OXTAIL SOUP

While reading the Dining Out section in the New York Times yesterday, I came across a Korean recipe for oxtail soup. I love oxtail. Some people are a bit turned off by the name, however, once prepared properly it is simply one of the most mouth watering dishes I have ever had. In most caribbean islands oxtail is prepared as a soup (one pot meal) or as a stew served with rice and peas or with white rice and a salad. Here is my version of ox tail soup.


OX TAIL SOUP
COOKING TIME: 2 1/2 HOURS

2 ox tails, cut into small pieces
8-10 cups water
2 large carrots chopped
1/2 lb yam
1/2 lb potatoes chopped
1 sweet pepper chopped
1 hot pepper (optional)
1/4 cup oil
4 Tbsps. sugar
2 large onions chopped
6 garlic cloves crushed
fresh thyme, parsley, marjoram
2 celerly ribs chopped
1/2 lb flour (for dumpling)
salt and pepper to taste


Clean oxtail with lime and wash properly. Season with salt and pepper. Heat oil in a large stock pot, add sugar and cook for about 2-3 minutes until caramelized. Add oxtail, cooking until coated with caramel. Add onions, garlic, sweet pepper,celery, thyme and marjoram and cook 2-3 minutes, add 8 cups of water (enough to cover meat). Bring to boil; add hot pepper whole, yam, carrots and potatoes, simmer covered for 1 1/2 to 2 hours or until meat is tender. Make dumplings and add. Simmer for 1/2 hour more. Remove whole hot pepper if used (be really careful not to burst the pepper). Broth can be thickened (if necessary) with a little flour and butter mixed together. Season with salt. SERVES 6.