Receta Korean Braised Oxtail-Instant pot

by Sunny Shin

 Serve 4   Cook  1 hrIngredients: 2.5 - 3 lbs oxtail1 Tbsp olive oil 1 onion, chopped1 Tbsp minced garlic2 carrots, cut in 1 inch2 celery stalks, cut in 1 inch 2 bay leaves 1/3 cup dry sherry (wine)2 Tbsp tomato paste 1 cup beef stock salt and pepper to season Cooked rice, for servingBraising Sauce:1/4 cup Mirin1/4 cup soy sauce1 Tbsp fish sauce 1 Tbsp minced garlic1 tsp minced ginger2 Tbsp Chili garlic sauce  Garnish2 scallions, trimmed and slicedSesame oil Direction: Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. On the instant Pot press Sauté More function. Wait until it says "HOT".Add 1 Tbsp olive oil in instant Pot. Season one side with salt and pepper. Add in the larger pieces of oxtails, then brown each side for 5 mins. Turn it over and season with salt and pepper. Set aside the browned oxtails. Add in chopped onions, then sauté for 2-3 mins, then add garlic, sauté for another minute, then turn off the sauté setting. Add the wine and deglaze with it, then add bay leave, tomato paste, then give it a quick mix, then add browned oxtails, carrots, celery, and beef stock, braising sauce. Give everything a good stir.Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 40 minutes at high pressure. When the cooking program ends, allow the steam to release naturally about 20 minutes. Release the remaining pressure by turning Venting Knob to Venting Position, then carefully remove the lid.The Oxtail will be fall off the bone tender, so carefully set aside the oxtail and some carrots. Bring the sauce to a simmer to thicken the sauce using the Sauté function if necessary. Taste and season with more salt and pepper, then turn off the heat.Carefully place the oxtail back in the sauce and stir in the scallion and the sesame oil. Serve with rice.