Eosinophilic Esophagitis Friendly Instant Pot Oxtail Stew
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Learn more →Ingredients
4 servings
- 3 lb oxtail pieces (about 1.5-inch thick cuts)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp allspice
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp worcestershire sauce
- 1 cup low-sodium beef broth
- 1 can (14 oz) diced tomatoes, with juices
- 2 medium carrots, cut into 1-inch pieces
- 2 medium yukon gold potatoes, cut into 1-inch chunks
- 1 scotch bonnet pepper or habanero, left whole
- 2 sprigs fresh thyme
- 2 green onions (scallions), cut into 2-inch pieces
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- cooked white rice or mashed potatoes, for serving (optional)
Instructions
- 1
In a small bowl, combine the salt, black pepper, smoked paprika, dried thyme, and allspice. Pat the oxtail pieces dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Set the Instant Pot to Sauté (high). Add the vegetable oil and heat until shimmering. Working in two batches to avoid crowding, sear the oxtail pieces for 3–4 minutes per side, until deeply browned on both sides. Transfer the seared pieces to a plate and set aside.
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