Braised oxtail

You will need a pressure cooker for this recipe.


3 oxtail, scalded and scum removed

1 cup mung beans, dried and rinsed

4 carrots, peeled and trimmed

Stalks of parsley or scallion

26.4 oz chunk tomatoes (1 box Pomi brand)

26.4 oz water

1/3 C usukuchi light soy sauce (green cap Kikkoman)

1 t salt

Combine in a pressure cooker, bring to 15 bar pressure for 50 minutes. Serve over rice with sauerkraut tsukemono and plenty of Hoppin Hot Sauce!  

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