Pressure Cooker Oxtail Bourguignon 壓力鍋紅酒燉牛尾

I recently got a box of oxtail on sale. However, I have never maken oxtail before. It seems to be tough and takes a long time to cook. After I tried making this Oxtail Bourguignon with my pressure cooker, I found out it’s super easy and I just love the savory sauce.

You could serve this with baked potatoes, mash potatoes, or with pasta. Mr. J just all the sudden fascinated by this dish and had a lot more than he normally would have. The pressure cooker shorten the cooking time a lot. The oxtail stew was really tender and well seasoned and blended well with all of the seasoning and sauce. Try it out~ It’s so easy and tastes so good!!

Servings: 5-6    Total Time: 2 hrs    Difficulty: Intermediate 

Ingredients:

  • Oxtail 2 lbs
  • All purpose flour 1/2 cup
  • 5-6 small carrots
  • 4-5 celery sticks
  • 3 fresh tomatoes
  • 3 large onions
  • Baby bella mushroom slices 3 cups
  • Tomato sauce 1 can
  • Dry wine 1 1/2 cup (I used Cabernet Sauvignon this time)
  • Water 1/2 cup (optional)
  • [Seasoning] Sugar 2 tbsp
  • [Seasoning] Salt about 1-2 tbsp
  • [Seasoning] Freshly cracked black pepper about 1 tsp
  • [Seasoning] Nutmeg powder 1/2 tsp
  • [Seasoning] Roasted garlic powder 1 tsp
  • [Seasoning] Roasted onion powder 1 tsp
  • [Bouquet garni] 2 bay leaves
  • [Bouquet garni] 1 tsp thyme leaves (fresh or dried)
  • [Bouquet garni] 1 tsp parsley (fresh or dried)
  • [Bouquet garni] 1 tsp oregano leaves (fresh or dried)
  • [Bouquet garni] 1 tsp basil leaves (fresh or dried)
  • [Bouquet garni] 2 cloves
  • [Bouquet garni] 1/2 tsp rosemary (fresh or dried)

Directions:

  • Lightly coat with flour then sear the oxtail in a large pan until golden. DSC05353
  • When the oxtail is seared, place chopped carrots, celeries, and oxtail in the deep pressure cooker.DSC05354
  • Saute the chopped onion and tomatoes in the large pan until all vegetables are soft and turn into sauce. Then add one can of tomato sauce, wine, and all of the [Seasoning] ingredients into the sauce. Cook until boiling. DSC05358DSC05365
  • Pour the sauce into the pressure cooker pot. Add some water to adjust the liquid level. (This is optional. Depend on how big your pot is and how much moist these tomatoes and onions turn into.) Also adjust the saltiness and sweetness to your preference.DSC05368
  • Don’t forget your [Bouquet garni]!! I don’t have fresh herbs. So I used all dried leaves instead. I tried both fresh and dried herbs before. The result didn’t have much difference to be honest. The dried herbs actually have more flavor than fresh ones. They are more cost effective as well. 🙂DSC05359
  • Put on your lid. Turn to medium high heat to build up the pressure. (About 7-8 mins) Turn to low heat and cook under high pressure for 30 mins. When 30 mins is up, remove the pressure cooker from heat and quick release the pressure. Add the mushrooms and cook without lid for another 25 – 30 mins. Constantly stir the stew to prevent burning at the bottom. Then ready to serve!! DSC05374

Bon Appétit


壓力鍋紅酒燉牛尾

最近剛好在超市買到特價的新鮮牛尾。當時看到大折價就手滑買下去 (煮婦一去超市看到原價跟特價的價差就失心瘋了),等到回到家冷靜下來才在努力想,我沒煮過牛尾耶… 阿這要怎麼吃? 囧rz

小小研究了一下,決定來試試這道看起來很假掰,但實際做起來很簡單的紅酒燉牛尾。正統的法式紅酒燉牛肉從煎、煮、烤要花個十幾小時。我只是一般小資女哪裡有這種美國時間跟他耗,只好簡化食譜,再用秘密武器壓力鍋節省烹調時間,從十幾個小時濃縮成兩小時內搞定,醬汁一樣很香濃,牛尾燉到超級軟嫩但不會太爛,配上烤馬鈴薯或是馬鈴薯泥,或是煮一點義大利麵拌醬汁都超好吃喔!

[迷之音: 其實只是看準了,沒倒進去鍋裡的紅酒都可以邊煮飯邊喝吧…]

紅酒的選擇:

來到美國才知道有一種紙箱包裝的紅酒,(還是我見識太淺薄?) 之前在台灣都沒有見到過。這種紅酒的特點就是他有一個密封的壓嘴,一箱大概 3-4 瓶紅酒的量,因為壓嘴是密封的,所以可以放在冰箱慢慢喝,不用像瓶裝的紅酒一開就要馬上喝完,不然隔天就變醋了不好喝。像我這種酒量不好又偶爾想來一小杯,這種包裝超適合的啊~ 重點是試過幾個牌子,他們都滿好喝的唷!

我這回選入紅酒燉牛尾的是 Black Box Cabernet Sauvignon,是味道比較醇厚,甜味稍微少一點,帶黑莓果香的一款酒。直接喝起來不苦澀,後味到舌根才帶一點點香甜,層次感很豐富的一支。(部落客推薦 英文版: http://winekick.com/blog/2013/4/6/black-box-cabernet-sauvignon-review)

經過與食材的燉煮,融合出來的肉汁十分對味,重點是只有加一兩杯進去煮,剩下的都可以慢慢喝啦~~ (好像酒鬼)

不囉嗦了,來看看簡化版的偷吃步壓力鍋紅酒燉牛尾做法吧!!

材料:

  • 牛尾段 2 磅 (一盒)
  • 中筋麵粉 1/2 杯
  • 5-6 根 細紅蘿蔔 切塊
  • 4-5 根 西洋芹 切小段
  • 3 顆 大蕃茄 切塊
  • 3 顆 大洋蔥 切塊
  • 貝拉蘑菇切片 3 杯
  • 蕃茄醬汁 1 罐
  • 紅酒 1 1/2 杯
  • 水 1/2 杯 (可不加)
  • [調味料] 糖 2 大匙
  • [調味料] 鹽 約 1-2 大匙
  • [調味料] 現磨粗粒黑胡椒 1 小匙
  • [調味料] 肉豆蔻粉 1/2 小匙
  • [調味料] 大蒜粉 1 小匙
  • [調味料] 洋蔥粉 1 小匙
  • [香料包] 2 片月桂葉
  • [香料包] 1 小匙 百里香葉 (乾的或是新鮮的皆可)
  • [香料包] 1 小匙帕西里葉
  • [香料包] 1 小匙奧勒岡葉
  • [香料包] 1 小匙羅勒葉
  • [香料包] 2 顆丁香
  • [香料包] 1/2 小匙迷迭香

做法:

  • 在洗淨的牛尾塊上薄薄沾上一層麵粉,入鍋煎到表面金黃,拿起備用。在壓力鍋底層放切好的紅蘿蔔塊與西洋芹,之後放入煎好的牛尾塊,備用。
  • 在煎牛尾的鍋子,直接炒洋蔥和蕃茄塊,炒到洋蔥和蕃茄軟爛出水,變成糊狀,倒入蕃茄醬汁罐頭、紅酒和 [調味料] 拌勻,煮到醬汁滾之後,倒入壓力鍋中。適量的加一點水調整壓力鍋的水分。雖然壓力鍋需要有水分稍微蓋過食材,但要比一般煮的水量再少一些,因為壓力鍋煮的過程水分比較不會蒸發,加太多水湯汁會太稀。這邊要視鍋子大小、蔬菜醬汁出水的狀況決定。試一下味道再適量加鹽、糖、胡椒調整。
  • 別忘了加入你的 [香料包] ,蓋上壓力鍋蓋,用中高火煮到高壓後,轉小火煮約 30 分鐘。離火洩壓,打開蓋子加入蘑菇片後,繼續開蓋滾煮約 25 – 30 分鐘讓湯汁更濃縮。就可以上菜囉~
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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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