Traditional Oxtail Stew with Cheddar Oven Drop Biscuits Pressure Cooker Recipe

Recipe Category: Stew


Traditional Oxtail Stew With Cheddar Oven Drop Biscuits Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 45 minutes at HIGH pressure


  • 2 pounds oxtail pieces
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 1 large carrot, diced
  • 1 (14.5-ounce) can chopped tomatoes in juice
  • 1 cup reduced-sodium beef broth
  • ½ teaspoon freshly ground black pepper
  • 1 small or ½ large bay leaf


  • 1 cup all-purpose flour
  • ¼ cup white or brown rice flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup shredded mild or sharp Cheddar cheese
  • 3 tablespoons organic solid vegetable shortening or cold butter
  • 1/3 to ½ cup buttermilk, as needed


  • 2 tablespoons dry or medium-dry sherry, or more to taste
  • sea salt, if needed
  • 2 tablespoons unsalted butter (optional)
  • 2 tablespoons all-purpose flour (optional)
  • 1 tablespoon minced fresh flatleaf parsley


  1. In a plastic bag, toss the oxtails in the flour
  2. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  3. Shake the excess flour from the oxtail pieces
  4. Brown the oxtail pieces well in batches in a single layer on all sides, about 10 minutes per batch for the larger pieces
  5. Take care not to crowd the pan
  6. As the oxtail pieces are browned, remove them to a plate
  7. Add the onion to the pot and cook for about 2 minutes, stirring
  8. Add the carrot and cook for about 1 minute more
  9. Return the oxtails and any accumulated juice to the pot, nestling them into the vegetables
  10. Add the tomatoes and their juice, broth, pepper, and bay leaf
  11. If your broth was unsalted, add ½ teaspoon salt
  12. Stir to combine
  13. Close and lock the lid
  14. Set the burner heat to high
  15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  16. Set a timer to cook for 45 minutes
  17. While the oxtails are cooking, make the Cheddar biscuits
  18. Preheat the oven to 400° F (375° F if using a Pyrex pie plate)
  19. Lightly oil an 8-inch pie plate
  20. Combine all the dry ingredients and Cheddar in a medium bowl and mix well
  21. Add the shortening and buttermilk; stir until the dough comes together
  22. The dough will be slightly sticky
  23. Divide the dough into 4 equal portions and fashion each into a loose ball
  24. Drop them into the pie plate
  25. Bake in the center of the oven until lightly browned and firm to the touch, 25 to 30 minutes
  26. Serve right from the oven
  27. Remove the pot from the heat
  28. Open the cooker with the Quick Release method or the Natural Release method (let stand for 15 minutes)
  29. Be careful of the steam as you remove the lid
  30. Stir in the sherry
  31. Taste the broth and salt to taste
  32. If a thickened gravy is desired, heat the butter in a saucepan over medium-high heat
  33. Add the flour and cook, stirring, until aromatic and lightly browned, 2 to 3 minutes
  34. Ladle about ½ cup of hot broth from the pressure cooker into the roux and stir until smooth and bubbly
  35. Add ½ cup more hot broth and again stir until smooth and bubbly
  36. Pour the roux into the pressure cooker and stir carefully to combine
  37. Bring the stew to a gentle boil, uncovered, and cook until the stew thickens, 2 to 3 minutes
  38. Serve the oxtail stew, sprinkled with the parsley, over egg noodles or mashed potatoes, and with a hot biscuit
  39. Or refrigerate overnight, remove the layer of congealed fat, and reheat gently to serve
  40. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or the freezer up to 4 months

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