Instant Pot Garlic Rosemary Oxtail Stew
Grass-fed beef oxtail braised with bacon, root vegetables, garlic, and rosemary in white wine and bone broth. Rendered bacon fat sears the meat before pressure cooking at high setting for tender, collagen-rich results. Paleo, AIP, and SCD compliant with no grains, legumes, or added sugars.
Ingredients
- 4 slice bacon, cut into 2 inch piecespancetta1:1Full guide →
- 1 pound grass-fed beef oxtail, cut upconventional beef oxtail1:13
- sea salt, to taste
- 3 medium carrot, cut into 1-2 inch pieces
- 2 stalk celery, chopped roughly
- 1 medium yellow onion, chopped roughly
- 8 clove garlic, peeled and crushed
- 2 sprig fresh rosemary, whole
- 2 leaf bay, whole
- 1 cup dry white wineadditional bone broth0.5:14Full guide →
- ½ cup bone brothbeef or chicken stock1:1
3
Instructions
- 1
Press saute on Instant Pot and let heat.
- 2
Add bacon and cook until fat renders and pieces crisp, stirring frequently. Remove with slotted spoon, leave fat in pot.
- 3
Season oxtail with salt and sear on all sides in bacon fat. Remove and set aside with bacon.
- 4
Add carrots, celery, and onion to pot and cook until slightly browned and softened, stirring constantly. Add garlic, rosemary, and bay leaves and cook until aromatic.
- 5
Add wine and stir to deglaze, scraping up browned bits. Cook for 8-10 minutes, stirring frequently. Add broth and stir.
- 6
Return oxtail and bacon to pot.
- 7
Place lid on and seal.
- 8
Press cancel to stop saute, then press manual and plus button until display shows 75.
- 9
When cooking time complete, allow pot to switch to keep warm and let pressure naturally release for 20 minutes. Manually release remaining pressure and open lid.
- 10
Remove and discard bay leaves and rosemary stems. Scoop oxtail pieces out to cool, leaving stew in pot on keep warm.
- 11
Pull meat from oxtail bones by hand. Reserve bones for broth. Return meat to pot and let come back to temperature.
- 12
Serve alone or with starchy side.
Tips
Bones from oxtail can be reserved and used to make future broth, boosting collagen content.
Rendering bacon fat at start creates flavorful cooking medium and imparts savory depth to stew.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 6 (before pressure cooking). Refrigerate up to 1 day, then resume from sealing lid.
Serve alone as one-pot meal or with roasted root vegetables, cauliflower rice, or plantain chips.
Common Mistakes
Do not skip natural pressure release for 20 minutes to avoid tough meat from rapid pressure drop.
Do not overcrowd pot during initial sear to avoid steaming meat instead of browning it.
Do not discard oxtail bones before eating; reserve for broth-making to maximize nutrient extraction.
Substitutions
3