Description
A warming and grounding meal for the cold season
Ingredients
- 1 pound oxtail
- 1 big Japanese sweet potato, peeled
- 1 celeriac, peeled
- 1 rutabaga, peeled
- 2 big carrots, peeled
- 1 yellow onion, peeled
- 1 garlic clove
- few springs fresh rosemary
- 1 teaspoon sea salt
- 1 teaspoon peppercorns
- 2 all-spice berries
- grated fresh horseradish OR prepared horseradish
- optional: organic cream / yogurt
- 1 1/2 cup filtered water
- fresh parsley chopped
- 1, 2 tablespoons extra virgin olive oil
Instructions
- Add the oxtail (should be already portioned when you buy it) to the Instant pot.
- Add the whole onion and garlic clove.
- Add the whole and peeled root vegetables: potato, celeriac, rutabaga, carrots.
- Add the rosemary, salt, peppercorns, all-spice and pour the water in.
- Seal the Instant Pot and set it on high pressure for 40 minutes.
- Meanwhile, prepare the horseradish. Grate it if you have fresh, if not use prepared horseradish. If you eat dairy you can mix it with cream or yogurt.
- Let the pressure release naturally for about 15 minutes and then you can manually release the rest.
- Take the roots out on a cutting board and cut them into smaller pieces.
- Plate the oxtail with the roots, fresh parsley and horseradish, sprinkle more sea salt and pepper and drizzle olive oil. You can drizzle some of the cooking liquid/broth on everything.
Notes
You will not use onion and garlic. You can discard the leftover broth or freeze it and use it for another meal.