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 Serving Size  : 4    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Oxtail, divided into
    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
   The combination of oxtail and watercress gives the
   soup a rather unconventional flavor and makes it a
   fine luncheon dish. It is reputed to be nourishing for
   nursing mothers.  Watercress is specified, as
   substitute for the traditional green known as 'chaste
   leaf' or 'Indian wild pepper' (Vitex trifolia),
   kyaung- ban in Burmese.
   1.  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.
   2.  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.
   3.  Add the watercress, cover the pan, and cook for 3
   minutes more.
   Serve hot.
   From:  THE BURMESE KITCHEN by Copeland Marks and Aung
   Thein, Evans and Company, Inc., New York.  1987. ISBN
   0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
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