Tomato Oxtail Soup in Pressure Cooker, delicious and easy to make. Oxtail is not only excellent alla vaccinara, but it can be used to create many other delightful dishes because, in the end, it’s a common piece of meat, even if often considered as offal. Try it also in broth, as it makes it really 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 because I serve it with pieces of meat. In any case, you can always eat the oxtail after consuming the soup.
Here are some links to some tasty meat-based recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- 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 Cutting Board
Preparation
Peel, wash, and thoroughly dry our vegetables before chopping them into small pieces. Pour 3 tablespoons of extra virgin olive oil (if the oxtail is very lean, add an extra tablespoon of oil) into the pressure cooker.
Sauté the chopped vegetables and oxtail pieces until the meat forms a nice crust. At this point, add the tomato and a liter (4 cups) of water.
Add the bay leaf, clove, necessary salt, and seal the pot hermetically with its lid. Lower the pressure valve and set on high heat. As soon as you hear a loud whistle, reduce the heat to low and cook for about 50 minutes.
After this time, turn off the heat and, before opening, gently lift the pressure valve to release all the steam from inside the pressure cooker. Add a bit more water, just enough to replace what has evaporated, and bring it back to a boil. In the meantime, break the spaghetti to your preferred length and add them to the soup.
Serve our Tomato Oxtail Soup in Pressure Cooker piping hot, portioning it into each bowl, garnishing with oxtail pieces. If you want to make it richer, you can sprinkle it with grated Pecorino or Parmesan cheese
Tips
We can store our soup in the refrigerator for at least one day, keeping in mind that the pasta will absorb a lot of liquid.
Without pasta, it can be kept for at least 3 days, but always in an airtight container made of glass, ceramic, or even in the pot itself.
Without pasta, you can also freeze it, but defrost it in the refrigerator and never at room temperature, to preserve our health.
