Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper

Name: Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper
Yield: Serves 6 to 8
Ingredients: 4 pound, oxtails, trimmed; 1 teaspoon, table salt; 1 tablespoon, extra-virgin olive oil; 1 , onion, chopped fine; 2 , carrots, peeled and chopped fine; ¼ cup ground dried, Aleppo pepper; 6 , garlic cloves, minced; 2 tablespoons, tomato paste; ¾ teaspoon, dried oregano; ½ teaspoon, ground cinnamon; ½ teaspoon, ground cumin; 6 cups, water; 1 , (28-ounce) can diced tomatoes, drained; 1 (15-ounce) can, navy beans, rinsed; 1 tablespoon, sherry vinegar; ¼ cup, chopped fresh parsley; ½ preserved, lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)

4 comments

Oxtails are widely underutilized, so we gave them star status in our take on the Turkish dish etli kuru fasulye, or “white beans with meat.”

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME2 hours

Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

The oxtails became moist and tender thanks to the Instant Pot's ability to draw out their plentiful collagen. Adding an eclectic mix of eastern Mediterranean ingredients gave the cooking liquid its character: sweet diced tomatoes, ground dr...

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