With the help of a pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time! This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, carrot, tomatoes, potatoes, and cabbage.
To completely remove blood from the bone, soak the oxtails in cold water for 1 hour and discard the water.
Meanwhile, cut the onions into wedges, chop celery stalks into small pieces, and cut the carrots into chunks.
Cut the tomatoes into wedges and cut them in halves. Cut Yukon gold potatoes into quarters and soak in water for 15 minutes to remove excess starch.
Cut the stew beef into smaller pieces.
After soaking the oxtails in one hour, drain and place them in a large pot and cover it with cold water. Bring it to boil over medium high heat. Once boiling, turn down the heat and simmer for 10-15 minutes, skimming foam on the surface frequently. Then take out the oxtail. Alternatively, you can skip skimming, drain the water, and rinse the oxtail under running water to get rid of foam and scum. Blanching oxtails before cooking helps remove blood and impurities.
Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Transfer the meats to a plate from the pot.
Add the onion and celery and sauté until they are coated with oil and become tender. While sautéing, scrape the flavorful charred bits from the bottom of the pot. Add the tomatoes, carrots, and cabbage and coat them with oil.
When the vegetables are a bit wilted and soft, add the boiled oxtail, browned stew beef, and beef broth
Add tomato paste and Seasonings A (1 tsp paprika, 1 Tbsp dried basil, and 2 bay leaves).
After de-pressurizing is completed, unlock the lid and add the potatoes and Seasonings B (3 Tbsp. brown sugar, 2 Tbsp. white wine vinegar, and 2 tsp. kosher salt). Add freshly ground black pepper if you like.
Equipment you will need: Pressure Cooker (6 QT Instant Pot)
IMPORTANT: For all pressure cooking programs, the total amount of precooked food and liquid should never pass 2/3 of the inner pot capacity. For non-pressure cooking programs (slow cook etc), do no fill pass the MAX line.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.