History:
I can't remember exactly the occasion for which I made this soup, but I do remember that my dad stole a staggering 1/3 of that huge pot BEFORE I had finished cooking it. Must have been good.

Ingredients:

• Oxtails - try to get the skinny ones with less fat on them. They're tastier.
• Cubed beef to add more punch
• Dried bay leaves
• Bouquet garni
• Butter
• Dried oregano
• Meat tenderiser - you can use pineapple juice, young papaya leaves or commercial tenderisers. Tough oxtails are unpalatable, trust me.
• Various vegetables that keep their form when cooked. My favourites are yellow squash (adds a fresh splash of colour), zucchini, carrots and celery (can be substituted by fennel, although fennel's a bit too sharp for my liking).
• White button mushrooms, if desired. Slice thinly.
• A father that doesn't steal unfinished masterpieces. =p

Method:

• Quickly tenderise the oxtails for the desired amount of time.
• Heat a pan under moderate heat, put in a small slice of butter, and quickly sear the oxtails and cubed beef till they're brown to seal the meat. If mushrooms are used, this is a good time to fry them as well, till just soft.
• Prepare a slow-cooker at low heat, add boiling water and bouquet garni. Allow to steep for 5-10 minutes, add 1-2 bay leaves and oregano, and add beef and oxtails (and mushrooms). Allow to cook really slowly. I like to leave them to stew overnight, to really bring out the beefy flavour. *Caution* Do not add salt if there is a risk of people who steal food ;) The best deterrent around. Otherwise, a pinch of salt will be excellent.
• Next day, add more boiling water if the soup is too strongly-flavoured. If not, dice up the vegetables and add to the soup, and boil briskly till soft. Just use a bit of common sense - indestructable ones like carrots first, of course.
• Add salt and pepper to taste, remove bouquet garni and bay leaves.
• Garnish with fresh herbs, present and serve.

Posted by R. on Friday, June 02, 2006 at 3:17 PM | Permalink