Oxtail…My Favorite Kind of Offal

I hope you’ll stick with me through this one, so I can convince you to try this great dish! I was able to get a great grass-fed oxtail from the local farmer’s market. I will say this… I found a 1 pound oxtail at the grocery store for $16. I purchased 3 pounds at the farmer’s market for $18! A much better deal and much better quality!.

I love trying weird cuts of meat. They’re often more economical and have quite a bit of flavor. So far I’ve tried, oxtail, beef cheek, beef liver, and beef heart. All with unique flavors. So if you think you’re brave, see if you can source them locally! This dish is actually very simple.

Here’s what you’ll need:

  • 3 Pounds of Grass-fed Beef Oxtail
  • A Splash of Apple Cider Vinegar
  • 1 Bay Leaf
  • 1Teaspoon of Pink Himalayan Salt
  • As Many Garlic Cloves as you Like (I probably did 5 ish…)
  • Water to Fill the Pressure Cooker

Are you ready for how easy this is? Throw all of these ingredients in your pressure cooker. Remember to put the metal insert at the bottom so that the meat is off the bottom. Please let me stress (as always) that you read your owners manual and understand how to operate it safely. I have a Cuisinart Pressure Cooker…so I’ll try to walk you through the general idea.

Don’t over fill your pressure cooker. Place the lid on top and lock it into position. Select ‘High Pressure’ on your pressure cooker for 90 minutes. Make sure that the pressure valve is in the right position so that it seals as it gets up to pressure. When it is finished cooking, please be extremely careful and know how to release the pressure safely. Most have the ability to do a quick release and a slow release. The only difference is, letting the steam all out by moving the valve, or just letting the pressure naturally seep out over a longer period of time. You choose what works best for you.

This was so delicious that I nearly ate the whole thing by myself! It is an extremely fatty cut, and a little messy to deal with. But it is so flavorful, you’ll be elbow deep before you begin to care about the mess. This goes great with potatoes, rice, or any other vegetables you like.

I hope you enjoy this recipe. Go ahead and try some offal! I promise it’s not as *awful* (wink, wink) as you think. Make sure to come back next time and see what weird things I’ll try next. I’m sending yummy, nutritious cuts from my Common Sense Kitchen to yours.

-Ami M. Lee, Offal Loving, Eclectic Ingredient Trying, Common Sense Cook

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