Oxtail soup 🍲

By Andy Cooks · 180 min

Ingredients

Instructions

1. Toss the oxtail pieces in a bowl with the flour, 2 large pinches of salt and about 3 grinds of pepper.
2. Heat half the tallow in a pressure cooker pot over medium-high heat. Brown the oxtail in batches, turning until well coloured on all sides, then set aside.
3. While the oxtail browns, dice the vegetables.
4. Pour off the fat from the pot, add the remaining tallow, then cook the onion with a large pinch of salt for 5 minutes until softened.
5. Add the celery, carrot and turnip and cook for 3 more minutes.
6. Stir in the garlic, thyme, bay leaves, tomato paste, cloves and star anise and cook for 1 minute.
7. Pour in the red wine, bring to a simmer and reduce by half.
8. Return the oxtail to the pot, add the beef stock, chicken stock and parsley stalks, and bring to a simmer.
9. Seal the pressure cooker and cook on high pressure for 60 minutes, then release the pressure fully before opening.
10. Transfer the oxtail to a rack over a tray. Discard the parsley stalks, thyme stalks, bay leaves and star anise. Shred the meat off the bones, return it to the soup and discard the bones.
11. Stir well, check the seasoning and stir in the red wine vinegar. Serve with crusty bread.

Summarized from Andy Cooks's video. Watch it for the details.

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