Saturday, December 01, 2018

Slow cooked Oxtail soup

  Peeled and sliced ginger
  2-3 beef bouillon
  minced green onion
  washed and sliced bokchoy
  Peeled and sliced carrots
  can of washed green jackfruit

  Mix in a slow cooker/crockpot 2 cups of hot water, beef bouillon, oxtail and ginger and cook for 6 hours.  May substitute beef stock instead of hot water and beef bouillon.
  Transfer contents of slow cooker after 6 hours to a large pot.  Add green onion, bokchoy, carrots and jackfruit in and simmer for 10 to 15 minutes.  Optional to add bokchoy leaves last since they will cook easier.  Season with salt and pepper.  Add one more cup of hot water as needed.

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