Pour 8 cups water and add 1 tsp salt. Make sure the oxtail is submerged. If you use more than 2.5 lb oxtail, make sure that the water is not exceeding more than 2/3rd the capacity of the pressure cooker.
If you’re using a stove-top pressure cooker, you won’t have any buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 60 minutes.
After de-pressurizing is completed, unlock the lid. Set a fine-mesh sieve over a large bowl and strain the broth. Discard the aromatics and add the meat back into the broth.
You can’t get rid of the fat as much. Skim off the best you can. Use the broth and meat for the recipe you’re cooking. Otherwise, season the broth with salt (Tip: the right good amount of salt is important for taste). Serve the soup and meat in a bowl topped with green onion.
Cover and let cool completely. Store in the refrigerator overnight (or at least 4 hours till fat solidified). Once the fat is solidified on the surface, remove the layer of fat. You can use it for other recipes or discard.
Transfer to the pot (or back to Instant Pot) and reheat the broth.
Use it for the recipe you’re cooking (and season accordingly). Or season with salt (Tip: the right good amount of salt is important for taste), and serve the soup with meat and chopped green onion or your choice of herbs.
If you use regular pot (without pressure cooker), cook the oxtail on low heat for 3-4 hours, and add water as needed.
You can store the broth in the refrigerator for up to 3 days and in freezer for up to 3 months.
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 and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.