2 lbs oxtail
3 carrots cut into big chunks
1 daikon cut into big chunks
1 red pepper sliced
2-3 green onions or scallions cut into thirds
6-8 shiitake mushrooms
2 tbsp vegetable oil
half onion, chopped
5 cloves garlic
1 inch slice of ginger
1 half Korean pear roughly chopped
1 half apple roughly chopped
1/2 cup soy sauce
1/4 cup rice wine
3 tbsp sesame oil
1 tbsp white sugar
1 tbsp brown sugar
1 tsp black pepper
1-2 cups shiitake mushroom broth
In a large bowl add the oxtail and cover with water. Soak for at least 20-30 minutes. Pat dry with paper towels.
In a small bowl, soak shiitake mushrooms in hot water for 20-30 minutes. Save 1-2 cups of shiitake mushroom broth to the side.
In a blender, blend together the garlic cloves, ginger, onion, pear, and apple. Using a cheesecloth, add the mixture in and squeeze out the liquid into another bowl. Should yield about 1 1/2 cups of liquid.
In the same bowl with the liquid, mix together the soy sauce, brown sugar, white sugar, rice wine, sesame oil, plum syrup, and black pepper.
In a large skillet, heat the vegetable oil over high heat. Add the oxtail and slightly brown on all sides about 4-5 minutes on each side
Place the oxtails into the rice cooker, along with the daikon, mushrooms, carrots, green onions and red pepper.
Pour the sauce and shiitake broth over everything. Make sure the oxtails are submerged in the liquid.
Close the lid of the rice cooker and set it to pressure cook for 1 hour on high.
After an hour, check the oxtail for tenderness. If it is not yet falling off the bone, cook for an additional 30 minutes.
Once the oxtail is tender and juicy, remove from the rice cooker and serve over the rice.