Instant Pot Oxtail Stew

[Kebamo]

Instant Pot Oxtail Stew
 
Ingredients
• 3 lb oxtail
• 3 shallots, chopped
• 3 garlic cloves, minced
• 2 tbsp flour
• 2 tbsp tomato paste
• 6 cups beef broth
• 2 bay leaves
• a sprig of rosemary/thyme/sage
• 1 cup pearl onions
• 1 cup carrots, sliced
• 2 lb potatoes, chopped
• 1 tbsp butter
• 1 tbsp oil
• ½ tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• salt and freshly ground black pepper to taste

Instructions
1 Season oxtail liberally with salt and pepper. Set the pressure cooker on saute mode and brown oxtail on all sides, about 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides. Remove oxtail and set aside.
2 Add chopped shallots and minced garlic to the pressure cooker and sauté for about five minutes to get a brown color on them and soften them up a little bit. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Reduce the heat to medium, and cook the flour for about three minutes. Then add 2 tablespoons of tomato paste, which will give our stew some color and nice acidity. Return the oxtail back into the pressure cooker and pour in the beef broth. Add bay leaves, rosemary/thyme/sage, salt and pepper. Give it a stir and set the pressure cooker for 40 minutes on high.
3 Release the steam and skim off any excess fat accumulated at the top. Add the potatoes, carrots and pearl onions to the pot. Set the pressure cooker for another 10 minutes to cook the vegetables. Add chopped parsley and serve hot.