Lany Olivier loves travelling, lawn bowling, sewing and baking. She loves cooking for her grandchildren her fluffy pancakes are always in demand. Her oxtail stew made the ‘Lany pressure cooker’ way is perfect for a cold winter’s day.
Oxtail Stew the Lany “pressure cooker” way
By Lanie Olivier
INGREDIENTS:
• 2 Oxtails - or 1,5kg seared in canola oil
• 2 Onions chopped in chunks and fried in canola oil till golden
• 1 Tin of chopped tomato and onion relish
• 4 Medium carrots cut into chunks
• 4 Large potatoes cut in ¼'s
• 1 TBS tomato puree
• 1 TBS Worcestershire sauce (the one without anchovies)
• 1 TBS Soy sauce
• 1 cup chicken stock
• 100ml coke (alternatively 100ml red wine)
• 2 cloves
• 2 TBS flour for coating the oxtail
• Salt and pepper to taste
EASY METHOD:
• Coat the seared oxtail in flour and place it with all the ingredients into a Pressure Cooker.
• Select the tendon or stewing setting and cook till fall off the bone soft.
• Place in slow cooker (6 hours). Place in oven dish (4 ½ hours).
• Personally I use my Salton Pressure Cooker - the Tendon setting twice. With the second stewing I add the potatoes and coke.
• To achieve the best results, serve with samp or rice.
