I randomly came across some oxtail at the Vons by my house so I had to buy it! Prior to making this recipe, I had never tried it let alone cooked it! I knew it would turn out super tender if I just popped it in the Instant Pot for a little!
Check out the recipe!
- 3 to 4 pounds oxtail – bone in
- 1/2 medium onion cut into large chunks
- 1 to 2 carrots cut into large chunks
- 8 oz lo mein noodles
- 1/2 cup soy sauce
- 1 tbsp salt
- 2 tbsp soyaki (Trader Joes)
- 1/2 cup rice wine or mirin or dry white wine
- 2 tablespoons minced garlic
- 1 inch ginger grated (about 1 teaspoon)
- 4 tablespoons honey or sugar
- pepper to taste
- 1 tablespoon sesame oil
- 2 scallions roughly chopped (and some finely sliced for optional garnish)
- cilantro – optional
- sesame seeds – optional
- Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels.
- Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the oxtail pieces in two batches, browning all sides. You can sear the meat in a separate pan or skip this step if you want.
- Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
- Add the vegetables.
- Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
- While the oxtail is cooking, cook the lo mein noodles per package instructions.
- Once everything is done, top the lo mein with the oxtail and pour sauce over to serve.
- Top with the scallion, sesame seeds, cilantro, and the sesame oil.