| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Presscooker, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Large oxtail |
| 500 |
g |
Carrots, sliced |
| 4 |
|
Sticks of celery, cut up |
| 5 |
|
Medium onions, sliced |
| 1 |
tb |
Butter |
| 2 |
ts |
Ground black pepper |
| 2 |
ts |
Ground nutmeg |
| 10 |
|
Whole cloves, or 1 ts ground |
|
|
Salt to taste |
| 4 |
tb |
Soy sauce |
| 1/2 |
c |
Cornflour |
INSTRUCTIONS
Trim fat from the oxtail and separate the joints if necessary. Brown
sufficient butter on a medium heat in pressure cooker. Fry the oxtail in
the butter until the pieces are brown. Remove the pieces of oxtail. In the
oil remaining in the pressure cooker, gently fry the onions and carrots for
2 minutes, then add celery, pepper, cloves, nutmeg, salt. Fry on the same
heat for another 10 minutes. Add oxtail and heat for 5 minutes. Add soya
sauce and turn heat to high for 2 minutes, stirring. Add water to cover,
stir and put lid on pressure cooker. When steam starts to come out, reduce
heat and start timing. After 35 minutes take off stove and cool down and
remove lid. If you want to thicken the soup, mix the cornflour with hot
water and stir into soup. Simmer for another 10 minutes without the lid,
while stirring.
Serve with rice.
From: Glen Jamieson Date: 09 May 97
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Aug 13, 98
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