Vegetables Are The Best For Your Health

Vegetables Are The Best For Your Health

Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut,

 imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi.


Nam eget dui. Etiam rhoncus. Maecenas tempus, tellus eget condimentum rhoncus, sem quam semper libero, sit amet adipiscing sem neque sed ipsum. Nam quam nunc, blandit vel, luctus pulvinar, hendrerit id, lorem. Maecenas nec odio et ante tincidunt tempus. Donec vitae sapien ut libero venenatis faucibus. Nullam quis ante. Etiam sit amet orci eget eros faucibus tincidunt. Duis leo. Sed fringilla mauris sit amet nibh. Donec sodales sagittis magna. Sed consequat, leo eget bibendum sodales, augue velit cursus nunc, quis gravida magna mi a libero. Fusce vulputate eleifend sapien. Vestibulum purus quam, scelerisque ut, mollis sed, nonummy id, metus. Nullam accumsan lorem in dui. Cras ultricies mi eu turpis hendrerit fringilla. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; In ac dui quis mi consectetuer lacinia.


Nam pretium turpis et arcu. Duis arcu tortor, suscipit eget, imperdiet nec, imperdiet iaculis, ipsum. Sed aliquam ultrices mauris. Integer ante arcu, accumsan a, consectetuer eget, posuere ut, mauris. Praesent adipiscing. Phasellus ullamcorper ipsum rutrum nunc. Nunc nonummy metus. Vestibulum volutpat pretium libero. Cras id dui. Aenean ut eros et nisl sagittis vestibulum. Nullam nulla eros, ultricies sit amet, nonummy id, imperdiet feugiat, pede. Sed lectus. Donec mollis hendrerit risus. Phasellus nec sem in justo pellentesque facilisis. Etiam imperdiet imperdiet orci. Nunc nec neque. Phasellus leo dolor, tempus non, auctor et, hendrerit quis, nisi. Curabitur ligula sapien, tincidunt non, euismod vitae, posuere imperdiet, leo. Maecenas malesuada. Praesent congue erat at massa. Sed cursus turpis vitae tortor. Donec posuere vulputate arcu.


Phasellus accumsan cursus velit. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Sed aliquam, nisi quis porttitor congue, elit erat euismod orci, ac placerat dolor lectus quis orci. Phasellus consectetuer vestibulum elit. Aenean tellus metus, bibendum sed, posuere ac, mattis non, nunc. Vestibulum fringilla pede sit amet augue. In turpis. Pellentesque posuere. Praesent turpis. Aenean posuere, tortor sed cursus feugiat, nunc augue blandit nunc, eu sollicitudin urna dolor sagittis lacus. Donec elit libero, sodales nec, volutpat a, suscipit non, turpis. Nullam sagittis. Suspendisse pulvinar, augue ac venenatis condimentum, sem libero volutpat nibh, nec pellentesque velit pede quis nunc. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce id purus. Ut varius tincidunt libero. Phasellus dolor. Maecenas vestibulum mollis diam. Pellentesque ut neque. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. In dui magna, posuere eget, vestibulum et, tempor auctor, justo. In ac felis quis tortor malesuada pretium. Pellentesque auctor neque nec urna. Proin sapien ipsum, porta a, auctor quis, euismod ut, mi. Aenean viverra rhoncus pede. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Ut non enim eleifend felis pretium feugiat. Vivamus quis mi. Phasellus a est. Phasellus magna. In hac habitasse platea dictumst. Curabitur at lacus ac velit ornare lobortis. Curabitur a felis in nunc fringilla tristique.

Two Cups Of Coffee And Some Cookies

Two Cups Of Coffee And Some Cookies

 

Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi.


Nam eget dui. Etiam rhoncus. Maecenas tempus, tellus eget condimentum rhoncus, sem quam semper libero, sit amet adipiscing sem neque sed ipsum. Nam quam nunc, blandit vel, luctus pulvinar, hendrerit id, lorem. Maecenas nec odio et ante tincidunt tempus. Donec vitae sapien ut libero venenatis faucibus. Nullam quis ante. Etiam sit amet orci eget eros faucibus tincidunt. Duis leo. Sed fringilla mauris sit amet nibh. Donec sodales sagittis magna. Sed consequat, leo eget bibendum sodales, augue velit cursus nunc, quis gravida magna mi a libero. Fusce vulputate eleifend sapien. Vestibulum purus quam, scelerisque ut, mollis sed, nonummy id, metus. Nullam accumsan lorem in dui. Cras ultricies mi eu turpis hendrerit fringilla. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; In ac dui quis mi consectetuer lacinia.


Nam pretium turpis et arcu. Duis arcu tortor, suscipit eget, imperdiet nec, imperdiet iaculis, ipsum. Sed aliquam ultrices mauris. Integer ante arcu, accumsan a, consectetuer eget, posuere ut, mauris. Praesent adipiscing. Phasellus ullamcorper ipsum rutrum nunc. Nunc nonummy metus. Vestibulum volutpat pretium libero. Cras id dui. Aenean ut eros et nisl sagittis vestibulum. Nullam nulla eros, ultricies sit amet, nonummy id, imperdiet feugiat, pede. Sed lectus. Donec mollis hendrerit risus. Phasellus nec sem in justo pellentesque facilisis. Etiam imperdiet imperdiet orci. Nunc nec neque. Phasellus leo dolor, tempus non, auctor et, hendrerit quis, nisi. Curabitur ligula sapien, tincidunt non, euismod vitae, posuere imperdiet, leo. Maecenas malesuada. Praesent congue erat at massa. Sed cursus turpis vitae tortor. Donec posuere vulputate arcu.


Phasellus accumsan cursus velit. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Sed aliquam, nisi quis porttitor congue, elit erat euismod orci, ac placerat dolor lectus quis orci. Phasellus consectetuer vestibulum elit. Aenean tellus metus, bibendum sed, posuere ac, mattis non, nunc. Vestibulum fringilla pede sit amet augue. In turpis. Pellentesque posuere. Praesent turpis. Aenean posuere, tortor sed cursus feugiat, nunc augue blandit nunc, eu sollicitudin urna dolor sagittis lacus. Donec elit libero, sodales nec, volutpat a, suscipit non, turpis. Nullam sagittis. Suspendisse pulvinar, augue ac venenatis condimentum, sem libero volutpat nibh, nec pellentesque velit pede quis nunc. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce id purus. Ut varius tincidunt libero. Phasellus dolor. Maecenas vestibulum mollis diam. Pellentesque ut neque. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. In dui magna, posuere eget, vestibulum et, tempor auctor, justo. In ac felis quis tortor malesuada pretium. Pellentesque auctor neque nec urna. Proin sapien ipsum, porta a, auctor quis, euismod ut, mi. Aenean viverra rhoncus pede. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Ut non enim eleifend felis pretium feugiat. Vivamus quis mi. Phasellus a est. Phasellus magna. In hac habitasse platea dictumst. Curabitur at lacus ac velit ornare lobortis. Curabitur a felis in nunc fringilla tristique.

Chocolate avocado cake

Chocolate avocado cake

 

Chocolate avocado cake 

 

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts

• plus cooling
• Serves 16
• Easy
•  

Nutrition per serving

• Calories 452
• Carbohydrates 53
• Saturated Fat 6
• Sugar 34
• Protein 4
• Fat 24
• Fiber 3
• Salt 0.9 

  
  

   

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Ingredients

• a little a little dairy-free sunflower spread, for greasing
• 1 large, ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract
• 85g ripe avocados flesh, mashed
• 85g dairy-free sunflower spreads
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Tipa

Working quickly

You need to spread the frosting quite soon after it’s made, as it thickens quickly. If it does thicken, just warm the bowl over a pan of hot water, or give it a few seconds in the microwave, paddling the mixture around with a spatula until it’s smooth and shiny.

Method

1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
   
2. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
   
3. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead. 

Homemade Pizza Recipe

Homemade Pizza Recipe

Homemade Pizza Recipe

• Prep time: 2 hours
• Cook time: 30 minutes
• Yield: Makes 2 10-12-inch pizzas

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your

 pizza.

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

• 1 1/2 cups warm water (105°F-115°F)
• 1 package (2 1/4 teaspoons) of active dry yeast
• 3 1/2 cups bread flour
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Pizza Ingredients

• Olive oil
• Cornmeal (to help slide the pizza onto the pizza stone)

• Tomato sauce (smooth, or puréed)
• Mozzarella cheese, grated
• Parmesan cheese, grated
• Feta cheese, crumbled
• Mushrooms, thinly sliced
• Bell peppers, stems and seeds removed, thinly sliced
• Italian sausage, cooked ahead and crumbled
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Onions, thinly sliced
• Ham, thinly sliced

Special equipment needed

• A pizza stone, highly recommended if you want crispy pizza crust
• A pizza peel or a flat baking sheet
• A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

MeathodHide Photos

 

Making the Pizza Dough

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook until the dough is smooth and elastic, about 10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

If the dough seems a little too wet, sprinkle it with a little more flour.

3 Put dough in warm place to rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in

size, at least 1 to 1 1/2 hours.

You can let it sit for several hours if you want. The longer rise will improve the flavor of the pizza crust.

If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Preheat pizza stone: Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Punch down dough, divide into two balls: Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush dough top with olive oil: Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

 

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

 

 

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and on to the baking stone in the oven.

9 Bake pizza: Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

 

Tuna and Tomato Pasta

My only caveat is that I think you need to 

be a tuna lover (or liker at least) to like this recipe. It only calls for one 6-ounce can for a recipe that serves 4, so it’s not as if the tuna overwhelms the dish. It doesn’t. But you definitely taste the tuna. Obviously if you want to skip the tuna, you can make something similar with a little bit of cooked Italian sausage in place of the tuna

Tuna and Tomato Pasta

Are you a fan of canned tuna? I love keeping a few cans on hand in the pantry, usually for whipping up the occasional tuna salad sandwich.
Tuna also works with pasta, quite well actually (check out tuna pasta with capers in white wine sauce). But I had no idea it also worked with pasta and tomato sauce and cheese until this dish, recommended to us by a reader (thank you Audrey), a favorite of hers from the 1967 classic Mama Leone’s Italian Cookbook.
We’ve changed the recipe only slightly from the one reader Audrey gave us, we’ve cut the butter in half, to 1/4 cup from a half cup. And we tossed in some chopped fresh basil, because we have plenty growing in the garden. Oh my gosh, this is so good! Wow. And easy too.






My only caveat is that I think you need to be a tuna lover (or liker at least) to like this recipe. It only calls for one 6-ounce can for a recipe that serves 4, so it’s not as if the tuna overwhelms the dish. It doesn’t. But you definitely taste the tuna. Obviously if you want to skip the tuna, you can make something similar with a little bit of cooked Italian sausage in place of the tuna.

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Tuna and Tomato Pasta Recipe

Are you a fan of canned tuna? I love keeping a few cans on hand in the pantry, usually for whipping up the occasional tuna salad sandwich.

Tuna also works with pasta, quite well actually (check out tuna pasta with capers in white wine sauce). But I had no idea it also worked with pasta and tomato sauce and cheese until this dish, recommended to us by a reader (thank you Audrey), a favorite of hers from the 1967 classic Mama Leone’s Italian Cookbook.

We’ve changed the recipe only slightly from the one reader Audrey gave us, we’ve cut the butter in half, to 1/4 cup from a half cup. And we tossed in some chopped fresh basil, because we have plenty growing in the garden. Oh my gosh, this is so good! Wow. And easy too.

una packed in olive oil is highly recommended for this recipe. If all you have is tuna packed in water, you can try draining it and then adding olive oil to the can, and letting it soak in the olive oil in the fridge for several hours, but you will get the best results if you start with tuna packed in oil.

Ingredients

 

• 4 Tbsp unsalted butter
• 1 28-ounce can of tomatoes, whole or crushed
• Salt
• 1 pound pasta shells
• 1/2 cup ricotta cheese
• 1 6-ounce can tuna packed in olive oil
• 1/4 cup fresh basil, chopped or torn
• A generous 1/2 cup grated parmesan cheese

MethodHide Photos

1 Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.




2 Cook pasta: While the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
3 Combine tuna, tomato sauce, ricotta, pasta, basil: Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.






4 Put into casserole, top with parmesan, broil: Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

Oxtail Osso Buco

Oxtail Osso Buco

Slowly braised to succulent perfection, these meaty morsels are the perfect choice for Osso Buco, taking on delicious flavors from a rich, aromatic stock. Rich in gelatin, they also infuse the sauce with body and flavor.

Oxtail Osso Buco
I love braised meat, and Osso Buco is one of my favorite dishes. Rich and elegant, it’s the perfect example of what magic can occur with a tough piece of meat, in a pot, over a few hours. It came as no surprise at how well oxtail worked in this classic Osso Buco recipe. The long, slow cooking in a richly fortified stock is a give-and-take; the oxtails lend as much to the resulting sauce as they take from it. This is adapted from a comprehensive, but straightforward version, from Time-Life’s Foods of the World series from the 60s. A true classic never goes out of style!

4 tb butter
1 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 ts finely chopped garlic
2 pounds oxtails, rinsed and drained
salt
freshly ground black pepper
flour
1/2 cup olive oil
1 cup dry while wine
3/4 cup beef or chicken stock
1/2 ts dried basil
1/2 ts dried thyme
2 cups fresh or canned tomatoes (drained), chopped
3 sprigs parsley or celery leaves
2 bay leaves
***Gremolata***
1 tb grated lemon peel
1 ts finely chopped garlic
3 tb finely chopped parsley

Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of oxtail standing up in 1 layer. Melt the butter in the casserole over moderate heat and when the foam subsides, add the chopped onions, carrots, celery and garlic. Cook, stirring occasionaly, for 10 to 15 minutes, or until the vegetables are lightly colored. Remove the casserole from the heat.

Season the pieces of oxtail with salt and pepper, then roll them in flour and shake off the excess. In a heavy 10- to 12-inch skillet, heat 6 tablespoons of olive oil until a haze forms over it. Brown the oxtail pieces in the oil over moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the browned pieces to the casserole and stand them side by side on top of the vegetables.

Preheat the oven to 325°. Now discard almost all the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup. Scrape in any browned bits clinging to the pan. Stir in the beef stock, basil, thyme, tomatoes, parsley or celery leaves and bring to a boil, then pour it all over the oxtails. The liquid should come halfway up the side of the oxtails; if it does not, add more stock. Bring the casserole to a boil on top of the stove.

Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently. If the liquid level becomes low, add hot water. Cook until the oxtails are tender, about 2 1/2 hours.

To serve, arrange the oxtail pieces on a heated platter and spoon the sauce and vegetables from the casserole around them. Sprinkle the top with the gremolata – a piquant garnish made by mixing the grated lemon rind, chopped garlic and parsley together. Buttered pasta is a perfect accompaniment.
Serves about 4.

Pressure Cooker Braised Oxtails (Instant Pot)

Pressure Cooker Braised Oxtails (Instant Pot)

The Instant Pot is an amazing piece of equipment, and nothing impresses me more than the speed and ease with which it renders oxtails into perfect specimens of smooth, silky, beefy goodness. What normally takes 2-3 hours of simmering, the Instant Pot does in 35 minutes! This recipe is very adaptable; feel free to play with seasonings, herbs (rosemary? basil?), liquids (juices? broths?), even vegetables. The key is to have enough liquid to just cover the meaty morsels. 

The resulting stock will be like liquid gold. Oxtails have a tremendous amount of collagen, which imparts the cooking liquid with an amazing flavor and mouthfeel. Don’t waste a drop of it! I defat the liquid by pouring it into a tall, cylindrical soup container, and letting it rest a bit. The fat rises to the top, and is easily ladled off. Store this flavorful fat in a covered container in the fridge, and use as a base for gravies, to saute vegetables, even to make your next batch of oxtails! 

Enjoy!

3 lbs oxtails, trimmed slightly of fat
Coarse salt
Freshly ground black pepper
1/2 ts smoked paprika
1/2 ts garlic powder
Flour
2 Tb peanut oil, more as needed
1 medium onion, quartered
6 cloves garlic, chopped
1/2 ts brown sugar
1 bay leaf
1/2 ts dried thyme
1/2 ts dried oregano
1 cup red wine
4 oz tomato sauce
2 cups chicken stock, as needed
1 Tb soy sauce
1 Tb Worcestershire sauce
1 ts balsamic vinegar

Place oxtails in a large colander in the sink. Bring a large pot of water to boil. Carefully pour over oxtails, turning large pieces to coat. Rinse oxtails with cold water, washing away any impurities. Pat oxtails dry and place in large bowl.

Season oxtails liberally with salt and pepper, and the paprika and garlic powder. Dredge in flour.

Heat Instant Pot on Saute. When “Hot,” add oil and heat to barely smoking. Brown oxtails in batches, turning to brown evenly. Remove browned pieces to a dish.

Add onion to Instant Pot and cook, stirring until slightly brown, adding more oil as needed. Add garlic, brown sugar, bay leaf, thyme, and oregano. Stir until fragrant, about 30 seconds. Add wine, and stir to deglaze pot. Bring to a boil and reduce slightly, about one minute. Add tomato sauce, one cup of stock, soy sauce, Worcestershire sauce, and balsamic vinegar. Return to boil, nestle oxtails in pot, and add additional stock to barely cover oxtails.

Lock lid in place and cook on Manual for 35 minutes. Release with NR. Remove oxtails to serving platter. Reduce liquid slightly on Saute and defat. Correct seasonings and spoon over oxtails, serving with rice, polenta, or pasta.

Note: I found that the medium sized oxtail pieces cooked perfectly in the 35 minute time. Larger pieces (such as in the featured photo) may take a bit longer, but I prefer braised meat to NOT be “falling off the bone” tender, just pulling away from the bone, but still with some “bite.” If you prefer your oxtails cooked a bit further along, simply remove the smaller pieces, reseal and reset the Instant Pot for five minutes more, then NR