| ||1 || lb. oxtails |
| ||1 || Tbsp. sliced ginger |
| ||4 || scallions, thinly sliced |
| ||1 || tsp. salt or to taste |
| ||4 || garlic cloves, minced |
| ||¾ || lb. carrots, rinsed and peeled |
| ||¼ || tsp. ground black pepper or to taste |
| ||1 || tsp. sesame oil |
- Slice the oxtails into uniform-length pieces. Rinse well. Combine with the ginger, half the sliced scallions, and 2 quarts salted water. Bring to a boil. Lower the heat, spoon off the foam, and add the garlic. Simmer for 1½ hours.
- Chop the carrots into 2-inch chunks. Add to the oxtails and simmer for another 30 minutes, or until the vegetables are tender and the meat separates easily from the bone.
- Remove the soup from the heat. Stir in the pepper and sesame oil. Ladle the soup into warm bowls. Garnish with the remaining scallions. Serve piping hot.
The benefits of broth
Copyright © 2001 Hippocrene Books