Ingredients with Measurements:
- 2 lbs oxtail
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups beef broth
- 1 cup water
- 1 can diced tomatoes (14.5 oz)
- 1 cup pearl barley
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Heat the vegetable oil in the pressure cooker over medium-high heat.
2. Add the oxtail and brown on all sides, about 5 minutes.
3. Remove the oxtail from the pressure cooker and set aside.
4. Add the onion, garlic, carrots, and celery to the pressure cooker and sauté for 3-4 minutes.
5. Add the bay leaf, thyme, salt, and black pepper to the pressure cooker and stir.
6. Pour in the beef broth, water, and diced tomatoes.
7. Add the oxtail back to the pressure cooker.
8. Close the pressure cooker lid and set the pressure to high.
9. Cook for 45 minutes.
10. Release the pressure and remove the lid.
11. Add the pearl barley to the pressure cooker and stir.
12. Close the pressure cooker lid and set the pressure to high.
13. Cook for an additional 20 minutes.
14. Release the pressure and remove the lid.
15. Remove the oxtail from the pressure cooker and shred the meat.
16. Discard the bones and return the shredded meat to the pressure cooker.
17. Stir the soup and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 5 minutes
Temperature:
High pressure
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 30g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Pearl barley can be substituted with rice or quinoa.
Variations:
- Add chopped potatoes or sweet potatoes for a heartier soup.
- Add chopped kale or spinach for extra nutrition.
- Add a splash of Worcestershire sauce or soy sauce for extra flavor.
Tips and tricks:
- Brown the oxtail well to develop a rich flavor.
- Use a slotted spoon to remove the oxtail from the pressure cooker to prevent the vegetables from becoming too mushy.
- If the soup is too thick, add more water or broth to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley or green onions on top.
Garnishes:
Chopped parsley or green onions
Pairings:
Crusty bread or garlic bread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it on the stove for a few minutes to reduce the liquid.
- If the soup is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Make sure the pressure cooker is properly sealed before cooking.
- Allow the pressure to release naturally before opening the lid.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Oxtail soup is a traditional dish in many cultures, including British, Jamaican, and Korean cuisine.
Flavor profiles:
Savory, hearty, and comforting
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Rich, Umami, Hearty, Comforting