I mean who doesn’t love an oxtail? I’ll take them anyway you give them to me. My fave is braised with a delicious gravy laced with red wine and tomato. And that’s just what I did here. Oh, and the fact that you can have it done in 1 hour means you’re not in the kitchen all day. Use an electric pressure cooker and before you can even think about it, dinner is served.

4 pounds of ox tails

2 teaspoons of beef bouillon

2 cups of beef broth

1 bottle of red wine

1 cup of diced onion

1 cup of diced celery

1 cup of diced bell pepper

1 cup of diced carrots

10 whole garlic cloves

4 bay leaves

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of tomato paste

1 teaspoon of herbs de Provence

For the slurry: 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water.

For the sweet potato grits, bring 2 cups of chicken broth to a simmer, then whisk in 1 cup of grits. When thick, add 1/2 cup of heavy cream, 1/2 stick of butter, 1 tablespoon of mascarpone cheese, and 1 small roasted sweet potato. Mix well and keep warm until you’re ready to serve. 

Set the pressure cooker to high pressure. Add in all of the ingredients and lock the pressure cooker. Cook on high pressure for 1 hour. Then, release the steam. To thicken, pour in the slurry and mix well. The sauce will thicken immediately. Serve over roasted sweet potato grits and garnish with chopped parsley.