Oxtail alla vaccinara in pressure cooker, a traditional Roman dish that usually requires 3 hours or more of cooking. However, cooking it in a pressure cooker halves the time, resulting in significant energy and time savings. Moreover, with the pressure cooker, all the organoleptic properties of the food remain almost completely unaltered: the flavor of the food will definitely be better. I imagine that many people are a bit skeptical and afraid of using it, but I assure you that with new generation pots, there’s no longer a risk of them exploding (in any case, the cause has always been human). On this note, I suggest reading my article, Pressure Cooker and Its Use, to eliminate any doubts and proceed safely.
If you already love this cooking method, then don’t miss the upcoming recipes:
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs beef oxtail
- 32 oz canned tomato pulp
- 2.2 lbs celery stalks
- 1 carrot
- 1 onion
- 1.5 tbsp extra virgin olive oil
- 2 tbsp pine nuts
- 1 tbsp raisins
- 1 tsp dark chocolate
Tools
- 1 Pressure cooker
- 1 Cutting board
- 1 Knife
Preparation
Finely chop the onion and cut the carrot into small pieces. Place the aromatics inside the pressure cooker along with the extra virgin olive oil, add the oxtail, and sauté well over medium-high heat.
After chopping the celery into pieces, add it to the sauté along with the tomato, and add as much water as the cans hold. If necessary, add a bit more.
Add salt, seal tightly with its lid, lower the valve lever, and bring to a high flame. As soon as you hear a strong hiss, reduce to the minimum and cook for about an hour.
Turn off, let rest for a few minutes, then before opening, raise the valve lever to release all the steam inside the pot. With a fork, ensure that the meat is tender; otherwise, close and cook for another half hour (in that case, before turning on again, raise the valve lever several times to release any residual steam).
At this point, enrich it with a piece of dark chocolate, pine nuts, and raisins. Put it back on the heat and let it season for about five minutes, but without a lid.
Serve our Oxtail alla vaccinara in pressure cooker, only after letting it rest for about ten minutes, to savor all the ingredients well.
Tips
The oxtail alla vaccinara keeps in the fridge for two or three days, but store it in containers that are not plastic.
You can also freeze it after cooking, making portions, so you only use what you need at the moment, without any waste.
