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Oxtail and Green Almond pressure Cooker Stew
Delicious buttery stew flavor in less than 3 hours

Oxtail and Green Almond pressure Cooker Stew

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Ingredients

Adjust Servings:
1.5kilo/ 3 lb. Oxtail
200g/ 7 oz. Green Almonds halved
2 Onions
1 head Garlic cut crosswide
3 Bay leaves
1 tbsp. Pepper
1 tbsp. Kosher Salt
to cover water
for drizzle Olive oil

Nutritional information

150g
Serving size
310
Calories
17g
Total Fat
4.5g
Saturated
125mg.
Cholesterol
44g
Protein

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Features:
  • meat
  • Paleo

Ingredients

Directions

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There are several seasonal grains that are not easy to come by, and sometimes overlooked by many of us, green almonds are among them, they have delicious flavor, something like a buttery almond, very delicate, you can understand why I decided to make the oxtail and green almonds stew .

I usually buy a few kilos of green almonds (I find them at the local farmers market in big bags). The season for these almonds is between April and middle of May however for cooking purposes you want to grab the almonds of the beginning of the season, before the shell is hardening.

oxtail and green almonds stew

Yes, you can eat the shell, it taste good, a bit sour but it’s a great addition to any salad or just as its own, they are a great snack, just break the shell and eat the white inner grain, delicious.

The earthy buttery flavor of the green almonds is just what I wanted to add for the oxtail stew, this variation really adds extra flavor, I half the green almonds and throw them inside the stew to get tender.

If you come across late season green almonds where the shell is not eatable you can screen them afterwards using the shawls only as a flavor enhancer.

For this recipe, I used a pressure cooker, it’s not a must but I wanted that my oxtail and green almonds stew will be  ready in 2 hours and not 6 like in a regular stew, it’s not a must, but it does save time.

oxtail and green almonds stew

 

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Steps

1
Done

preparing the stew

In a pressure cooker, lace all the stew ingredients, add about 3 liters/ 7fl oz. water to cover the stew, and close the lid.
Place on the highest pressure and cook for 2-3 hours

2
Done
2 hours

serving

After about 2 hours remove from heat, remember that the pressure cooker needs to cool down so don't open the lid for 1 hour after the cooking has finished.
The meat will be super tender almost falling from the bone.
Serve immediately and drizzle some olive oil and a bit more salt on top.

Jaron Kim

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