Sorry, no pictures. But then again, it’s oxtail and lentil soup. It isn’t going to be pretty. Just a bland gray-brown bubbling mass of deliciousness.
- 1 lb oxtails
- 1 package lentils
- 1 largeish onion – chopped
- 5 cloves garlic – minced
- 5 carrots – minced
- 1 1/2 inch piece of ginger – minced
- 2 bay leaves
- 1 1/2 tsp garam masala
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp mustard seeds
- 1 cinnamon stick
- chicken broth
- Juice of 1 lemon and 1 lime
- dash of soy sauce
1. Heat a large dutch oven, add just enough olive oil to cover, brown oxtails on all sides. Though, since those suckers aren’t even, get what you can. Remove from pan.
2. Add the onion, garlic, carrots and ginger. Saute till translucent.
3. Add the spices and brown those. Should be very fragrant and the raw smell should be gone. Don’t burn, you’re just trying to fry the spices a bit.
4. Add about 1/2 a cup of the chicken broth, deglaze the bottom of the pan.
5. Put the oxtails back in, adding any juice that’s collected on the plate.
6. Cover with chicken broth and water just to the top of the oxtails.
7. Simmer on low for hours. No, seriously, those tails need hours. Like 4 or 5. It’s done when most of the cartilage is dissolved and the meat falls off the bone.
8. Wash the lentils, pick out any stones or odd stuff.
9. Add the lentils to the pot, adding water if necessary. A pack of lentils needs about 5 cups of water, figure that your pot should have at least 6 cups of liquid to cook the lentils properly. Simmer for about an hour.
10. Test for flavor, you might need more salt. Add the lemon/lime juice and soy sauce here.
This will feed some people. Depends how hungry they are, if you need it to feed more people, add water. Serve with bread and a nice dark beer. I added some mango pickle to my bowl, I was wishing for some lime pickle. (Indian type pickles) It would be great adding in some steamed veggies at the end. Next time I think I’ll add a bottle of Guinness to the oxtail simmer.