2 lb oxtails (2 lb = 900 g)
3 celery stalks
¼ cabbage (1/4 cabbage = 160 g/5.4 oz)
2 Yukon gold potatoes or 1 large potato
½ lb stew beef (chuck cut into bite-size cubes) (1/2 lb = 227 g)
1 1/2 Tbsp extra virgin olive oil
Pinch kosher salt
Freshly ground black pepper
4 cups water + salt (instead of beef stock)
2 Tbsp tomato paste
1 tsp paprika
1 Tbsp dried basil/thyme
2 bay leaves
3 Tbsp brown sugar
2 Tbsp white wine vinegar
2 tsp kosher salt (for table salt, use half)
Freshly ground black pepper
1) To completely remove blood from the bone, soak the oxtails in cold water for 1 hour and discard the water.
2) Meanwhile, cut the onions into wedges, chop celery stalks into small pieces, and cut the carrots into chunks.
3) Roughly cut the cabbage into 1 inch squares and rinse under running water.
4) Cut the tomatoes into wedges and cut them in halves. Cut Yukon gold potatoes into quarters and soak in water for 15 minutes to remove excess starch.
5) Cut the stew beef into smaller pieces.
6) After soaking the oxtails in one hour, drain and place them in a large pot and cover it with cold water. Bring it to boil over medium high heat. Once boiling, turn down the heat and simmer for 10-15 minutes, skimming foam on the surface frequently. After 10-15 minutes, take out the oxtail.
7) Press the “Saute” button on your Instant Pot and heat 1 1/2 Tbsp. olive oil. Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Transfer the meats to a plate from the pot.
8) Add the onion and sauté until they are coated with oil and become tender. While sautéing, scrape the flavorful charred bits from the bottom of the pot. 9) Add the tomatoes, carrots, and cabbage and coat them with oil.
9) When the vegetables are a bit wilted and soft, add the boiled oxtail, browned stew beef, and beef broth
10) Add tomato paste and Seasonings A (1 tsp paprika, 1 Tbsp dried basil, and 2 bay leaves).
11) Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “saute” mode. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “plus” button to change the cooking time to 45 minutes.
12) When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 minutes.
13) After de-pressurizing is completed, unlock the lid and add the potatoes and celery and 2 tsp. kosher salt.
14) Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing”. Press the “Keep Warm/Cancel” button and. Press the “Manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
15) Again, de-pressurizing with one of 2 methods, unlock the lid. Mix well and ladle the soup to individual bowls. Mix in 3 Tbsp. brown sugar, 2 Tbsp. white wine vinegar, and black pepper
Jonathan’s Mom Recipe
shallot, garlic, red chili paste (kokita sambal balano)
palm sugar jaffar
2 stalks lemon grass kaffir lime ginger
grind spice, dump meat and keep stirring
2 1/2 pounds bone-in beef shank
1 large onion, quartered
2 tomatoes, quartered
3-4 peeled garlic cloves, minced
1 piece of large ginger, sliced into large thin pieces
1/3 – 1/2 cup soy sauce
very small handful of rock sugar
1/4 cup shaoxing wine (Chinese cooking wine)
3 star anise
2 cinnamon sticks
1/2 teaspoon fennel seed
1/2 teaspoon ground clove
1/2 teaspoon ground cumin
1 teaspoon Broad Bean Paste with Chili
3-4 dried Thai red chilies, optional
1-2 pounds Asian noodles, depends on how much soup vs. noodle ratio you like
Green onions, for topping
blanched bok choy
fresh cilantro as garnish
Bring a pot of water to boil and briefly boil the beef chunks for about 5 to 7 minutes, or until a white foam forms at the top of the water. Drain dirty water, rinse beef shanks, and set aside.
1. In the pressure cooker over medium high heat, saute garlic, ginger, scallions, and star anise in vegetable oil until fragrant.
2. Add beef shank pieces. onions, chili bean sauce and saute for a few minutes, until the beef is slightly browned.
3. Add soy sauce and cook for 2 minutes.
4. Add everything else!
5. Bring up to high pressure and cook under pressure for 25 to 30 minutes. Slowly release pressure and serve.
Tried Boneless Shank.
Less Cinnamon next time
Pai Gwat Bones/Meat
Idea from Lisa Lo
Tapioca Balls, boil until translucent
Idea from Lisa Lo
Ingredients for 4 servings
oyster sauce //dont like it with oyster sauce
rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.
Total preparation time: 50 mins to 1 hour.
Prepare chicken and noodles:
Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2½ inches).
Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
Soak 100 grams (3.5 ounces) of starch noodles in cold water.
Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside.
Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
Slice 1 medium sized carrot into slices 1/8 inch thick.
Slice 1 medium sized onion.
Chop up 1 red chili pepper and 2 green chili peppers.
Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
Cut 5-7 green onion stalks into pieces 2 inch long.
Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.
Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out.
Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.
Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.
Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.
Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.