Oxtail Soup
2 lb. Oxtail, jointed
1/2 lb. yam, peeled and sliced
12 cups water
1 sprig fresh thyme
3 cocos, peeled and sliced
1 whole hot pepper
2 stalks scallion, crushed
3 slices hot pepper
1/2 Black pepper
Salt to taste
Method
Put the oxtail and water in large pot and bring to the boil.
Reduce the heat to medium and allow the oxtail to cook until it is
tender,
almost falling off the bones. This should take about 2 hours.
Add more water if the liquid has been considerably reduced, and bring
to the boil once again.
Lower the heat then add the cocos, yam, escallion, thyme, whole and
sliced pepper,
teaspoon of black pepper and salt to taste, you can add dumplings or
some vegetables as well.
Simmer for a further 15 minutes or until the cocos and yam are tender
when tested with a fork.
Before serving, remove the whole pepper. Serves 4-5.