cooking under pressure: hearty oxtail stock

How To Make cooking under pressure: hearty oxtail stock

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  PREP/PREPARE
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  For this recipe, you will need a pressure cooker, or an Instant Pot.
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  Why Oxtails? Oxtail bones are rich in collagen, and that is what is needed to make this recipe. We are not looking for meat, we want collagen-rich bones. Remember, meat is for broth, bones are for stock. In truth, you could use other beef bones for this recipe, but oxtail bones give the stock a richer depth of flavor.
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  FYI: Most “oxtails” are not actually oxtails. They are simply cow’s tails. But, over the years of using real oxtails, the name stuck. And, now you know the rest of the story.
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  Gather your ingredients (mise en place).
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  Place a rack in the upper position and preheat the oven to 400f (205c).
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  Rinse the bones, and place on a parchment-lined baking sheet.
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  Place in the preheated oven until they are nice and browned, about 40 - 50 minutes.
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  While they are baking, add three quarts of filtered water, and the vinegar, to the bowl of your pressure cooker, and use your device settings to bring the water up to a boil.
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  Chef’s Note: If your pressure cooker cannot do this then add the water and vinegar to a large pot, put it on the stovetop, and bring to the boil.
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  When the oxtails are finished, add them to the boiling water, and bring down to a simmer.
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  Skim for floating scum that rises to the top, until the surface is clear, about 20 – 30 minutes.
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  If you are using a separate pot, transfer the contents; including the liquid, to the pressure cooker, and continue to the next step.
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  Lock down the top, set the pressure cooker to high, and cook for 90 minutes.
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  Make sure the pressure is released, open the lid, and add all the remaining ingredients.
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  Lock down the lid, set the pressure cooker to high, and cook for an additional 90 minutes.
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  After 90 minutes, allow the pressure to naturally release for about 40 minutes.
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  Pour the liquid though a fine mesh strainer; discarding the solids.
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  Allow to cool, and then store in the fridge, using tightly sealed containers, until ready for use.
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  Chef’s Tip: This stock can also be frozen.
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  PLATE/PRESENT
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  Use it in soups, stews, casseroles, anywhere you need a good hardy stock. Like my super yummy Hungarian Goulash. Enjoy.
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  Keep the faith and keep cooking.
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