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New Soul Kitchen

Source: CLEO TV 

Chef Bren Herrera cooks up succulent braised peppered oxtails. Plus, she reveals how to cook up this dish in half the time but with all of the flavor.


  • 3 pounds oxtail
  • 1/4 cup olive oil
  • 2 teaspoon kosher salt
  • 1 ½ cup tomato sauce or 3 medium tomatoes, pureed
  • 1 bottle red wine (Merlot from Argentina)
  • 1 red bell pepper, ½” julienne
  • 1 Spanish onion, ½” julienne
  • 5 cloves garlic, minced
  • 3 tablespoon red wine vinegar
  • 2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 sprigs thyme
  • 1 bay leaf


  1. Clean the oxtail, minimally trimming any excess fat, using a paring knife. Some fat is good as it will render and add flavor to the sauce.
  2. Season the oxtail with salt.
  3. Heat the oil in the stovetop pressure cooker over high or use the browning setting for the electric pressure cooker.
  4. Add the oxtail to the cooker and brown on all sides, about 3 minutes.
  5. Add all of the remaining ingredients to the cooker and gently stir.
  6. Cancel cooking for the electric cooker and close lid.
  1. Set to high pressure(15 PSI) and set the timer to 35 minutes.
  2. Cook over high heat until the pressure point is reached.
  3. Then lower the heat to medium and continue to cook.
  1. Set to the stew setting and adjust the time to add an additional 5 minutes, or set to high pressure (10-12 PSI) and 40 minutes.
  2. When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural- release), about 12 minutes.
  3. If the pressure is not fully out at 12 minutes, turn the valve to auto-release.
  4. When all of the pressure is out, open the cooker and gently stir.
  5. Adjust for salt and pepper.