Yield: 4 Servings
|1 pounds||Oxtail, divided into sections|
|2||Cloves garlic, chopped fine|
|1 tablespoon||Fish sauce (nam pya ye)|
|½ bunch||Watercress, divided into stems|
The combination of oxtail and watercress gives the soup a rather unconventional flavor and makes it a fine luncheon dish. It is reputed to be nourishing for nursing mothers. Watercress is specified, as substitute for the traditional green known as 'chaste leaf' or 'Indian wild pepper' (Vitex trifolia), kyaung- ban in Burmese.
1. Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. Better still, barbecue over charcoal to impart a slightly smoked flavor.
2. Put everything except the watercress into a pan, and bring to a boil. Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone.
3. Add the watercress, cover the pan, and cook for 3 minutes more.
From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92