Oxtail Soup
Ingredients :
2 Lb Ox tail One big Spanish onion 3 cloves of diced garlic 1 Tbsp. red hot Chili pepper 1Tbsp. grind-ed peppercorn 1Tsp turmeric 1Tbsp. ginger paste 1 Tsp. Himalayan salt 1/4 C rice 1/2 C white wine 2Tbsp. Soy sauce 1 Lb mixed mushrooms (could be only white button mushroom) 3 -4 small heads of Chinese bok choy Fresh mozzarella cheese and toasted bread to garnish Making: Rinse oxtails well Place in the pressure cook Chop onion in a thick slice, toss on to meat Add pepper and salt Add Turmeric 1 Tbsp. ginger paste ( or freshly chopped) ginger Saute for a few minutes Add 4 Cups Water Close the lid and pressure cook for 30 minutes. Take the meat into another bowl Strain the onion into the meat broth Save the broth for later. Pull out the meat off the bones and chop in pieces. Save in another bowl. Rinse and pat dry mushrooms. (Do not harshly clean or never peel mushrooms) Cut in reasonably small pieces set aside. Rinse the Bok Choy heads and separate leaves and chop big pieces, set aside Return to the meat broth into a soup pan (you must have about 3 Cups meat broth left after cooking the meat. Add rice, let it simmer for 10 minutes. Add soy sauce, ginger, pulled meat and 2 more Cups of boiled water, keep simmering for another 10 minutes. (Total 20 minutes low heat cooking is enough for rice to cook and soup get little thicker.) Add chopped Bok Choy (this vegetable should stay crunchy). Low heat Another few minutes for vegetables get little softer. Take off the heat. Toast a slice of French banquette per serving Serve the soup hot topping a slice of fresh mozzarella cheese and toasted bread. 12/14/2022 Back to Red meat selections 
Preparing Bok-Choy ( A type of Chinese Cabbage)
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