Oxtail is one of my absolute favorite parts of a cow. Some (mostly white) people think it’s pretty gross. Which is good. More for me!
Several recipes say to braise them for over 4 hours. But, who has that kind of time to just supervise something like that simmer on the stove that long? Not me!
Two ways I like to cook beef.
- Grill or Barbecue
- Pressure cooker
And oxtail goes in the pressure cooker for maybe 45 – 60 minutes rather than 4+ hours in a regular pot. My mom gave me a small pressure cooker a while back and I absolutely love it. LOVE IT!
Chinese Style Oxtail Soup
Makes 6 Servings
- 3 lbs oxtail
- 6 garlic cloves
- 4 pieces of star anise
- 3 bay leaves
- 2 tablespoon whole peppercorns
- 1/2 cup dehydrated or 1 cup fresh sliced shitake mushrooms
- 2 package of bean thread noodles
- 1 can drained quail eggs
- 5 bunches of baby bok choy, separated
- 1 can drained and sliced bamboo shoots
- 1 can drained straw mushrooms
- Sesame oil
- Sliced scallions for garnish
- Place first five ingredients into pressure cooker. Fill with water so that the oxtail is barely covered. Close pressure cooker and turn heat up to medium high for 45-60 minutes. When time is up, remove pot from heat and let stand for about 5 minutes until the pressure lock on the lid is released and is safe to open. NOTE: Don’t start the timer until steam starts to escape (you will hear it when it happens, trust me)
- Remove oxtail and set aside. Strain out seasonings with mesh or slotted spoon as best as you can.
- Return pot uncovered to stove over medium high heat and bring to boil. Add mushrooms, noodles and bamboo shoots. Let cook for about 5 minutes or until the noodles begin to look clear.
- Add quail eggs and bok choy and cook for another 2-3 minutes until bok choy is soft and tender.
- Dish into bowls and sprinkle sliced scallions and drizzle about a teaspoon of sesame oil over soup before serving.