Ingredients
Units
Scale
- 3 pounds oxtails
- 15 ounces crushed or diced tomatoes
- 1/3 cup balsamic vinegar
- 6 ounces carrots, peeled & diced
- 1/2 cup onion, diced
- 4 garlic cloves, minced
- 2 tablespoons cumin
- 1 tablespoon dried thyme
- 2 teaspoons salt (or more)
- 1 teaspoon pepper
- Salt & pepper to taste
- 2 tablespoons oil (for Instant Pot only)
Instructions
- Add oxtails to the slow cooker. Add garlic, cumin, thyme, salt, and pepper. Toss until the oxtails are evenly coated on all sides.
- Add the carrots and onion on top of the oxtails. Pour the crushed tomatoes and balsamic vinegar on top of all the food.
- Cook HIGH 3-4 hours or LOW 6-8.
- In a large bowl add the oxtails, cumin, thyme, salt, and pepper. Toss until the oxtails are evenly coated on all sides.
- Turn on the pressure cooker and select sauté. Once hot, add oil and the seasoned oxtails to the pot. Cook 2-4 minutes on each side or on until oxtails are evenly browned. You may have to do this in batches. Remove oxtails and set aside.
- Add more oil if needed. Add carrots and onions. Cook 3-5 minutes or until vegetables are soft. Add garlic & cook an additional minute. Turn off the pressure cooker.
- Pour in balsamic vinegar & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add oxtails back to the pressure cooker. Pour tomatoes on top.
- Close lid and seal valve. Set high pressure for 40-50 minutes. When cooking time is complete, let the Instant Pot naturally release the pressure before opening.
- Prep Time: 10 minutes
- Cook Time: 4 hours