Pressure Cooker Oxtail Broth is richly flavored and packed with nutrients - a perfect beef stock for many Japanese soup recipes including Japanese Udon, Japanese Curry, and Japanese Fish Cake Stew (Oden).
Course: Condiments, How to, Soup
Keyword: oxtail, soup broth
Servings: 8cups (soup & meat)
Author: Namiko Chen
2.5lboxtail(you can use up to 3 lbs/1.4 kg and add more water if necessary)
In a bowl, soak the oxtails in water for 1-2 hours. Change the water every half hour. This step will help removing blood from the oxtails.
Drain the water and transfer the oxtail to the Instant Pot.
Add 6 cups water (or just enough to cover the oxtail) and bring it to a boil. Instant Pot manual says not to cover when using Saute mode, but I use a glass lid from another pot (so I can see inside) and keep it covered until boiling. The lid is optional but it helps to speed up the boiling.
Press “Saute” button on your Instant Pot. Once boiling, remove the lid if using and cook for another 5-10 minutes.
Press the “Keep Warm/Cancel” button on the Instant Pot to stop “Saute” mode. Drain the water and clean the oxtail under running cold water. Set aside and clean the pot.
Cut the negi (or green onion) to separate green and white part. We only use green part for cooking the oxtail. Slice the ginger with skin on and smash the garlic.
In a cleaned pot, put the oxtail, negi (or green onion), ginger, and garlic.
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.
Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Manual” button to switch to “High Pressure” cooking mode. Press “plus” button to change the cooking time to 60 minutes.
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.
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. Set a fine-mesh sieve over a large bowl and strain the broth. Discard the aromatics and add the meat back into the broth.
To Serve Now
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.
To Serve Later (Store Overnight)
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.
You can store the broth in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Stovetop method: If you use a regular large pot (without a pressure cooker), cook the oxtail on low heat for 3-4 hours, and add water as needed.