Tomato Oxtail Soup with Corn Chips

Ingredients

• A handful of Mission Garlic & Butter Flavoured Corn Chips

• 200g Oxtails

• 3 Tomatoes

• 1 Carrot, chopped

• 50g Butter

• Oil, for heating

• Salt, for seasoning

• Sugar, for seasoning

• Black Pepper, for seasoning

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Mission Garlic & Butter Flavoured Corn Chips

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Instructions

• Step 1

  Wash, blanch and drain the oxtails. Make a cross mark using knife and boil the tomatoes until the skin is turned over, then remove the skin. Chop the carrot and tomatoes.

• Step 2

  Heat a pan with butter, stir fry oxtails over low heat until fragrant, remove from the pan and put into a stewpot.

• Step 3

  Heat a pan with oil, stir fry chopped carrots and tomatoes, remove from the pan and put into the stewpot. Add water to cover the ingredients, boil over high heat then simmer for 3 hours.

• Step 4

  Season with salt, sugar and black pepper, top with Mission Garlic & Butter Flavoured Corn Chips and serve in a bowl.