Ox-tail Apple Soup
9 January 2009
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Soup Name: Oxtail and apple soup
Traditional Chinese Name: 牛尾蘋果湯 (niu wei píng guǒ tāng)
Introduction:
This soup is high in protein and fiber. It is sweet and tangy and incredibly healthy to drink and eat. It is best eaten after it has been boiled for a long time (2 hours) or when the beef is tender and falling off the bones and the apples have melted into the soup.
What Ingredients are required?
1 or 2 fresh oxtails
10 – 12 fresh mcintosh apples
3 large dried dates
5-6 pieces of dried scallop
1 teaspooon of salt (to marinate the ox-tail)
How do I prepare it?
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Mix salt and ox-tail together and let sit in a bag for at least an hour (best overnight)
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Wash ox-tail in cool running water
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Start boiling your water soup and add the dried dates
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In a separate pot, blanch the oxtail and strain it to remove any dirt and debris from the blanching
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Add the oxtail and conpoy to the boiling water of your soup
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Wash and chop the apples and add to your soup
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Boil together for at least 60-90 minutes on high heat. The longer you boil it, the tastier the soup. It is best eaten with the beef is falling off the bones.
Any benefits?
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This soup is high in fiber and is ideal for children as it is very natural and they can eat the apples!
Any precautions?
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Oxtail is not considered a lean cut of beef. You may choose to use a strainer to remove the top layer of fat from the soup and to remove fat from the beef before eating. Or just eat in moderation.
(1 votes, average: 5.00 out of 5)
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