Crock-pot oxtail stew Ingredients 3 tablespoons extra-virgin olive oil 3 to 4 pounds oxtails, disjointed 2 medium onions, chopped 2 cloves garlic, finely chopped 1 tablespoon all-purpose flour ...

For oxtail, the internal temperature should read 145 degrees Fahrenheit. To check if meat is done, stick the thermometer directly into the thickest part of it and leave it for a moment until the ...

I like darker gravy and usually make a gravy from the drippings. Add the olive oil to a pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with ...

Oxtail soup was a staple during Pixie Jacquin's college days. Oxtails - that's the actual tail of a cow, steer or bull - were cheap, available, tasty, but, most importantly, cheap in the early ...

Strain the mushroom soaking liquid through a fine sieve, then measure it; if necessary, add some fresh water so the total amount of liquid is 750ml (3 cups). Pour the liquid into the pot and add ...

Return oxtail and onions back to cooking chamber. Place lid on top, flipping toggle to sealing mode and cook on Manual setting on High Pressure for 30 minutes. Allow for Natural Pressure Release.

"I remember when oxtails used to be 80 or 90 cents a pound," says Trent Brooks of Brooks' Place BBQ. "My family would throw a bunch of them in a crock pot with some water, let it cook overnight ...

Oxtails - that's the actual tail of a cow, steer or bull - were cheap, available, tasty, but, most importantly, cheap in the early 1960s when she was in school. She and her roommates would buy a ...