This is the first recipe of my series in Filipino Food Month for the month of April I came upon this recipe as I was combatting a the flue in March off this year. I was deeply needing something that would not only nourish my body but to give comfort to my soul. The flavors are rich, light, and soothes my senses.
Recipe:
5-6 lbs. Oxtails
2 tbsp. Beef Broth
3 bundles of Baby Bok Choy
1 Large Red Onion
1 Large Ginger
18 Oz. Red Creamer Potatoes
1 Whole Garlic
Fish Sauce to taste
Apple Cider Vinegar to taste
Soy Sauce to taste
Black Pepper to taste
Garlic Powder to taste
Onion Powder to taste
White Pepper to taste
2 Star Anise
6 Bay Leaves
1 Bundle of Green Onions
Dash of Cinnamon
2 tbsp. Olive Oil
1 whole lemon or lime
1.5 tbsp. chilli pepper flakes
Steps:
In a pot, put oxtail in with apple cider vinegar and water. Allow to soak for 30 minutes to clarify and then strain out the liquids and fill the pot up again with water and bring to a simmer for 30 minutes then skim off all of the impurities at the top.
Take oxtail out and pat to dry.
Mince your whole head of garlic and dice the red onion.
In a stock pot, add 2 tbsp. of olive oil and allow to heat up at medium.
Place oxtail into the pot and sear on all sides.
Add garlic and onions until sautéed.
Fill the stock put halfway with water and simmer for 30 minutes
Dice red creamer potatoes into cubes and put into the pot.
Add in spices and herbs at this time.
Add in about 1 cup of apple cider vinegar, 4 tbsp soy sauce, 2 tbsp beef broth, squeeze whole lemon, and 1/4 cup fish sauce.
Remove skin on ginger and slice in large chunks then place in pot.
Allow pot to simmer for 3 hours at medium heat while stirring periodically.
Once oxtail is nice and tender, taste the soup to preference, then add bok choy.
Allow soup to simmer for 15-20 minutes. Then serve with with green onions on top.
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