Name: Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper
Total time: 2 h
Ingredients: 4 pound oxtails , trimmed; 1 teaspoon table salt; 1 tablespoon extra-virgin olive oil; 1 onion, chopped fine; 2 carrots , peeled and chopped fine; ¼ cup ground dried Aleppo pepper; 6 garlic cloves , minced; 2 tablespoons tomato paste; ¾ teaspoon dried oregano; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; 6 cups water; 1 (28-ounce) can diced tomatoes, drained; 1 (15-ounce) can navy beans , rinsed; 1 tablespoon sherry vinegar; ¼ cup chopped fresh parsley; ½ preserved lemon , pulp and white pith removed, rind rinsed and minced (2 tablespoons)

Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper

By Lawman Johnson

Published on May 18, 2022

Time

2 hours

Yield

Serves 6 to 8

Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper

Ingredients

4 pound oxtails, trimmed1 teaspoon table salt 1 tablespoon extra-virgin olive oil 1 onion, chopped fine 2 carrots, peeled and chopped fine¼ cup ground dried Aleppo pepper 6 garlic cloves, minced2 tablespoons tomato paste ¾ teaspoon dried oregano ½ teaspoon ground cinnamon ½ teaspoon ground cumin 6 cups water 1 (28-ounce) can diced tomatoes, drained 1 (15-ounce) can navy beans, rinsed1 tablespoon sherry vinegar ¼ cup chopped fresh parsley ½ preserved lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)

Before You Begin

Try to buy oxtails that are approximately 2 inches thick and 2 to 4 inches in diameter. If using frozen oxtails, be sure to thaw them completely before using. If you can't find Aleppo pepper, you can substitute 1 tablespoon paprika and 2 teaspoons finely chopped red pepper flakes. If you can't find preserved lemons, you can substitute lemon zest or use our Quick Preserved Lemon.

Instructions

Pat oxtails dry with paper towels and sprinkle with salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown half of oxtails, 4 to 6 minutes per side; transfer to plate. Set aside remaining uncooked oxtails.

Add onion and carrots to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in Aleppo pepper, garlic, tomato paste, oregano, cinnamon, and cumin and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then stir in tomatoes. Nestle remaining uncooked oxtails into pot along with browned oxtails and add any accumulated juices.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 45 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer oxtails to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones and excess fat. Strain broth through fine-mesh strainer into large container; return solids to now-empty pot. Using wide, shallow spoon, skim excess fat from surface of liquid; return to pot.

Stir shredded oxtails and any accumulated juices and beans into pot. Using highest sauté function, cook until soup is heated through, about 5 minutes. Stir in vinegar and parsley and season with salt and pepper to taste. Serve, passing preserved lemon separately.