Step 1

Wash the oxtails and pat them dry.

Step 2

Season the oxtails with salt and black pepper.

Step 3

Pour the olive oil into a large pot at medium-high heat. Once the pot is heated, place the oxtails in the olive oil.

Step 4

Brown the oxtails for about 5 minutes on each side.

Step 5

Remove the oxtails from the pot and set them aside. Use a wooden spoon to scrape the bottom of the pot, if needed.

Step 6

Add the chopped onions and garlic to the pot and stir until translucent.

Step 7

Pour in the beef broth and water, and add the remaining spices.

Step 8

Add the oxtails back in, bring to a boil, then simmer on low heat for 2.5 - 3 hours.

Step 9

Stir frequently and make sure there is still liquid in the pot.

Step 10

When you have 20 mins to go, add the carrots and spinach and cook till the carrots are soft.

Step 11

Add the green onions last, and top with parsley or another herb of choice.

Step 12

Repeat steps 1-6 above using the sauté function of the instant pot.

Step 13

Pressure cook on high pressure for 45 minutes, then release the pressure naturally.

Step 14

Cook the oxtail soup in the slow cooker on low for 7-8 hours.