Instant Pot Oxtails

Ingredients

• 6 cloves Garlic (diced)
• 1 tsp Oregano
• 1 tsp Cumin
• 1 Bay leaf
• 2 cup OJ
• 1 Lime (juiced)
• 1 cup Dry white wine
• 1/2 tbsp Kosher Salt
• 1/2 tbsp Black Pepper
• 1 tbsp oil (coconut, olive, or ghee)
• 2 lbs beef oxtails
• 1 whole Carrot (diced)
• 1 medium red onion (diced)
• 1/2 cup Leeks (whites only, thinly sliced round wise)
• 1 large poblano (diced)
• 8 oz diced Tomatoes (canned)
• 1 habanero pepper (optional) (small slits cut into the sides )

Instructions

1. 1

   --- Make the marinade ---

2. 2

   Mix all the ingredients in a large mixing bowl and set aside.

3. 3

   --- Make the oxtails ---

4. 4

   Place oxtails in a large glass bowl or ziplock bag. Add the marinade to the oxtails and refrigerate overnight. Flip halfway through the marinating process if oxtails aren’t fully covered.

5. 5

   Remove oxtails from the refrigerator. Remove from marinade (reserve the marinade). Dry the oxtails fully with a paper towel and set aside to reach room temperature.

6. 6

   Turn on Instant Pot via “more” Saute settings. Once the display reads “Hot” add oil. Add oxtails and brown on all sides. Remove oxtails and set aside.

7. 7

   Add the vegetables (carrots, leeks, onions, poblanos) to the pot and sauté 3-4 minutes.

8. 8

   Add marinade, bay leaf, habanero and fresh herbs if using.

9. 9

   Add beef back submerging them as much as possible. Pressure cook on high 40 minutes, then naturally release for 20 minutes.

10. 10

    Remove oxtails then add tomatoes and cook down until sauce thickens (about 10 minutes).