With help of pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time! This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, carrot, tomatoes, potatoes, and cabbage.
Today’s recipe is the pressure cooker version of our family’s favorite Oxtail Soup – Hong Kong Style Borscht. Since it’s Mr. JOC’s favorite comfort soup, I’ve been cooking this recipe with my Instant Pot to cut down on the cooking time.
For those of you who’re not familiar with “Hong Kong style” Borscht, it’s basically an oxtail soup that uses tomatoes instead of beetroots in the classic Russian Borscht. If you love tomato base soup, you’ll enjoy this rich and flavorful Oxtail Soup during the cold months!
How To Make Pressure Cooker Oxtail Soup
With help of pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time!
Did you grow up eating oxtail" Oxtail is the culinary name for the tail of cattle. Growing up in Japan, I had never heard of oxtail (???, ???????). When I came to the U.S. and learned the word “ox” in English means a cattle, I was surprised that this particular part of a cattle is edible. I was definitely a bit uncomfortable the first time trying this meat. You should have seen my children’s reaction when I told them the first time which part of the cattle they were eating when I made this soup. Well, that didn’t stop us love oxtails as they give such amazing flavors, and the meat is super tender and juicy.
Each oxtail piece has a tailbone with some marrow in the center. There is not much meat surrounding the tail, and when there is, they tend to be more gelatinous.
Oxtails are great for making braises, soups and stews, and stocks. You might have tried the classic Russian/Ukrainian Borscht, Italian Oxtail Stew, Korean Oxtail Soup, Chinese Oxtail Soup, Filipino K...