oxtail soup

Ingredients:
 

500g oxtail cleaned

8 cups chicken stock

3 tsp light soy sauce

1 tsp salt

1/2 tsp black peppercorns crushed

3 coriander roots crushed

200g large potatoes peeled and diced

200g tomatoes cut into four parts

12 fresh green chilies

100g onions cut into 6

2 tsp crushed garlic

1/2 tsp sugar

2 tbsp chopped coriander leaves

Method:

Pan fry the oxtail until brown. Using a knife scrapped off the skin and cut it into length of 1 inch. Pour the stock into a wok. Add the soy sauce, salt, peppercorns and coriander roots and bring to a boil. Put in the oxtail and boil for 10 minutes. Add the rest of the ingredients except the coriander leaves. Boil until potatoes are cooked (about 15 minutes). Remove from heat and put into bowls. Sprinkle with coriander leaves and serve

Cabbage Soup recipe

Material:

• 500 gr beef short ribs
• 50 ml olive oil
• 2 pcs onions, finely chopped
• 3 pcs tomatoes, peeled, seeded, chopped small
• 2 lt beef broth
• 85 ml white wine vinegar
• 3 tablespoons brown sugar
• 1 teaspoon salt
• ½ tsp pepper powder
• 1 pcs cabbage, finely julienned

Directions:

• Boil the ribs and remove the fat. Remove and drain. Make up to 2 times for many of the missing fat. Remove and drain.
• Heat the olive oil, put beef ribs, and cook until it changes colour and half-baked. Remove and drain.
• With the remaining oil fry the ribs, stir fry onions until soft and fragrant, put beef back ribs, cook a minute, add tomatoes, broth, vinegar, sugar, salt and pepper, stir well and cook until ribs are cooked.
• Finally enter the cabbage pieces, stir well and cook until cooked. Remove and serve warm.