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chinese oxtail soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Updated recipe with delicious results.

►
yield 6 -8
prep time 5 Min
cook time 1 Hr 15 Min
method Pressure Cooker/Instant Pot

Ingredients For chinese oxtail soup

  • 4 lb
    oxtails
  • 8 c
    beef broth
  • 2 Tbsp
    olive oil
  • 1 lg
    onion diced
  • 2 lg
    carrots cut into small cubes
  • 2 Tbsp
    grated ginger
  • 6 clove
    garlic minced
  • 1 Tbsp
    chinese black vinegar
  • 28 oz
    can crushed tomatoes
  • 4
    yukon gold potatoes peeled and chopped
  • 2 Tbsp
    tomato paste
  • 3
    bay leaves
  • 1/4 bag
    chopped mixed cabbage
  • 2 Tbsp
    each soy sauce and sugar
  • 1 tsp
    black pepper

How To Make chinese oxtail soup

  • 1
    Place 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.
  • 2
    Cut 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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Categories & Tags for Chinese Oxtail Soup:

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