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Gotcha. The couple times I have made the soup, I browned the oxtails, then put them in the pressure cooker with the 'sacraficial' veggies, peppercorns, etc. and made the stock. The oxtails cook pretty well in less then 30 minutes in the pressure cooker. Then the meat was removed, and added back in later in the 'soup' process just to heat it a bit before serving.
I guess what I am leading to is whether it's a soup or a stew, the 2nd batch of veggies does not need to cook for 2 hours in a pressure cooker. I'm a little surprised that was the 'right' amount of time for the oxtails, as it's quite a bit longer then needed in my experience. I still think you would be better off 'assembling' the stew in a pot on the stove top, as it would give you better control of each component.
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David D.
'87 Targa
'90 TSi AWD
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