Chinese Style Oxtail Soup

Chinese Style Oxtail Soup with Shitake and Straw Mushrooms, Bamboo Shoots, Quail Eggs and Bean Thread Noodles.

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.

  1. Grill or Barbecue
  2. 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
  • 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.
  • Enjoy

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