Pressure Cooker Oxtail Soup Recipe

2018-02-17
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(4 / 5)

4 5 2
Rate this recipe

2people rated this recipe

Related Recipes:
  • slow cooker tomato pot roast recipe

    Slow Cooker Tomato Pot Roast Recipe

  • slow cooker pork burritos recipe

    Slow Cooker Pork Burritos Recipe

  • slow cooker easy maple meatballs recipe

    Slow Cooker Easy Maple Meatballs Recipe

  • slow cooker chicken chop suey recipe

    Slow Cooker Chicken Chop Suey Recipe

  • slow cooker shredded chicken recipe

    Slow Cooker Shredded Chicken Recipe

Nutritional Info

This information is per serving.

  • Calories

    423
  • Protein

    39 g
  • Carbohydrate

    45.1 g
  • Fat

    10 g
  • Cholesterol

    64 mg
  • Sodium

    167 mg

Pressure cooker oxtail soup recipe. Beef oxtails with vegetables and herbs cooked in stovetop pressure cooker. Very delicious oxtail soup! You may also like Stewed Oxtails with bacon, Chiles, 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 jalapenos, 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, freshlu fround black pepper, 1/2 cup (125 ml) dry sherry, 1 cup (250 ml) beef broth, 1 medium garlic head, peeled

Instructions: In a 6-quart (6L) stovetop pressure cooker, heat olive oil over medium heat. 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, carrot, pumpkin seeds, and jalapeno. Continue to cook, stirring, for 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 pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 50 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 baked garlic. Carefully open the packet and cool a bit.

Unlock and open pressure cooker. Remove cooked oxtails from the pot and transfer 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 cooked oxtails and serve immediately. Now we are ready to prepare 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
  • 2 fresh hot cherry peppers, seeded and chopped
  • 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

Step 1

In a 6-quart (6 L) stovetop pressure cooker, heat olive oil over medium-high heat. Add diced pancetta and cook, stirring occasionally, until browned, for about 4 minutes. Using a slotted spoon, remove browned pancetta from the pot and transfer to a large bowl.

Step 2

Add beef oxtails to the pot. Brown well on all sides, turning occasionally, for about 5 minutes. Remove browned beef from the pot and transfer to the same large bowl.

Step 3

Add chopped onion and cherry peppers. Cook, stirring, until the onion softens, for about 4 minutes.

Step 4

Stir in the garlic, thyme, and sage. Cook, stirring, for less than a minute, until aromatic. Pour in dry white wine, scrapping up any browned bits in the pot.

Step 5

Add the carrot and potato. Add the tomato paste and stir until dissolved. Stir in beef broth and balsamic vinegar.

Step 6

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 50 minutes.

Step 7

Set the pot off the heat. Alloow the pressure fail to normal. Unlock the pot and remove the lid. Remove cooked beef oxtails form pressure cooker and transfer to serving bowls. Pour sauce over and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.