1.00 Large kangaroo tail 300.00 g Carrots, sliced 3.00 Sticks of celery, cut up 3.00 Medium onions, sliced 1.00 tb Butter 2.00 ts Ground black pepper 2.00 ts Ground nutmeg 7.00 Whole cloves 2.00 c Canned tomatoes, chopped Salt to taste 3.00 tb Soy sauce Separate the joints of the 'roo tail. Brown the butter on a medium heat in pressure cooker. Quickly fry the tail in the butter until the pieces are lightly browned. Add the onions and carrots, and gently fry for 2 minutes, then add celery, pepper, cloves, nutmeg, salt. Fry on the same heat for another 10 minutes. Add soya sauce and turn heat to high for 2 minutes, stirring. Add tomatoes with liquid and stir to crush. Add water to cover, stir and put lid on pressure cooker. When steam starts to come out, reduce heat and start timing. After 25 minutes take off stove and cool down and remove lid. If you want to thicken the soup, you can mix cornflour or coconut cream powder with hot water and stir into soup. Simmer for another 10 minutes without the lid, while stirring. Serve with rice. Posted by Glen Jamieson to the Fidonet National Cooking echo with the following comments: Just for you, I have attached a recipe for Kangaroo Tail Soup, which was derived from an Indonesian Ox Tail Soup, and can be used for Ox Tail. I have made it many times, and it is a family favourite.
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