Friday, January 13, 2006

Oxtail with Chinese Mustard Greens: Our Invention

We like to think that creativity is what drives this feature, even if applied to enhance our readers awareness about what others have created. Not so with today’s recipe, because we invented it. The various influences are German, Chinese, and African-American.

However, like with most recipes, an earlier recipe by someone else inspired it. Perhaps we should stay mum. Or, as Albert Einstein expressed it: "The secret to creativity is knowing how to hide your sources."

If you do not have access to an Asian market that that sells Chinese mustard greens, which actually is a variety of cabbage with a mustard flavor, consider using standard fresh mustard greens from your local farmers market, supermarket, or greengrocer.


2 ½ pounds oxtails
3 tablespoons vegetable oil
2 onions, chopped
2 tablespoons brown mustard seeds
12 ounces lager beer
2 cups beef broth
1 pound Chinese mustard greens, shredded
Salt and freshly ground pepper to taste

Brown the oxtail on all sides in the oil. Add the onion, and continue to cook, stirring, until onions are brown. Then stir in the mustard seeds, beer, broth, salt and pepper. Bring the liquid to a boil and simmer tightly covered for two hours and fifteen minutes. Stir in the greens and simmer for 5 to 10 minutes until tender.


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