Pressure Cooker Recipes
I recently bought a new pressure cooker to speed up the cooking time for beans and tougher meats. So far, I have only used it to braise short ribs and cook raw kidney beans and I am now looking for some great pressure cooker recipes to experiment with, such as braised octopus. What are some of the best pressure cooker recipes you have tried that you would recommend (I eat everything BTW)? For everyone's convenience, please post the entire recipe here rather than just linking to it.
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I have had excellent results braising beef oxtails in the pressure cooker, Jamaican style. I found a bunch of recipes and basically combined them to suit my own tastes. Most of them called for pre-mixed Jamaican spice seasoning, but this recipe is made from scratch for those who don't have access to it.
3 lbs oxtail, fat trimmed
4 cups beef broth or water
1 large onion, chopped
2 green onion stalks, thinly sliced
1-2 small jalapeno peppers sliced (or habanero / scotch bonnet chile)
6 cloves garlic, minced
1/4 cup soy sauce
2 T vegetable oil
1 T grated ginger
1 1/2 tsp ground allspice
1/2 tsp dried thyme or 3 sprigs fresh
1/2 tsp ground black pepper
1. Toss the oxtail with the onion, green onion, garlic, ginger, hot pepper, soy sauce, thyme, salt, and black pepper. Marinate for at least 2 hours.
2. Heat the vegetable oil in a large skillet over medium-high heat. Remove the oxtail from the marinade, reserving marinade. Brown the oxtail in the skillet until browned all over, about 10 minutes.
3. Place oxtails and reserved marinade into a pressure cooker, and pour in beef broth (or water). Cook under pressure on the lowest heat for 2-3 hours*, then remove from heat, and remove the lid according to manufacturer's directions.
4. Remove the oxtails from the cooking liquid and skim the fat from the top. Remove any shard of bones and process the liquid in a blender until smooth. If too thin, place the liquid over heat and reduce or add corn starch to thicken. Pour the hot sauce over your oxtails and serve.
*Cooking times will vary, depending on the thickness of the oxtails. Cook until oxtails are tender and falling off the bone.
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