chinese oxtail soup
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 lboxtails
-
8 cbeef broth
-
2 Tbspolive oil
-
1 lgonion diced
-
2 lgcarrots cut into small cubes
-
2 Tbspgrated ginger
-
6 clovegarlic minced
-
1 Tbspchinese black vinegar
-
28 ozcan crushed tomatoes
-
4yukon gold potatoes peeled and chopped
-
2 Tbsptomato paste
-
3bay leaves
-
1/4 bagchopped mixed cabbage
-
2 Tbspeach soy sauce and sugar
-
1 tspblack pepper
How To Make chinese oxtail soup
-
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.
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT