Grandpa's Oxtail Soup

I have such passionate and strong memories of this dish, huddled so close to a serving of this fragrant broth that the tip of my nose would inhale the steam from the bowl. My grandpa was the master at balancing the meaty, spicy and aromatic attributes of this soup. He added an array of dried chinese spice blends that included ginko nuts and goji berries that would braise away into a flavoursome and hearty stock.


My mother growing up often tried to recreate his masterpiece and more often than not she came very close in doing so. Her version is based on a more western method of stock making with the use of the holy trinity of celery, onion and carrots (which go particularly well with oxtail, offering some sweetness). I find myself craving this dish frequently throughout the winter months, and even during the summer months not only for the mind boggling tender gelatinous bits of ox tail but becuase it's a distinct reminder of my childhood and how lucky I was to have been brought up in a family where food plays such a prominent role. There is no recipe but a mere fragmented verbal recollection of what my mother said she does to make this soup. Here it is for everyone to share and enjoy!



Mum's version of Grandpa's Oxtail Soup

Ingredients:

1 kg Oxtail
3 Carrots
2 Stalks of Celery
1 Brown Onion
1 Finger sized knob of Ginger
White Pepper, to taste
Dark Soy, to taste
Light Soy, to taste
Sesame Oil, to taste
Salt
Chilli and green shallots, to serve

• Boil the oxtail and other ingredients in enough water to cover for a couple of hours or until tender.
• Make sure to skim the impurities that surface throughout the cooking process.
• Season with the two types of soy sauce, salt and white pepper.
• Serve with chilli and green shallots and some rice.