Try this Instant Pot Venezuelan Oxtail Soup! It’s super easy to make and come together in 1 hour or less. Known as a hangover cure, this soup is the perfect way to refuel and recharge after a long night of partying.
This is a sponsored post written by me on behalf of Rumba Meats. All opinions are entirely my own.
Venezuelan Oxtail Soup Recipe
December’s weather calls for a bowl of warm hearty soup! And this Instant Pot Venezuelan Oxtail Soup fits the bill.
Oxtail Soup o “Sopa de Rabo” is one of the most well-known soups in Venezuela. It’s s basically a very thick soup, almost a stew, made with oxtail (rabo), lots of root vegetables, and herbs. It is also known as an excellent way to refuel and recharge after a long night of revelry.
In a nutshell…hangover cure.
Side note: since December is party month you might want to bookmark this recipe. Just saying.
This Instant Pot Venezuelan Oxtail Soup is just heaven and reminds me so much of home. I can still remember, like it was yesterday, my grandmother standing in front of campfire cooking a large pot of this soup.
In Venezuela, we have a great variety of soups, or as we call them “sancochos” or “hervidos”, from the traditional chicken soup (hervido de gallina) to tripe soup (mondongo), which I will share with you soon. All of these soups are made in similar ways, but they can slightly vary depending on the family traditions and region.
To make my dad’s favorite soup: “Sopa de Rabo”, I used Rumba Meats Oxtail, which I bought at my local Giant store. If you don’t have a Giant store close by, make sure to check the store locator to find a retailer near you.
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Rumba Meats offers a wide array of meat cuts to help you to feed your family traditions or to explore the most cutting-edge culinary adventure.
TIPS AND TRICKS TO MAKE VENEZUELAN SANCOCHO OR HERVIDO:
- If using an Instant Pot: Do not fill it with liquid higher than the MAX line on the inner pot.
- You can use chicken or beef broth. I prefer chicken.
- The root vegetables used to make sancochos or hervidos are very peculiar, and sometimes not easy to find depending on where you live. In my case, I buy them on my local Asian market or Latino store. So, if you are wondering where to buy all the root vegetables that could be a good clue to follow.
- The name of the root vegetables, to make sancocho or hervido, in English are:
- Ocumo: Yautia.
- Ñame: White Yam.
- Auyama: Butternut Squash (you can also use pumpkin).
- Yuca: Cassava or Yucca.
- You can switch starches in and out if needed. Add more yucca and/or less ocumo if that is what you have handy.
- Serve with arepas, casabe, avocado, white rice and picante (hot sauce) on the side.
LOOKING FOR MORE VENEZUELAN RECIPES?
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Pernil
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Polvorosas Cookies
- Eggless Venezuelan Tequeños
The entire family will enjoy this Instant Pot Venezuelan Oxtail Soup. It’s super easy to make and come together in just 1 hour.
Happy Cooking!!!
Instant Pot Venezuelan Oxtail Soup
Ingredients
- 1 ½ - 2 lb Rumba Meats Oxtail (1 package)
- 6 cups beef or chicken broth, divided
- 3 ears of corn, cleaned and sliced into 3 parts each (you can use frozen if fresh is not available)
- 1 cup onion, thinly diced
- 1 cup leeks, sliced
- ½ cup green onion, sliced
- 1 cup mini red sweet peppers, thinly diced
- 5 garlic cloves, minced and divided
- ½ lb Yautia (Ocumo), cut into 1-inch pieces
- ½ lb White Yam (ñame), cut into 1-inch pieces
- ½ lb Cassaba (Yuca), cut into 1-inch pieces
- ½ lb Butternut Squash (Auyama), cut into 1-inch pieces
- Salt and black pepper to taste (I added 2 teaspoons of salt + 1/2 teaspoon black pepper)
- Cilantro leaves, chopped
Instructions
- Add oxtail, 4 cups broth, and corn to the Instant Pot. Secure lid and close the pressure release valve. Select “Manual” mode and adjust the time to 35 minutes. Cook. When the time is over, press “Cancel”. Carefully turn the vent to release the pressure. Remove the lid.
- Add onion, leeks, green onions, red peppers, 3 garlic cloves, yautia, white yam, cassava butternut squash and the remaining 2 cups of broth. Mix to combine. Taste and add salt and pepper to your taste, if necessary. Secure lid and close the pressure release valve. Select “Manual” mode and adjust the time to 5 minutes. Cook. When the time is over, press “Cancel”. Carefully turn the vent to release the pressure. Remove the lid.
- Add the remaining 2 garlic cloves and cilantro leaves. Mix to combine.
- Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Video
- Venezuelan Mondongo Soup [recipe+video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
Nutrition
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- Instant Pot
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- Chef Knife
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- Bamboo Cutting Boards
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- Measuring Cup Set
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Gracias Oriana, Me hiciste el día! 🙂
De nada Lena! Espero que hagas esta sopa pronto. Un abrazo =)
My husband is from Venezuela so a few years ago we went to a Venezuelan restaurant in Seattle and I tried the oxtail soup. I was kind of nervous because I have never eaten oxtail and the idea and look of the oxtails scared me but wow it was so good…. I have been looking for a receipt I can make at home and date I say this is better than the restaurants!!!!! Seriously so good! We always make this the day before drinking because it’s the best cure for a “ratón” lol. Thank you for all of your recipes!
Hello Carley!! I am so glad you and your husband loved this recipe. This is my family recipe and it’s delicious. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I have made this recipe countless times in the last year since I found it. I can’t find the white yam or yautia in my area so I add extra of the other tubers. It’s by far the most delicious and satisfying oxtail soup I’ve ever made. Great recipe! Thank you!
Hello Bryce – Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Wowza…this is so delicious and satisfying! I made some subs with the starches (couldn’t find yautia or white yam so used red potatoes and sweet potatoes) but followed everything else exactly. The salt amount suggested is perfect. I wouldn’t change a thing…well, except for using more yucca because it was my favorite part!
The broth comes out a beautiful golden color that tastes as good as it looks. Rich and savory.
Great recipe. Thank you for sharing it!
Hello Jennifer! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?