Prepare to embark on a flavor-packed journey that will transform your kitchen into a Caribbean paradise! This pressure cooker oxtail soup is not just a meal; it's a culinary experience that promises to tantalize your taste buds and warm your soul. Imagine tender, fall-off-the-bone oxtail meat swimming in a rich, savory broth that's been infused with aromatic vegetables and herbs – all prepared in just over an hour with the magic of a pressure cooker!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Caribbean
Serves: 6 servings
Ingredients
- 2 lbs oxtail, cut into pieces
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Pat the oxtail pieces dry with paper towels and season generously with salt and pepper on all sides.
- Set the pressure cooker to sauté mode and add a small amount of oil. Brown the oxtail pieces in batches, ensuring each piece develops a deep golden-brown crust. Remove and set aside.
- In the same pressure cooker, sauté the chopped onions, carrots, and celery until the onions become translucent and slightly softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Return the browned oxtail pieces to the pressure cooker and pour in the beef broth. Add bay leaves, ensuring all ingredients are submerged.
- Close the pressure cooker lid, set the valve to sealing position, and cook on high pressure for 60 minutes.
- Once cooking is complete, allow natural pressure release for 15 minutes, then carefully do a quick release for any remaining pressure.
- Remove bay leaves and skim off any excess fat from the surface of the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnishing with fresh chopped parsley or thyme.
Tips
- Pat the oxtail completely dry before seasoning to ensure perfect browning and maximum flavor development.
- Brown the meat in batches to avoid overcrowding the pressure cooker, which can prevent proper caramelization.
- Don't rush the sautéing of vegetables – taking time to develop their flavors creates a more complex and rich soup base.
- Be careful not to burn the garlic when sautéing – it can quickly turn bitter and ruin the entire dish's flavor profile.
- Allow for natural pressure release initially to help tenderize the meat and keep it incredibly juicy.
- Skim off excess fat after cooking to create a cleaner, more refined soup texture.
- If you want an even richer flavor, consider adding a splash of red wine or a tablespoon of tomato paste during the sautéing stage.
- Fresh herbs like parsley or thyme make an excellent garnish and add a bright, fresh note to the finished soup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
