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Pressure Cooker Oxtail Stew

Featured in the Honolulu Star-Advertiser on May 24, 2017.
Recipe compliments of Connie Mitchell.

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Ingredients:

Pressure Cooker Oxtail Stew

  • 2 tablespoons vegetable oil
  • 2 pounds oxtails
  • 1 teaspoon curry powder
  • 1 small onion, cut in 1/2-inch pieces, divided
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cup water
  • 3 pieces star anise
  • 1 teaspoon five spice powder
  • 3 stalks celery, cut in 1-inch pieces
  • 2 large carrots, pared and cut into 1-inch pieces
  • 2 large red or white salad potatoes cut into 1 1/2-inch chunks
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt and pepper to taste
  • 1/2 cups frozen green peas
  • 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken

Directions:

  1. Heat oil in pressure cooker and brown oxtails with curry powder and half of onions uncovered.
  2. Add tomato sauce and water, star anise and five spice powder.
  3. Cover and pressure cook for 40 minutes.
  4. Cool and transfer to stew pot.
  5. Add remainder of ingredients except peas and simmer for 30 minutes or until vegetables are tender.
  6. Thicken with cornstarch.
  7. Add frozen peas for color.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 23 g fat, 7 g saturated fat, 125 mg cholesterol, 650 mg sodium, 49 g carbohydrate, 7 g fiber, 14 g sugar, 41 g protein; 800 mg sodium with 2 teaspoon salt added

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