Monday, May 12, 2008

U Ponnya's Nwa Mee Hinga (Oxtail & Watercress)

  • 1 lb Oxtail, divided into sections
  • 2 Cloves garlic, chopped fine
  • 1 tb Fish sauce (nam pya ye)
  • 1/2 ts Salt
  • 4 c Water
  • 1/8 ts Pepper
  • 1/2 bn Watercress, divided into stems
  • Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. Better still, barbecue over charcoal to impart a slightly smoked flavor.
  • Put everything except the watercress into a pan, and bring to a boil. Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone.
  • Add the watercress, cover the pan, and cook for 3 minutes more.

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