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Ingredients : Serves 6 1.5
kg oxtail, jointed
8 cups water
2 slices fresh ginger
Salt to taste
Sauce
3 tablespoons light soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted and
crushed
1/4 teaspoon ground black pepper
3 tablespoons scallions, chopped finely
3 teaspoons garlic, chopped finely
1 teaspoon ginger, chopped finely
Method :
Fill a large pan with the water. Add in
the oxtail, ginger and salt. Bring to the boil and then simmer with
reduced heat until the meat is tender. Remove any froth and scum that
forms on the surface. The simmering will take about 2 hours. However, if
you have a pressure cooker, you may use it and reduce the time to just
45 minutes. The liquid should be reduced to about 6 cups. To make the
dipping sauce, combine all the other remaining ingredients and serve
with the soup for the pieces of oxtail.
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