And I am back with Oxtail Soup

Okay so what is a pressure cooker? It’s an old fashioned microwave. I remember my mom getting me involved with her 50’s something pressure cooker she had inherited from someone somewhere. Basically I would be told keep an eye on the pressure gauge, when it gets above this level let the steam out. AND DON’T FORGET, otherwise it will blow up. Me and all of my forgetfulness stared at that gauge like the beewatch watcher as visions of explosions ran through my head.

Basically the pressure built up in the pot tenderizes whatever you have in the pot, in a matter of minutes in some cases, which means you can whip yourself up the most luscious of meals in no time at all. And today’s pressure cookers are explosion safe. Or so they say.

So tonight I made an oxtail soup. The Man having said, I am not really in the mood for oxtail soup despite never having had a oxtail soup before in his life, was soon eating his words and here is what is left.

Oxtail Soup gone.




1 kg Oxtail sliced up in even pieces.

2-3 TBS Flour

2 Carrots chopped thinly

3 Celery Stalks chopped thinly

3 small Red Onions chopped, white can also work

3 Garlic Cloves chopped

Thyme, Rosemary, Black Pepper, 2 Bay leaves

1 Can of good Tomatoes

1 Cup Red Wine

2 Cups of good Beef Broth, I used my homemade beef broth, made when making pot roast. I don’t think bullion cubes will be work well enough.

2 Splashes Worcester Sauce

2 Splashes Tabasco

2 Splashes Kalv Fond (not sure what that is outside Sweden)

Salt to taste


Okay so this is how it goes. First shake your oxtail in a plastic bag with the flour to coat. Then brown it in butter on both sides in your pressure cooker pot. Don’t over crowd, do them in turns if necessary. Whip out the burned flour from the bottom of the pan with paper towel. Then when that is done remove them and add the onions, celery, garlic and carrots and saute until onions are translucent.

Once that is done add the tomatoes, wine, broth, spices-not salt, bay leaf and one splash each of tabasco and worcestershire.

Now it’s time to put the lid on and tighten it up. Put the heat on high and bring it to a whistle or fizz. Then turn it down to medium heat and let it cook away for 30 minutes. Then bring the pressure back up to high and cook for 15 more minutes.

To remove the lid sink the pot in a basin of cold water. Don’t forget to cool the top. Let out the steam and then twist the top off. Now you should have a very tender meat falling off the bone. Add the remaining splashes of kalvfond  and worcestershire sauce and the salt to taste. Serve as is or do a lemon zest , parsley and minced garlic garnish.