Pressure Cooker Oxtail Soup Recipe

Pressure cooker oxtail soup recipe. Beef oxtails with vegetables and herbs cooked in the pressure cooker. Very delicious oxtail soup! You may also like Stewed Oxtails with bacon, Chile, and Roasted Garlic:

Pressure Cooker Stewed Oxtails with Bacon, Chiles, and Roasted Garlic Recipe

Makes 4 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 4 oz (120 g) slab bacon, cut into pieces, 4 pounds (1.9 kg) beef oxtails, 1 medium yellow onion, peeled and chopped, 2 medium plum tomatoes, chopped, 1 medium carrot, peeled and chopped, 1/4 cup (60 ml) shelled raw green pumpkin seeds, 2 tablespoons (30 ml) chopped pickled jalapeños, 1 tablespoon (15 ml) chili powder, 2 teaspoons (10 ml) dried oregano, 2 teaspoons (10 ml) clear honey, 1/2 teaspoon each: (3 ml) ground cumin, ground cinnamon, freshly ground black pepper, 1/2 cup (125 ml) dry sherry, 1 cup (250 ml) beef broth, 1 medium garlic head, peeled

Instructions: Heat olive oil In a 6-quart (6L) pressure cooker turned to the sauté mode. Add the bacon and cook, stirring occasionally, until crisp on all sides, for about 5 minutes. Using a slotted spoon, transfer cooked bacon to a large bowl.

Add as many oxtails to the pot as will fit without crowding. Cook, turning once, until well browned, for about 6 minutes. Transfer cooked oxtails to the bowl with the bacon. Repeat with remaining oxtails.

Add chopped yellow onion to the pot. Cook, stirring, until softened, for about 4 minutes. Stir in the tomatoes, carrots, pumpkin seeds, and jalapeño. Continue to cook, stirring, for a further 2 minutes, then add chili powder, oregano, honey, ground cinnamon, cumin, and black pepper. Cook, stirring, for 30 seconds, then pour in the sherry. Simmer, uncovered, for a few minutes, scraping up any browned bits in the bottom of the pot.

Pour in beef broth, stir well, and return cooked oxtails and bacon with any accumulated juices to the pot. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 60 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 375º F (180º C). Cut the top third of the head of garlic, exposing most of the cloves below.

Seal well the trimmed heat in a small aluminum foil. Bake in preheated oven until very soft, for about 45 minutes. Turn the oven off and remove the baked garlic. Carefully open the packet and cool a bit.

Unlock and open the pressure cooker. Remove cooked oxtails from the pot and transfer them to a serving bowl. Using a spoon, skim the sauce of excess fat. Bring the sauce to a simmer over medium-high heat, stirring occasionally. Squeeze the soft garlic out of the head, whisking the cloves one by one into the simmered sauce.

Pour the sauce over the cooked oxtails and serve immediately. Now we are ready to prepare the pressure cooker oxtail soup recipe. Enjoy it!

Pressure Cooker Oxtail Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 4 oz (120 g) pancetta chunk, diced
• 3 pounds (1.44 kg) beef oxtails
• 1 medium yellow onion, peeled and chopped
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and chunked
• 1 large tomato, sliced
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 cup (250 ml) dry white wine
• 3 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1/2 cup (125 ml) beef broth

Method