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Korean Oxtail Soup

INGREDIENTS

3 lbs (1.5 kg) oxtail, jointed
8 cups (2 litre) water
2 slices fresh ginger
1 tsp salt
3 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds, toasted & crushed
1/4 tsp ground black pepper
3 tbsp finely chopped scallions or spring onions
3 tsp finely chopped garlic
1 tsp finely chopped ginger

Ingredients for dipping sauce.

Note: Pressure cooker may be used in this recipe. If using one, cooking the meat will take about 45 mins instead of 2 hours. Liquid should be reduced to about 6 cups. (1.5 litres)

To prepare:

Put oxtail into a large pan with water, ginger and salt
Bring to a boil then reduce heat and simmer till meat is tender (about 2 hours)
Skim off any froth and scum that floats to the surface
Combine remaining ingredients and serve with soup as a dipping sauce for pieces of oxtail.

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