Braised bison oxtails with collard greens is about as comforting and flavorful as you can get. Both are rich in nutrients and the oxtails are full of collagen which a vital protein for your body's growth and repair processes. This easy and healthy recipe can be made as a main dish but can also be a great side dish or addition to any potluck or family get together. It is also a great dish for your Keto, Paleo and Carnivore diets!
Add oxtails and brown on all sides. (a few minutes per side)
Add carrots, onion, and broth to dutch oven, cover, and place in oven.
Braise for 2 hours.
Collard Greens:
Rinse
greens, remove center stem and chop greens into small pieces.
Add olive oil to instant pot and press “saute” button.
Once oil is heated, add chopped bacon and cook for 5 minutes. Add chopped onion and saute.
Add
broth, vinegar, brown sugar, and crushed red pepper. Stir to combine
Carefully remove Oxtails from dutch oven and place in Instapot. Do not transfer the broth/veggies from the dutch oven.
Add
chopped greens to instapot. Press “Keep Warm/Cancel” button to shut off the
saute function. Let rest for a couple of minutes so the volume of the greens
will reduce in the pan.
Close
and lock the lid. Press “manual” button and adjust time to 5 minutes.
When
the timer goes off allow the instapot time for a natural release (~20 minutes)
