A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free} Oxtail Recipes | Oxtail Recipes Easy | Oxtail Recipes Jamaican | Oxtail Recipes Stew | Oxtail | Oxtail Stew
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Yield: 4 Servings
Ingredients: 3 lbs (1.4 kg) oxtails , separated at the joints 4 cups vegetable stock (or beef stock) (*Footnote 1) 1/2 onion , coarsely chopped 1/2 thumb ginger , sliced 1 can (14-oz / 400-g) tomatoes , diced etc.
Instructions:
First. Add all the ingredients to the pressure cooker (or Instant Pot) except the potato, carrot, and cabbage. Try to arrange the oxtails in a single layer so they cook evenly. If you’re concerned about scorching, especially if you’re using a stovetop pressure cooker, layer the onions on the bottom before adding the oxtails.
Step 02, Seal the lid and be sure to close the valve.
Step three, If you’re using a pressure cooker, heat over medium heat until pressure is added. Then turn to medium-low heat and cook for 45 minutes.
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