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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1Â 1/2 c. thinly-sliced leeks
- Â Â (or possibly coarsely minced onions)
- 1 c. dry white wine or possibly vermouth
- 3Â 1/2 lb meaty oxtails cut 2" lengths
- 3 lrg carrots peeled, and
- Â Â cut into 2" chunks
- 1 c. oil-cured pitted black olives
- 2 c. pasta sauce
- 1/4 tsp crushed red pepper flakes optional
- 3 lb Idaho or possibly russet potatoes scrubbed or possibly peeled,
- Â Â and cut into 2" chunks
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil or possibly butter (optional)
- 3/4 c. freshly-grated Parmesan cheese plus more for
- Â Â garnish
- 3 Tbsp. minced fresh basil or possibly parsley
Direcciones
- Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add in the wine and stir well. Continue cooking till about 25 percent of it has evaporated, 1 to 2 min. Add in the oxtails, carrots, and olives and pour the pasta sauce on top. Sprinkle on the red pepper flakes (if using). Don't stir. Pile the potatoes on top of the sauce.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just sufficient to maintain high pressure and cook for 50 min. (If the oxtails are not sufficiently tender, return to high pressure for 5 or possibly 10 min more.) Allow the pressure to come down naturally, 10 to 15 min. Remove the lid, tilting it away from you to allow excess steam to escape.
- Transfer the potatoes from the cooker to a large serving platter or possibly bowl. Pour the stew through a large strainer and degrease the sauce in a gravy separator. (Or possibly chill overnight and throw away the congealed fat.) Throw away any loose bones and shred the meat into bite-sized pcs.
- Return the degreased sauce, meat, and potatoes to the pot and reheat. Season with salt and pepper. When ready to serve, remove the potatoes and smash them coarsely with a ricer, adding extra virgin olive oil (if using) and sprinkling with Parmesan as you go. Season the potatoes with salt, if needed. Set a mound of potatoes in the center of a serving platter or possibly individual plates and surround with the oxtail meat and sauce. Garnish with basil and an extra sprinkling of grated Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 122 | 45% |
| Total Fat 13.69g | 17% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 561mg | 23% |
| Potassium 621mg | 18% |
| Total Carbs 23.87g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 14.07g | 9% |
| Protein 2.81g | 4% |
