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Meatball soup with lentils in an autoclave
- Intermediate
- ⏱ 40 min 110 degrees
Peas with oxtails
Ivan Ivanchuk
Intermediate level
Oxtails
6 servings
40 min
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Equipment for offal:
Watch the oxtail recipe:
Why are oxtails a delicacy worth cooking in an autoclave?
Dishes in an autoclave are not only about using classic meat products, we try to offer different solutions and recipes. To confidently can different raw materials and get the best result even in complex recipes, we recommend using the UTEHO autoclave. Using offal for canning in an autoclave is not only popular, but also truly justified, because the autoclave provides conditions under which offal is cooked evenly, retains nutrients, and delivers the taste that is difficult to achieve on a regular stove.
Oxtails are a classic example of a valuable offal product that is considered a delicacy in many cuisines around the world. They contain a large amount of collagen and gelatin, the meat after processing in an autoclave becomes tender and soft, and the broth becomes thick and rich.That is why oxtails are ideal for cooking in an autoclave. During autoclaving, they fully раскрывают their taste, do not dry out, and do not lose their nutritional properties.
Oxtails pair well with grains, potatoes, and legumes, but they taste best with peas. Peas are a nutritious base rich in plant protein and fiber. When cooked with oxtails, they absorb the meat juices and aroma, becoming soft but not overcooked. The result is a complete, hearty dish that does not require additional side dishes.
Offal is often underestimated, although it:
- contains many nutrients;
- responds well to long heat treatment;
- is ideal for canning;
- allows you to cook economically, without loss of quality.
The UTEHO autoclave is designed именно for such recipes; thanks to it, even dense, “difficult” offal turns into a homemade delicacy with a restaurant character.
Peas with oxtails recipes for 6 jars with a volume of 0.5 liters.
Ingredients for peas with oxtails
- Oxtails1 kg
- Dry yellow peas350 g
- Onion100 g
- Carrot100 g
- Peppercorns5 g
- Salt20 g
- Water400 g
- Sunflower oil60 g
Step 1
Cut the oxtails into smaller pieces, add salt, pepper, and sear in a frying pan.
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Step 2
Add black peppercorns directly to the meat during searing.
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Step 3
Dice the onion and carrot into small cubes.
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Step 4
Sear the meat on both sides until a golden crust forms.
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Step 5
Add the chopped vegetables to the oxtails and continue searing.
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Step 6
While the meat and vegetables are searing, fill the jars. For the first layer, add 2 tablespoons of dry peas to each jar. There is no need to soak the peas.
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Step 7
Add the meat and vegetables along with the remaining fat and oil from the pan.
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Step 8
Add another 2 tablespoons of dry peas on top.
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Step 9
Pour in water, leaving 3–4 cm of free space to the top of the jar.
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Step 10
Add a bay leaf and seal the jars tightly.
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Step 11
Cook the offal dish in the autoclave:
- If the thermometer is located in the upper part of the container - 110 degrees for 40 minutes.
- If the thermometer is located in the lower part of the container - 120 degrees for 40 minutes.
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Step 12
Taste the finished, aromatic, and nutritious dish.
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A homemade dish that always turns out well in an autoclave
Peas with oxtails in an autoclave is an example of how traditional products can раскрыти themselves in a new way thanks to the right technology. The dish turns out hearty, healthy, and stores well. Suitable both for everyday meals and “for запас”.
Cook with us, experiment with different raw materials, and discover new possibilities of the UTEHO autoclave. Enjoy delicious canning with UTEHO!
20.02.2026
Recipe author
Ivan Ivanchuk
Chef, MasterChef participant and host of YouTube channels. Or a culinary magician who enchants Chernivtsi and all of Ukraine with his exquisite dishes and charisma. Combining cozy restaurants, an авторське menu and an interesting personality, he creates not just recipes, but a real fireworks of tastes and emotions.
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