Oxtail soup by Rich Lum

I make small batches of food...its just the wife and me...I also felt that I needed to take extra steps. Raw peanuts would not have cooked with the short cook time

2 pounds oxtail

6 cups of homemade chicken stock

2 whole star anise

10 thin slices of ginger

3 strips of orange peel...I didn't have dried orange peel

½ cup of shelled boiled peanuts

5 rehydrated Shitake mushrooms

Hawaiian sea salt to taste

Chinese mustard cabbage

2 tablespoons of whiskey

Put the oxtails into the IP and cover with at least 2" of water,

Close and seal the lid. Manual 15 minutes QR. remove the oxtails and dump the water. Rinse and wipe the "scum" out of the pot. Return oxtails to the pot and add the chicken stock so it's 2" above the oxtails..add water or more stock if needed.

Close and seal the lid. Manual 5 minutes with a 10 minute NPR.

Add the star anise,ginger and orang peel. Close and seal the lid. Manual 5 minutes QR. Add peanuts and Shitake ..close a seal the lid. Manual 3 minutes QR. Add Hawaiian sea salt and chopped Chinese mustard cabbage and whiskey. Close and seal the lid. Manual 2 minutes NPR.

I did a lot of steps but I still saved time. The whiskey sounds strange but I was told by an elder that it is a must. I hope I didn't leave anything out

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