OLD SCHOOL OXTAIL SOUP(IN AN INSTANT POT)
Who doesn't love a big bowl of juicy,tender,flavorful oxtails
This is a hearty filling recipe to enjoy on a cold rainy fall or winter night,or even a summertime night
Here is a easy quick simple way to make it using an instant pot
3 teaspoons kosher salt and white pepper
1 teaspoon freshly ground black pepper, plus more for seasoning
(2-pound) beef oxtails (trimmed)
3 tablespoons vegetable oil
1 medium yellow onion, small dice
1 small red bell pepper diced
1 small green bell pepper diced
1 small yellow bell pepper diced
12 oz tomato paste
4 cups (1 quart) low-sodium beef broth
8 oz baby carrots carrots
2 tsp chopped garlic
3 medium celery stalks(optional)
8 oz small Yukon gold potatoes
Place the oxtails on a pan and season well and set aside.
Heat the oil in a large, heavy-bottomed pot over medium heat until shimmering. take about one-third of the meat and add it to the pot. Cook on all sides until browned all over, about 2 to 3 minutes. Remove to a large bowl. Repeat with the remaining oxtails in 1 more batches; set aside.(do not over crowd the pot when searing the meat)
Add browned oxtails to the instant pot,add the onions, bell peppers and garlic to the pot and season with salt and pepper. Add the tomato paste, stir to coat the onion, and peppers ,add potatoes and carrots
Pour in the beef stock,
Cook on meat/soup setting for 90 minutes
serve with hot buttered rice and cornbread
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27 авг 2024
