Vegetable oil
Salt and pepper
3 pounds combined beef shank and oxtail pieces
2 onions, quartered
2 ribs celery, halved
2 carrots, halved
3 cloves garlic
1 bunch parsley
1 teaspoon black peppercorns
2 quarts water

Cooking Recipe:

Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.

Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

Ingredients: 1 lb. organic lean beef, sliced into thin strips 4 tablespoon Virgin Coconut Oil 1/2 c green onions, cut into 1-inch pieces 2 tablespoon soy sauce (organic, traditionally fermented) 1 teaspoon ginger root, thinly sliced 2 tablespoon sherry, or dry wine, or gourmet vinegar Pinch of stevia 1/2 cup beef broth 1 cup mushrooms, sliced 1 cup bean sprout 1 medium carrot, thinly sliced 1 cup green beans cut in 1 inch pieces Salt to taste

Recipe: Heat Virgin coconut oil in a wok or pan. Fry beef until browned. Remove and drain. Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute. Add beef broth and stir. Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf. Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste. Serve it while still hot. Or, serve on a bed of alfalfa sprouts.