Oxtail Pho Instant Pot / Pressure Cooker Recipe (2024)

FAQs

How do you soften oxtail quickly? ›

Fortunately, you can tenderize the meat by boiling or braising it for several hours. Braising oxtail is strongly recommended because it adds flavor to the stock and the low and slow cook will tenderize the meat and cartilage and bring out flavor from the bones and marrow.

The common ingredient of pho soup is beef bones and/or pork bones. They are in to be broiled for a long time to make clear broth (along with great number of spices). In certain case , there might be chicken bones. If rare beef slice in the toppings, it's Pho Tai.

This completely depends on the type of meat you are planning on cooking. Because slow cookers take longer to cook, they are better suited to breaking down fat in meat while adding moisture. So if you are planning on cooking a whole rump beef, then a slow cooker is a better choice.

Browning or searing the meat before slow cooking locks in all the flavors and juices in the meat. Plus, we season the oxtails with our seasonings and Worcestershire sauce before browning, which seals even more flavor into the meat. It's not a necessary step, but one that's well worth doing.

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.

For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

There are many ways to tenderize oxtail before you actually start the cooking process. Low sodium soy sauce is my secret! Soy sauce helps the meat retain its moisture, tenderizes the meat, and enhances the savory flavor we all love.

What is the best meat to get in pho? ›

To control added fat and calories from meat, use a leaner cut of beef, such as top round. Leaner protein options, such as chicken or tofu, work well, too. Incorporating more vegetables and lean protein and reducing the amount of noodles in your pho can help fill you up more quickly, which may reduce overeating.

Are you supposed to drink the broth in pho? Yes! The broth is the show's star in pho, giving the soup its unique flavor. The key is to savor each spoonful, so you can appreciate the complexity of flavors that make up this delicious dish.

Both slow cookers and pressure cookers do a good job of tenderizing tough meat, but each makes meat more edible in a different way. A pressure cooker is an enclosed pot with a lid that locks to form an airtight seal.

To cook meat without water in a pressure cooker, simply add the meat to the pot, along with any seasonings, herbs, or other ingredients that you like. Close the lid, seal the pressure release valve, and set the pressure cooker to high pressure.

This technique also forces moisture into the food quickly. That's why things like meaty stews and curries are so perfect in a pressure cooker — all of the moisture makes for saucy, extra-tender, succulent results.

Season your meat as you normally would. Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks.