4 lbs oxtails
Salt and pepper
3 tbsp olive oil
2 onions, sliced
2-3 large garlic cloves, slivered
Numerous thyme sprigs
2 bay leaves
3 tbsp flour
2 cans beef broth
Season the oxtails with salt and pepper, then brown in a skillet in the olive oil on every side. Remove the oxtails and place in a pressure cooker. Place the onions, garlic, thyme and bay leaves on top.
In the same skillet, brown the flour, then add the beef broth to make a gravy. Bring to a boil, simmer for about 3 minutes, then season with salt and pepper to taste. Pour over the oxtails, then pressure cook for 45 minutes.
Serve with rice or orzo or noodles.