Little Sunny Kitchen · by Diana★ 4.8 (56)
Instant Pot Oxtail Recipe
NUTRITION · PER SERVING80M COOK
CAL 22%·PRO 82%
CARBS 6G6% OF CAL
2G FIBER3G SUGAR2G OTHER
FAT 28G56% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fall-off-the-bone oxtail braised in red wine and broth with vegetables and herbs, made simple in an Instant Pot. The result is rich, deeply flavored comfort food.
mainamericansoupbeef🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegetable oil
- 2 pounds oxtails
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- ⅓ cup red wine (optional - I recommend dry sherry)
- 2 cups beef or chicken broth
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
At a glance
PER SERVING · TIME 80M
CAL 22%·PRO 82%
CARBS 6G6% OF CAL
2G FIBER3G SUGAR2G OTHER
FAT 28G56% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 15m
- Sodium
- 1253mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 44mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.