Chinese-Style Spicy Oxtails with Turnips Pressure Cooker Recipe

Recipe Category: Chinese


Chinese-Style Spicy Oxtails With Turnips Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 33 minutes for oxtails, 10 minutes for vegetables at HIGH pressure

Serve over medium-grain brown rice, with a sprinkling of cilantro.

  • 1 tablespoon peanut oil
  • 2 pounds oxtail pieces
  • ¼ teaspoon white pepper
  • 1/3 cup sliced (¼-inch-thick) green onions (white and light green parts)
  • 2 large cloves garlic, chopped
  • 3 cups water
  • ½ cup Chinese rice wine (shaoxing) or dry sherry
  • ¼ cup reduced-sodium soy sauce
  • 1 teaspoon brown sugar
  • 3 nickel-size slices peeled fresh ginger
  • 1 star anise pod
  • peel of 1 tangerine or clementine, removed in as few pieces as possible, or 3 wide strips of orange peel, removed with a vegetable peeler.
  • ½ of a fresh red jalapeno or aji amarillo pepper, seeds and stem removed, sliced ¼ inch thick
  • 3 medium turnips, peeled and cut into wedges
  • 4 medium carrots, sliced into ½-inch rounds
  • ¼ cup chopped fresh cilantro, for serving


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Season the oxtail pieces on both sides with the white pepper
  3. Lightly brown the pieces in batches in a single layer on all sides, about 3 minutes per side
  4. Take care not to crowd the pan
  5. As the pieces are browned, remove them to a plate
  6. Add the green onions and garlic to the pot and cook for about a minute, stirring
  7. Reduce the heat if they begin to burn
  8. Return the oxtails and any accumulated juice to the pot, nestling them into the green onions
  9. Add the water, rice wine, soy sauce, brown sugar, ginger, star anise, tangerine peel, and chile
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 33 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Quick Release method
  16. Be careful of the steam as you remove the lid
  17. Add the turnips and carrots to the pot and stir gently to combine
  18. Relock the cooker, bring it back up to HIGH pressure, and cook for 10 minutes
  19. Remove the pot from the heat
  20. Open the cooker with the Quick Release method
  21. Ladle the stew over rice in shallow bowls, removing the star anise and ginger slices
  22. The tangerine peel will likely have disintegrated
  23. Top each portion with chopped cilantro
  24. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or the freezer up to 4 months
  25. As you can imagine, an oxtail (really the tail of a beef cow) has a thick end and a thinner, bonier end
  26. Oxtail is typically sold cut into pieces about 2 inches long
  27. In one oxtail, there will be some meaty pieces from the thick end, some pieces that are mostly bone, and some in between
  28. Sometimes oxtails are sold prepackaged, but if you are buying oxtails from the butcher, ask for at least a few of the larger, meatier pieces
  29. Oxtails contain a lot of collagen
  30. Because of this, they respond really well to long, slow braising in the pressure cooker
  31. The collagen melts into the broth, adding a robust, beefy flavor

Full List of Chinese Recipes
Full List of Turnip Recipes

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