There’s something truly magical about a well-made oxtail broth. It’s the kind of ‘liquid gold’ that chefs and grandmothers have sworn by for generations—deeply savory, luxuriously rich, and packed with body-loving collagen. Traditionally a low-and-slow affair, this recipe harnesses the power of the Instant Pot to transform humble ingredients into a sublime, nourishing broth in a fraction of the time. Get ready to elevate your soups, stews, and sauces to a whole new level.
Ingredients
• 3¼ pounds / 1.5 kg oxtail
• 2 medium carrots, peeled and chopped
• 2 medium celery stalks, chopped
• 1 medium yellow onion, skin-on and quartered
• 1 parsley root, scrubbed and roughly chopped
• 5 garlic cloves, peeled and smashed
• 2 tbsp / 30 ml fresh lemon juice
• 2-3 bay leaves
• Sea salt, to taste
• 8 cups / 2 liters filtered water
Instructions
1. Directions
2. Combine : Place the oxtail, carrots, celery, onion, parsley root, smashed garlic, lemon juice, and bay leaves into the inner pot of your Instant Pot. Add a generous pinch of salt and pour in the filtered water.
3. Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 90 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This is crucial for a clear broth and can take 20-30 minutes. Do not use the quick release.
5. Strain the Broth: Carefully open the lid. Using a fine-mesh strainer set over a large bowl or pot, pour the contents through to separate the liquid broth from the solids. Discard the cooked vegetables.
6. Cool and Defat: Allow the broth to cool to room temperature. Transfer it to an airtight container and refrigerate overnight. The next day, a solid layer of fat will have formed on top; simply spoon this off and discard (or save for cooking!).
7. Store: Your broth is ready to use! It can be stored in the refrigerator for 5-7 days or frozen for up to 4 months.
Nutritional Information
• Per Serving: Calories 333 | Total Fat 18.6g | Net Carbs 0.45g | Protein 37.3g | Fiber 1.5g
Pro Tips
• Pro-Tips for the Best Broth
• For a deeper, richer flavor, use the “Sauté” function on your Instant Pot to brown the oxtails on all sides before adding the other and water.
• Don’t skip the skin-on onion! The papery skins are a secret weapon for adding a beautiful, deep golden color to your finished broth.
• The leftover meat from the oxtails is incredibly tender. Shred it from the bone and use it in soups, tacos, or a savory ragu.
• Freeze your broth in ice cube trays or silicone muffin molds. Once frozen, transfer the pucks to a freezer bag for perfectly portioned amounts that are easy to grab and use.
FAQ
Q: Do I have to brown the oxtails first
A: While not strictly necessary, browning the oxtails using the ‘Sauté’ function is highly recommended. This step caramelizes the meat and creates a much deeper, richer flavor in your finished broth.
Q: Why should I leave the onion skin on
A: The papery skins of the onion are a secret weapon for adding a beautiful, deep golden color to the broth. It’s an easy trick to make your broth look as good as it tastes without altering the flavor.
Q: What can I do with the leftover oxtail meat
A: The leftover meat is incredibly tender and flavorful after cooking. You can shred it from the bone and add it to soups, use it as a filling for tacos, or incorporate it into a savory ragu.
Q: Why is a natural pressure release important for this broth
A: Using the natural release method is crucial for achieving a clear broth. A quick release can agitate the pot’s contents, resulting in a cloudy liquid. Allowing the pressure to drop naturally ensures a clearer, more refined result.
