Tuesday, November 3, 2009
Brr Chilly! Hot Soup!
But there is one soup I love that's great for the winter it's sort of like the Chinese version of beef stew. It's called Oxtail Soup. Basically oxtail bones/meat, carrots, potatoes and tomatoes boiled. The meat is tender and falls right off the bone, the carrots and potatoes are soft but slightly favored by the beef soup base that has the pinch of sour and acidity from the tomatoes. My mom would make it in a huge earthen clay pot we have at home.
Li Family Oxtail Soup
1 large carrot (more if you like carrots/less if you don't like'em)
3 large potatoes (more if you like potatoes/less if you don't)
1 large tomato (adds a nice acidic sour taste but if you don't like it, don't add too much)
1 whole ox tail (usually the butcher will cut into large chunks)
4 quarts of water
Chop the vegetables into large chunks. Bring the water to a boil and put all the ingredients inside. Boil for 1 - 1.5 hours depend on how soft you want the vegetables to be (My mom does 2 hours and everything is very soft but not mushy) The great thing about this recipe is that you can add any substitute for the vegetables though this is the traditional one I have at home. It makes a great soup over rice or just by itself a awesome hot steamy meal. According to my mom it promotes the circulatory system... but who knows? It just tastes awesome to me.
Until next time... stay warm!