Instant Pot- Sudado de Cola de Res (Colombian-Style Oxtail Stew)
Ingredients
- 2 pounds Rumba Meats Oxtail (1 package)
- 2 cups beef broth
- 1 cup water
- 4 scallions finely chopped
- 3 garlic cloves, finely chopped
- 1 white onion, finely chopped
- 2 cups finely chopped tomato
- 1 teaspoon cumin powder
- ½ teaspoon sazón with color
- Salt and pepper to taste
- 8 small potatoes, peeled
- ½ pound frozen or fresh yuca (cassava)
- Fresh cilantro
Instructions
- Add the water, scallions, garlic cloves and white onion to a blender. Blend until well combined.
- Add the oxtail, 2 cups broth and the onion mixture to the Instant Pot. Secure lid and close the pressure release valve as per your Instant Pot manual. Select “Manual” mode and adjust the time to 35 minutes and cook. Once the cook time has expired, press “Cancel”. Carefully turn the vent to release the pressure and remove the lid, as per your Instant Pot manual.
- Add the tomatoes, yuca, potatoes, cumin, salt and pepper to your taste and mix to combine. Secure lid and close the pressure release valve as per your Instant Pot manual. Select “Manual” mode and adjust the time to 5 minutes and cook. Once the cook time has expired, press “Cancel”. Carefully turn the vent to release the pressure and remove the lid, as per your Instant Pot manual.
- Add fresh cilantro and serve over white rice, dividing the oxtail and vegetables evenly.**Please refer to Instant Pot manual for detailed and proper use instruction of your Instant Pot**
Nutrition
Calories: 955kcalCarbohydrates: 88gProtein: 80gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 249mgSodium: 926mgPotassium: 1918mgFiber: 10gSugar: 7gVitamin A: 761IUVitamin C: 94mgCalcium: 135mgIron: 13mg
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