This is a two day soup.

I slow braised the oxtails using this recipe from Spark People as a guide because I liked the idea of the ginger in it. Cooked them all day yesterday on very low heat with the lid slightly ajar so that the liquid reduced quite a bit.

http://recipes.sparkpeople.com/recip...?recipe=908178

Cooled them down on top of the stove till cool and then put in the fridge with the lid on overnight.

Today I took off most of the hardened fat, but not all. Took out the oxtail pieces and picked the meat from the bones and added it back to the pot. Brought up the heat and added chopped carrot, cauliflower, zucchini and green beans. Also added beef stock to bring up the liquid to the level I wanted.

Added parsley, thyme, salt and pepper, and simmered till the vegetables were tender.

I really like the depth of flavor cooking all day and reducing the original cooking liquid way down gave to the final soup. Much deeper flavor than just fast cooking the oxtails till tender.

This one is a keeper. I'll do it again. And oxtails are cheap !

https://picasaweb.google.com/Sitara8...94580881775186