OXTAIL SOUP II

Oxtail Soup II image

Number Of Ingredients 7

1/2 cup black beans
1 1/2 pounds oxtails
3 cups water
2 tablespoons peanut oil
6 cups water
6 Chinese red dates or pitted prunes
3/4 to 1 teaspoons salt

Steps:

1. Soak black beans. 2. Chop oxtails in 2-inch sections. Bring water to a boil. Add oxtails and parboil 5 minutes. Drain, discarding liquid then rinse meat with cold water. 3. Heat oil in a skillet add oxtails and brown quickly. 4. Bring remaining water to a boil. Add oxtails, black beans and red dates. Bring to a boil again, and skim surface to clear. Reduce heat and simmer, covered, 2 hours. Season with salt. NOTE: Don't confuse these black beans with fermented black beans, which are pungent and salty. VARIATION: * For the black beans, substitute 1/2 cup raw skinless peanuts, and add with 1 piece dried tangerine peel (soaked) and 3 thin slices fresh ginger root. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves