Jobo’s Oxtail Stew


1 kilo oxtail, with or without skin
1/2 kilo overripe tomatoes, seeded, chopped, mashed by hand
3 stalks leeks, only the white parts, chopped very finely
2 heads garlic, peeled, smashed, minced
1 Tbsp whole peppercorns, freshly ground
1 rock salt
some dry wine or balsamic vinegar
1-inch cinnamon stick
1 laurel
water to cover
extra virgin olive oil aplenty

Cooking Procedure:

To Tenderize oxtail cuts:

  1. Put in Standard Pressure Coooker.
  2. Cover with just enough water and bring to boil, uncovered.
  3. Discard the water after the first boil, as this might taste too gamey.
  4. Refill with enough water to cover and season.
  5. Pressure cook for 30 minutes.
  6. Check for tenderness and save the liquid.

To Cook:

  1. In large skillet, heat a lot of olive oil.
  2. Sauté leeks till wilted, remove, set aside.
  3. Do the same for garlic.
  4. On high heat, press, flatten and scorch the tomatoes.