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.
Course: Main Course
Keyword: instant pot, oxtail stew
Author: Namiko Chen
¼cabbage(5.4 oz, 160 g)
2Yukon gold potatoes
½lbstew beef (chuck cut into bite-size cubes)
1 ½Tbspextra-virgin olive oil
⅛tspkosher/sea salt (I use Diamond Crystal; use half for table salt)
⅛tspfreshly ground black pepper
2Tbspwhite wine vinegar
2tspkosher/sea salt (I use Diamond Crystal; use half for table salt)
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.
Roughly cut the cabbage into 1 inch (2.5 cm) squares and rinse under running water.
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.
Boiling the Oxtails
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 15 minutes. Using a fine-mesh sieve, skimming foam on the surface frequently. After simmering, take out the oxtail or drain the water. Blanching oxtails before cooking helps remove blood and impurities.
Sautéing the Ingredients
Press the “Saute” button on your Instant Pot (I use this6 QT Instant Pot) and heat 1 ½ Tbsp olive oil.
Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Sear the beef till brown on all sides. 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).
Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “saute” mode. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “plus” button to change the cooking time to 45 minutes.
[stove-top pressure cooker] Cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 45 minutes.
When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally, about 15-20 minutes.
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.
Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing”. Press the “Keep Warm/Cancel” button and. Press the “Manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
[stove-top pressure cooker] Cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally, about 15-20 minutes. Unlock the lid, mix well, and ladle the soup into individual bowls.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days or in the freezer for a month.