Oxtail Stew

Deep bold flavor and very rich! I've had a hankering for oxtail ever since reading this review by @AJ12754 nearly a year ago. I was also intrigued by the idea of pressure cooking tougher cuts of meat - I think inspired by an episode of masterchef.

This recipe entails cooking the oxtails in a wine-broth-onion mixture for a full 30 minutes! One reduced the wine before pressure cooking, and I used a home-made chicken broth in place of the beef broth. At the end, frozen peas are mixed in.

The result was almost too flavorful. Deep rich flavor, but so rich that one could only eat a small amount.

The leftover broth I used as a starting point for a minestrone-type soup, this time inspired by this recipe reviewed by @kfranzetta. I used a lot of celery, but instead of lentils I threw in a can of kidney beans.

Two successful dishes in one!