Hot and Sour Oxtail Soup.
The long cooking process has the benefits of heating the kitchen as well as providing tasty meals. Oxtail seems to be my new favourite cut of meat at the moment, it seasons the broth beautifully and has such wonderful depth of flavour. I feel that tougher and secondary cuts of meats are perfect partners for strong Thai herbs and spices. The pungency of the herbs seems to cut through the rich, fattiness of the meat and inadvertently tenderises tough proteins. This is a great comforting winter meal, especially when you feel a cold coming.
In a large stock pot, put in
-3 litres water.
Bring up to the boil, add
-1.2kg oxtail pieces,
-1tbsp sea salt.
Leave to simmer for an hour.
Skim off any impurities.
After about an hour, add
-2tsp tamarind paste or purée,
-2 sliced onions,
-3-4 cloves crushed garlic,
-a small handful of fresh coriander,
-4 tomatoes, quartered,
-6cm sliced galangal,
-2 sliced lemongrass,
-8-10 kaffir lime leaves,
-5 dry chillies,
-2 fresh sliced chillies,
-1 beef stock cube,
Cover with a lid and leave to simmer gently for another hour or until melting and tender.
Taste and adjust the seasoning, you may need fish sauce.
To serve.
-2tbsp roasted rice (In a frying pan, dry roast 2tbsp of rice until golden brown.
Finely grind using a pestle and mortar; optional).
-fresh lime juice,
-chopped coriander,
-sliced spring onions.
