Barbecue Oxtails | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Instructions
Ingredients:- 1 1⁄2 cups ketchup
- 1⁄2 cup Worcestershire sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon browning sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons liquid smoke
- 1 teaspoon allspice
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1⁄4 cup light brown sugar
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon Creole seasoning
- 2 tablespoons rough chopped garlic
- 1⁄4 cup apple cider vinegar
- 2 tablespoons cornstarch
- 1 tablespoon water
- 4 tablespoons olive oil, separated
- 2 pounds oxtails, trimmed of excess fat and patted dry
- 4 teaspoons Kosher salt, plus more to taste
- 2 teaspoons fresh ground black pepper, plus more to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1⁄2 cup all-purpose flour
- 1 cup diced yellow onions
- 2 medium carrots, cut into 1⁄2 inch rings
- 2 jalapenos, rough chopped
- 1 tablespoon fresh thyme leaves
- In a medium-sized bowl, combine the ketchup, Worcestershire sauce, dark soy sauce, browning sauce, Dijon mustard, liquid smoke, allspice, garlic powder, onion powder, light brown sugar, cayenne pepper, chili powder, smoked paprika, Creole seasoning, rough chopped garlic and the apple cider vinegar and stir well to combine. In a small bowl combine the cornstarch and water and whisk to form a slurry and pour the slurry into the barbecue sauce. Set aside as you prepare the oxtails.
- Set a pressure cooker to the sauté setting and add 11⁄2 tablespoons of olive oil to the pressure cooker. Season the oxtails with the Kosher salt, black pepper, onion powder, garlic powder, and toss with the all-purpose flour to evenly coat.
- Place a few oxtails in the pressure cooker at a time, being sure not to overcrowd the bowl of the pressure cooker and sear for 5-7 minutes until the oxtails are well caramelized. Remove the seared oxtails and set aside as you continue to prepare the remaining oxtails. Once all the oxtails have been seared, remove them from the cooker and set aside on a rack as you prepare the remainder of the dish.
- Add another tablespoon of olive oil to the pressure cooker and add the onions, carrots, jalapenos and thyme leaves. Cook the vegetables, stirring often until the vegetables start to release some of their moisture and begin to slightly caramelize, about 6-8 minutes. Add half of the barbecue sauce to the pressure cooker, stir to incorporate with the vegetables and then add the oxtails to the pressure cooker. Add the remaining barbecue sauce and a bit of water to the cooker and place the lid on the cooker and seal it as you set the cooker to the beef setting, about 45 minutes worth of cooking.