Mom's Oxtail Soup Recipe Tastes AMAZING

oxtail

🥗Healthier: beef shank

💰Cheaper: pork neck

Pork neck is often more affordable and still provides a rich flavor.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Using homemade broth can be healthier and cheaper.

Marinate oxtail pieces in buttermilk overnight to tenderize.

Drain the buttermilk from the oxtail and dry the pieces with paper towels.

Heat a cast iron pot over high heat and add a generous amount of bachel (or ghee/lard).

Brown the oxtail pieces on all sides in the hot pot.

Remove the browned oxtail from the pot and set aside.

Chop onions and celery root, then add them to the pot along with carrots.

Sauté the vegetables until softened and translucent.

Add hot water to the pot to make the broth using chicken bouillon.

Scrape the browned bits from the bottom of the pot to incorporate flavor.

Return the oxtail to the pot, cover, and braise for 3 to 4 hours until tender (optional).

Instead, use a pressure cooker to cut down cooking time to about 45-55 minutes.

Place an insert in the pressure cooker to prevent burning, add the vegetables, and then the oxtail.

Add spices: cloves, bay leaves, juniper berries, and 2 cups of red wine.

Seal the pressure cooker and cook on high for 45 minutes.

After cooking, run cold water over half of the lid to safely release pressure.

Open the pressure cooker and check that the meat is falling off the bones.

Add tomato paste and a splash of vinegar to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary