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.
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.
- 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.
Jess
Silver Post Medal for All Time! 267 Posts January 14, 20190 found this helpful
It's a 3 inch piece of ginger, 1 lemongrass stalk and 1 cinnamon stick. I tried to clarify the ingredients in the recipe to make it more clear.
Good luck, it sounds delicious.
