While at the grocery store, I saw some meaty beef neck bones and I could not leave them at the store. Beef necks? Yes. Don't be afraid. The beef neck, is a cut that is very similar to beef shanks and oxtail. It has a high cartilage content and typically needs to be cooked for a long period of time for it to be tender. After my success with the Tangy Country Style Ribs in the pressure cooker, I wanted to use these beefy bones in my pressure cooker. I came across this recipe for
Braised Oxtails with Mushrooms and decided to modify it for my pressure cooker. Evidently, the recipe is from The
Complete Meat Cookbook by Bruce Aidells and Denis Kelly. I don't have this book but it sure looks like a good one. I might add it to my cookbook wish list. Yes, I have a cookbook wish list.
Before gathering my ingredients, I divided all of the recipe ingredients so that I'd only be making a 1/3 of the recipe as written because I was going to be using my pressure cooker and the full recipe would overfill the cooker. I'll provide the measurements I used if anyone is interested and doesn't want to do the math for themselves.