Pressure Cooker Oxtail and Pappardelle Pasta

Pressure Cooker Oxtail and Pappardelle Pasta

There are few things I find more rewarding than taking a cheap, tough piece of meat and slow cooking it until it’s falling off the bone. Often though I find that by the time I start thinking about dinner it’s too late to cook meat in this way. This is especially true ever since Steph and I became parents. So, these days dinner is more often a matter of what can be pulled together quickly, rather than cooking the way you really want to. However, ever since my last birthday, things have changed.

Before we get into that though, I want to make it clear that my birthday is not a big deal for me. I’m happy just doing something fun but low-key on the day, and really don’t care whether or not I get presents. However, the instant I do receive something, I immediately get my hopes up. The good little Catholic boy in me says I should be happy with the fact that someone took the time and effort to get me something. But, unfortunately the low life scumbag side of me has much higher expectations.

Pressure Cooker Oxtail and Pappardelle Pasta

So… what did Steph get me for my birthday last year? Well, I can tell you what it wasn’t!  It wasn’t the $3,000 tennis ball machine that I have wanted since forever. Nor was it a licence to re-enter the World of Warcraft where all my buddies are waiting for me to lead them to nerd heaven. No, it was something much closer to Steph’s heart… she bought me a pressure cooker.

I swear to the gods that if it was any other year in my life, I would have been livid. There would have been some serious questions about how well Steph really knew me. I can only imagine how the scene would have played out:

  1. Steph handing me the present and me getting excited because it is a big bloody box!
  2. Ripping the wrapping paper with a big grin on my face.
  3. Reading the labels on the box and my grin disappearing.
  4. Then the feeling of MASSIVE DISAPPOINTMENT as the realisation sets in that the present is an absolute DUD!
  5. Putting on a fake smile and thanking her with a hug and a kiss.
  6. Silently thinking to myself “What the $#@! did I do to deserve this?”

Pressure Cooker Oxtail and Pappardelle Pasta

But as it turns out, it was exactly what I wanted and needed! It really is funny how life changes as you get older. It makes me worry what types of presents I’ll be asking for next year. But seriously, having an electric pressure cooker has meant we can still eat many of the slow-cooked dishes we used to enjoy in a fraction of the time. This dish I am posting up today, originally took 6 hours to prepare! With the pressure cooker, it now only takes 1 hour and 45 mins! The figures speak for themselves!!

To all those reading this post, I strongly suggest you go out and get one. It will change your life!

– Scruff

PS   Watch this space because I will be posting a lot more pressure cooker recipes!

Pressure Cooker Oxtail in Tomato Sauce and Pappardelle Pasta

Pressure Cooker Oxtail and Pappardelle Pasta

Delicious chunks of tender oxtail meat and pappardelle pasta takes comfort food to a new level. Made in a pressure cooker, this fabulous dish is on your table much quicker then conventional methods. 

Course Dinner
Cuisine Italian
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 5 people + extra
Author Scruff

Ingredients

  • 1.5 kg beef oxtail, washed and cleaned
  • 2 tbsp canola oil (30 ml)
  • 1 tsp salt
  • Freshly cracked pepper
  • 1 medium onion, finely chopped
  • 4 big cloves of garlic, peeled and finely chopped
  • 2 carrots, peeled and very finely chopped
  • 2 stalks of celery, finely chopped
  • 6 -8 white cup mushrooms, sliced
  • 700 ml passata or tomato puree
  • 1 tsp sugar
  • 2 bay leaves
  • 500 - 600 gm pappardelle or pasta of your choice

Garnish

  • Parsley, finely chopped
  • Parmesan cheese, finely grated
  • Dried chilli flakes

Instructions

  1. Prep all your vegetables.

  2. Prepare the oxtail by trimming off the desired amount of excess fat. Season them with 1 tsp of salt and freshly cracked pepper.

  3. Heat a non-stick saucepan to high and add roughly 1 - 2 tbsp of canola oil.  Sear the oxtails on all sides and leave them to rest inside the pressure cooker. (Note 1)

  4. When all the oxtails are seared, turn down the saucepan to medium-high and saute the onions and garlic for 30 secs.
  5. Add the carrots and celery. Continue to cook and stir for another 5 mins.

  6. Add the tomato puree, sugar and bay leaves. Stir with a wooden spoon until completely combined.  Then pour the tomato mixture into your pressure cooker and ensure that all oxtails are covered in the sauce.

  7. Cook on high pressure (I use the meat / stew setting) for 45 mins - 1 hour. (Note 2)

  8. Carefully depressurise the cooker and remove the lid as instructed in your pressure cooker manual.
  9. Using a spoon, remove the desired amount of fat suspended on top of the sauce. (Try to leave some fat since it adds great flavour and richness to the sauce)
  10. Remove the oxtails  from the pot and let them cool. Once they can be handled, pull the meat off into chunks and add them back to the sauce. (Note 3)

  11. Add the sliced mushrooms to the sauce and cook for another 10 mins by setting the pressure cooker on saute setting. If your pressure cooker does not have this function, then pour the sauce into a non-stick pot and cook on the stove at medium - low.
  12. Boil plenty of water with a good pinch of salt and cook the pasta as directed on the packaging. Strain your pasta once it's done.

  13. Check the seasoning of your sauce and adjust according to your taste.  Also, check the thickness of your sauce. Allow the sauce to reduce further if you like it richer and thicker. 

  14. Serve the dish with either the sauce mixed through or on top of the pasta.

  15. Garnish with finely chopped parsley, Parmesan cheese and dried chilli flakes.

Recipe Notes

  1. You can sear the oxtails in your pressure cooker using the saute function. I prefer to do it on a saucepan since it's bigger and easier.
  2. At 45 mins, all small oxtails will be falling off the bone while medium to large ones will still have some bite. At the 1 hour mark, all sizes of oxtails will be falling off the bone or very close to it. I personally prefer all my oxtails to be falling off the bone.
  3. To add some WOW factor, save some oxtails with the meat on to be plated with the pasta.
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