Instant Pot Hawaiian Oxtail Soup

americastestkitchen.com

Alicia Giampapa

subheading: GATHER YOUR INGREDIENTS:

8 ounces fresh ginger, sliced thin, plus 4 tablespoons peeled and grated for serving

5 star anise pods

¼ ounce chen pi

3 pounds oxtails, fat trimmed to ¼ inch or less

8 cups water

½ cup raw peanuts

8 dried jujubes

1 ounce dried whole shiitake mushroom, stemmed and rinsed

¼ cup soy sauce, plus extra as needed

½ 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

subheading: BEFORE YOU BEGIN:

Look for oxtails that are approximately 2 inches thick; thaw if frozen. If certain ingredients are difficult to find in a store or online, we suggest these substitutes, but the soup's flavor will be less nuanced as a result: You can substitute dry-roasted peanuts for the raw peanuts, 4 Medjool dates for the jujubes, 1½ tablespoons dried orange peel or 3 strips fresh orange zest for the chen pi, and 1 pound stemmed American mustard greens for the gai choy. Serve this soup in large, deep soup bowls. For a complete Hawaiian-style meal, serve with two scoops of white rice. Look for oxtails that are approximately 2 inches thick; thaw if frozen. If certain ingredients are difficult to find in a store or online, we suggest these substitutes, but the soup's flavor will be less nuanced as a result: You can substitute dry-roasted peanuts for the raw peanuts, 4 Medjool dates for the jujubes, 1½ tablespoons dried orange peel or 3 strips fresh orange zest for the chen pi, and 1 pound stemmed American mustard greens for the gai choy. Serve this soup in large, deep soup bowls. For a complete Hawaiian-style meal, serve with two scoops of white rice.

Directions at americastestkitchen.com

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