To start from the beginning on how I acquired this recipe I would have to start with telling yall about my father. He was born and raised in the Philippines in the capital city Manila and came to American many years ago. When it comes to making my Filipino dishes I always have to have the okay from my father and stepmom who has tasted the traditional recipes for themselves in Manila.
I have my own reference to how these dishes are supposed to taste, from when I tasted them myself back in 2004. I spent my summer in the Philippines and loved every moment of it in my home country. Although this recipe is the same as my father’s recipe he was shocked to find out I made it in 45 minutes flat. This dish is a 2-3 hour simmer dish that is rarely made due to the fact it takes so long. Now that we have found a way to make it in under an hour I can see us making this very often for our big family dinners.
Pressure Cooker Filipino Oxtail Soup
- 2-3 lbs Oxtails 1-2 inch slices
- 5 cloves Garlic peeled and left whole
- 1 large Onion sliced
- 2 inch fresh Ginger peeled and sliced
- 4 small Potatoes quartered
- 1 Bok Choy cut into serving pieces
- 3 Tablespoons Patis fish sauce
- 1 teaspoon Peppercorns or ground pepper
- 1 Thick Sliced Red Peppers
- optional Add other vegetables of your choice ex. carrots, celery, or other favorite vegetables.
- Salt to taste
- 3 cups of Beef Broth
- 1 Tablespoon Oil
Turn pot on Saute or hit the Chicken/Meat Button, Heat up oil and saute the garlic, onions and ginger and stir fry for a few minutes until fragrant. Add the ox tails and sear them until brown on all sides.
Add the red peppers, fish sauce and potatoes (plus any other vegetables of choice) and stir.
Add the beef broth and set on manual for 45 Minutes OR click your chicken/meat button adjust to HIGH and manually adjust time to 45 minutes.
Quick release and then check for tenderness of the oxtails. Once the meat is tender, adjust the seasoning, adding more salt if necessary.
Turn on saute OR press the chicken/meat button again. Add the Bok Choy and let it cook only until it turns bright green and wilted but still has plenty of crispness. Do not overcook.
Turn off the heat, and serve.