chinese oxtail soup
Updated recipe with delicious results.
prep time
5 Min
cook time
1 Hr 15 Min
method
Pressure Cooker/Instant Pot
yield
6-8 serving(s)
Ingredients
- 4 pounds oxtails
- 8 cups beef broth
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large carrots cut into small cubes
- 2 tablespoons grated ginger
- 6 cloves garlic minced
- 1 tablespoon chinese black vinegar
- 28 ounces can crushed tomatoes
- 4 - yukon gold potatoes peeled and chopped
- 2 tablespoons tomato paste
- 3 - bay leaves
- 1/4 bag chopped mixed cabbage
- 2 tablespoons each soy sauce and sugar
- 1 teaspoon black pepper
How To Make chinese oxtail soup
-
Step 1Place the oxtails and beef broth in a pressure cooker or Instant Pot. Select manual and put 35 minutes. When finished use quick release and with tongs remove the oxtails to a cutting board. Strain the broth through a cheese cloth to remove the excess fat.
-
Step 2Cut the meat off the bones and set aside. In a large pot add the olive oil. Saute the onions and carrots until softened. Add the garlic and ginger. Saute 1 more minutes. Add the vinegar and scrape up bits. Add the broth, meat and remaining ingredients except cilantro to the pot. Simmer for 30 to 40 minutes. Remove the bay leaves before serving. Serve garnished with cilantro.
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