Pressure Cooker Oxtail Soup In 1 Hour with La gourmet Pressure Cooker
Oxtail has a rich, substantial flavor that adds a novel taste to warming winter stews and soups. It has a genuinely enormous measure of velvety fat covering the rich dull red meat and about an even extent of meat to bone. Oxtail requires a long sodden strategy for cooking like stewing. One entire oxtail will serve 3-4 individuals.
Oxtail can be cooked with an assortment of fixings, for example, onions, root vegetables and stock to make a rich tasty stew that will make your loved ones worship you. One of the most notable oxtail dishes is the work of art, luxuriously enhanced, dull earthy coloured oxtail soup. A famous fixing in Asia, oxtail likewise consolidates well with flavourings, for example, lemongrass, tamarind and chillies. This soup is the true meaning of comfort food!
Before using the oxtail for this recipe, submerge the oxtail in cold water for 60 minutes. Place in a container of freshwater, bring to boil and stew for 10 minutes. Filtered out any impurities before using it for cooking. You can also trim off the excess fat from the oxtail. Boiling the oxtail makes it easier to cut off the fat.
There are additional ways of limiting the greasiness of your stew in any case, and that begins with when you get your oxtail, regardless of whether at the butcher or the general store. When you order oxtail from your butcher, request that they slice the tail into prepared to-cook pieces that are no greater than a few inches and to cut back the overabundance excess off.
Assuming you’re getting pre-bundled oxtail from your nearby general store, search for pieces that are all around well-trimmed. Assuming that is impractical, eliminate as a significant part of the apparent fat as possible before you cook the oxtail.
You need some fat to deliver during cooking for the flavour, yet oxtail has sufficient fat that can do just that. It’s important to remove excess fat if you don’t want your oxtail soup to be too oily.
The oxtail ought to be cut into round segments. Essentially brown the meat on the two sides over high hotness prior to moving to the stewing pot.
For most recipes, it’s ideal to begin cooking the day preceding serving. The challenge is due to the preparation of the oxtail as well as to tenderize it further. Some even take 3 to 4 hours to prepare. But, worry not, with our La gourmet pressure cooker, cooking oxtail soup is a breeze.
Compared to other recipes, this savoury and delicious pressure cooker oxtail soup can be done in just an hour. Here’s how:
Ingredients:
oxtail 1kg
white raddish (thick slices) 2 nos
carrot (cut into chunks) 2 nos
red onion (quartered) 2 nos
garlic (whole cloves) 2 bulbs
oyster sauce 4 tbsp
worchestershire sauce 2 tbsp
maggi seasoning 1 tbsp
nutmeg powder 1 tbsp
crushed peppercorns 1 tbsp
cinnamon stick 1 pc
star anise 2 nos
Instructions:
1. Firstly, press the “Open lid cooking” function then add in some oil.
2. Then, add in the aromatics and saute until fragrant.
3. Next, add in the red onions and garlic, black pepper and saute until fragrant. The spices and flavors are an indispensable ingredients of this pressure cooker oxtail soup. Each cook has its secret recipe of the flavor blend. In this recipe, we’re utilizing the most widely recognized blend of spices and flavors of red onion, garlic and pepper. Assuming this is whenever you first attempt in this soup, I suggest to stick close to this delicious recipe and make the customization later.
4. After that, add in all the oxtail.
5. Add in the oyster sauce.
6. Then, add in the Worcestershire sauce and some seasoning.
7. Add in the nutmeg powder.
8. Add water to cover 3/4 the amount of ingredients.
9. Put the lid on and make sure that the valve is at “Seal” or the pressure cooker won’t be able to cook properly as it will continuously be releasing steam. Preset the timer for “Stew” but set to 40 minutes.
10. Once done cooking, press the One-Touch Release Button on La gourmet pressure cooker to release the steam.
11. Season with salt and ready to serve! You can also embellish with chopped fresh cilantro, green onions, and newly ground or julienned ginger. Serve together with steamed white rice and a side of soy sauce for plunging.
To make it easier for consumption, you can remove the meat off the bones prior to serving. However, we lean toward the meat served bone-in, in which case, you will need to give a bowl for the bones when serving it as well.
That is the reason I love this super easy pressure cooker oxtail soup recipe. The stock is literally the superstar and the ideal establishment for the other delectable yummy ingredients like the delicious meat, delightful spices, and well tenderized veggies.
In the same way as other healthy soups, this oxtail soup is loaded with protein from the meat just as heaps of nutrients, minerals, supplements, and solid fats. It’s the ideal dish to make when you or somebody you love is feeling under the weather. It is essentially an immune booster in a hot soupy bowl!
Pressure Cooker Oxtail Soup Notes:
- Assuming you can, get oxtails that are all around managed, if not, eliminate as much noticeable fat as possible prior to cooking it.
- Oxtail soups will generally be excessively sleek for certain people, so towards the finish of the cooking system utilize a spoon to spoon off any additional fat at the highest point of the dish.
- Likewise, another way is to cook the dish a day ahead, refrigerate and eliminate noticeable fat at the top.
Oxtail Soup Substitutions and Additions
- Go ahead and add the peanuts to add that savoury crunch as to your preference.
- Add fresh or dried shiitake mushrooms to give a unique texture and added mushroom taste.
- Add in mustard greens with baby bok choy or other vegetables of choice.
- Add in fresh orange or tangerine peel to simmer. If you have a dried version of them, that works too!
- Use meat stock rather than water for a thicker, more extravagant flavour.
- Replace the salt with fish sauce, miso paste, or soy sauce for a more intense savoury flavour.
The most effective method to Store and Freeze Oxtail Soup
Oxtail soup can be put away and frozen like some other meat soup, which implies it’s great in the fridge, covered, for 3 to 5 days and frozen, in a cooler safe compartment or zip-close bag, for as long as 90 days.
For more exciting offers, check out our La gourmet website!
More pressure cooker recipes:
Pressure cooker beef stew
Chicken briyani
Cinnamon roll
Cornbread
