Wine-braised oxtails with fennel from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 46) by Melissa Clark

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Accompaniments: Garlic rice; Mashed potatoes with sour cream + chives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meginyeg on May 11, 2023

    Really tasty. Definitely will make again. I did it as a slow cooker dish and it cooked beautifully.

  • Zosia on January 01, 2020

    Really delicious! The sauce was rich and silky (I pureed the vegetables with the cooking liquid at the end) and the meat was tender and quite luxurious. It took double the time to lightly caramelize the vegetables but I saved time elsewhere by roasting the oxtails in a hot oven, a technique I came across in another recipe I was considering. Unfortunately, I couldn't cook this in my 6qt instant pot. The burn message came up 2 times. I emptied and cleaned the pot, checked the seal etc after the first time (it had not yet reached full pressure) but after the second time (2 minutes after it was at full pressure), I transferred everything to a dutch oven and braised at 325F for 3 hours. The food wasn't over the maximum fill line but it was densely packed with relatively little liquid. I'm not sure if that's the reason...I still have much to learn about this appliance.

  • juliafj on November 27, 2017

    This was incredibly easy and flavorful! Highly recommend it!

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