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This simple oxtail soup is deeply satisfying and rich in flavor. Made in an Instant Pot, the oxtails are fall-off-the-bone tender, cooked in ghee for a buttery, collagen-rich broth.
Charred cubes of purple sweet potatoes add a beautiful crunch and contrast, while fresh cilantro finishes the dish with brightness. Ideal for gut-healing meals, recovery dinners, or cozy evenings.
• 2 lbs beef oxtails (including bone)
• 1 tbsp grass-fed ghee (or butter)
• 3/4 cup water
• Sea salt, to taste
• 120 grams purple sweet potatoes
• 1/2–1 tbsp grass-fed ghee (or butter)
• Cilantro, to taste
• Sea salt, to taste
1. Liberally salt both sides of the oxtails.
2. Press 'Sauté' on your Instant Pot and add 1 tbsp of ghee.
3. Once hot, add oxtails in an even layer. Sauté for 5 minutes per side, rotating halfway through each side for even char.
4. Unplug and reset the Instant Pot. Set to Manual/High Pressure for 50 minutes. Add 3/4 cup of water, seal, and cook.
5. While oxtails cook, peel and dice purple sweet potatoes into 1/2-inch cubes.
6. Heat 1/2–1 tbsp of ghee in a pan over medium heat. Add sweet potatoes and sauté until golden and crispy on the outside, tender on the inside.
7. Salt to taste and set aside to cool.
8. Once Instant Pot turns off, allow to slow release for 10 minutes, then vent manually.
9. Divide oxtails and broth into bowls. Top with 50–60g sweet potatoes and fresh chopped cilantro.
10. Serve warm and enjoy.
