Ingredients:

• 1kg oxtail pieces

• 1 large onion, sliced

• 8-10 cloves of garlic, peeled and left whole

• Small bunch of coriander, chopped

• 4-5 bay leaves

• 1 cup Guinness / beef stock

• 100ml canned chopped tomatoes

• 1 cup water

• Salt and pepper

• Olive oil

• 100ml Coconut cream (to thicken stew)

Method:

1. In the pressure cooker, with “sauté” function on, brown the oxtail. Season generously with salt and pepper.
2. Remove browned oxtail, set aside and cook the onion till soft. Return the oxtail to the pressure cooker, then add the rest of the ingredients - garlic, chopped coriander, bay leaves, Guinness / beef stock, canned chopped tomatoes water, salt and pepper.
3. With the venting knob secured in the venting position, close lid and set to pressure cook for 20 to 25 minutes.
4. Once done (20-25 minutes later), release pressure and open lid. Remove cooked oxtail to thicken the stew, by adding the coconut cream. Season to taste (as you can see in the video, I season as I go). Carefully add the oxtail into the stew and let it simmer for a few minutes.
5. Leave the stew in the pot with the “keep warm” setting on - till you’re ready to dish it out.

Serve the hearty stew with spaghetti or toasted garlic bread. Or both.