and pepper as needed.
Freezing: Leftover oxtails and sauce freeze beautifully, making this a great make-ahead meal.
Choosing Oxtails: Look for meaty oxtail pieces with a good amount of fat and bone.

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This oxtails in pressure cooker recipe delivers an incredibly rich, flavorful, and profoundly tender meal that tastes like it simmered all day, but comes together with modern efficiency. It's a testament to how simple yet transformative kitchen tools can be, making what was once a special occasion dish a viable option for any weeknight. Enjoy creating this comforting, nourishing dish, making this the definitive oxtails in pressure cooker recipe you'll ever need.