Ingredients:
1.5 kg oxtail, jointed
8 cups water
2 slices fresh ginger
Salt to taste
Sauce
3 tablespoons light soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted and crushed
1/4 teaspoon ground black pepper
3 tablespoons scallions, chopped finely
3 teaspoons garlic, chopped finely
1 teaspoon ginger, chopped finely
Procedures:
Fill a large pan with the water. Add in the oxtail, ginger and salt. Bring to the boil and then simmer with reduced heat until the meat is tender. Remove any froth and scum that forms on the surface. The simmering will take about 2 hours. However, if you have a pressure cooker, you may use it and reduce the time to just 45 minutes. The liquid should be reduced to about 6 cups. To make the dipping sauce, combine all the other remaining ingredients and serve with the soup for the pieces of oxtail.
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