Wednesday, December 29, 2010

Exotic Oxtail Soup

Our daughters are both home for the holidays! One of the many pleasures of having them home is that they are  awesome chefs and love to try new dishes.  Cadence had requested that I save the oxtails from our steers so she could prepare them when she came home.  Yesterday, she made Spicy Vietnamese Beef and Noodle Soup.
First the oxtails are browned.  Then they are removed and onions and carrots are sauteed in the same pot with lemongrass, ginger, garlic cloves, star anise and black peppercorns.

The recipe calls for 2/3 cup ginger. Sounds like a lot, but it's not too much.
Star anise.
Cadence used home-made beef broth. The aroma of this soup simmering all afternoon was fabulous.  After it cooked down, the broth was strained. Meat was removed from the bones and added back in.
Bean sprouts, thinly sliced radishes and serrano chilies,  scallions and herbs are added just before serving. Lime, cilantro, basil and mint - I absolutely love this combination of flavors!

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