Korean Oxtail Soup &
Thai Beef Salad with Mint

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            FOOD FUNNY
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I thought I had heard them all, but here's a new one from Camilla
Crossgrove:

The other day I phoned my local pizza delivery place and asked for a
thin and crusty supreme. They sent me Diana Ross.

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            TODAY'S RECIPES
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Every time I publish a recipe containing oxtail I get a slew of
emails asking me what, exactly, is an oxtail. It is the tail of a
cow and it contains tough but very flavorful meat that must be
tenderized my long, slow cooking. They are available in all
American supermarkets, and if you don't see them, just ask
your butcher to order some for you.

Korean Oxtail Soup (Gori Gom Tang)

2 lbs (900 g) oxtail cut into 2-inch (5 cm) pieces
6 cups (1.5 L) water
1 Tbs (15 ml) sliced fresh ginger
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) soy sauce, or to taste
2 tsp (10 ml) sesame oil, or to taste
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
Chopped scallions (spring onions), green and white parts, for garnish
Toasted sesame seeds for garnish

Combine the oxtail, water, and ginger in a large pot and bring to
a simmer over high heat. Skim and discard any foam that rises
to the surface. Reduce the heat and simmer covered until the
meat is tender, about 2 hours. Remove the oxtail from the stock
and allow to cool enough to handle. Remove the meat from the
bones and return it to the pot. Discard the bones. Add the garlic,
soy sauce, sesame oil, pepper flakes, salt, and pepper and
simmer for 20 to 30 minutes. Serve garnished with chopped
scallions and toasted sesame seeds. Serves 4 to 6.

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This is one of those dishes that appears on the menu of just
about every Thai restaurant, and like so many such dishes, it's
easier to cook at home than you might think.

Thai Beef Salad with Mint (Laab Nuea)

1/2 lb (225 g) boneless tender cut of beef such as tenderloin or sirloin
Salt and freshly ground pepper to taste
About 4 cups (1 L) mixed salad greens
1 cup (250 ml) fresh mint leaves, torn
1/4 cup (60 ml) finely chopped shallots or red onion
1 cucumber, peeled, seeded, and chopped
2 Tbs (30 ml) lime juice
1 Tbs (15 ml) fish sauce (nam pla, nuoc mam) or soy sauce
1/2 tsp (2 ml) sugar
Hot red pepper flakes or cayenne pepper to taste

Season the beef with salt and pepper and cook over hot coals or under a
preheated broiler until medium-rare. Set aside to cool. Toss the salad
greens with the mint, onion, and cucumber. Combine the remaining
ingredients in a small bowl and toss the salad with half the mixture.
Thinly slice the beef, reserving the meat juices, and place on top of
the salad. Combine the meat juices with the remaining dressing and
drizzle over the beef. Serves 4 to 6.
Received on Tue Feb 27 08:49:50 2007