牛尾汤可以加番茄土豆洋葱一起炖，这样营养可以更全面，具体做法如下：
主要材料：牛尾500g，番茄4个，洋葱半个，胡萝卜1根，土豆500g，大葱半根，生姜1块，盐15g，番茄酱30ml，黑胡椒粉适量，味精少许。
1、牛尾在清水中浸泡洗净血水，沥干后放入无油的热锅中煎。
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2、洋葱洗净切片，牛尾煎至两面发白出油后，倒入洋葱片翻炒。
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3、另起一锅，生姜切片，大葱切段，大葱煎至表面微焦。
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4、将步骤2和3中食材倒入压力锅，再倒入清水没过食材，压大概35分钟。
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5、清洗准备其他的食材，番茄切大块。
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6、土豆去皮切块，放在有水的容器中，防止氧化。
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7、胡萝卜洗净，切滚刀块。
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8、另起一锅，开中火，倒少量油，倒入番茄块炒至软烂出汁。
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9、等压力锅压好了，放气，打开，撇去浮沫。
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10、倒入炒好的番茄和番茄膏，搅拌均匀，再倒入土豆和胡萝卜。
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11、最后压20分钟出锅，放入黑胡椒、盐和味精调味即可。
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黑松露牛尾
食材：黑松露20克、牛尾汤500克、大枣3颗、小葱1克
调料：牛尾汤：牛尾315克，水325毫升，韩国真露烧酒10毫升，人参5克
炒过的盐2克，牛骨汤280毫升
做法：
1)、生牛尾用清水浸泡4个小时去血水其间换水3到5次。
2)、将1用开水烫过后在压力锅里加入水、真露、人参、炒过的盐、牛骨汤再加压力熬制25分钟，开锅后把上面的浮油和不纯的水除去。
3)、把2的汤盛到另外的容器里加入黑松露和大枣再煮10分钟。让黑松露的香完全融入到汤里的时候加入些切好的小 葱即可， 用典型的西方食材黑松露和韩国传统的牛尾汤结合，味道也是十分和谐黑松露特有的菌类香味融在汤里为牛 尾汤更增添了一分山林气质。而大枣的加入也让汤水有了滋补的功效。清淡的汤却有很浓郁的滋味。
提示：如果不喜欢用压力锅来制作菜肴．也可以选用传统的煲汤工具只不过需要延长煲制时间。
牛尾汤又称黄精枸杞牛尾汤，是广东省传统的地方名肴，属于粤菜广府汤。
牛尾既有牛肉补中益气之功，又有牛髓填精补髓之效。《本草纲目》：“牛肉具有补中益气，健脾益胃的作用。牛肉可以补气，功效同黄芪。牛髓具有补中，填精补髓的作用，久服可延年益寿。李时珍说：牛髓能润肺补肾，泽肌悦面。治理骨折，擦损伤痛，有很奇妙的效果。”
