Korean Oxtail Soup
Cooking MethodPressure Cooker
Ingredients
- 1 1/2 kg/ 3 lb. oxtail, jointed, excess fat trimmed
- 8 cups water
- 2 slices fresh ginger
- 1 t. salt
- 3T. light soy sauce
- 1 T. sesame oil
- 1 T. toasted, crushed sesame seeds
- 1/4 t. ground black pepper
- 3 T. finely chopped spring onions
- 3 t. finely chopped garlic
- 1 t. finely chopped ginger
Instructions
Serve 6-8. Put oxtail into a large pan with water, ginger and salt. Bring to the boil, then reduce heat and simmer until meat is tender. Take off any froth and scum that forms on the surface; this may take few hours. If a pressure cooker is used, it should take about 45 minutes - 1 hour. Liquid should be reduced to about 6 cups. Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.
