Contrary to the name, oxtail comes from common cows, not oxen. Oxtail gelatin-rich meat is gaining popularity due to a wonderful texture and incredibly rich taste; it's really one of the most flavorful cut of beef. I was able to find it at Wholefoods stores, Costco, local butcher shops and local farms. Braising it in instant pot for an hour, makes the meat fall-off-the-bone tender with almost no effort on your part. You can also make it a one-pot-meal by adding cubed potatoes or thoroughly washed wild rice or buckwheat to instant pot prior to pressure cooking the meat.
I don't use a lot of ingredients and let this wonderful cut of meat speak for itself. I love the way my kitchen is getting filled with the smell of this finger licking hearty soul food. To save on time and to preserve heat-sensitive nutrients, I pressure cook everything in my instant pot so this delicious bone suckling dinner can be made fast and easy. There is no need to season, cover with flour and fry meat prior to braising... all the flavors marinate and marry as they cook! (This also helps cut down sodium intake since you don't have to season meat and vegetables separately while cooking.) 
It really doesn't get easier than this!
Try it tonight!
Nutrition Facts
Amount Per Serving (1 serving)
Calories 406 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 169mg56%
Sodium 307mg13%
Potassium 109mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 47g94%
Vitamin A 1730IU35%
Vitamin C 4mg5%
Calcium 47mg5%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.

Prep Time 5 mins
Cook Time 1 hr
Resting Time 20 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 406 kcal


  • 2 lb oxtail
  • 2 onions chopped
  • 3 cloves garlic chopped
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 1 bay leaf
  • salt, pepper to taste
  • 1/2 TBS ghee for frying


  • Set instant pot to SAUTE (normal) function.  Add ghee to the pot and let it melt.
  • Add onion and sauté until soft and translucent, stirring frequently, about 2 minutes. Add garlic and fry for another minute.
  • Add carrot and celery and sauté until all vegetables are soft; stirring frequently to prevent burning.
  • Add oxtail and season with salt and pepper to your taste.  Add bay leaf. 
  • Cover and set instant pot to PRESSURE COOKING function (medium) for one hour.
  • Once finished, do a natural pressure release and let the float valve go down on it's own. (can take about 15-20 minutes)
  • Enjoy with a side of mashed potatoes or wild rice or salad!


Serving: 1servingCalories: 406kcalCarbohydrates: 5gProtein: 47gFat: 21gSaturated Fat: 8gCholesterol: 169mgSodium: 307mgPotassium: 109mgFiber: 1gSugar: 2gVitamin A: 1730IUVitamin C: 4mgCalcium: 47mgIron: 6.1mg
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