Pressure Cooker Oxtail Broth Recipe

I absolutely adore this oxtail recipe because it transforms humble ingredients into a rich, comforting broth that’s like a warm hug in a bowl. The slow-cooked flavors and tender pieces of oxtail remind me of cozy family dinners, making it the perfect meal for chilly days.

I adore making oxtail broth in the pressure cooker, where the oxtail’s rich flavor can really shine. Chopped onion, carrot, and celery mingle with fragrant garlic and tomato paste beside the oxtail in the pot; these broth base ingredients are actually my standard go-to for virtually any kind of broth.

The oxtail broth then becomes anointed with bay leaves, black peppercorns, and thyme, giving it an almost herbal complexity—definitely a broth worthy of the name.

Ingredients

Oxtail: Deep flavor and richness come from a protein- and gelatin-rich cut.

Onion: Adds depth and sweetness, laden with antioxidants.

Carrots have a natural sweetness and are a good source of fiber and beta-carotene.

Celery: Contributes to an herbal freshness; is a source of vitamins A, K, and C.

Garlic: Imparts sharpness and richness, famous for properties that supercharge the immune system.

Tomato Paste: The umami flavor is concentrated, and it is rich in lycopene.

Bay leaves: Impart aromatic, herbal notes to the broth.

Ingredient Quantities

• 2 pounds oxtail, trimmed
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 ribs celery, chopped
• 4 cloves garlic, smashed
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried thyme
• 8 cups water
• Salt to taste

Instructions

1. In the pressure cooker, heat the vegetable oil over medium-high heat. Put in the oxtail, and brown well on all sides. Remove and set aside.

2. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables have softened.

3. Add the crushed garlic and cook for an extra 2 minutes until it becomes fragrant.

4. Add the tomato paste and cook, stirring, for 1-2 minutes to caramelize.

5. Back into the pressure cooker goes the browned oxtail, together with the sautéed vegetables.

6. Include the bay leaves, black peppercorns, and dried thyme in the saucepan.

7. Add the water, making certain that the oxtail is completely covered.

8. Fasten the pressure cooker lid and raise it to high pressure. When it reaches pressure, cook for 45 minutes.

9. Let the pressure cooker naturally release pressure for about 15 minutes, then cautiously let out any remaining pressure.

10. Oxtail removed, pass the broth through a fine-mesh sieve. Broth seasoned with salt to taste—it’s better if you salt it before you store it or serve it, so the saltiness doesn’t surprise you. Serve hot, or use it as a foundation for soups and stews.

Equipment Needed

1. Pressure cooker
2. Medium mixing bowl
3. Wooden spoon
4. Tongs
5. Cutting board
6. Chef’s knife
7. Fine-mesh sieve
8. Large spoon or ladle

FAQ

• Can I use beef broth instead of water?Indeed, beef broth can enhance the flavor, but make sure to adjust the salt since it might contribute additional sodium.
• Is it necessary to trim the oxtail before cooking?To achieve a clearer, less greasy broth, it is recommended to trim the excess fat.
• Can I freeze the oxtail broth?Without a doubt, it can be frozen in containers that are airtight for a duration of 3 months at the most.
• How long should I cook the broth in the pressure cooker?Prepare it at high pressure for about 45 minutes, then allow it to naturally release.
• Can I add other herbs or spices?Of course, you can infuse additional flavors with herbs like rosemary or with spices such as star anise.
• Is it possible to make this recipe without a pressure cooker?Certainly! You can simmer on the stovetop for 3-4 hours, but gaining the same kind of flavor takes much longer.

Substitutions and Variations

You can use olive oil instead of vegetable oil for a slightly different taste.
If oxtail is not available, beef shank can serve as a replacement.
Leeks can be used instead of or along with onions to give added depth.
Fresh thyme can be used instead of dried thyme; use about 3 sprigs.
If whole black peppercorns are unavailable, 1/2 teaspoon of ground black pepper can be used.

Pro Tips

1. Brown the Oxtail Thoroughly Ensure you take the time to brown the oxtail well on all sides. This step builds a deep, rich flavor base for the broth, so don’t rush it. The caramelization adds depth to the final dish.

2. Deglaze the Pot After sautéing the vegetables, consider adding a splash of wine or beef stock to deglaze the pot before returning the oxtail. This helps lift any flavorful bits stuck to the bottom and adds complexity to the broth.

3. Use Fresh Herbs If possible, use fresh thyme instead of dried. Tie a few sprigs of fresh thyme together and add them to the pot. Fresh herbs can provide a more vibrant and aromatic flavor to the broth.

4. Enhance the Broth with Umami Before sealing the pressure cooker, add a tablespoon of soy sauce or Worcestershire sauce for an extra umami kick. This can deepen the savory taste of the final broth.

5. Skim Fat Once you’ve strained the broth, allow it to cool so the fat rises to the top, then skim it off with a spoon. For an even leaner broth, refrigerate it first, making the fat easier to remove once solidified on the surface.