Nwa Mee Hinga (Oxtail and Watercress) is a traditional Myanmar (from Burma) recipe for a classic lunchtime dish of grilled oxtail stewed in a pan, mixed with chaste leaf (but substitute watercress) and served with rice. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Oxtail and Watercress (Nwa Mee Hinga).
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This is a traditional lunchtime dish which is believed to be a restorative and it's often given to nursing mothers as a nourishing broth. It's made with oxtail and chaste-leaf (the leaves of Vitex trifolia), but you could substitute just about any greens (watercress works well flavour-wise and collard greens are good in terms of texture).
Ingredients:
500g oxtail, divided into sections
2 garlic cloves, finely chopped
1 tbsp fish sauce (nam pya ye)
12 tsp salt
1l water
1/8 tsp freshly-ground black pepper
1/2 bunch chaste leaf (Indian wild pepper, Vitex trifolia) [substitute watercress or collard greens], shredded
2 bunch of mild red chillies, diced
Method:
Either barbecue or grill (broil) the oxtail until well cooked and just slightly charred on the outside (about 15 minutes).
Combine in a pan with the garlic, fish sauce, salt, water and black pepper. Bring the mixture to a boil, reduce to a simmer, then cover the pan and cook slowly for about 60 minutes, or until the meat falls readily from the bones.
Add the watercress (or other greens) and the chilli pieces then cook for 3 minutes more, or until tender. Ladle into bowls and serve hot, with rice.
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