Title: Oxtail Soup #3
Categories: Soup
Yield: 4 Servings

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

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.