Korean Oxtail Soup
This recipe is straight from my friend Dave K., and it is LEGIT. It's nourishing and warming for the soul. Thaw oxtails if frozen. Trim large chunks of fat (especially from big pieces) but leave the thin parts. Fat also adds flavor to the broth and can be separated at the end. Soak oxtails in large pot of room temperature water for 1-2 hours and switch out water at least 2 times during this period to remove traces of blood. Boil a large pot of water and put oxtails in to blanch for 5 minutes (this removes any unpleasant odors and flavors from meat). Take out hot blanched oxtails and transfer to pressure cooker. Fill pot with enough water to cover oxtails but not more (the more water you add, the more dilute the flavor will be). Set pressure cooker to high pressure cook for 1 hour. A good broth that is not too dilute will be milky in color. After cooking, remove top layer of fat using fat separator or can let cool to room temperature, allow fat to solidify, and then reheat...
