Multicooker Hawaiian Oxtail Soup

Name: Multicooker Hawaiian Oxtail Soup
Total time: 135 min
Ingredients: 8 ounces fresh ginger, sliced thin, plus 4 tablespoons peeled and grated for serving; 5 star anise pods; 1/4 ounce chen pi; 3 pounds oxtails, fat trimmed to ¼ inch or less; 8 cups water; 1/2 cup raw peanuts; 8 dried jujubes; 1 ounce dried whole shiitake mushrooms, stemmed and rinsed; 1/4 cup soy sauce, plus extra for serving; 1/2 teaspoon table salt; 1 pound gai choy, trimmed and cut into 2-inch pieces; 1 cup fresh cilantro leaves; 4 scallions, sliced thin on bias

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In this Chinese-influenced local favorite, spicy-sweet aromatics perfume a rich broth brimming with pungent greens and meaty knobs of its signature ingredient.

Keywords

Main Courses
Beef
Vegetables
Make Ahead
Pressure Cooker
Soups

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Cooking tools:

Pressure cooker
Cheesecloth
Butcher's twine
Fine-mesh sieve
Ladle
Slotted spoon
Aluminum foil
Grater
Chef's knife
Cutting board
Mixing bowl
Soup bowl
Airtight container

Ingredients

8 ounces fresh ginger, sliced thin, plus 4 tablespoons peeled and grated for serving
5 star anise pods
1/4 ounce chen pi
3 pounds oxtails, fat trimmed to ¼ inch or less
8 cups water
1/2 cup raw peanuts
8 dried jujubes
1 ounce dried whole shiitake mushrooms, stemmed and rinsed
1/4 cup soy sauce, plus extra for serving
1/2 teaspoon table salt
1 pound gai choy, trimmed and cut into 2-inch pieces
1 cup fresh cilantro leaves
4 scallions, sliced thin on bias