Oxtails are so, so good. Especially since (pretty much) everyone has a pressure cooker (thanks Instant Pot!) sitting on their counter, all of those tough, long simmer cuts of meat can become a meal you can have on a weeknight. This braise is inspired by a Filipino adobo but adds a few more ingredients and some brown sugar to balance all of the acidity of the vinegar. You can go the extra mile and take all the meat off of the bones before you serve this, or you can let your guests muscle their way through on their own.
Oxtails With Star Anise, Soy and Vinegar
- 1 kg (2.2 lbs) oxtails
- 6 garlic cloves, coarsely chopped
- 1 onion, chopped
- 1/2 tsp crushed red pepper flakes
- 1 Tbsp cracked black pepper
- 6 whole star anise
- 6 bay leaves
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- Cooked rice, to serve
- Sliced green onions, to serve
- Combine oxtails, garlic, onion, red pepper flakes, black pepper, star anise, bay leaves, white vinegar, soy sauce, water and brown sugar in a pressure cooker. Cook over high pressure for 60 minutes.
- Carefully relieve pressure and remove as many star anise and bay leaves as you can find, and discard. Serve with rice and chopped green onions.