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Sunday, March 26, 2017

Oxtail Soup







Mark Bittman 
Time 2 hours 
Yield 4 servings 
46 ratings ****

Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.

Featured in: Behind The Swinging Door: Pam Panyasiri; Bangkok Memories, Recreated.
Thai

Ingredients
3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
2 cups chopped tomatoes
2 6-inch cinnamon sticks
6 star anise
⅓ cup soy sauce
2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
½ cup neutral oil, like corn or canola, optional
1 cup small onions or shallots, thinly sliced, for garnish, optional
1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
⅓ cup lime juice, or more
¼ cup chopped fresh cilantro leaves for garnish, or more
¼ cup minced scallion for garnish

Preparation
Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.

Nutritional analysis per serving (4 servings)
1120 calories; 90 grams fat; 26 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 66 grams protein; 224 milligrams cholesterol; 1368 milligrams sodium

W Wang 5 months ago 
Oxtail soup is a staple in Hawaii, but the tomatoes and cinnamon are replaced with ginger and 5-spice. No chili or lime, either. More of a northern Asian dish instead of SE Asian. Using oxtail instead of beef chunks in stew is another popular dish here.
Adapted from Pam Panyasiri at Pam Real Thai Food in Midtown

http://cooking.nytimes.com/recipes/10375-oxtail-soup

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