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, stir­ ring 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.