2 lb oxtails (2 lb = 900 g)
3 celery stalks
¼ cabbage (1/4 cabbage = 160 g/5.4 oz)
2 Yukon gold potatoes or 1 large potato
½ lb stew beef (chuck cut into bite-size cubes) (1/2 lb = 227 g)
1 1/2 Tbsp extra virgin olive oil
Pinch kosher salt
Freshly ground black pepper
4 cups water + salt (instead of beef stock)
2 Tbsp tomato paste
1 tsp paprika
1 Tbsp dried basil/thyme
2 bay leaves
3 Tbsp brown sugar
2 Tbsp white wine vinegar
2 tsp kosher salt (for table salt, use half)
Freshly ground black pepper
1) To completely remove blood from the bone, soak the oxtails in cold water for 1 hour and discard the water.
2) Meanwhile, cut the onions into wedges, chop celery stalks into small pieces, and cut the carrots into chunks.
3) Roughly cut the cabbage into 1 inch squares and rinse under running water.
4) Cut the tomatoes into wedges and cut them in halves. Cut Yukon gold potatoes into quarters and soak in water for 15 minutes to remove excess starch.
5) Cut the stew beef into smaller pieces.
6) After soaking the oxtails in one hour, drain and place them in a large pot and cover it with cold water. Bring it to boil over medium high heat. Once boiling, turn down the heat and simmer for 10-15 minutes, skimming foam on the surface frequently. After 10-15 minutes, take out the oxtail.
7) Press the “Saute” button on your Instant Pot and heat 1 1/2 Tbsp. olive oil. Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Transfer the meats to a plate from the pot.
8) Add the onion and sauté until they are coated with oil and become tender. While sautéing, scrape the flavorful charred bits from the bottom of the pot. 9) Add the tomatoes, carrots, and cabbage and coat them with oil.
9) When the vegetables are a bit wilted and soft, add the boiled oxtail, browned stew beef, and beef broth
10) Add tomato paste and Seasonings A (1 tsp paprika, 1 Tbsp dried basil, and 2 bay leaves).
11) Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “saute” mode. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “plus” button to change the cooking time to 45 minutes.
12) When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 minutes.
13) After de-pressurizing is completed, unlock the lid and add the potatoes and celery and 2 tsp. kosher salt.
14) Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing”. Press the “Keep Warm/Cancel” button and. Press the “Manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
15) Again, de-pressurizing with one of 2 methods, unlock the lid. Mix well and ladle the soup to individual bowls. Mix in 3 Tbsp. brown sugar, 2 Tbsp. white wine vinegar, and black pepper