Monday, November 08, 2010
Ox-tail soup in November 2010
1 ox-tail (about CAD$11)
8 bowls of water
2 large carrots
4 field tomatoes
1 tsp herbs*
1 bay leaf
3 slices ginger
6 cloves garlic
half cup of wine (sherry is best)
salt and pepper to taste
Head of broccoli
(*provencale or thyme, optional)
Blanche the ox-tail in boiling water then set aside.
Saute onions, garlic and ginger in big pot with one tbsp olive oil.
Add ox-tail to pan fry to seal in the juices.
Add water, followed by carrots, wine, tomatoes.
Keep on med low for 2 hours.
Add broccoli in the last 5 minutes
Boil fresh udon noodles for 3 minutes.
Ladle enough to cover noodles. Add green cut chili and you'll have enough to feed 7-8.