Ingredients:
3 lbs of oxtails
3 tbsp olive oil
2 onions, chopped
3 shallots, chopped
4 garlic cloves, chopped
2 celery branches, chopped
1 inch of ginger, minced
2 carrots, coarsely diced
3 parsnips, coarsely diced
2 large tomatoes, coarsely diced
1 beer
2 cups of beef broth
Salt
Pepper
2 tsp allspice
2 cans of butter or cannellini or great northern beans
Parsley
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Preparation:
Brown the oxtails in the olive oil in a pressure cooker. Remove from pan and add shallots, onions, ginger, garlic, and celery. Saute until soft. Add carrots, parsnips, tomatoes, beer, broth, salt, pepper and allspice. Stir to blend well.
Stir the oxtails into the sauce , put on the lid and the little bobble on top. When the bobble begins to swing medium fast, lower the flame to keep it at that speed and cook for 45 minutes. Allow to depressurize.
Drain the beans and put them in a pan. Add some sauce from the oxtails and cook for about 5 minutes. Serve with the oxtails and a sprinkle of parsley.
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