Easy Oxtail Soup: Stovetop, Instant Pot, Slow Cooker
By Tiffy Cooks
Make this quick and easy Oxtail Soup for dinner - with either the stove top, instant pot, or the slow cooker. Inspired by Korean Oxtail Soup or kkori gamtong, this quick recipe uses beef bone broth to give it that extra milkiness and flavor. Regardless of which method you cook this soup, you’ll still get that same restaurant-quality garlicky-beefy flavor with chunks of melt-in-your-mouth daikon. For a family feast, this was the perfect soup choice - soothing, nourishing, and comforting.
Equipment
Ingredients
- 2 tablespoons sake optional, for blanching
- 2.5-3 lb –3 lbs Oxtail cut into pieces
- 5-6 cloves garlic peeled and smashed
- 6-8 cups beef bone broth store-bought or homemade
- 4 Stalks stalks green onions 2–3 stalks for cooking, rest for garnish
- 1 medium daikon peeled and sliced
- Salt to taste
- Black pepper
Instructions
- Add the oxtail pieces to a large pot and cover with water.
- Toss in 2–3 green onions and the sake or rice wine (if using).
- Bring to a boil and let it cook for 5–10 minutes. Skim while cooking.
- Drain and rinse the oxtail thoroughly under cold water to remove impurities.
- In a clean pot, combine the rinsed oxtail, garlic, and bone broth.
- Bring to a boil, then reduce heat to low.
- Cover partially and simmer for 1.5 to 2 hours, until the meat is tenderInstant Pot method: Pressure cook for 40–45 minutes.Slow cooker method: Cook on low for 6–8 hours.
- Skim off any fat or foam that rises to the surface while the soup simmers.
- Stir in the sliced radish and continue simmering for another 45–60 minutes, until the radish becomes soft and translucent
- Season with salt and pepper to taste
Nutrition
Calories: 523kcalCarbohydrates: 4gProtein: 67gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 208mgSodium: 470mgPotassium: 161mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 15mgCalcium: 64mgIron: 8mg
