The recipe, compliments of Instant Pot, starts with oxtail seasoned, browned, and simmered until tender. The base is built with onion, carrot, celery, and garlic, while herbs like rosemary and thyme make it smell fresh and earthy.

Ingredients

• 1,5kg oxtail
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp Cajun spice
• 1 onion (chopped)
• 1 large carrot (diced)
• 2 stalks celery
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 tbsp olive seasoning
• 1 canned tomato
• 1 tbsp sugar
• 1 cup beef stock
• hot water
• 2 sprigs thyme
• sprig of rosemary
• 500g cooked rigatoni
• 1/2 cup parmesan cheese
• 2 tbsp fresh parsley

Method

1. Generously season your oxtail with some salt, black pepper, as well as Cajun spice.
2. Sauté your oxtail for 10 to 15 minutes until it’s golden brown, then set it aside.
3. In the same pot toss in your onion, your carrot, celery as well as your garlic and allow to sauté for about 2-3 minutes.
4. Add tomato paste, rosemary, and olive seasoning. Cook down with the vegetables for another 2-3 minutes.
5. Stir in a can of tomatoes and then add 2 tablespoons of sugar to balance the acidity.
6. Add in a cup of liquid beef stock/broth.
7. Stir and allow to simmer for a minute then return oxtail to the pot.
8. Add a sprig of thyme and a sprig of rosemary. Seal your lid and then allow the oxtail to cook for 55 minutes until it’s falling off the bone.
9. Allow the oxtail to cool down. Once cooled, shred it and remove all the bone.
10. Stir in your cooked rigatoni until well combined. 
11. Dish onto a plate and garnish with some parmesan cheese and fresh parsley.