To go along with the holiday prime rib that I went all out on.  I wanted to make a special au jus for a special occasion.

I started with oxtail, something that has lots of flavor in the bones, connective tissue and meat associated with it.  I seasoned this with salt and pepper.  Then I used some high temperature cooking oil (grapeseed was my choice) to sear all sides of the oxtail sections in my instant pot on saute.  Then I covered the with a quart of chicken stock and a package of mirepoix blend of vegetables. 

 

I then set my instant pot to high pressure for 90 minutes. 

Next, I opened up the instant pot and strained everything in the pot through a strainer. I saved what was left and picked out the bones for a very yummy vegetable soup later in the week. (pictures 7-9). 

 

I placed the liquid into a gravy separator and removed most of the fat. I placed the liquid into a saucepan, added the beef consommé and a pack of gelatin.  I then seasoned it to my taste and served it with the holiday prime rib. 

Left-over au jus made some great beef vegetable soup base or could be used for French onion soup.