Oxtail Soup With Savoy Cabbage And Tomato

Wash the oxtails thoroughly and pat dry with paper towels.

Heat the oil in a large stock pot. Add the oxtails and cook over high heat, stirring occasionally, for about 10 minutes, or until browned.

Drain all but 2 tablespoons oil from the pot. Add the ginger root, garlic, star anise and Sichuan peppercorns and cook until the garlic is lightly browned, about 2 minutes.

Add the white wine and cook for 1/2 hour, uncovered, skimming off any fat or scum as it rises to the surface.

Add half the tomato and the water; bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 2 hours, or until the oxtails are tender.

Strain the soup through a fine sieve, discarding all solids, and return the soup to the stock pot. Reserve the oxtails for a second course, if you like.

Skim any visible fat from the soup and add the potato, the cabbage and the remaining tomato. Cook for 15 to 20 minutes, or until the vegetables are tender.

Add the salt and pepper, taste to correct the seasonings and serve.