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Oxtail Soup #3

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CATEGORY CUISINE TAG YIELD
Grains Chinese Soup 4 Servings

INGREDIENTS

1/2 c Black beans
1 1/2 lb Oxtails
3 c Water
2 tb Peanut oil
6 c Water
6 Chinese red dates
1 ts Salt

INSTRUCTIONS

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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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