Oxtail and Root Vegetables Soup

After noticing that we have not made much by way of soup, a special trip to Chinatown was in order.

Will did most of the work for this one. Except for the potatoes, cuz he doesn't like peeling them.

Ingredients:
1 oxtail, cut into discs (let the butcher do it at the shop)
2 jumbo (and I mean JUMBO) carrots, cut into large chunks.
1 large daikon, cut into large chunks
2 onions, cut into wedges
2 lb potatoes, cut into large chunks


Method:
Throw everything into a large stock pot, add water, and bring to a boil.
Simmer for a few hours.
Season to taste.
Enjoy!


Comments:
We actually forgot to buy onions and emptied a mostly-full bottle of onion flakes into the pot. Worked quite well, but probably not the best in terms of health =P

I wasn't sure how much potatoes we used; I just finished what was left of a bag from before.

If you want a really pretty soup, boil the bones in a smaller pot, strain the stock through a sieve into the big pot, rinse the bones, put them into the big pot, then add the veggies and more water if needed and cook on low. Straining and rinsing will get rid of the foam and blood. Slow-cooking will prevent the potatoes from falling apart. As you can tell, we weren't so diligent =P


Verdict:
Yum! And only lasted 3 days. Oxtail's really tasty for soups!