**The Pressure Cooker with Oxtail: A Recipe for Success**

When it comes to cooking oxtail, many people are intimidated by the idea of slow-cooking it for hours on end. However, with the help of a pressure cooker, we can achieve perfectly tender and flavorful oxtail in a fraction of the time. In this article, we'll explore how to cook oxtail in a pressure cooker and create a delicious ramen broth to complement our dish.

**The Pressure Cooker Method**

To start, we'll need to prepare our ingredients. We'll be using oxtail, marinade with vegetables such as garlic, onion, and green onion, and beef broth. In a large bowl, we'll combine the oxtail, marinade, and veggies, making sure everything is well-coated. Next, we'll add two cups of beef broth to the pressure cooker, covering the oxtail completely. The lid will go on, and we'll set the timer for 55 minutes.

After 55 minutes, our oxtail is perfectly cooked, falling apart and coming off the bone. We'll take a moment to taste it and ensure that it's tender enough for our liking. Once satisfied, we'll remove the oxtail from the pressure cooker and set it aside.

**Creating Ramen Broth**

While our oxtail is cooking, we can start creating our ramen broth. The easiest way to do this is by straining the liquid from the pressure cooker through a big strainer, leaving behind any solids such as garlic chunks or onion pieces. We'll then skim off any excess fat that's accumulated at the top of the liquid, reserving it for later use.

Next, we'll take a spoonful of the strained liquid and add it to our ramen bowl. This will enhance the flavor of our broth even further. We can discard the solids if desired, as they're packed with flavor. With our broth ready, we can move on to building our ramen bowl.

**Building Our Ramen Bowl**

The first step in building our ramen bowl is to add a tablespoon of the onion and garlic paste that was formed during cooking. This will enhance the flavor even more. Next, we'll add a serving of ramen noodles - I like to use two packs at a time, as it's hard to stop once you start! We'll also add a nice serving of our ramen broth, making sure the noodles are well-coated.

The perfect soft-boiled egg is crucial to a great bowl of ramen. To achieve this, we'll boil our eggs for exactly six minutes, rendering them with a runny yolk and a soft white. Once cooked, we'll chop up some crispy seaweed and add it to our bowl, as well as a sprinkle of green onion.

Finally, we'll add two bone-in oxtail pieces to the back of the bowl, making sure they're fully submerged in our broth. This will allow us to enjoy the full flavor and texture of our oxtail. And there you have it - a delicious bowl of oxtail ramen that's sure to warm your soul.

**The Final Touches**

Before we take our first bite, let's make sure everything is just right. We can add a little more seasoning if needed, or take a moment to appreciate the beauty of our dish. With our chopsticks at the ready, it's time to dig in and experience the magic of oxtail ramen.

**A Special Request**

Before we begin, I want to ask for your help. If you haven't already, please subscribe to our channel and hit that notification bell. We're always looking for new ways to connect with our community, and your support means the world to us. So go ahead, take a deep breath, and get ready to indulge in one of the most comforting bowls of food out there - oxtail ramen.

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back the fall weather is officially rolling in and there's nothing that warms the soul quite like a bowl of ramen today we're making one of my favorites which is oxtail Ramen this recipe is absolutely packed with flavor and we're doing it in the pressure cooker so it's quick and easy but before we get into that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients here we have some beautiful oxtail and I'm going to start the party with a pro tip if you have an international market near you you can typically find oxtail for much cheaper per pound than at your local grocery store so check that out we also have miso paste this is going to add tons of flavor to our ramen broth we have red and white we have two eggs we're gonna soft boil those because we're adults some beef broth to cheat a little bit along with some better than bouillon beef base of course you got to have some ramen noodles then we have one whole yellow onion some garlic and some green onion all right first things first we're gonna go ahead and marinate the oxtail the first ingredient we're going in with is 3 4 cup of soy sauce I like to use low sodium soy sauce for this recipe since there's quite a bit of sodium in some of the other product next we're going in with about two tablespoons of rice wine vinegar a teaspoon or two of sesame oil remember guys this stuff packs a punch so you don't want to go too crazy with it I like to use about a teaspoon but if you really like Sesame flavor then go with two one tablespoon each of garlic and ginger paste you could definitely use fresh garlic and fresh ginger for this if you want to but for convenience sake we're going with the paste today we do have some fresh garlic going into the broth later as well so stay off my back in the comments now a lot of traditional ramen recipes will call for fish sauce and I personally am not a fan of that so I'm going to break out the worst word in the world sauce a lot of you guys might be surprised to know that there is anchovies in the ingredients of this and that adds a lot of that Umami that you would be getting from the fish sauce without the funky smell it's about a tablespoon of that gotta hit it with some AP seasoning or just a little salt and pepper and then last but not least we're going to thin this out a little bit with some beef broth this is also low sodium I'm gonna go in with about two cups of that break out the Whisk and mix to combine and then we'll toss our oxtail in this and let that marinate preferably overnight but for at least two hours so anywhere from two to 24 hours in the fridge soaking up all this flavor and just get them in there and get them coated look how nice these oxtails look nice and trimmed not too fatty if you don't have a local International Market a lot of times you can find these at Wegmans if you have a Wegmans if not try Costco or if you have a local butcher that's a good option as well I got these for about 9.99 a pound which in my area is reasonably priced for oxtail right now all right so we're gonna get these nice and submerged in that marinade and pop that in the fridge for two to twenty four hours all right so one of the most important steps anytime you're braising slow cooking or pressure cooking something you want to get a good sear or crust on the meat that's going to develop color texture and flavor so in order to do that we're going to use the cast iron skillet put it over high heat and add about two tablespoons of avocado oil once the skillet and the oil gets screaming hot we're going to add our oxtail in batches and make sure we get a nice deep dark brown color on the oxtail before they go in the pressure cooker now when I say screaming hot this is what I'm talking about just almost enough to set your smoke alarm off we're going to add the oxtail right to that hot skillet about three minutes per side to do the trick all right so once your oxtails are golden brown and beautiful like so I'm gonna flip them over and show the same love to the other side that my friends is exactly what you want to see about three minutes or so per side you don't want to overcrowd this Skillet and then when I add them to the pressure cooker one thing I forgot to mention guys is once you finish marinating your oxtail you want to dry it off before you do the Searing process that we just did once they're nice and golden brown we're going to go ahead and remove them kill the heat on the skillet and then we're going in with our garlic onion and green onion if you kill the heat in advance that weight on Scorch the veggies once they're in there you know that they're not going to burn up you can add a little heat maybe like a medium Heat we really just want to toast this allow them to kind of start to tenderize a little bit they're going to get plenty tender and the pressure cooker obviously we want to start releasing some of that flavor into the bottom of this Skillet we'll deglaze with that marinade liquid along with a little bit more beef broth and that will ultimately become the broth for our ramen that we'll be making here in just a minute so once we give those veggies a head start it's time to start adding flavor to the party going in with a nice teaspoon or two of better than bouillon beef base that's going to amplify the beef flavor in our broth we're also going in with red and white miso paste if you've never had miso you probably have and didn't realize that it's kind of got the flavor of the soup that you get when you go to a Hibachi restaurant but it adds a lot of flavor to your broth very common in ramen so if you haven't tried it definitely give it a try about a tablespoon of each and once you have the beef base and the miso paste in there we're just going to mix that together start breaking that up and then we're going to deglaze the skillet with that leftover marinade that we did not throw away too much flavor in there to get rid of that the key to a good ramen is a good broth guys and these are some ways that you can make a delicious quick Ramen in about an hour or less maybe an hour and a half and it saves you a lot of money because if you go to a ramen restaurant the ramen bowls these days especially for oxtail are super expensive so you can make it at home nice and easy all you need is a pressure cooker so as you can see we have our leftover marinade liquid that's going right into the skillet we're just going to bring that to a boil and then we'll pour that over our oxtail once it goes into the pressure cooker and then we'll top it with a little leftover beef broth as needed quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out so as you can see we've loaded up the pressure cooker with our oxtail now we're adding in that marinade with all of the veggies the garlic the onion The Green Onion last but not least we're just going to top this off with about two cups of beef broth again low sodium got plenty of sodium in here so no need to go crazy on the sodium with the beef broth about two cups of that just so that it's just about submerged like you see right here now put the lid on and set it for 55 minutes all right my friends after 55 minutes the oxtail is absolutely perfect falling apart coming off the bone super tender as you can see go ahead and get a little taste test We're not gonna let that go to waste man it's tough to beat perfectly cooked oxtail when I set that aside for a moment and get our ramen broth started easiest way to do that is to get a nice big strainer like so that way we can strain all of the you know garlic chunks and anything else that we don't want in our ramen broth so we'll just pour this right through the strainer then we'll skim some of this fat off if you want to if you don't want to I'm not gonna be mad at you but I'm gonna strain a little bit of it and that will be our ramen broth you can taste it if it needs any additional seasoning you could add a little salt if it needs it I don't think it will but to each Zone all right so as you can see we've strained the liquid we got a lot of this you know onion and garlic green onion left behind I'm going to take a spoonful of that and put it in my Ramen Bowl but you could discard it if you want to there is a lot of flavor in there so I'd recommend adding it to the soup but totally up to you and What's Left Behind is this super flavorful broth perfect for our ramen there is some fat at the top we'll skim that off with a ladle but you do want to give this one little taste test make sure it's good to go and now it's time to build a Ramen Bowl foreign bowl that we're gonna use for the ramen first things first I'm going in with a big tablespoon of that onion and garlic flavor basically it's turned into a paste in the pressure cooker that's going to enhance the flavor even more and your broth next up you can't have ramen noodles without ramen noodles right so we're going in with our ramen back in the day I used to eat two packs at a time so we'll do about a pack and a half today the nice serving of that broth you can just see the flavor in this broth oh my goodness as much as you want totally up to you allow those noodles to really absorb all of that but the perfect soft boiled egg I like to boil mine for exactly six minutes if you want yours hard-boiled you can do it the normal way but as you can see six minutes renders a basically perfect egg not too runny on the yolks just right for ramen in my opinion and that is going right on in there like so can't have oxtail Ramen without oxtail so I'm gonna just shred some of the meat right off the bone we'll Garner some with the bone in as well but gotta have enough oxtail meat you paid for it so you might as well pile it high as you can see is as tender as a mother's love there we go and then we'll add two bone-in oxtail in the back just so you guys know I'm not pump faking and putting short rib in there on you next up we're gonna add some bean sprouts obviously if you don't like bean sprouts guys you can leave it out but we're going to add some bean sprouts and last but not least I'm going to add a little bit of this crispy seaweed right here in the corner can't go wrong with a good diced chop some green onion will work here as well add some nice color there you have it my friends oxtail Ramen it's the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is getting here for a taste test I gotta find my Chopsticks but before we dig in please take a quick second to subscribe to the channel make sure you hit that Bell to name notifications as well all right guys time to dig in good you guys have got to get this recipe a try hold on okay not ready what's up guys welcome back the fall and oxtail just so happens to be one of the most highly requested nothing warms the soul like a bowl of ramen I was rolling in nothing wants to sold like a bowl of ramen I would just keep it short and sweet I'm talking too muchwhat's up guys welcome back the fall weather is officially rolling in and there's nothing that warms the soul quite like a bowl of ramen today we're making one of my favorites which is oxtail Ramen this recipe is absolutely packed with flavor and we're doing it in the pressure cooker so it's quick and easy but before we get into that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients here we have some beautiful oxtail and I'm going to start the party with a pro tip if you have an international market near you you can typically find oxtail for much cheaper per pound than at your local grocery store so check that out we also have miso paste this is going to add tons of flavor to our ramen broth we have red and white we have two eggs we're gonna soft boil those because we're adults some beef broth to cheat a little bit along with some better than bouillon beef base of course you got to have some ramen noodles then we have one whole yellow onion some garlic and some green onion all right first things first we're gonna go ahead and marinate the oxtail the first ingredient we're going in with is 3 4 cup of soy sauce I like to use low sodium soy sauce for this recipe since there's quite a bit of sodium in some of the other product next we're going in with about two tablespoons of rice wine vinegar a teaspoon or two of sesame oil remember guys this stuff packs a punch so you don't want to go too crazy with it I like to use about a teaspoon but if you really like Sesame flavor then go with two one tablespoon each of garlic and ginger paste you could definitely use fresh garlic and fresh ginger for this if you want to but for convenience sake we're going with the paste today we do have some fresh garlic going into the broth later as well so stay off my back in the comments now a lot of traditional ramen recipes will call for fish sauce and I personally am not a fan of that so I'm going to break out the worst word in the world sauce a lot of you guys might be surprised to know that there is anchovies in the ingredients of this and that adds a lot of that Umami that you would be getting from the fish sauce without the funky smell it's about a tablespoon of that gotta hit it with some AP seasoning or just a little salt and pepper and then last but not least we're going to thin this out a little bit with some beef broth this is also low sodium I'm gonna go in with about two cups of that break out the Whisk and mix to combine and then we'll toss our oxtail in this and let that marinate preferably overnight but for at least two hours so anywhere from two to 24 hours in the fridge soaking up all this flavor and just get them in there and get them coated look how nice these oxtails look nice and trimmed not too fatty if you don't have a local International Market a lot of times you can find these at Wegmans if you have a Wegmans if not try Costco or if you have a local butcher that's a good option as well I got these for about 9.99 a pound which in my area is reasonably priced for oxtail right now all right so we're gonna get these nice and submerged in that marinade and pop that in the fridge for two to twenty four hours all right so one of the most important steps anytime you're braising slow cooking or pressure cooking something you want to get a good sear or crust on the meat that's going to develop color texture and flavor so in order to do that we're going to use the cast iron skillet put it over high heat and add about two tablespoons of avocado oil once the skillet and the oil gets screaming hot we're going to add our oxtail in batches and make sure we get a nice deep dark brown color on the oxtail before they go in the pressure cooker now when I say screaming hot this is what I'm talking about just almost enough to set your smoke alarm off we're going to add the oxtail right to that hot skillet about three minutes per side to do the trick all right so once your oxtails are golden brown and beautiful like so I'm gonna flip them over and show the same love to the other side that my friends is exactly what you want to see about three minutes or so per side you don't want to overcrowd this Skillet and then when I add them to the pressure cooker one thing I forgot to mention guys is once you finish marinating your oxtail you want to dry it off before you do the Searing process that we just did once they're nice and golden brown we're going to go ahead and remove them kill the heat on the skillet and then we're going in with our garlic onion and green onion if you kill the heat in advance that weight on Scorch the veggies once they're in there you know that they're not going to burn up you can add a little heat maybe like a medium Heat we really just want to toast this allow them to kind of start to tenderize a little bit they're going to get plenty tender and the pressure cooker obviously we want to start releasing some of that flavor into the bottom of this Skillet we'll deglaze with that marinade liquid along with a little bit more beef broth and that will ultimately become the broth for our ramen that we'll be making here in just a minute so once we give those veggies a head start it's time to start adding flavor to the party going in with a nice teaspoon or two of better than bouillon beef base that's going to amplify the beef flavor in our broth we're also going in with red and white miso paste if you've never had miso you probably have and didn't realize that it's kind of got the flavor of the soup that you get when you go to a Hibachi restaurant but it adds a lot of flavor to your broth very common in ramen so if you haven't tried it definitely give it a try about a tablespoon of each and once you have the beef base and the miso paste in there we're just going to mix that together start breaking that up and then we're going to deglaze the skillet with that leftover marinade that we did not throw away too much flavor in there to get rid of that the key to a good ramen is a good broth guys and these are some ways that you can make a delicious quick Ramen in about an hour or less maybe an hour and a half and it saves you a lot of money because if you go to a ramen restaurant the ramen bowls these days especially for oxtail are super expensive so you can make it at home nice and easy all you need is a pressure cooker so as you can see we have our leftover marinade liquid that's going right into the skillet we're just going to bring that to a boil and then we'll pour that over our oxtail once it goes into the pressure cooker and then we'll top it with a little leftover beef broth as needed quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out so as you can see we've loaded up the pressure cooker with our oxtail now we're adding in that marinade with all of the veggies the garlic the onion The Green Onion last but not least we're just going to top this off with about two cups of beef broth again low sodium got plenty of sodium in here so no need to go crazy on the sodium with the beef broth about two cups of that just so that it's just about submerged like you see right here now put the lid on and set it for 55 minutes all right my friends after 55 minutes the oxtail is absolutely perfect falling apart coming off the bone super tender as you can see go ahead and get a little taste test We're not gonna let that go to waste man it's tough to beat perfectly cooked oxtail when I set that aside for a moment and get our ramen broth started easiest way to do that is to get a nice big strainer like so that way we can strain all of the you know garlic chunks and anything else that we don't want in our ramen broth so we'll just pour this right through the strainer then we'll skim some of this fat off if you want to if you don't want to I'm not gonna be mad at you but I'm gonna strain a little bit of it and that will be our ramen broth you can taste it if it needs any additional seasoning you could add a little salt if it needs it I don't think it will but to each Zone all right so as you can see we've strained the liquid we got a lot of this you know onion and garlic green onion left behind I'm going to take a spoonful of that and put it in my Ramen Bowl but you could discard it if you want to there is a lot of flavor in there so I'd recommend adding it to the soup but totally up to you and What's Left Behind is this super flavorful broth perfect for our ramen there is some fat at the top we'll skim that off with a ladle but you do want to give this one little taste test make sure it's good to go and now it's time to build a Ramen Bowl foreign bowl that we're gonna use for the ramen first things first I'm going in with a big tablespoon of that onion and garlic flavor basically it's turned into a paste in the pressure cooker that's going to enhance the flavor even more and your broth next up you can't have ramen noodles without ramen noodles right so we're going in with our ramen back in the day I used to eat two packs at a time so we'll do about a pack and a half today the nice serving of that broth you can just see the flavor in this broth oh my goodness as much as you want totally up to you allow those noodles to really absorb all of that but the perfect soft boiled egg I like to boil mine for exactly six minutes if you want yours hard-boiled you can do it the normal way but as you can see six minutes renders a basically perfect egg not too runny on the yolks just right for ramen in my opinion and that is going right on in there like so can't have oxtail Ramen without oxtail so I'm gonna just shred some of the meat right off the bone we'll Garner some with the bone in as well but gotta have enough oxtail meat you paid for it so you might as well pile it high as you can see is as tender as a mother's love there we go and then we'll add two bone-in oxtail in the back just so you guys know I'm not pump faking and putting short rib in there on you next up we're gonna add some bean sprouts obviously if you don't like bean sprouts guys you can leave it out but we're going to add some bean sprouts and last but not least I'm going to add a little bit of this crispy seaweed right here in the corner can't go wrong with a good diced chop some green onion will work here as well add some nice color there you have it my friends oxtail Ramen it's the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is getting here for a taste test I gotta find my Chopsticks but before we dig in please take a quick second to subscribe to the channel make sure you hit that Bell to name notifications as well all right guys time to dig in good you guys have got to get this recipe a try hold on okay not ready what's up guys welcome back the fall and oxtail just so happens to be one of the most highly requested nothing warms the soul like a bowl of ramen I was rolling in nothing wants to sold like a bowl of ramen I would just keep it short and sweet I'm talking too much\n"