Hmm, I hadn't thought of that. My pressure cooker/canner does heat up the house quite a bit, but since you say it only cooks in 45 minutes I could put it on later in the afternoon since we don't eat until 7 pm.
Do you put spices/seasoning in it?

Brown it first, then use whatever your family likes. You can add chopped onion (brown/sweat that a little too in the pan you've used to brown the meat), garlic, bay leaf, a chopped tomato. Coriander can be nice, + some water or wine. S&P of course, you can season the meat itself before browning.

Actually good idea morz8. I think I'm going to season it now and let it sit for a few hours and marinade.

Ok, there is hardly any meat on that thing. LOL I guess I'll be doing a combo of ox tail and some lamb because no way that will feed our whole family.

You could brown it on your BBQ outside, sweat the onion if you use those in your pressure cooker as its first heating before you assemble the rest or add the liquid. Save heating (and washing) two pans if your kitchen warms up when cooking. I've handed DH something like a roast lots of time, saying, here - brown. He can go out to the gas grill while I'm preparing the vegetables.

The recipe at the link is one I've used before, with good results. I've never had a dud with any of Lorna Sass's pressure cooker recipes.

Don't obsess over it, though; oxtails are so good and beefy that they're probably gonna taste great.

Actually I just had an idea. What about doing it in the smoker? Thoughts? Any clue how long it would take if I did that? It's 600 g.

I don't think oxtail is good for smoking and it would take a long time.

Pressure cooker is your best bet. My standard process:

- Brown oxtail on all sides

- In pressure cooker w/ some onion, carrot, salt, pepper, and enough red wine to cover

- Pressure cook at high pressure for 90 min

- Release pressure, remove oxtail and set aside. Remove solids (onion etc) and discard.

- In uncovered cooker, boil liquid hard for 30 min or until thickened a little, if desired whisk in a little flour or cornstarch and boil for another 10 min to further thicken

- Put oxtail back in the liquid/sauce to warm and coat

- Serve oxtail with plenty of the sauce, optionally with rice or pasta or sliced crusty bread. Some minced chives for color.

Total cooking time will be about 2 hours.

Thanks John, I did end up using the pressure cooker, waiting to see how it turns out. I had to use the one I bought at an auction because thanks to my every so lovely children, I couldn't find the pressure valve for my canner that I normally use. (It's the children's job to put dishes away).
I opted to do an Indian style flavouring, garlic, onion, fennel, cumin, hot peppers, coriander. I put the lamb shanks in there too.
Hopefully it turns out alright, first time making it and first time using this pressure cooker.

Thank you to all of you, I'll let you know how it turns out.

that sounds delicious!

Verdict - super tasty, but I didn't cook it long enough to fall off the bone. The lamb shanks were done perfectly though. We had it with rice and stir fried veggies and I had mine with last years mango salsa that I still have far too much of.
Definitely a beefy delicious flavour. Reminds me of the chicken neck, PITA to get the meat off of, but the best flavour.

Probably just another 1/2 hour more in the PC would have done it. Try it again, oxtail is worth repeating!

It will be a while John, likely won't be butchering any other cattle until close to a year from now. He'll be a bull too, intact so likely everything will have to be pressure cooked.

I did enjoy it though and the flavors worked very well with it.
This steer was very lean since he was pretty darn close to grass fed, we only gave him a little bit of corn a few months before butchering. The lamb was still partially frozen when I put it in, but it was perfect, so good.

Ox tail is one of the tastiest meats - I would have cooked like John - long and slow!

I've just bought on of those multi-cookers so I'm feeling inspired!