OK! I can feel the disappointment each day I don’t timely post. Mea culpa!
Yesterday I started the experiment with OXTAIL … and the beginning of an oxtail soup or soup base. Mixed results, but lots of learning experiences. Oh goodie! how I love such “experiences” JK
1st lesson: check the total weight of your Sam’s Club oxtail package before putting them ALL into the pot to brown. Pressure cooker book suggested 2 lbs, after finding a very tight fit, checked the plastic wrap to find I had almost 4 lbs ….
2nd lesson: when you realize you have too much meat in the pot to brown – take out 1/2 NOW. Don’t wait and see how it goes …
3rd lesson: one needs cheese cloth or one of those mesh things to keep some of the spices together and make them easy to remove – the decision to toss them in, may have lead to a bitter stock
4th lesson: watch the pressure to ensure you did not turn the heat down too far … the meat should come off the bone without need for very sharp knives and lots of elbow grease and a properly set mouth.
Ingredients: oxtail, olive oil, sage – herbes de provence, black pepper corns and 2 bay leaves in a bouquet garni, one onion, two stalks of celery, two cans of Guiness or another dark beer, 3 cups of water.
- Brown oxtail in the oil in the bottom of the pressure cooker. Ensure the pieces are browned on all sides and that you haven’t over-crowed the pot (see lessons 1 & 2 above)
- Remove the meat and set aside
- Cut the onions in half then quarters, slice the celery – add both to the pot and cook until the onions are softened. (3 to 6 minutes)
- Add the spices (see lesson 3 above about the bouquet — oh well), the meat, the beer and the water and cover and latch the pot
- Bring up to pressure and turn down to the lowest heat that will maintain pressure (see lesson 4) and cook for 35 minutes – Use the natural release method to de-pressurize.
- Remove the meat and allow to cool
- Strain the remaining broth to remove the vegetables and spices (colander with cheese cloth); discard the vegetables
- Remove the meat from the bones and add back into the broth.