Oxtail and Chayote Soup
(makes 4 liters)
oxtail stock:
4 lb oxtail cut into pieces
5 lt cold water
3 tbsp demerara sugar
2 black cardomom bruised
3” pc cassia bark (cinnamon stick)
2 medium onion split in half
2” long piece ginger split in half lengthwise
¼ cup fish sauce
2 chayote cut into ½” cubes
4-5 cups napa or chinese cabbage sliced into ¼” thick slices
3 garlic chives or green onions cut into ⅛” coins
oxtail stock:
Place the oxtail pieces into pot cover with cold water and bring to a boil. Drain and rinse bones with cold water to clean this procedure is essential to making a clear clean broth. Wash the pot then place the bones back into the pot and add the required amount of water. Bring to a boil cover and simmer gently for 2 hrs.
Place the onion and ginger into a bowl and lightly oil on all sides. Place them cut side down onto a baking sheet to blacken them under a broiler for 20-25 minutes or until charred on the top side. Remove and place onto a cutting board. Scrape all the char away to remove bitterness. Add the onion, ginger, sugar, fish sauce and cardamom to the stock, cover and simmer for another hour. At this point the meat should fall away from the bone when pulled with a fork. Note you still want it to have some texture, cook longer if needed but not until mushy.
Remove any surface fat. Remove the oxtail and place onto a tray to cool. Strain the stock discarding the onion and ginger. You can cool it then place into the fridge overnight.
Pull the oxtail meat from the bones and break into ¾” pieces. Discard the bones.
Place the stock into a clean pot. Add the oxtail meat and chayote. Bring to a boil and simmer with a lid gently until chayote is tender. Add the remainder of the ingredients and serve.
