Serves: 4
Total Calories: 86
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Oxtail Soup II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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