15mhhm15 Diamond Post Medal for All Time! 1,298 Posts
December 20, 2018
This is a nice hearty soup especially for cold nights! Can be served over a side of rice or French bread. Requires little prep time and cooks easily in an instant pot.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 3-4 people
Ingredients:
3-4 pieces oxtail
32 oz beef broth
2-3 carrots
3" piece ginger
1 lemongrass stalk
1 cinnamon stick
5 Five Star anise
2 boiled eggs (this was from a leftover)
2.5 Tbsp fish sauce
Dash of salt
2 Tbsp sugar
2 bunch bok choy
Dash of dried basil
1/2 medium yellow onion
1 Tbsp olive oil
1 green onion
Steps:
Wash and prep vegetables. Chop vegetables into your desired size.
Add olive oil and press sauté on your instapot. Sauté oxtail for a few minutes until lightly browned then turn off.
Pour beef broth in. Make sure your broth covers your meat.
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Add in all your vegetables (carrots, bok choy, carrots, green onion, onion) and seasoning ingredients (fish sauce, sugar, salt, cinnamon, five star anise, cinnamon, basil).
Allow to cook on meat/stew for 45 minutes. Once 45 minutes is completed allow 20 minutes for natural release.
*The egg is optional, it was from leftover the other night.
This is a nice hearty soup especially for cold nights! Can be served over a side of rice or French bread. Requires little prep time and cooks easily in an instant pot.
