Ox Tail Borscht
Green & Red
Wash and cut all vegetables into small pieces.
Scald ox tail in boiling water for 10-15 min. Cut it into small chunks.
Open Ultimate Rice Cooker, press “MEAT” button (keep lid open) and heat oil inside Cooker. Add and stir-fry onion and cabbage. Add the rest of the vegetables and sauté all together with tomato paste.
Add ox tail, spices, chicken stock and water into Cooker. Close lid and set cook time to 40 min.
Once the “Keep Warm” indicator lights up and pressure is fully released, open lid. Toss in chopped hot chili and other seasoning. Serve when hot.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference