Oxtail soup with tomato in a pressure cooker, delicious and easy to make. Oxtail is not only excellent alla vaccinara, but many other delightful dishes can be made from it because, in the end, it is a common piece of meat, though many consider it similar to offal. Try it in a broth as well, as it makes it truly flavorful thanks to the bone already incorporated. In short, try it and you will be super satisfied. I find this soup can be considered a one-dish meal, as I serve it by adding some pieces of meat. In any case, you can always eat the oxtail after having the soup.
Here are links to some tasty meat-based recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2.2 lbs oxtail
- 14 oz canned tomato pulp
- 1 leaf bay leaf
- 1 clove
- 1 medium carrot
- 1 medium onion
- 1 celery stalk
- 4 cups water
- g salt
- 7 oz spaghetti
- 3 tbsps extra virgin olive oil
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Chopping Board
Preparation
Peel, wash, and thoroughly dry our aromatics before chopping them into small pieces. Pour 3 tablespoons of extra virgin olive oil (if the oxtail is very lean, add one more tablespoon of oil) into the pressure cooker.
Brown the chopped mixture and the oxtail pieces until the meat forms a nice crust. At this point, add the tomato and four cups of water.
Add the bay leaf, clove, the necessary salt, and close the pot tightly with its lid. Lower the valve lever and put it on high heat. As soon as you hear a loud hiss, reduce the flame to low and cook for about 50 minutes.
After this time, turn off the heat and before opening, slowly lift the valve lever to let all the steam out. Add a bit of water, just enough to make up for what has evaporated, and bring back to a boil. Meanwhile, break the spaghetti into pieces of desired length and toss them into the soup.
Serve our Oxtail Soup with Tomato in Pressure Cooker hot and place it in each dish, garnishing with pieces of oxtail. To make it richer, sprinkle with grated pecorino or parmesan cheese.
Tips
We can store our soup in the refrigerator for at least one day, remembering that the pasta will absorb a lot of liquid.
Without pasta, we can keep it for at least 3 days, but always in an airtight glass, ceramic container, or even in the pot itself.
Without pasta, we can also freeze it, but thaw it as always in the refrigerator and never at room temperature to preserve our health.
