Instant Pot Oxtail Ragu Pasta

You'll love this fall off the bone oxtail cooked with the instant pot.  It's so fast using the instant pot to braised meat and you'll get perfect mouth watering oxtail ragu every time.

Ingredients:
3 lbs           Oxtail
2-3              Carrots
1                 Onion
2-3 stems    Celery
4-5              Tomatoes
1 Cup          Port Wine or Red Wine
1 Cup          Beef Stock (or Chicken Stock)
3 piece         Rock Sugar
2                  Bay Leaves
                    Salt & Pepper

Methods:

1. Clean the oxtails under running water and pad dry with paper towel
2. Season the oxtail with salt and pepper, the dust it with flour
3. Turn on the Saute function on the Instant Pot.  Set to 20 minutes high temperature
4. When the Instant Pot is hot, add olive oil and seared the oxtail
5. Once all sides are seared, add onion, celery, tomatoes, and carrots
6. Then add wine, stock, rock sugar and bay leaves
7. Put the lid on, make sure your Instant Pot is on Sealed
8. Switch to the Beef Stew function and cook at high pressure for 45 minutes
9. Leave it for 20 minutes pressure release
10. The oxtail should be so soft and fall off the bone
11. Carefully take out all the oxtail and set aside
12. Blend the sauce with a immersion blenders or you can use a regular blender to blend the sauce into smooth tomato sauce
13. Turn the instant pot back to saute function on high heat, reduce the blended sauce into the pot and reduce the sauce until thickened.  (you can also thicken the sauce with 2 Tbsp of corn starch mixed with water)
14. Use a fork (or your hands) to take out all the meat from the oxtail and tear into small pieces
15. Return the shredded oxtail into the sauce and serve it over rice or pasta

Enjoy!