Press the saute mode on Instant Pot. When it says hot, add 1 Tbsp of oil. Add oxtail pieces to sear, do this in batches so they sear properly. Flip to the other side to sear, about 3 minutes each side. Once all the oxtails are done searing, remove from Instant pot. In the same pot, add the spices and ginger. Saute for about 2 minutes. Add the oxtail pieces back in along with the onion. Pour the water in. Add seasonings and stir to mix. Turn off the saute mode and close the lid and press the pressure cooker button and set to high pressure. Set the time to 1 hour. Make sure steam release handle is sealed
It will take about 10 minutes or so for Instant Pot to pressurize and then your 1 hour will start after that
Once the 1 hour is up, do natural release. Let the float valve comes down on its own, which may take 20 minutes or so. Once the valve is down, open the lid. Remove from Instant Pot. Scoop up any visible scums if you spot any. The soup isn't as cloudy as I thought it would be. Discard the spice packet and cinnamon stick
Have a taste and add more seasoning to your taste if needed and keep warm for however long you need it to before serving.
Preparing noodles and bok choy:
Cook the noodles in hot boiling water until it's soft. It shouldn't take long since we've soaked them, about 5 minutes or so. Drain and refresh with running water. Toss with about 1 tsp of oil to prevent sticking together, but this step is optional.
Assembling and serving:
Portion the ho fun noodles into an individual serving bowl. You can serve the oxtail whole or shred the meat. The meat is so soft anyway it just falls off the bone. Divide the oxtail into individual bowl. Top with some bean sprouts and steamed bok choy and then ladle the soup generously over the noodles. Garnish with fresh cilantro leaves and chili if using. Serve immediately
Bring a medium pot of water to a boil and then blanch the bok choy until they are soft but still have that crunch and refresh with water to preserve that bright green colors. Set aside
For non-instant pot method, using slow cooker:
Follow step 1 on the very top until searing the meat and sauteing the spices .Transfer to slow cooker. Add onion and set slow cooker on low for 4 hours, 6 hours if you can if you have large pieces of oxtail. Add seasonings at the end of cooking. Scoop up any visible scums. Proceed to assemble and serving above
Cut chicken into small pieces if you choose to or leave them whole. I suggest not using to big cut of chicken like thighs. I use wings drummettes
Mix all the ingredients for the three cup sauce in a bowl and set aside
Mix corn starch with water and set aside. Remember to give it a stir before pouring it in later. The starch tends to settle at the bottom
Cooking with Instant Pot:
Press saute on instant pot and when it says "hot", add 1 Tbsp cooking oil. Add garlic and ginger. Stir fry until really fragrant, about 1 minute. Add the chicken pieces in and stir fry for another minute
Add the three cup sauce and chili (if using) into the pot. Bring it back to a boil and let it boil for about 5 minutes to cook off the alcohol. Turn off the saute mode. Close the lid. Turn steam release valve to "sealing". Press "pressure cooker" and make sure it's on "high pressure". Set timer to 12 minutes (see notes).Release pressure immediately once it's done cooking
Bring the sauce back to a boil and then give the corn starch solution a stir and pour it in and stir until the sauce is bubbly and thickened
Turn off saute mode and scatter the basil leaves and stir to mix. Transfer to serving platter and serve immediately
1 inch ginger, minced (if you don't like ginger, par this down to 1 tsp)
2 scallions, white and green parts chopped
1/2 tablespoon Chinese rice wine or dry sherry
1 handful dry-roasted peanuts, finely chopped. Roast raw peanuts at 375F for 15-20 minutes
1/8 cup water
1 tbs soy sauce
2 teaspoon balsamic vinegar
1.5 to 2 tbs guilin chili sauce lee kum kee (so technically I think this should be sichuan chili bean paste but all I have at home is guilin chili sauce that contains chili bean paste)
1 teaspoon shichuan red chili peppers, grounded ( i like it spicy but par this down if you don't)
1/4 teaspon sugar
2 - 3 tbs tahini sauce
1 tsp sesame oil
1 tbs chili oil
Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop them and set aside.
Prepare the sauce: In a medium bowl, whisk together all the sauce ingredients as listed above.
Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles. Transfer the noodles to a serving dish.
Pour half of the sauce over the noodles and toss so the sauce until evenly distributed. Set aside.
Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, and scallion whites and cook until fragrant, about 30 seconds. Add the chopped mushrooms and stir-fry for 2 to 3 minutes, add the chinese rice wine/dry sherry. Stir in the remaining half of the sauce. Adjust the seasoning with salt if desired.
Spoon the mushroom mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.
Ingredients 1 onion chopped n pureed in food chopper 3 celery chopped n pureed in food chopper 2 large carrot chopped n pureed in food chopper 5 cloves of garlic chopped n pureed in food chopper 1 can tomato paste 6 oz 28 oz 1 can diced tomatoes 1 pound of ground lamb 1 pound beef 1 pound of mild Italian sausage Ralph's brand. This time art took it out of casing 375 ml dry red wine (1.5 cup about) A bunch of thyme tied with kitchen string 3 bay leaves 2 tbs butter
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes. After meat is browned, add 2 tbs of butter. Put in tomato paste for 5 minutes. Add 1/2 bottle of wine, cook until wine reduces. Add diced tomatoes. Add thyme n bay leaves. Cook for 4 hour.
Mix of anne burrell s pasta bolognese n other recipe by arthur