Oxtail Soup (In Pressure Cooker)

Oxtail soup normally takes half a day of simmering. The pressure cooker gets you there in about 35 minutes of cook time. The oxtail goes from tough and sinewy to fall-off-the-bone tender, and the marrow renders out into the broth, giving it that rich, gelatinous body that makes oxtail soup worth the effort.

Browning the oxtail first in butter is the step that builds the flavor foundation. That sear creates a dark, caramelized crust on the meat and leaves fond on the bottom of the pot that the vegetables pick up when they go in next. Five onions, a pound of carrots, and four stalks of celery make this a chunky, vegetable-heavy soup.

The spice combination is unusual and brilliant: black pepper, nutmeg, and cloves with a generous pour of soy sauce. The soy adds umami depth that amplifies the beefy flavor, while the nutmeg and cloves give it a warmth that’s more European than Asian despite the soy sauce. Thicken it with cornstarch at the end if you want it more like a stew.

Pro Tips

• Trim the visible fat from the oxtail before browning. Oxtail has plenty of internal fat that renders during cooking
• Brown the pieces in batches so they sear properly. Crowding the pot steams the meat instead of browning it
• After pressure cooking, cool the cooker naturally rather than doing a quick release. The gradual depressurization keeps the meat from seizing up
• Serve over rice to soak up all that broth

Variations

• Slow cooker version: Brown the oxtail and vegetables on the stovetop, transfer to a slow cooker, and cook on low for 8 to 10 hours
• Tomato base: Add a can of diced tomatoes for a tangier, more Mediterranean-style oxtail soup
• Asian-style: Add star anise, ginger slices, and extra soy sauce for a Chinese-inspired oxtail broth