GOLDEN TAIL SOUP
Cooked by PlainSophia
Don’t be fooled by the simple looking nature of this soup; it’s chock full of flavor from oxtail and vegetables. Unlike what’s shown in the photo you’ll want to keep the meat and veggies in the broth when eating this...unless you’re Noct, I guess.
Active cooking time: 30 mins. Total cooking time: 2 hrs 15 mins. Serves 2-3
Ingredients
½ oxtail, saw cut crosswise into 1½ inch (4cm) thick pieces
1 medium size whole onion
1 medium size onion, quartered
1 stalk celery, chopped
4 pieces scallions
1 small size carrot, cut into wedges
4 baby corn
1 tsp salt
1 tsp pepper
½ cabbage, cut into wedges
1 small bundle green beans, trimmed
Wash oxtail thoroughly and remove all traces of blood.
In a large casserole, add enough water to cover oxtail and let boil for 2-3 minutes. Afterwards, drain and discard the boiled liquid and remove all traces of scum.
Return beef to the same casserole and add fresh water up to ½ full. Add the whole onion, celery, and scallions. Bring to a boil and simmer for 1½ to 2 hours or until beef is tender. Remove any scum that rises and add water if required.
Add in carrots, baby corn and quartered onion, and cook for 3-5 minutes or until cooked.
Season with salt and pepper.
Add in cabbage and green beans, and cook for another 2-3 minutes.
Serve at once.
Creator: PlainSophia (Twitter) | sophiago42 (IG) | lost_sputnik (Reddit)
Source: http://www.overseaspinoycooking.com/2015/03/nilagang-oxtail-bulalo-style.html