One Hour Oxtail Soup
- 2 lbs oxtail or bison tail cut into 1 inch pieces
- 2 carrots coarsely chopped
- 2 celery ribs coarsely chopped
- 1 cup mushrooms chopped
- 1 medium onion coarsely chopped
- 1 handful garlic chopped
- 1-2 tbsp coconut oil, lard, or ghee coconut oil, ghee
- 1 tsp Salt and pepper
- filtered water to cover (up to 2 inches over)
Heat oil in the pressure cooker and sauté onions, carrots, celery and mushrooms with salt and pepper (about 5 minutes) until soft. Add chopped garlic and sauté about 2 more minutes. Turn off the heat.
Add oxtails nestled in with the vegetables.
Cover with filtered water to 2 inches over the bones (but below the max fill line marked on pressure cooker).
Lock the lid into place and bring to high pressure. Adjust the heat to maintain high pressure and cook for 1 hour. Reduce the pressure with the natural release method. Carefully release the lid, tilting it away from you.
If you are stocking your freezer for storage, let cool before proceeding to the next step.
Strain and cool. Chop the meat and fat and tendons and reserve. I use the leftover meat/veggies to make a stew for a later meal by adding tomato puree/sauce and or coconut milk and broth.
Store broth in smaller containers for freezer if desired.
I normally don’t bother roasting the bones first when I use the pressure cooker. If you choose to brown the oxtails before you make the broth – this will intensify the flavor and the color – but you can skip this step if you are pressed for time. I like to throw the oxtail into a pan and roast it at 350F for an hour. Or you can brown it, melt tallow, lard or butter and brown all sides of the oxtail. Scrape all juices and fat into your cooking pot.