STEVE, bring on the oxtail soup recipe!!!!
Let's see if this cut-n-paste works. If not, google search for Kam Bowl oxtail soup.
steve
--------------------------------
Oxtail soup
3-4 pounds oxtails
1 cup shelled and skinned raw peanuts
1 piece dried orange peel
3 pieces star anise
1 3" piece ginger, thinly sliced
alae salt (rock salt) - to taste
Garnish:
cilantro
green onions
grated ginger
Parboil oxtails for approximately 30 minutes, then drain. Rinse under warm water and trim of any excess fat.
Return oxtails to stock pot, add dried orange peel, star anise, and ginger. Add enough water so that it's about 2" above the oxtails. Bring to a rolling boil, then reduce heat to simmer.
Simmer for approximately 1 hour, then add peanuts. Be sure to skim any foam/scum that may appear on the surface.
Simmer for an additional 2-3 hours or until oxtails are tender. Set aside to cool, then refrigerate.
I normally like to refrigerate my oxtail soup over night before actually serving because the soup becomes more flavorful after a day in the fridge. It also allows me to remove any additional fat/oil that may rise to the surface of the pot.
To serve, reheat for about 30 minutes on low, or until warmed through. Place 3-4 oxtails in each bowl, with enough broth to cover. Garnish with chopped cilantro, green onions and freshly grated ginger.
Serve with alae salt (or rock salt), chili pepper water and rice. Salt is added at the end in case additional flavor is necessary.
If you do try it, let me know how it turns out.